GINZA 豉 KUKI, a Japanese restaurant operated by Hikari Hakko Jiyo Co., Ltd., a subsidiary of Hikari Miso Co., Ltd.* (Shimosuwa-machi, Suwa-gun, Nagano Prefecture; President: Yoshihiro Hayashi), offers monthly changing courses themed around fermentation and maturation. Guests can also enjoy various types of 'Ginza Kuki Tokusen' miso that enhance the flavors of the ingredients.

In April, we will deliver an exceptional course consisting of dishes you can only taste at our restaurant, using an abundance of carefully selected ingredients from specific origins. The meal begins with an appetizer of chilled, pureed seasonal asparagus served with clear 'CRAFT MISO Nama-koji' sauce and white shrimp from Toyama Prefecture, followed by seared hairtail sushi topped with homemade yuzu miso, and layered grilled Ozaki beef served with butterbur sprout miso.

*The correct kanji for 'so' in the company name (Miso) has 'kuchi' (mouth radical) next to 'so' (former/once).

[Hassun] Egg yolk sushi rolled with Japanese halfbeak, pickled cherry blossom radish in sweet vinegar / Deep-fried Japanese whiting in white batter, deep-fried broad beans with arare flour / Saikyo-miso marinated cheese / Butterbur dressed with Tosa-zu / Simmered new potatoes and purebred Kinka pork with umami sauce, snow peas [Soup] Fish dumpling with sakura shrimp and seaweed, bracken, ginger dew [Grilled Dish] Salt-grilled rockfish, white asparagus, lightly pickled radish, water pepper and egg vinegar, sudachi citrus [Vinegared Dish] Firefly squid, land seaweed, urui (hosta), siler divaricate, spicy Tosa vinegar

◆ Seasonal Course 'Kiwami'

FACT BOX

  • Source: PR TIMES
  • Category: New Product