Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

GINZA 豉 KUKI, a Japanese restaurant operated by Hikari Fermentation Nourishment Co., Ltd., a subsidiary of Hikari Miso Co., Ltd. (Shimosuwa-machi, Suwa-gun, Nagano; President: Yoshihiro Hayashi), offers monthly courses themed around fermentation and aging. Guests can also enjoy various 'Ginza Kuki Special' misos that enhance the flavors of the ingredients.

For April, we are offering a unique course featuring carefully selected seasonal ingredients, starting with a chilled puree of seasonal asparagus topped with Toyama white shrimp and a clear jelly made from 'CRAFT MISO Namakoji', followed by seared hairtail sushi with homemade yuzu miso, and Ozaki beef layered grill with fuki-miso.

[Seasonal Course 'Kiwami'] 21,450 JPY (tax included, 10% service charge extra) *Reservation required by the previous day.

Appetizer: Chilled asparagus puree, Toyama white shrimp, 'CRAFT MISO Namakoji' jelly, flower buds, bubu-arare.
Hassun: Egg yolk sushi with Japanese whiting, cherry blossom radish in sweet vinegar, deep-fried whiting, deep-fried fava beans, cheese marinated in Saikyo miso, butterbur with Tosa-ae, simmered new potatoes and Kinka pork, snow peas.
Sashimi: Three kinds of seasonal fresh fish.
Soup: Sakura shrimp and seaweed shinjo, bracken, ginger.
Oshinogi: Seared hairtail sushi, homemade citrus miso.
Grilled Dish: Salt-grilled rockfish, white asparagus, pickled radish, knotweed egg vinegar, sudachi.
Strong Dish: Miyazaki Ozaki beef layered grill, bamboo shoots, kogomi, new onion, fuki-miso.
Vinegared Dish: Firefly squid, hill hijiki, urui, bofu, mustard Tosa vinegar.
Meal: Naruko Sasanishiki rice in a clay pot or seasonal clay pot rice.
Miso Soup: Potato, Ashitaba, 'Ginza Kuki Special Miyabi'.
Dessert: Miso sake lees ice cream, cherry blossoms, miso mitarashi dango, seasonal fruits.

*Course contents may change based on daily procurement.

Spring Recommended Wines: We propose several gorgeous and beautiful rosé wines that evoke the arrival of spring. Their pale cherry blossom color gently enhances the flavors of the April course.