Name: GINZA KUKI
Address: Ginza 5-9-16, GINZA-A5, 4th floor, Chuo-ku, Tokyo, 1040061
Telephone: 0335725433

GINZA KUKI

We will prepare a dessert plate with a message for occasions like birthdays and wedding anniversaries.

Dessert plate with a commemorative message

Gluten-free options are available for all courses.

Gluten-free options

<August Sample Menu>

Appetizer      Lightly seared pike conger, twin jellies of clarified miso dashi and plum, simmered winter melon, flowering shiso

Sashimi        Assortment of three kinds of seasonal fresh fish, with accompaniments
　　　　　　
Soup           Steamed sea bass wrapped in bamboo leaves, Kaga thick cucumber, fine yuzu strips, finely shredded green onion

Sushi          Seared cutlassfish nigiri, miso moromi

Main Dish      Miyazaki Prefecture Ozaki beef tataki, straw-fired style
　　　　　Miso tamari and beef fat sauce, Kamo eggplant, watercress, snap peas

Vinegared Dish Mirugai clam, water eggplant, pear, mini okra, beni-tade, daidai citrus Tosazu jelly

Rice           You may choose your rice made with Sasanishiki from Naruko, Miyagi Prefecture.
　　　　・Rice cooked in an earthenware pot
　　　    ・Seasonal Takikomi rice cooked in an earthenware pot (additional charge applies)
Miso Soup      Mini tomatoes, Kujo green onion, roasted bonito flakes “Ginza KUKI Special Selection Miyabi”

Dessert        Craft miso ice cream with matcha
　　　　　Kuzumochi, brown sugar syrup, kinako, seasonal fruits

[Seasonal Course "Nagomi"] Enjoy dishes made with seasonal ingredients

Enjoy monthly changing course meals that align with the seasons, accompanied by a wide selection of carefully curated sake, wine, and limited-edition drinks. Indulge in sophisticated kaiseki cuisine made with fermented foods that are gentle on the body, in a hidden gem in Ginza. Spend precious moments with your special someone.

[Seasonal Course – Japanese] Enjoy dishes prepared with seasonal ingredients

<An August Sample>

Appetizer
Simmered chilled winter melon, grilled eggplant purée,
clear miso kanten jelly, summer truffle, hanaho

Chilled Dish
Hida sashimi konnyaku, seasonal vegetables, assorted garnishes,
mustard vinegar miso, miso tamari sauce

Soup
Steamed nagaimo tofu wrapped in bamboo leaves, grilled eryngii mushroom, higinegi, yuzu zest

Sushi
Hand-formed avocado pressed with kombu, miso moromi

Grilled Dish
Homemade soybean meat steak, homemade miso medium-bodied sauce,
grilled Kamo eggplant, cress, snap peas

Vinegared Dish
Mizunasu eggplant, pear, mini okra, mozuku, beni-tade, daidai sanbaizu jelly

Rice
You may choose your rice prepared with Sasanishiki rice from Naruko, Miyagi Prefecture.
・Rice cooked in an earthenware pot
・Seasonal takikomi rice cooked in an earthenware pot (additional charge applies)

Miso Soup
Tomato, Kujo green onion, tororo kombu, Ginza KUKI Special Selection Miyabi

Dessert
Vegetarian miso ice cream with matcha,
kuzumochi, kuromitsu syrup, kinako, seasonal fruits

【Vegan/Vegetarian Course - Sai】Enjoy dishes made with seasonal ingredients. Highly praised by guests from abroad!

Recommended for business dinners and entertaining guests from overseas!
Enjoy refined kaiseki cuisine made with seasonal ingredients and fermented foods, thoughtfully prepared to be gentle on the body, in a hidden retreat-like setting in Ginza.
Please spend a precious time with someone important to you.
*This is a course for vegans and vegetarians.
*Please make your reservation at least 3 days in advance.

[Vegan/Vegetarian Course Sai] Enjoy dishes made with seasonal ingredients - also popular with guests from overseas!

<Example for August>

Appetizer
Simmered chilled winter melon
Grilled eggplant purée
Clear miso agar jelly
Summer truffle
Flowering shiso buds

Hassun
Fig with sesame miso sauce
Fried edamame tofu
Mild green chili pepper
Blanched Malabar spinach and maitake mushrooms
Two-color pressed paprika wrapped with white kelp
Wheat gluten dengaku with miso
Sesame, myoga ginger, Japanese pepper, shiso leaf

Chilled Dish
Hida sashimi konjac
Seasonal vegetables
Garnishes
Karashi vinegar miso
Miso tamari sauce

Soup
Steamed yam tofu wrapped in bamboo leaves
Grilled abalone mushroom
Topknot green onion
Yuzu zest

Sushi
Hand-formed sushi of kelp-cured avocado
Miso moromi

Grilled Dish
Iwate-grown corn "Oomono" grilled with miso tamari
Salt-grilled new lotus root
Sweet pickled young ginger

Main Dish
Homemade soybean meat steak
Homemade miso medium-thick sauce
Grilled Kamo eggplant
Watercress
Snap peas

Vinegared Dish
Mizu eggplant
Pear
Mini okra
Mozuku seaweed
Benitade
Daidai citrus sanbaizu jelly

Rice
You may choose how your rice, made with Sasanishiki from Naruko, Miyagi Prefecture, is prepared.
・Rice cooked in an earthenware pot
・Seasonal takikomi rice cooked in an earthenware pot (additional charge applies)

Miso Soup
Tomato
Kujo green onion
Tororo kelp
"Ginza KUKI Special Selection Miyabi"

Dessert
Vegetarian miso ice cream with matcha
Kudzu mochi
Brown sugar syrup
Kinako
Seasonal fruits

Vegan/Vegetarian Course - Mizuho: Enjoy dishes made with seasonal ingredients, highly recommended by guests from overseas!

[Vegan/Vegetarian Course – Zui] Enjoy dishes made with seasonal ingredients; also popular with guests from overseas!

<August Sample Menu>

Appetizer      Lightly seared pike conger eel with two-color jelly of clarified miso dashi and plum, simmered winter melon, hanaho

Hassun      Fig with sesame miso
　　　　　Deep-fried shrimp and edamame shinjo, deep-fried sweet green pepper
　　　　　Chilled miso chawanmushi with horsehair crab
　　　　　Tsuru-murasaki and grilled maitake ohitashi, shredded kombu, ginger
　　　　　Saikyo-marinated cheese and Shinshu salmon wrapped in white kombu

Sashimi　  Assortment of three kinds of seasonal fresh fish with garnishes
　　　　　　
Soup　　　Steamed sea bass wrapped in bamboo leaves, Kaga thick cucumber, yuzu zest, tied leek

Sushi　　　Hand-formed sushi of seared beltfish with miso moromi

Grilled Dish　Barracuda yuan-yaki with miso, Iwate-grown corn "Oomono", fresh lotus root, sweet vinegar-pickled young ginger

Main Dish　Lightly seared Miyazaki Prefecture Ozaki beef, straw-fire style
　　　　　Miso tare with beef fat, Kamo eggplant, watercress, snap peas

Vinegared Dish　Mirugai clam, water eggplant, pear, mini okra, beni-tade, daidai citrus and Tosa vinegar jelly

Rice　　  You may choose your rice made with Sasanishiki from Naruko, Miyagi.
　　　　・Rice cooked in an earthenware pot
　　　    ・Seasonal takikomi rice cooked in an earthenware pot (additional charge applies)
Miso Soup　Mini tomatoes, Kujo leek, roasted bonito flakes "Ginza KUKI Special Selection Miyabi"

Dessert　　Craft miso ice cream with matcha
　　　　　Kuzumochi, kuromitsu syrup, kinako, seasonal fruits

[Seasonal Course "Kiwami"] Enjoy dishes made with seasonal ingredients - Experience everything our restaurant has to offer.

Recommended for special occasions!

Please enjoy our monthly seasonal course menu paired with a wide selection of carefully chosen sake, wine, and limited-edition spirits.
Savor refined kaiseki cuisine made with fermented ingredients that is gentle on the body, served in a hidden retreat-like space in Ginza.
Spend precious moments with someone special.

Please reserve this course by the day before.

Seasonal Course "Kiwami" — Enjoy dishes made with seasonal ingredients and experience everything our restaurant has to offer

<Example for August>

Appetizer      Seared pike conger eel with two-color jelly of clarified miso dashi and plum, simmered winter melon, and hanaho

Sashimi      Assortment of three kinds of seasonal fresh fish with garnishes
　　　　　　
Soup      Steamed sea bass wrapped in bamboo leaves, Kaga thick cucumber, shredded yuzu, and mogi-negi

Palate Cleanser      Seared cutlassfish nigiri with miso moromi

Main Dish      Miyazaki Prefecture Ozaki Beef shabu-shabu

Vinegared Dish      Mirugai clam, mizunasu eggplant, pear, mini okra, beni-tade, and daidai citrus Tosa vinegar jelly

Rice      You may choose your rice made with Sasanishiki from Naruko, Miyagi Prefecture.
　　　　・Rice cooked in an earthenware pot
　　　    ・Earthenware pot rice cooked with seasonal ingredients (additional charge applies)
Miso Soup      Mini tomatoes, Kujo green onion, and roasted bonito flakes "Ginza KUKI Special Selection Miyabi"

Dessert      Craft miso ice cream with matcha sauce
　　　　　Kuzumochi, black sugar syrup, kinako, and seasonal fruits

[Popular among overseas guests!] Seasonal course featuring Wagyu shabu-shabu (individual hotpot) and nigiri sushi.

It is very well-received by guests from overseas! The main dish of our seasonal course, using fresh, in-season ingredients, is Wagyu shabu-shabu (individual hot pot). You can also enjoy nigiri sushi prepared by our chef at the counter. It is recommended for those who want to try various things with kaiseki cuisine but also want to enjoy sushi and hot pot.

[Popular with guests from overseas too!] Seasonal Course with Wagyu Shabu-Shabu and Nigiri Sushi

<August Sample>

Appetizer
Simmered chilled winter melon, roasted eggplant purée
Clear miso agar jelly, summer truffle, hanaho

Five Pieces of Sushi
Sweet vinegar-pickled myoga ginger
Sashimi konjac, grated ginger, kelp soy sauce
Grilled Manganji pepper, miso moromi
Onion pickled in miso tamari
Cabbage wrapped sushi, miso moromi

Grilled Dish
Miso tamari-grilled Iwate-grown corn “Oomono”
Salt-grilled fresh lotus root, sweet vinegar-pickled young ginger

Six Pieces of Sushi
Eggplant kabayaki-style, finished with miso tamari
Gunkan sushi with toasted pine nuts and miso, karashi sumiso
Kelp-cured avocado
Cucumber roll with miso moromi
Grilled shiitake mushroom
Chopped nagaimo yam, wasabi, salt, nori

Miso Soup
Tomato, Kujo green onion, tororo kelp “Ginza KUKI Special Selection Miyabi”

Dessert
Vegetarian miso ice cream with matcha sauce
Kuzumochi, kuromitsu syrup, kinako, seasonal fruits

Vegetarian Sushi Course

This is an innovative Vegetable Sushi Course enjoyed with miso.
No animal-based ingredients are used; every dish is prepared exclusively with plant-based ingredients.
Fresh seasonal vegetables are finished with carefully selected aged miso, miso tamari, and miso moromi chosen by our artisans.
Experience a blissful moment as the natural umami of the vegetables and the rich depth of the miso gently unfold on your palate.