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

We are pleased to accommodate gluten-free options for all courses.

Gluten-Free Options

<Course Example>

Appetizer
Simmered chrysanthemum turnip stuffed with shrimp, topped with a clear miso chrysanthemum sauce

Hassun
Blackthroat seaperch tempura marinated in miso
Pumpkin chakin and autumn leaf rice crackers (maple, ginkgo)
Mizuna greens and matsutake mushroom ohitashi with shredded garnish
Soy-marinated salmon roe with a hint of yuzu
Savory egg custard with autumn truffle

Sashimi
Assortment of three kinds of seasonal fresh fish with accompanying garnishes

Soup
Dobin-mushi with autumn sea bream and matsutake mushroom, mitsuba, ginkgo nuts, lily bulb, and sudachi citrus

Sushi
Hand-formed filefish sushi with liver miso moromi and young scallions

Seasonal Specialty
Female snow crab

Grilled Dish
Hoba-yaki of Ozaki beef from Miyazaki Prefecture
Makomotake mushroom, Daikoku shimeji, eryngii, lotus root, and Kujo green onion

Vinegared Dish
Persimmon and surf clam dressed with white vinegar
Served in a persimmon bowl
Shungiku, awa-fu wheat gluten, lotus seeds, and two colors of chrysanthemum petals

Rice
You may choose your rice dish made with Sasanishiki rice from Naruko, Miyagi Prefecture.
Clay pot rice
Clay pot seasoned rice with seasonal ingredients (additional charge applies)
Assorted accompaniments for rice

Miso Soup
Fried eggplant, Kujo green onion, and Ginza KUKI Specially Selected Zen Aged Red Koji Miso

Dessert
Miso ice cream, chestnut daifuku, and seasonal fruit

[December Exclusive!] Enjoy Our Seasonal Cuisine Featuring Kobako Crab, Available Only Now [Kiwami]

This plan includes seasonal Kobako crab, available only at this time of year, paired with our Kiwami Course, which allows you to fully enjoy everything our restaurant has to offer.

Please enjoy this December-only course menu together with our wide selection of carefully chosen sake, wine, and limited-edition drinks.

Savor refined kaiseki cuisine prepared with fermented ingredients for a gentle and nourishing experience, served in a hidden retreat-like space in Ginza.

We invite you to spend a precious time with someone special.

[December Exclusive!] Savor a seasonal course featuring Kobako crab, available only now, and dishes prepared with the finest seasonal ingredients [Premium]

Toast Drink

<October Sample>

Appetizer　Simmered kikka turnip and shrimp paste, topped with a clear chrysanthemum sauce made from strained miso

Sashimi　Assortment of three kinds of seasonal fresh fish with garnishes

Soup　Dobin-mushi of autumn sea bream and matsutake mushrooms with mitsuba, ginkgo nuts, lily bulb, and sudachi

Main Dish　Hoba-yaki of Ozaki beef from Miyazaki Prefecture
　　　　　Makomo mushroom, Daikoku shimeji, eryngii, lotus root, and Kujo leek

Meal　You may choose your rice dish made with Sasanishiki rice from Naruko, Miyagi Prefecture.
　　　・Rice cooked in an earthenware pot
　　　・Seasonal takikomi rice cooked in an earthenware pot (additional charge applies)
　　　　Assorted accompaniments for rice
Miso Soup　Fried eggplant, Kujo leek, “Ginza KUKI Special Selection Zen Aged Red Koji”

Dessert　Miso ice cream, chestnut daifuku, and seasonal fruits

[Lunch Exclusive!] Seasonal Lunch Course with a Complimentary Toast Drink

This is a Saturday-only lunch course.
Enjoy a leisurely holiday lunch while savoring a seasonal course menu at a special value.
Using fermented ingredients, this refined kaiseki cuisine is gentle on the body and can be enjoyed in a hidden retreat-like space in Ginza.

[Lunch Exclusive!] Seasonal Lunch Course with a Toast Drink Included

<An October Sample>

Appetizer
Simmered chrysanthemum turnip stuffed with shrimp, topped with a clear miso chrysanthemum sauce

Sashimi
Assortment of three kinds of seasonal fresh fish, with traditional garnishes

Soup
Dobin-mushi with autumn sea bream and matsutake mushrooms, mitsuba, ginkgo nuts, lily bulb, and sudachi

Sushi
Filefish nigiri with liver miso moromi and芽葱

Grilled Dish
Miyazaki Prefecture Ozaki beef grilled on magnolia leaf
Makomotake mushroom, Daikoku shimeji, バイリング, lotus root, and Kujo leek

Vinegared Dish
Persimmon and surf clam dressed with white vinegar sauce, served in a persimmon bowl
Shungiku, awa-fu, lotus seeds, and two-colored chrysanthemum petals

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)
Assortment of accompaniments for rice

Miso Soup
Fried eggplant, Kujo leek, Ginza KUKI Special Selection Zen Aged Red Koji

Dessert
Miso ice cream, chestnut daifuku, and 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

<Example for October>

Appetizer
Simmered turnip with chrysanthemum petals, topped with a chrysanthemum ankake sauce made from clarified miso broth

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

Soup
Matsutake mushroom dobin-mushi, large shiitake mushroom, grilled eggplant, mitsuba, ginkgo nuts, lily bulb, sudachi

Palate Cleanser
Miso tamari kosode sushi, wasabi

Grilled Dish
House-made soybean meat grilled on a hoba leaf, house-made miso demi-glace sauce
Makomo mushroom, Daikoku shimeji, eryngii, lotus root, Kujo leek

Vinegared Dish
Persimmon and maitake mushroom dressed with white vinegar sauce
Served in a persimmon cup
Shungiku, awa-fu, lotus seeds, two kinds of chrysanthemum petals

Meal
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)
Assorted accompaniments for rice

Miso Soup
Fried eggplant, Kujo leek, Ginza KUKI Special Selection Zen Aged Red Koji

Dessert
Vegetarian miso ice cream, chestnut daifuku, seasonal fruit

【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!

<An October Sample>

Appetizer
Simmered turnip with chrysanthemum, topped with chrysanthemum ankake made from clarified miso broth

Assorted Seasonal Delicacies
Pumpkin chakin and maple leaf rice crackers (maple, ginkgo)
Mizuna greens and matsutake mushroom ohitashi
Grilled sesame tofu with dengaku miso
Deep-fried mukago and yam with seaweed salt
Autumn vegetables with white miso and pine nut sauce (miso bagna càuda), autumn truffle

Chilled Dish
Hida sashimi konnyaku, seasonal vegetables, assorted garnishes
Karashi vinegared miso, miso tamari sauce

Soup
Matsutake mushroom dobin-mushi with large shiitake mushroom, grilled eggplant, mitsuba, ginkgo nuts, lily bulb, and sudachi

Sushi
Kosode sushi with miso tamari, served with wasabi

Fried Dish
Deep-fried yuba roll, shishito pepper, Japanese parsley

Main Dish
Hoba-yaki with house-made soy meat and house-made miso medium-thick sauce
Makomodake mushroom, daikoku shimeji, eryngii, lotus root, Kujo leek

Vinegared Dish
Persimmon and maitake mushroom dressed with white vinegar sauce, served in a persimmon cup
Shungiku, awa-fu, lotus seeds, two-colored chrysanthemum petals

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)
Assorted accompaniments for rice

Miso Soup
Fried eggplant, Kujo leek, Ginza KUKI Specially Selected Zen Aged Red Koji

Dessert
Vegetarian miso ice cream, chestnut daifuku, 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!

<Example of October>

Appetizer　　　Simmered chrysanthemum turnip stuffed with shrimp, topped with a clear chrysanthemum sauce made from miso

Hassun　　　Tempura of miso-marinated blackthroat seaperch
　　　　　Pumpkin chakin and autumn leaf rice crackers (maple, ginkgo)
　　　　　Mizuna greens and matsutake mushroom ohitashi, topped with shredded dried squid
　　　　　Soy-marinated salmon roe with a hint of yuzu
　　　　　Autumn truffle chawanmushi　

Sashimi　  Assortment of three kinds of seasonal fresh fish with garnishes

Soup　　Dobin-mushi of autumn sea bream and matsutake mushrooms with mitsuba, ginkgo nuts, lily bulb, and sudachi

Sushi　　Filefish nigiri with liver miso moromi and young scallions

Fried Dish　　Matsukasa-age of tilefish with silver ankake sauce and wasabi

Grilled Dish　　　Hoba-yaki of Ozaki beef from Miyazaki Prefecture　
　　　　　Makomotake mushroom, Daikoku shimeji, eryngii mushroom, lotus root, and Kujo leek

Vinegared Dish　　Persimmon and surf clam dressed with white vinegar sauce, served in a persimmon cup
　　　　　Garland chrysanthemum, awa-fu wheat gluten, lotus seeds, and two kinds of chrysanthemum petals

Rice　　  You may choose your rice dish made with Sasanishiki rice from Naruko, Miyagi Prefecture.
　　　　・Rice cooked in an earthenware pot
　　　    ・Seasonal takikomi rice cooked in an earthenware pot (additional charge applies)
　　　　　Assorted accompaniments for rice
Miso Soup　  Fried eggplant, Kujo leek, and Ginza KUKI Special Selection Zen Aged Red Koji

Dessert　　　Miso ice cream, chestnut daifuku, and 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 October>

Appetizer
Simmered chrysanthemum turnip stuffed with shrimp, topped with a clear miso chrysanthemum sauce

Sashimi
Assorted three kinds of seasonal fresh fish with garnishes

Soup
Dobin-mushi with autumn-leaf sea bream and matsutake mushrooms, mitsuba, ginkgo nuts, lily bulb, and sudachi

Sushi
Hand-formed filefish sushi with liver miso moromi and sprouts of green onion

Main Dish
Shabu-shabu of Ozaki beef from Miyazaki Prefecture

Vinegared Dish
Persimmon and surf clam dressed with white vinegar
served in a persimmon bowl
garland chrysanthemum, millet gluten cake, lotus seeds, and two-colored chrysanthemum petals

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)
Assorted accompaniments for rice

Miso Soup
Fried eggplant, Kujo green onion, and Ginza KUKI Special Selection Zen Aged Red Koji

Dessert
Miso ice cream, chestnut daifuku, 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.