Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging
NQ Score
0/100
N1 Content Completeness
8
Key facts
- Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging
- Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki beef layered grill with fuki-miso.
- Source: PR TIMES
- Date: Tue Mar 31 2026 23:00:02 GMT+0900 (Japan Standard Time)
Direct answer
Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki beef layered grill with fuki-miso.
- Citation
- Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging (Tue Mar 31 2026 23:00:02 GMT+0900 (Japan Standard Time)), PR TIMES
- Source
- PR TIMES
- Date
- Tue Mar 31 2026 23:00:02 GMT+0900 (Japan Standard Time)
AI Summary (NQ-processed)
Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki beef layered grill with fuki-miso.
AI Analysis
Frequently Asked Questions
- Q: How can I make a reservation at GINZA 豉 KUKI?
- A: Please call 03-3572-5433. Reservations are required at least one day in advance.
- Q: What is the price of the April course?
- A: The seasonal course 'Kiwami' is 21,450 JPY (tax included, service charge excluded).
- Q: What are the restaurant's closing days?
- A: The restaurant is closed on the 2nd and 4th Mondays, Sundays, and public holidays.