GINZA 豉 KUKI (ginza kuki), a Japanese restaurant operated by Hikari Fermentation and Nutrition Co., Ltd., a subsidiary of Hikari Miso Co., Ltd. (Nagano Prefecture, Representative Director and President: Yoshihiro Hayashi), offers a monthly course with the theme of fermentation and aging. You can also enjoy various "Ginza Kuki Special Selection" misos that enhance the flavors of the ingredients. In July, we will deliver a course of exquisite dishes that can only be enjoyed at our restaurant, using a wealth of carefully selected ingredients from specific regions. The course begins with a refreshing appetizer featuring seasonal summer vegetables layered with miso dashi, topped with a dashi sorbet, and includes Ozaki beef shabu-shabu served with miso sesame sauce and homemade ponzu. *The correct notation for the company name "味噌" is with the radical "口" on the left and "曽" on the right. [Appetizer] Summer Vegetables Layered in Miso Dashi with Winter Melon, Okra, Corn, Junsai, Uni, Flower Sprouts, Dashi Broth Ice [Hassun] Hamo Kamaboko with Plum Paste / Steamed Ishikawa Taro with Salt / Edamame Tofu with Delicious Dashi and Wasabi / Eggplant Dengaku with Miso / Grilled Prawns Marinated in Sauce [Soup] Grilled Flathead with Salt Broth, Kaga Cucumber, Shiso, Myoga, Grated Yuzu [Main Dish] Miyazaki Prefecture Ozaki Beef Shabu-Shabu Style with Baby Leaf, Young Corn, Zucchini, Asparagus, Blanched Cherry Tomatoes, Miso Sesame Sauce, Homemade Ponzu, Grated Daikon Radish, Yuzu Pepper ◆ Seasonal Course "Kiwami" ¥23,650 (tax included, 10% service charge additional) *Requires reservation the day before Appetizer Summer Vegetables Layered in Miso Dashi Winter Melon, Okra, Corn, Junsai, Uni, Flower Sprouts, Dashi Broth Ice Seasonal summer vegetables are layered in miso dashi and served with uni. The dashi is frozen and shaved, then arranged around the dish to evoke a sense of coolness. Hassun Hamo Kamaboko with Plum Paste / Steamed Ishikawa Taro with Salt / Edamame Tofu with Deliciou