飲食,食品

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp

NQ 0ひかり味噌株式会社March 31, 2026

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: prtimes.jp