GINZA KUKI Japanese Restaurant July Course Featuring Fermentation and Aging in Tokyo from July 1

Sushi
Limited TimeSeasonal MenuSushiTokyoVegetarian
GINZA KUKI Japanese Restaurant July Course Featuring Fermentation and Aging in Tokyo from July 1 Sushi

GINZA KUKI, a Japanese restaurant in Tokyo specializing in fermentation and aging, is offering a new seasonal course starting July 1. The menu highlights carefully selected seasonal ingredients, including summer vegetables served with miso broth and premium Miyazaki Ozaki beef in a chilled shabu-shabu style.

This limited-time course is ideal for visitors seeking a refined Japanese dining experience in central Tokyo. The focus on fermented miso and matured flavors offers a unique taste of traditional Japanese culinary techniques combined with fresh, seasonal produce.

About GINZA KUKI Japanese Restaurant

[Hassun] Pike conger fish cake with plum, salt-steamed Ishikawa baby taro, edamame tofu with delicious dashi and wasabi, miso dengaku with small eggplant, grilled sweet shrimp — included in the Vegetarian Sushi Course for ¥18,150 (tax included).
[Hassun] Pike conger fish cake with plum, salt-steamed Ishikawa baby taro, edamame tofu with delicious dashi and wasabi, miso dengaku with small eggplant, grilled sweet shrimp — included in the Vegetarian Sushi Course for ¥18,150 (tax included).
[Soup] Grilled cod with shimo-style broth, Kaga thick cucumber, perilla, myoga, yuzu peel — included in the Vegetarian Sushi Course for ¥18,150 (tax included).
[Soup] Grilled cod with shimo-style broth, Kaga thick cucumber, perilla, myoga, yuzu peel — included in the Vegetarian Sushi Course for ¥18,150 (tax included).

Operated by Hikari Fermentation Nourishment Co., Ltd., a subsidiary of Hikari Miso Co., Ltd., GINZA KUKI is located in Ginza, Tokyo. The restaurant emphasizes fermentation and aging in its cuisine, featuring specially selected “GINZA KUKI Special” miso varieties that enhance the natural flavors of the dishes. The July course offers a refreshing appetizer of summer vegetables in miso broth topped with sea urchin and dashi sorbet, followed by a variety of seasonal delicacies including grilled fish, miso-marinated vegetables, and a chilled Ozaki beef shabu-shabu with miso sesame sauce and homemade ponzu.

[Main] Miyazaki Prefecture Ozaki beef cold shabu-shabu with baby greens, young corn, zucchini, asparagus, peeled cherry tomatoes, miso sesame sauce, homemade ponzu, grated daikon, yuzu pepper — included in the Vegetarian Sushi Course for ¥18,150 (tax included).
[Main] Miyazaki Prefecture Ozaki beef cold shabu-shabu with baby greens, young corn, zucchini, asparagus, peeled cherry tomatoes, miso sesame sauce, homemade ponzu, grated daikon, yuzu pepper — included in the Vegetarian Sushi Course for ¥18,150 (tax included).
GINZA KUKI Japanese Restaurant July Course Featuring Fermentation and Aging in Tokyo from July 1
We also have spacious private rooms available.
We also have spacious private rooms available.
GINZA KUKI Japanese Restaurant July Course Featuring Fermentation and Aging in Tokyo from July 1

Highlights

  • Seasonal summer vegetable appetizer with miso broth and dashi sorbet
  • Assorted dishes including hamo fish cake with plum sauce, edamame tofu, and miso-glazed eggplant
  • Grilled conger fish in a clear broth with seasonal vegetables
  • Chilled shabu-shabu of Miyazaki Ozaki beef served with miso sesame sauce and homemade ponzu
  • Choice of rice: seasonal clay pot rice (additional charge) or plain rice, served with miso soup
  • Vegetarian sushi course featuring fresh seasonal vegetables paired with fermented miso flavors available for ¥18,150 (tax included)
  • Private rooms available for a spacious dining experience
GINZA KUKI Japanese Restaurant July Course Featuring Fermentation and Aging in Tokyo from July 1
GINZA KUKI Japanese Restaurant July Course Featuring Fermentation and Aging in Tokyo from July 1

Menu and Event Details

ItemDetails
NameGINZA KUKI Japanese Restaurant July Course
Menu / itemsAppetizer: Summer vegetables in miso broth with winter melon, okra, corn, junsai, sea urchin, dashi sorbet; Assorted dishes: hamo fish cake with plum sauce, steamed Ishikawa taro, edamame tofu with dashi and wasabi, miso-glazed eggplant, grilled prawn; Soup: grilled flathead fish in clear broth with Kaga cucumber and seasonal herbs; Main: chilled Miyazaki Ozaki beef shabu-shabu with baby leaf salad, young corn, zucchini, asparagus, peeled cherry tomatoes, miso sesame sauce, homemade ponzu, grated daikon, yuzu pepper; Vinegared dish: oysters from Oonoshima, seaweed, ginger, cucumber, radish with sanbaizu vinegar; Rice: Sasanishiki rice from Naruko, Miyagi (choice of clay pot rice with seasonal ingredients or plain rice); Miso soup: “GINZA KUKI Special Zen Aged Red Koji” miso soup with lotus root, turnip, Kujo green onion; Dessert: “CRAFT MISO” fresh koji ice cream, mizu-yokan, seasonal fruits; Vegetarian sushi course: seasonal vegetable sushi with aged miso, miso tamari, miso moromi, tempura or grilled dish, miso soup, dessert.
LocationGINZA KUKI, Ginza, Tokyo
Address4F, GINZA-A5, 5-9-16 Ginza, Chuo-ku, Tokyo
PeriodFrom July 1, 2026
Price“Kiwami” Course ¥23,650 (tax included, plus 10% service charge); Vegetarian Sushi Course ¥18,150 (tax included, plus 10% service charge)

The “Kiwami” seasonal course is priced at ¥23,650 (tax included) and requires a reservation at least one day in advance. The vegetarian sushi course, featuring a creative blend of fresh vegetables and fermented miso flavors, is available for ¥18,150 (tax included). Both courses include a variety of dishes that highlight the harmony between fermentation and seasonal ingredients.

Reservations are recommended to enjoy the spacious private rooms available at GINZA KUKI, perfect for a comfortable and elegant dining experience in the heart of Ginza.

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