Chawanmushi, or Japanese Steamed Egg Custard, is served chilled at Kuki, inspired by Saikyo White Sweet Miso and by the quality cream cheese, to impart very complex aroma and pleasant Umami. Unusually but exceptionally great combination of two fermented ingredients – Miso and Cheese.
Japanese culinary, the cuisine which is now recognized as the most healthy and enjoyable food among others, has the core asset of making very good use of fermented ingredients and “aging ”process over the fresh ingredients.
Now Hikari Miso is proudly introducing Japanese restaurant Kuki, with the name 豉-KUKI with its meaning the origin of Miso fermentation history over ten centuries. Kuki is unique to present the series of foods, in modern but authentic way, wishing for your great experience in fascinating use of fermentation and aging technique.
KUKI proudly offers the highest quality Japanese cuisine, by sourcing fresh and quality ingridinents, always best ones in each season, from every local farmers and fishermen, and from the limited number of most prestigious, traditional, and authentic fermented ingredient makers including Hikari Miso. The range of Sake and wine are carefully selected, with the fermentation art of craftsmanship, to comfortably match with the foods.
GINZA-A5 4th Floor 5-9-16 Ginza,
3minutes walk from the A5 exit of Ginza subway station
OPEN: 17:00 ～ 20:00
CLOSED: Sundays, National public holidays, and Summer Holidays