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.
The story of Kuki restaurant starts back in 2010 when Yoshihiro Hayashi the president of Hikari Miso had come across with Chisako Hori the Japanese culinary specialist with the great experience and achievement at a Michelin three-star restaurant in Kyoto. Since then Yoshihiro Hayashi, eagerly seeking for her professional advice of miso recipe development featuring functional and healthy benefit of miso and of all the other Japanese ingredients, reached to an idea of sharing the asset of these development with every customer by means of offering tasty eating experience, through real, serious, and professional cooking. This idea is finally materialized as 豉-KUKI when Chisako Hori and Yoshihiro Hayashi has established the partnership with the young but passionate Chef Shota Sato, the owner of 13 year experience at highly respected restaurant in Ginza, and as the extreme enthusiast seeking for polishing up Japanese culinary art with the hint of fermentation and aging concept in a modern way.
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: 11:30 ～ 14:30／17:00 ～ 21:00
CLOSED: Sundays, National public holidays, and Summer Holidays