#Japan #Tokyo #GINZA KUKI #Seasonal Course #Soybean Miso

GINZA KUKI's October Course: A Culinary Journey through Fermentation

Located in the heart of Ginza, GINZA KUKI offers a unique dining experience that focuses on the themes of fermentation and aging in Japanese cuisine. Operated by Hikari Fermentation Nutrition Company, a subsidiary of Hikari Miso Co., they curate monthly courses that allow guests to appreciate the rich flavors of seasonal ingredients enhanced by their specially selected miso.

A Flavorful Start to October

For October's course, guests can expect a delightful lineup of dishes that showcase the wonders of miso. The meal commences with a colorful assortment called hassun, which features seasonal specialties such as grilled oysters with miso, Shitake mushrooms wrapped in Kinka pork, and various beautifully plated ingredients like lotus root and sea grapes. This vibrant presentation sets the stage for an extraordinary dining experience.

Highlights of the October Course:

• - Hassun:

- Ginkgo-shaped sweet potato (Kongōjyu Marujyuu)
- Grilled oysters with miso
- Prawn caviar
- Blanched asari clams with wild celery
- Lotus root with salmon roe
- Kinka pork wrapped Matsutake mushroom with miso marinade.

• - Soup: Silky soft-shell turtle tofu with grilled matsutake mushrooms and scallions, adding a rich umami to the dish.

• - Steamed Dish:

- Momiji Tai with seasonal mushrooms, topped with a chrysanthemum and miso sauce, for a nourishing and beautifully presented dish.

• - Main Course:

- Ozakigyu steak served with an assortment of seasonal vegetables, accompanied by a rich, aged miso sauce—this is a testament to the chef's skill in utilizing the ingredients’ natural flavors.

• - Side Dish: Persimmon and surf clam white sesame dressing in a persimmon boat garnished with Shungiku greens, providing a refreshing contrast.

• - Rice: Narikko Sasanishiki rice cooked in a donabe (earth pot) for optimal flavor, showcasing the depth of seasonality.

• - Dessert: Finalizing the delightful meal is a miso ice cream paired with chestnut syrup and seasonal fruit jelly.

An Exclusive Dinner Experience

In addition to the outstanding monthly course, GINZA KUKI will host an exclusive Piper-Heidsieck Maker’s Dinner on October 18th, featuring exquisite Champagne paired with seasonal delicacies. This event will be graced by Mr. Toshikazu Honma, a seasoned expert with over 20 years in the Champagne business, providing insights into the world of Champagne alongside a specially crafted menu. Reservations are required for this exclusive event.

Vegan and Vegetarian Options

Understanding the demand for plant-based dining, GINZA KUKI also offers vegan and vegetarian courses. The “Mizuho” course includes eleven lavish dishes emphasizing the artistry of Japanese culinary techniques, priced at ¥21,450, while the shorter “Sai” course features nine delectable dishes for ¥16,500.

GINZA KUKI Overview

• - Address: 4th Floor, GINZA-A5 5-9-16 Ginza, Chuo City, Tokyo, Japan
• - Contact: 03-3572-5433 (Reservation required)
• - Operating Hours: Lunch (Saturday only) 11:30 AM - 2:00 PM, Dinner 6:00 PM - 10:30 PM
• - Closed: 2nd & 4th Mondays, Sundays, and holidays
• - Website: GINZA KUKI

With its remarkable emphasis on the art of fermentation and a seasonally inspired menu, GINZA KUKI is a must-visit for anyone looking to indulge in the exceptional flavors of Japanese cuisine this October.