MENU – June, 2021

Starter
Minazuki Dofu and Miso-preserved Avocado
Minaduki is prepared by placing azuki beans on tofu
made of cream cheese, sesame, arrowroot and milk.

Appetizer-Three Kinds of Delicacies
Chilled Chawanmushi with Paste of Green Soybeans
Steamed egg custard, Kuki signature dish
featuring the marriage of sweet white miso and cream cheese.
Agebitashi of Zucchini and Young corn
Shiraae of Prawn and Eggplant　

Osuimono clear soup
Hamo (Conger Pike) Fish Soup with Gourd and Water Shield
Topped with Plum pulp

Oshinogi
Sushi of Simmered Conger Eel with Bones of Fish Dashi

Sashimi
Bluefin Tuna, Grunt, Razor Clam
Original Tamari Soy Sauce,
Sea Salt of Wajima,
Vinegar Miso Sauce

Grilled dish
Grilled Ayu (Sweet fish) with Two Kinds of Dengaku-miso,
Salted Sweet Fish Guts and Hccho Miso,
Knotweed and Saikyo Miso
Sided with Deep Fried Fish Bone and Pickle of Koshin Radish

The main
Chateaubriand Steak of Yamagata with Red Wine Miso Sauce
Dressed Manganji Green Pepper with Miso “Miyabi”.


Seasonal Vinegared Dish
Assorted Sunomono, with Sardine and Malabar Spinach,
Kikurage Mushroom Seasoned in Original Ponzu Sauce,
with Plum and Bonito-seasoned Sake Sauce.

Rice and Miso soup
KUKI Selection “Zen” Miso Soup with Mozuku and Green Onion,
Organic Sasanishiki Rice from Naruko Onsen, Miyagi Prefecture,
ｍilled by Funakubo-Five-star Rice Meister.

“Shigureni” Seasoned Beef
“Tsukudani” Kelp
Seasonal Pickled Vegetables

Chef’s Sweet
Amazake and Mint-flavored Ice Cream,
Sweet Hanamame Scarlet Runner Beans Seasoned with Mirin
Seasonal fruits

MENU – June, 2021

Starter
Minazuki Dofu and Miso-preserved Avocado
Minaduki is prepared by placing azuki beans on tofu
made of cream cheese, sesame, arrowroot and milk.

Oshinogi
Sushi of Simmered Conger Eel with Bones of Fish Dashi

Sashimi
Bluefin Tuna, Grunt, Razor Clam
Original Tamari Soy Sauce,
Sea Salt of Wajima,
Vinegar Miso Sauce

Please Choose Fish or Beef
Grilled dish
Grilled Ayu (Sweet fish) with Two Kinds of Dengaku-miso,
Salted Sweet Fish Guts and Hccho Miso,
Knotweed and Saikyo Miso
Sided with Deep Fried Fish Bone and Pickle of Koshin Radish

The main
Chateaubriand Steak of Yamagata with Red Wine Miso Sauce
Dressed Manganji Green Pepper with Miso “Miyabi”.


Seasonal Vinegared Dish
Assorted Sunomono, with Sardine and Malabar Spinach,
Kikurage Mushroom Seasoned in Original Ponzu Sauce,
with Plum and Bonito-seasoned Sake Sauce.

Rice and Miso soup
KUKI Selection “Zen” Miso Soup with Mozuku and Green Onion,
Organic Sasanishiki Rice from Naruko Onsen, Miyagi Prefecture,
ｍilled by Funakubo-Five-star Rice Meister.

“Shigureni” Seasoned Beef
“Tsukudani” Kelp
Seasonal Pickled Vegetables

Chef’s Sweet
Amazake and Mint-flavored Ice Cream,
Sweet Hanamame Scarlet Runner Beans Seasoned with Mirin
Seasonal fruits

・乾杯のドリンク
・前菜
・当店名物「冷製茶碗蒸し」
・鮮魚のお造り
・選べるメイン（ローストビーフ、炙り煮穴子、煮ないサバ味噌）
・有機認証ササニシキのご飯
・長期熟成味噌のみそ汁
・デザート
・食後のコーヒー