“MIZUHO” Seasonal Course
April, 2024

Starter
Simmered seasonal vegetables (bamboo shoots, butterbur, fava beans)
with a clear red miso sauce of “GINZA KUKI Tokusen “Miyabi”
Topped with flowers of Japanese pepper


Hassun: Five kinds of delicacies
*Sauteed Konjac with sesame oil and red pepper
*Kinpira of lotus root
* Awa-fu and Chinese yam dressed with paste of green pea
* Smoked miso flavored shiitake-mushroom
* Pressed sushi of Japanese ginger
*Deep fried Yuba with fuki (butterbur sprout)-miso


Sashimi
Konjac Sashimi made at Hida, Gifu prefecture
Served with sauce of miso-tamari


Hot Pot
Simmered tofu with seasonal vegetables
Served with kelp dashi ponzu


Small Dish
Steamed rice with simmered Japanese parsley
served with a starchy sauce





Fried Dish
Tempura of seasonal wild vegetables
served with dashi soup of miso-tamari,
Grated daikon radish, Japanese ginger

Main Dish
Grilled soybean steak served with red wine miso sauce,
served with fresh spring onion, asparagus and wasabi


Seasonal Vinegared Dish
Daitokuji-fu (wheat bran), Warabi (wild vegetables), cabbage,
served with Konbu vinegar sauce


Rice
Sasanishiki rice from, Miyagi Prefecture
Rice cooked in an earthenware pot
Please choose your favorite:
*Normal white rice cooked in an earthenware pot
* Rice cooked in an earthenware pot with seasonal ingredients (additional charge needed)


Miso Soup
“GINZA KUKI Tokusen “Miyabi” miso soup
with udo, bamboo shoots and chives


Sweet
Miso-flavored vegan ice cream
Rice dumpling in a sweet soy glaze
Seasonal fruits

“SAI” Seasonal Course
April, 2024

Starter
Simmered seasonal vegetables (bamboo shoots, butterbur, fava beans)
with a clear red miso sauce of “GINZA KUKI Tokusen “Miyabi”
Topped with flowers of Japanese pepper


Sashimi
Konjac Sashimi made at Hida, Gifu prefecture
Served with sauce of miso-tamari


Hot Pot
Simmered tofu with seasonal vegetables
Served with kelp dashi ponzu


Small Dish
Steamed rice with simmered Japanese parsley
served with a starchy sauce


Main Dish
Grilled soybean steak served with red wine miso sauce,
served with fresh spring onion, asparagus and wasabi


Seasonal Vinegared Dish
Daitokuji-fu (wheat bran), Warabi (wild vegetables), cabbage,
served with Konbu vinegar sauce



Rice
Sasanishiki rice from, Miyagi Prefecture
Rice cooked in an earthenware pot
Please choose your favorite:
*Normal white rice cooked in an earthenware pot
* Rice cooked in an earthenware pot with seasonal ingredients (additional charge needed)


Miso Soup
“GINZA KUKI Tokusen “Miyabi” miso soup
with udo, bamboo shoots and chives


Sweet
Miso-flavored vegan ice cream
Rice dumpling in a sweet soy glaze
Seasonal fruits

“Kiwami” Seasonal Course
April, 2024

Starter
Simmered seasonal vegetables (bamboo shoots, butterbur, fava beans)
with a clear red miso sauce of “GINZA KUKI Tokusen “Miyabi”
Topped with flowers of Japanese pepper


Hassun: Five kinds of delicacies
* Simmered sea bream roe in miso
* Grilled trout with a leaf bud of Japanese pepper
* Razor clam dressed with paste of green pea
* Pickled firefly squid in miso-tamari
* Pressed sushi of Japanese halfbeak


Sashimi
Sashimi of the day and garnish


Soup
Dumpling of sakura shrimps, mozuku seaweed
Served with bonito and kelp dashi with sudachi citrus


Small Dish
Steamed rice with simmered clam
served with a starchy sauce made with dashi of clam


Fried Dish
Kakiage of Japanese icefish, tempura of seasonal wild vegetables
served with dashi soup of miso-tamari,
Grated daikon radish, Japanese ginger

Main Dish
Roasted Ozaki beef marinated miso
served with fresh spring onion, asparagus and wasabi


Seasonal Vinegared Dish
Horse mackerel pickled in sweet vinegar, warabi (wild vegetables),
shin-wakame seaweed,
served with Tosa-zu vinegar sauce


Rice
Sasanishiki rice from, Miyagi Prefecture
Rice cooked in an earthenware pot
Please choose your favorite:
*Normal white rice cooked in an earthenware pot
* Rice cooked in an earthenware pot with seasonal ingredients (additional charge needed)


Miso Soup
“GINZA KUKI Tokusen “Miyabi” miso soup
with udo, bamboo shoots and chives


Sweet
Maccha flavored ice cream with miso caramel sauce
Rice dumpling in a sweet soy glaze
Seasonal fruits

“NAGOMI” Seasonal Course
April, 2024

Starter
Simmered seasonal vegetables (bamboo shoots, butterbur, fava beans)
with a clear red miso sauce of “GINZA KUKI Tokusen “Miyabi”
Topped with flowers of Japanese pepper


Sashimi
Sashimi of the day and garnish


Soup
Dumpling of sakura shrimps, mozuku seaweed
Served with bonito and kelp dashi with sudachi citrus


Small Dish
Steamed rice with simmered clam
served with a starchy sauce made with dashi of clam


Main Dish
Roasted Ozaki beef marinated miso
served with fresh spring onion, asparagus and wasabi


Seasonal Vinegared Dish
Horse mackerel pickled in sweet vinegar, warabi (wild vegetables),
shin-wakame seaweed,
served with Tosa-zu vinegar sauce


Rice
Sasanishiki rice from, Miyagi Prefecture
Rice cooked in an earthenware pot
Please choose your favorite:
*Normal white rice cooked in an earthenware pot
* Rice cooked in an earthenware pot with seasonal ingredients (additional charge needed)


Miso Soup
“GINZA KUKI Tokusen “Miyabi” miso soup
with udo, bamboo shoots and chives


Sweet
Maccha flavored ice cream with miso caramel sauce
Rice dumpling in a sweet soy glaze
Seasonal fruits