MENU – July, 2020


Cooked Mixture of Prawn and Summer Vegetable
Simmered prawn and eggplant with fish sauce flavored dashi,
Original shuto and egg sauce enhances a umami taste of Prawn.

Sashimi
Today’s special raw fish

Fish Soup with Pike Conger
Fried pike conger coated with Arare, Chinese watermelon and water shield.
Flavor of yuzu citrus feel Japanese summer.

Chilled Chawanmushi with Puree of Corn
Egg custard inspired by Saikyo sweet miso and cream cheese.
Dressed with puree of corn, and topped with caviar.

Roast Beef with Stewed Shoyu Sauce
Oumi beef slowly cooked at low-temperature, and quickly grilled.
Serve with grilled summer vegetable.

Refreshment -Pueth Tea Granite

One-Pot Dish of Clear Red Miso Soup
Shabu shabu soup stock made with bones of pike conger and red miso soup,
Serve with green onion.




Seasonal Vinegar Dish

Simmered conger eel ends up with a grilled flavor,
with cucurbit and Japanese ginger.

Rice Served in Wooden Tub
KUKI house-blended rice polished by an old traditional way,
slowly and tenderly polished, with minimum pressure, thus less stress on the rice,
Cooked in the earthenware pot.
Served in a wooden container that releases excess moisture and
enriches the sweetness of the rice.

Red Miso Soup
with Fried Eggplant
Three-year aged miso ‘Miyabi” with
premium bonito and kelp dashi.

Japanese Nuka Zuke and Koji Pickles
Cucumbers pickled in rice bran bed with 100-year history.
Assorted vegetables marinated with three-year aged Miso “Meisho”and Ama-sake.

Chef’s Sweet
Mango and Amazake sherbet.

MENU – July, 2020

Cooked Mixture of Prawn and Summer Vegetable
Simmered prawn and eggplant with fish sauce flavored dashi,
Original shuto and egg sauce enhances a umami taste of Prawn.

Sashimi
Today’s special raw fish

Chilled Chawanmushi with Puree of Corn
Egg custard inspired by Saikyo sweet miso and cream cheese.
Dressed with puree of corn, and topped with caviar.

Please choose fish or beef

Roast Beef with Stewed Shoyu Sauce
Oumi beef slowly cooked at low-temperature, and quickly grilled.
Serve with grilled summer vegetable.

One-Pot Dish of Clear Red Miso Soup
Shabu shabu soup stock made with bones of pike conger and red miso soup,
Serve with green onion.

Seasonal Vinegar Dish
Simmered conger eel ends up with a grilled flavor,
with cucurbit and Japanese ginger.

Rice Served in Wooden Tub
KUKI house-blended rice polished by an old traditional way,
slowly and tenderly polished, with minimum pressure, thus less stress on the rice,
Cooked in the earthenware pot.
Served in a wooden container that releases excess moisture and
enriches the sweetness of the rice.

Red Miso Soupwith Fried Eggplant
Three-year aged miso ‘Miyabi” with
premium bonito and kelp dashi.

Japanese Nuka Zuke and Koji Pickles
Cucumbers pickled in rice bran bed with 100-year history.
Assorted vegetables marinated with three-year aged Miso “Meisho”and Ama-sake.

Chef’s Sweet
Mango and Amazake sherbet.

VEGAN MENU – July, 2020

Cooked Mixture of Rikyu Wheat Gluten and Summer Vegetable
Simmered wheat gluten cake with soy sauce, then fried with sesame oil,
serve with summer vegetables.


Sashimi Konjac
Original sashimi konjac seasoned plum pulp sauce,
sesame miso and sansho miso.


Warm Kelp Dashi Bowl
Fried bean curd cake (Hiryuzu) mixed with soybean curd,
Japanese yam, seasonal vegetables and white miso
with pure kelp dashi soup.


Potage of Tofu and Corn
Thickly potage made from corn, tofu and white miso.
White miso enhances umami taste of soybean.


Fried “HARKIS” Cake
Fava bean-based vegetable meat from Finland
Coated rice paper before deep fried


Refreshment – Pueth Tea Granite

One-Pot Dish of “Clear Red Miso Soup”
Fried wheat gluten cake, tofu and seasonal vegetables
with salted rice malt sauce.


Seasonal Vinegar Dish
Fresh wood ear mushroom preserved in house Ponzu sauce.
mixed with grilled eggplant and puree of red paprika.


Rice Served in Wooden Tub
KUKI house-blended rice polished by an old traditional way,
slowly and tenderly polished, with minimum pressure, thus less stress on the rice,
Cooked in the earthenware pot.
Served in a wooden container that releases excess moisture and
enriches the sweetness of the rice.


Red Miso Soup with Young Taro
Three-year aged miso ‘Miyabi” with
Premium kelp dashi.


Japanese Nuka Zuke and Koji Pickles
Cucumbers pickled in rice bran bed with 100-year history.
Assorted vegetables marinated with three-year aged Miso “Meisho” and Ama-sake.


Chef’s Sweet
Mango and Amazake sherbet.