MENU – March, 2020

Steamed Tilefish Seasoned with Salted Rice Malt, Wrapped Cherry Leaf
Salted rice malt enhances a umami taste of tilefish.

Sashimi
Today’s special raw fish

Fish Soup with Hamaguri, Bamboo Shoot and Wakame Seaweed
Topped with fermented soybean and pepper leaf bud.
Bamboo shoot, wakame seaweed and hamaguri
providing glorious scenery of Japanese spring.

Chilled Chawanmushi with Deep-Water Shrimp Pickled in Koji
Egg custard inspired by Saikyo sweet miso and cream cheese.
Dressed with deep-water shrimp pickled in malted rice.

Grilled Cherry Salmon Miso-Yuuan-Style
Cherry salmon marinated with yuzu flavored miso-yuuan bed.
Feel a flavor of pepper leaf bud and umami taste of cherry salmon.

Refreshment - Dark Roasted Tea Granite

Oumi Sirloin Beef Steak with Pureed of New Potato
A5 premium beef marinated with three-year aged miso,
slowly cooked at low-temperature, and quickly grilled.

Seasonal Vinegar Dish
Fresh wood ear mushrooms preserved in house Ponzu sauce,
Toss with firefly squid, Urui and Udo.

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 Ice Fish and Mozuku
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
Ice cream made from sake lees and Saikyo sweet miso
with rice-flour dumpling and sweet adzuki bean paste.

MENU – March, 2020


Steamed Tilefish Seasoned with Salted Rice Malt, Wrapped Cherry Leaf
Salted rice malt enhances a umami taste of tilefish.

Sashimi
Today’s special raw fish

Chilled Chawanmushi with Deep-Water Shrimp Pickled in Koji
Egg custard inspired by Saikyo sweet miso and cream cheese.
Dressed with deep-water shrimp pickled in malted rice.

Please choose Fish or Beef;

Grilled Cherry Salmon Miso-Yuuan-Style
Cherry salmon marinated with yuzu flavored miso-yuuan bed.
Feel a flavor of pepper leaf bud and umami taste of cherry salmon.

Oumi Sirloin Beef Steak with Pureed of New Potato
A5 premium beef marinated with three-year aged miso,
slowly cooked at low-temperature, and quickly grilled.

Seasonal Vinegar Dish
Fresh wood ear mushrooms preserved in house Ponzu sauce,
Toss with firefly squid, Urui and Udo.

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 Ice Fish and Mozuku
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
Ice cream made from sake lees and Saikyo sweet miso
with rice-flour dumpling and sweet adzuki bean paste.

VEGAN MENU – March, 2020

Steamed Asparagus Wrapped Cherry Leaf
Steamed asparagus and cherry leaf
providing glorious scenery of Japanese spring.


Kuki Style Bagna Cauda with White Miso and Salted Rice Malt Sauce
Today’s fresh vegetables from farm serve with
Kuki’s special bagna cauda sauce with sake lees.


Warm Kelp Dashi Bowl
Simmered bamboo shoot and wakame seaweed
Dressed with seasonal butterbur and pepper leaf bud.


Goma-Dofu with Kelp Dashi Sauce
Crushed and pasted sesame seeds boiled in water and chilled like tofu.
Sprinkled “Hanaho” flower of Japanese herb on top.


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


Refreshment – Dark Roasted Tea Granite

Awa-Fu Miso Dengaku with Organic Malted Rice Miso Dressing
Relish with Herb Grilled Spring Cabbage and Rape Blossom
Awa-Fu is steamed wheat gluten mixed with foxtail millet and
coated white and red miso pastes.


Seasonal Vinegar Dish
Grilled red paprika paste and shredded Chinese yam
with jelly of Ponzu


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.


Sawani Style Miso Soup
with Thinly Sliced Vegetables
Miso soup made from 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
Sake lees Agar Cake and Hanamae runner beans.