Restaurant Details

Time makes all things better.

This is the philosophy at the Hikari Miso group. First founded in 1936 as Maruni Miso Trading, four generations of its miso makers have perfected the craft of fermentation and aging of soybeans for over 80 years. Their process has steadily pushed the boundaries of what is possible with miso, bringing unparalleled depth and complexity to a staple that is so ubiquitous in Japanese cuisine that it often goes overlooked.

As such, Ginza Kuki was founded, in the hopes of making diners discover a side of miso heretofore unseen. Above all, good miso takes time, and this is reflected in the measured approach that the restaurant takes to each of its dishes.

For instance, the restaurant’s signature dish, miso-marinated beef, is first left overnight in a mixture of sweet rice malt sake and aged miso, letting proteolytic enzymes break it down for maximum tenderness. It is then further marinated in 3-year-aged miso before slow-cooking at 58°C. Finally, it is grilled to seal in the flavor.

Ginza Kuki Remarks

• Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.

• The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.

• The course menu content listed below is an example, and is subject to change based on seasonal availability.

• The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.

• The pictures provided are for illustrative purposes.

Ginza Kuki Business Days

Ginza Kuki Address

Ginza-A5 Building 4F, 5-9-16 Ginza, Chuo-ku, Tokyo 104-0061

Ginza Kuki Access Info

• Ginza Kuki is a 3-minute walk from Ginza Station.

Ginza Kuki Phone Number

Ginza Kuki Cancellation Policy

Cancel your reservation at least 48 hours before the dining start time to receive a full refund.