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| Kuki is now serving "Kaiseki-style" vegan dishes prepared in traditional Japanese way.  |
Japanese Miso manufacturer Hikari Miso’s Ginza Kuki restaurant in Tokyo has launched its vegan “Kaiseki-style” menu. The restaurant, which opened in 2018 is known for incorporating fermentation and ageing techniques in its dishes.
Diners can sample the new Kaiseki-style offering, prepared in the traditional Japanese way. For example, dishes requiring dashi (soup stock), traditionally extracted from dried bonito fish is not used. Instead, the dashi comes from shiitake mushrooms, kelp, and other vegetable-based seasoning ingredients.
Kuki restaurant was born when Yoshihiro Hayashi, president of the 80- year old Hikari Miso Company, and Japanese culinary specialist Chisako Hori started to develop recipes featuring the functional and healthy benefits of miso and other Japanese ingredients. Today, the restaurant, headed by another culinary expert chef Shota Sato, serves dishes originating from the elegance of Kaiseki cuisine and delicately presented using the art of traditional Japanese food fermentation and ageing.
Aside from the new vegan menu, the restaurant’s regular course meal includes chilled Chawanmushi, or steamed egg custard, with the enhancement of "umami" tastiness coming from sweet Saikyo Miso, sirloin steak of Oumi A5 beef marinated with three-year aged miso, and many other dishes — making best use of nature's gift of four seasons from the field and surrounding seas, all of which incorporate the art of fermentation and ageing.
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