ひかり味噌株式会社 News Releases

Japanese Restaurant GINZA 豉 KUKI Announces July Course with Theme of Fermentation and Aging

GINZA 豉 KUKI (ginza kuki), a Japanese restaurant operated by Hikari Fermentation and Nutrition Co., … · 2026-07-01

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

April Course Information for GINZA 豉 KUKI, a Japanese Restaurant Themed Around Fermentation and Maturation

GINZA 豉 KUKI, a Japanese restaurant operated by Hikari Miso's subsidiary, announced its April course… · 2026-03-31

Industry First: 100% Recycled PET Resin Adopted for Miso Containers to Promote Reduction in Plastic Usage

Hikari Miso Co., Ltd. has announced the adoption of 100% recycled PET resin for the cups and lids of… · 2026-04-01

Industry First: 100% Recycled PET Resin Adopted for Miso Containers to Promote Plastic Reduction

Hikari Miso Co., Ltd. will adopt 100% recycled PET resin for the cups and lids of its export-bound o… · 2026-04-01

Proposing Organic and Upcycled Miso: Hikari Miso Joins Aeon Group's 'Choose. The Present Connected to the Future' Fair Starting May 29, 2026

Hikari Miso Co., Ltd. will participate in the Aeon Group's 'Choose. The Present Connected to the Fut… · 2026-05-21

Hikari Miso Launches Annual Limited-Brew 'CRAFT MISO Namagoji Precious' with Pre-Orders Open

Hikari Miso Co., Ltd. opens pre-orders May 20, 2026 for its once-a-year limited-brew craft miso 'CRA… · 2026-05-20

Industry First: 100% Recycled PET Resin Adopted for Miso Containers to Promote Plastic Reduction

Hikari Miso Co., Ltd. will adopt 100% recycled PET resin for the cups and lids of its export-bound o… · 2026-04-01

New Product 'CRAFT MISO Toromi' and Popular Items 'Maru Yu Organic Miso' and 'Maru Mu Domestic' to Be Sold: Summer Miso Special Sale Event Held

Hikari Miso Co., Ltd. will hold its annual 'Summer Miso Special Sale' in Shimosuwa Town and Iijima T… · 2026-06-10

Announcement of June Course Menu at Japanese Restaurant 'GINZA 豉 KUKI', Featuring Fermentation and Aging

GINZA 豉 KUKI announces its June course menu, focusing on fermentation and aging with seasonal ingred… · 2026-05-29

Japanese Restaurant GINZA KUKI, Themed on Fermentation and Aging, Announces May Course

GINZA KUKI, a Japanese restaurant focusing on fermentation and aging, has announced its special May … · 2026-04-30

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

Announcement of the April Course at GINZA 豉 KUKI, a Japanese Restaurant Focused on Fermentation and Aging

Featuring seasonal asparagus in a chilled puree with 'CRAFT MISO Namakoji' jelly, and Miyazaki Ozaki… · 2026-03-31

April Course Information for GINZA 豉 KUKI, a Japanese Restaurant Themed Around Fermentation and Maturation

GINZA 豉 KUKI, a Japanese restaurant operated by Hikari Miso's subsidiary, announced its April course… · 2026-03-31

Japanese Restaurant GINZA KUKI, Themed on Fermentation and Aging, Announces May Course

GINZA KUKI, a Japanese restaurant focusing on fermentation and aging, has announced its special May … · 2026-04-30