Japanese restaurant Kukai at the MSA Annex announced a grand opening date of Thursday, February 28.
In the meantime, they’re “soft open” as they are refining their menu and figuring out works best at their unique location. Operating hours are currently 11 a.m. – 9 p.m. with a break at 2:30 – 5 p.m.; hours will update once the restaurant officially opens.
Kukai chef and partner Michael McCormack spent the past decade in Tucson’s Japanese food industry. His initial eight years were at Samurai, while the tail end of it was with Raijin Ramen.
Influence from the two restaurants show; appetizers ($2.50 – $6), hand rolls ($5), and donburi ($9 – $13) are evocative of Samurai with a few minor additions such as sprouts and avocado.
The ramen broth is Hakata-style ($12), which is similar to the thick, rich tonkotsu broth, but uses exclusively pork instead of a pork and chicken combination. The noodles are thin and served with chashu pork, ginger, and green onion.
Diners can order the ramen Hakata Mentai, which includes spicy cod roe and chili. Even though ramen isn’t McCormack’s focus at Kukai, the Hakata Mentai broth quickly became my favorite ramen broth in Tucson after a few sips. It pairs nicely with a Funkwerks Saison at Westbound, too.
While Tucson has expressed an insatiable thirst for ramen, don’t miss out on the onigiri. The conveniently shaped rice balls ($3.50 – $4.50) made to order feature a wide variety of fillings.
Kukai Onigiri Menu
- Grilled Salmon ($4)
- Tuna Mayo ($3.50) – albacore tuna with Kewpie mayonnaise; tastes like a Japanese tuna sandwich
- Umeboshi ($3.50) – pickled plum; salty and an acquired taste but I think it’s great with beer
- Takana ($3.50) – pickled mustard greens
- Noritama ($3.50) – furikake, a kid-friendly rice seasoning
- Pork Belly ($4) – chashu
- Gyu ($3.50) – thin-sliced beef
- Unagi ($4.50) – freshwater eel
Kukai is located at the MSA Annex, 267 S. Avenida del Convento. Ste. 11. Keep up with Kukai on Instagram. For more information, visit eatkukai.com.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
