NOVEMBER 17-21, 2025

The maples are blazing, the air is crisp, and autumn flavors are in abundance. 

Fall is a feast for all of the senses. In concert with the festival of colors, tai sea bream comes into season for a second time alongside yuzu citrus, persimmons, and mushrooms. This session's outing is a most special one. We’ll travel to the Ariake Sea and board a boat to see where and how Japan’s finest nori is grown. 


Session Lookbook

The momiji maples flame red and the eponymous red snapper is most delicious. Yuzu citrus ripen on the tree and root vegetables  sweeten in the autumn chill.

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Make your way to Karatsu, in the Northwest corner of Kyushu, a little over an hour by train from the Fukuoka airport or shinkansen station. Join us at the Mirukashi salon high on a hilltop in the heart of Japan’s countryside for a lively welcome dinner full of fresh seasonal flavors.

We'll spend the morning with a master soba maker. From mixing and rolling out the dough to cutting and cooking, we'll learn the finer points of making buckwheat noodles from scratch. Then we'll enjoy a delicious lunch celebrating an abundance of autumnal flavors.

Travel & Welcome

Soba Masterclass

day 1

day 2 Morning

We'll start the day with a multi-course tofu-focused brunch at a 250 year old renowned establishment. Each course highlights an ingredient or element in the tofu making process. This meal will elevate and enlighten your understanding of this unique food.


DAy 3 Morning

We'll join Hanako in her pottery studio and learn about the art and craft of Japanese tableware. Then we'll head into town to visit the local shrine and a few shops before enjoying dinner at a beloved classy yet casual restaurant featuring female-forward food, craft, and design.

Atelier Visit

Day 2 afternoon

How We'll Spend Our Time

come to mirukashi

Japan's finest nori is grown an hour and a half away in the vast tidal flats of the Ariake Sea. We'll head out on the water to learn the finer points of growing and processing this special ocean delicacy. Back in Karatsu we'll enjoy a private dinner at an intimate countryside restaurant

We'll gather in Mirukashi for a second cooking session and make a very special takikomi (mixed) rice with matsutake mushrooms. Along with a few sides and and some simple wagashi, Japanese confections, we'll be ready to lunch al fresco in the crisp autumnal air.

On the Water

In the Kitchen

day 3 Afternoon

day 4 Morning

Pack your swag and enjoy one last morning at your hotel by the sea before you hug your new best friends goodbye. You are now an honored member of the Mirukashi Collective, a group of culturally curious gastronomes who have formed lasting bonds while spending time in Mirukashi.

Hugs & Goodbyes

DAy 5

We''ll head out on a fall foliage foray and picnic among the momiji maple trees. After a plein air lunch, tea and sweets, you'll have a chance to freshen up at your hotel before we gather once more around the table to enjoy a few more fall flavors at our final farewell dinner in Mirukashi.

Fall Flavors

Day 4 Afternoon

Let the waves lull you to sleep each night in this 4 star oceanside hotel featuring spectacular views from every room. Watch the sun rise over the bay, take a stroll along the sandy beach by a forest of ancient pine trees, visit the gym or relax in the sauna, onsen spa, or rooftop thermal pool.

Seaside Hotel

Where You'll Stay

How It Works

Salon sessions are $3550 per person. A non-refundable deposit of $1800 secures your place with the balance due 60 days before the start date.


Four nights in a private room plus all food, drink, and transportation during the salon session. Does not include transportation to and from Karatsu.

What's included

Plans are hard to make these days. All deposits are non-refundable but give me two months notice and I'll happily apply your deposit to a future session.


Seating is limited.

Reserve yours now.

Salon sessions are limited to 7 people to ensure a relaxed and intimate experience. 
Bookings are accepted in the order requested.
Come to Mirukashi.

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I find yuzu intoxicating and feel it should headline a dish that chimes as loud as church bells to proclaim the season. And so I made a sorbet of pure yuzu juice.

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Matsutake is a luxury ingredient intimately tied to the taste of autumn in Japan. Shinmai and matsutake alone are a good enough reason to travel to Japan this time of year. 

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Beni-tsukune-imo a true diamond in the rough, or amethyst really, with the drabbest of dirt colored skin. But peel back the dull cloak and inside you’ll find a bouquet of violet. 

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It’s a delicate dish, perfect for this season of easing into winter. Warming to the core it chases away the evening’s chill, leaving you flushed but not so very full.

One Reliable Redress


Join us

Ready to Join us?

To register for Autumn Bounty 2025, please fill in the form here and submit your deposit on the next page. Have questions? Email me at