Each session is hand-crafted to bring you the fullest expression of Mirukashi’s culture, flavor, and terroir. Which one will you choose?
March 9-13, 2026
Stroll hillsides, splash in streams, and wade in tidal pools to gather wild mountain vegetables. Collect dried silvergrass to transform iinto elegant, handmade Japanese brooms — tools that bring beauty and intention to the everyday.
MARCH 23-27, 2026
Celebratory sea bream is at its peak and tender kinome leaves unfurl. Gather spring’s earliest treasures, craft delicate temarizushi, and enjoy a blossom-viewing picnic beneath a soft canopy of cherry trees — fleeting beauty, savored slowly.
April 6-10, 2026
Abundance defines this season of prime foraging. Trek to gather bamboo shoots, bracken ferns, fuki stems, and the tender fronds of peppery sansho. Visit Ureshino for a contemporary tea ceremony set amid manicured fields on a tea estate.
APRIL 20-24, 2026
Through the lens of tea, a culture is revealed. Brew, cook, and craft cocktails with Japan’s revered green teas. Pick and roast the season’s first tender leaves by hand on a small estate of heirloom trees. Season and ceremony in every cup.
May 11-15, 2026
Edible flowers and wild berries abound. Gather vibrant shoots with a local herbalist for a hands-on masterclass in medicinal plants. Craft seasonal cordials and natural skincare and bring the healing essence of Mirukashi home with you.
October 26-30, 2026
Newly harvested rice, pristine and fragrant. Honor this humble grain with a musubi masterclass, sear Spanish mackerel over flaming rice straw flame, and visit a sake brewery to witness the craft of fermenting Japan’s national drink.
NOVEMBER 23-27, 2026
Maples blaze and air turns crisp. Savor fall’s vibrant flavors—tai sea bream, yuzu, persimmons, and matsutake mushrooms. Journey to the Ariake Sea and board a boat to witness how Japan’s finest nori is grown and harvested.
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