A reawakening

FEBRUARY 12-16, 2024

Elegant late winter fish meets herbaceous and wild spring vegetables.

Winter loosens its grip in February and fukinoto, the shoots of butterbur buds, are proof that the earth is slowly waking. We’ll forage these bitter buds and explore this micro-season of winter crossing over to spring. February’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.

First Spring

Session Lookbook

Winter and spring tussle for the upper hand. Think cozy hours in the kitchen punctuated by brisk outings into the chilly landscape to gather the season's delicacies.

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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. We’ll gather for a private welcome dinner at an intimate countryside restaurant. Then it's early to bed to rest up after a long day of travel.

We'll gather in Mirukashi and start with a few Japanese cuisine fundamentals. Then we'll stretch our legs and head out to forage fukinoto, the buds of butterbur plants. Back in the warmth of the kitchen we'll prepare a multi-course meal highlighting this earliest spring delicacy. 

Travel & Welcome

Foraging & Cooking

day one

day two

We'll spend the morning with Hanako at her pottery studio monohanako and learn about the art and craft of Japanese tableware. After lunch we'll gather back in the kitchen again to make another multi-course meal featuring nori and other hyper seasonal flavors. 

Pottery & Food

DAy Four

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 this special winter delicacy. Back in Karatsu we'll dine at a beloved place featuring female-forward food, craft, and design.

On The Water

Day Three

How We'll Spend Our Time

come to mirukashi

Pack your swag and enjoy one last morning by the sea before you hug your new best friends goodbye. But don’t be sad as you are now a member of the Mirukashi Collective, a group of culturally curious gastronomes who have formed lasting bonds while spending time in Mirukashi.

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.

Hugs & Goodbyes

Seaside Hotel

day Five


You'll go home with:

Insights into Japan's culinary culture

Aspirational and actionable insights into planning a meal, cooking techniques, seasoning, plating, table setting, and the etiquette of drinking and dining.

seasonal Recipe Collection

A beautifully printed, expanded collection of seasonal recipes from Mirukashi and my promise to be here as your guide even after you've gone home.


How It Works

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


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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Read More >

Recipes are not replicated so much as borrowed and reinterpreted and when a recipe comes from one we love or admire it feels seasoned with a dash of their spirit.

Seasoned with a Dash of Spirit


Stories of this Season

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My memories of Mirukashi begin in this season, with the first foray to gather fukinoto. I was so taken with the little green buds that day that I followed Kuniko into the kitchen and never left.

A Myriad of Small Measures



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When I first heard that Robata, a family favorite restaurant in Ginza, was closing I was a bit bereft. Where would I go to experience the flavors I’m chasing? 

An Understanding of Flavor



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Language is a tool to describe and communicate our experiences, but being our principle reference, it also dictates those experiences.

The Language
of Flavor


Join us

Ready to Join us?

To register for First Spring 2024, please submit the form here. I will be in touch shortly with next steps. Have questions? Email me at