October 23-27, 2023

Flaxen tassels sway in the autumn breeze amidst fields of bowing golden grasses.

Rice speaks to the Japanese soul. It is both a sacred crop and the ultimate comfort food. We'll revel in this simple and perfect grain as we explore the flavors and landscape of the golden fall harvest season. We'll also enjoy the rich and fatty taste of skipjack tuna, mackerel, and other blue-backed fish paired with autumn green citrus like kabosu and sudachi.


Session Lookbook

It is the season of shinmai new rice, freshly milled buckwheat flour (think soba), and ginnan gingko nuts. All kinds of mackerel are also delicious in autumn. 


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 introductions and an intimate welcome dinner at a local restaurant. Then it's early to bed to rest up after a long day of travel.

We'll gather in Mirukashi and talk all things rice as we prepare kashiwameshi, a beloved family recipe. After lunch and a rest, we'll set to making a multi-course evening meal featuring gingko nuts, crispy persimmon, autumn eggplant, tofu, turnips, and chestnuts in mochigome sticky rice.

Travel & Welcome

Family Recipes

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 roll up our sleeves and make another multi-course meal featuring autumn eggplant, lotus root with white miso, and grilled barracuda.

Pottery & Food

DAy Four

We'll enjoy a morning masterclass on onigiri, hand pressed rice balls with savory fillings, followed by a picnic beside the most beautiful terraced rice fields in the area. We'll tour more of the autumn agricultural landscape before a private dinner at the home of our best local chef.


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. Don’t be sad because you are now a member of the Mirukashi Collective, a private online salon where we'll nurture our blossoming friendships and continue delicious conversations.

Relax to the rhythm of the waves each night in the West wing of this oceanside western style hotel featuring spectacular views from every room. Watch the sun rise over the bay, enjoy breakfasts by the sea, and stroll the sandy beach alongside a forest of ancient black pine trees.

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 $3150 per person for shared occupancy and $3550 per person for a private room. A deposit of $1800 reserves your place.


Includes 4 nights lodging 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 6 people to ensure a relaxed and intimate experience. 
Bookings are accepted on a first come, first served basis.
Come to Mirukashi.

Book Now


Read More >

In the waning glow of autumn the rice fields yellow with age. Rice paddies are drained in preparation for the harvest and stalks bow heavy as the seed grains begin to dry in the cooling air.

What Has
Been Sown


Stories of this Season

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Making onigiri is an intimate act and homemade ones, laced with love, taste the best. Kuniko pressed and turned and repeated, soon turning out a perfect triangle shaped onigiri. 

Her Hands



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A wilting eggplant, turnip tops, daikon skins, all of these end up in the tokozuke pot and arrive at the table as an uncommonly beautiful array of colorful tsukemomno rice bran pickles. 

Of Tips
and Tails



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Simple, elegant, and delicious, the trifecta defining good food. Aqueous and earthy, nasu is at the peak of flavor as we ease into autumn with the warmth of summer at our back.

Clear Into