Session Catalog
Which one will you choose?
Seasonal. Bespoke. Intimate.
Spring is gaining momentum and provides so many fresh, wild flavors. We will forage tsukushi horsetail from the hills, tender shoots of watercress from streams, and funori from the sea. We'll also gather dried silvergrass for a masterclass on crafting Japanese brooms.
Vernal Awakening
March 10-14, 2025
Details
Tai sea bream is most delicious in the season of sakura and baby leaves of kinome are unfurling from the branches of our sansho trees. We’ll enjoy a flower viewing picnic and stroll the grounds of an ancient fortress. We'll also experience paper making and sake tasting.
Sakura Season
MARCH 24-28, 2025
Details
Abundance defines this season of prime foraging. We'll collect and cook with bamboo shoots, giant butterbur stems, and peppery shansho. And we’ll travel to the birthplace of Japan's tea culture for a tea experience on an estate amidst tea fields as far as the eye can see.
Spring Bounty
April 7-11, 2025
Details
We'll explore the heritage and ceremony of Japan's fine green teas. We’ll brew tea, cook with tea, and craft cocktails with tea. We'll enjoy a traditional tea ceremony and spend time with a master tea maker who is preserving the ancient tradition of wood-fired, kettle roasted tea.
Tea Harvest
APRIL 21-25, 2025
Details
In early summer, flavors ripen and bountiful sun and rain send the flora into overdrive. Edible wild flowers and berries abound. We’ll gather wild shoots and leaves with an expert in the field of medicinal plants and enjoy a masterclass on wild teas and cordials.
First Summer
May 19-23, 2025
Details
Rice is reveared as both a sacred crop and the ultimate comfort food. We'll revel in this simple, perfect grain and enjoy a master class on shaping onigiri rice balls. We'll also visit a soy brewery and learn all about the art, science, and craft of one of Japan's staple seasonings.
NEW RICE
October 20-24, 2025
Details
Autumn has arrived and in concert with the festival of colors, tai sea bream comes into season alongside yuzu, 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 how Japan’s finest nori is grown.
AUTUMN BOUNTY
NOVEMBER 17-21, 2025
Details
Spring is gaining momentum and provides so many fresh, wild flavors. We will forage tsukushi horsetail from the hills, tender shoots of watercress from streams, and funori from the sea. We'll also gather dried silvergrass for a masterclass on crafting Japanese brooms.
Vernal Awakening
March 9-13, 2026
Opens Jan 2025
Tai sea bream is most delicious in the season of sakura and baby leaves of kinome are unfurling from the branches of our sansho trees. We’ll enjoy a flower viewing picnic and stroll the grounds of an ancient fortress. We'll also experience paper making and sake tasting.
Sakura Season
MARCH 23-27, 2026
Opens Jan 2025
Abundance defines this season of prime foraging. We'll collect and cook with bamboo shoots, giant butterbur stems, and peppery shansho. And we’ll travel to the birthplace of Japan's tea culture for a tea experience on an estate amidst tea fields as far as the eye can see.
Spring Bounty
April 6-10, 2026
Opens Jan 2025
We'll explore the heritage and ceremony of Japan's fine green teas. We’ll brew tea, cook with tea, and craft cocktails with tea. We'll enjoy a traditional tea ceremony and spend time with a master tea maker who is preserving the ancient tradition of wood-fired, kettle roasted tea.
Tea Harvest
APRIL 20-24, 2026
Opens Jan 2025
In early summer, flavors ripen and bountiful sun and rain send the flora into overdrive. Edible wild flowers and berries abound. We’ll gather wild shoots and leaves with an expert in the field of medicinal plants and enjoy a masterclass on wild teas and cordials.
First Summer
May 11-15, 2026
Opens Jan 2025
Rice is reveard as both a sacred crop and the ultimate comfort food. We'll revel in this simple, perfect grain and enjoy a master class on shaping onigiri rice balls. We'll also visit a soy brewery and learn all about the art, science, and craft of one of Japan's staple seasonings.
NEW RICE
October 19-23, 2026
Opens Jan 2025
Autumn has arrived and in concert with the festival of colors, tai sea bream comes into season alongside yuzu, 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 how Japan’s finest nori is grown.
AUTUMN BOUNTY
NOVEMBER 16-20, 2026
Opens Jan 2025
Autumn has arrived and in concert with the festival of colors, tai sea bream comes into season alongside yuzu, 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 how Japan’s finest nori is grown.
AUTUMN BOUNTY
NOVEMBER 23-27, 2026
Opens Jan 2025
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.
Pricing
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.
cancellation
POSTCARDS FROM
MIRUKASHI
Join our community of culturally curious folks who love Japan and want to taste its finest flavors. You'll receive monthly postcards from Mirukashi with seasonal stories, recipes, and early access to new offerings.