The wild garden

April 10-14, 2023

The hills, groves, and streams are a vast and wild garden. Let the harvest begin.

April is such a vibrant month for dining. Abundance defines this season of prime foraging as spring leads the way towards summer. Grab your boots for a trek to collect bamboo shoots, wild bracken ferns, fuki, the stems of giant butterbur, tender new tea leaves, and peppery shansho. We'll enjoy feasts of a myriad flavors in dazzling combinations.  

Spring Bounty

Session Lookbook

The sun is shining, the birds are singing, and wild wisteria blooms. Looking at the patchwork of greens carpeting the hillsides we say the mountains are laughing


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 an intimate welcome dinner at Arutokoro with Karatsu's rising star chef. 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. After lunch we’ll stretch our legs and head out to dig shoots of giant bamboo before the wild boars find them all. Back in the kitchen we'll prepare a multi-course meal to celebrate the spring bounty.

Travel & Welcome

Foraging & Cooking

day one

day two

We'll spend the morning with Hanako at her pottery studio monohanako and learn about the the special bond between pottery and cuisine. After lunch we'll gather in the kitchen to make another bountiful meal featuring bamboo shoots, sansho leaves, clams, fuki, and more. 

Pottery & Food

DAy Four

We’ll gather for a private morning wagashi workshop and learn to craft Japan’s renowned confections. In the afternoon we'll explore some local architectural gems dating back to the early 1900s with tea and wagashi in an estate tea room. We'll dine at a beloved place featuring female-forward food, craft, and design.


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.

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 $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


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We are in the midst of April’s bounty and there is so much to enjoy at the table. The sansho prickly ash tree has fully leafed out with leaves broad but still tender and potently fragrant.

& Potent


Stories of this Season

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I hope for many years of climbing the hills to gather the abundant resources of a generous earth. It makes for a strong constitution and with some luck, a good long life.

On Summer's



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The sansai season of greens collected from the wild gathers momentum as we careen through the midway point of this invigorating interim between late winter and early summer. 

A Prayer to Humbly Receive



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Though renowned for his pottery, my father-in-law, Takashi, is almost equally famous for his himono,  butterflied fish pressed between screens and hoisted in the air for an afternoon of drying.

Himono Air
Dried Fish