The wild garden

April 8-12, 2024

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 all the wild things, bamboo shoots, bracken ferns, fuki, the stems of giant butterbur, and tender fronds of peppery sansho. 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

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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 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 travel to Ureshino which is considered the birthplace of Japanese tea were we will enjoy a contemporary tea ceremony at an exclusive tea estate space amidst manicured fields. Back in Karatsu we'll dine at a beloved place featuring female-forward food, craft, and design.

Tea Experience

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 >

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



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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


Join us

Ready to Join us?

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