The wild garden

April 7-11, 2025

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

book now

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. Join us at the Mirukashi salon high on a hilltop in the heart of Japan’s countryside for a lively welcome dinner full of fresh seasonal flavors.

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 lunch to celebrate the spring bounty.

Travel & Welcome

Foraging & Cooking

day 1

day 2 Morning

We'll start the day with a multi-course tofu-focused brunch at a 250 year old renowned establishment. Each course highlights an ingredient or element in the tofu making process. This meal will elevate and enlighten your understanding of this unique food.


DAy 3 Morning

We'll join Hanako in her pottery studio and learn about the art and craft of Japanese tableware. Then we'll head into town to visit the local shrine and a few shops before enjoying dinner at a beloved classy yet casual restaurant featuring female-forward food, craft, and design.

Atelier Visit

Day 2 afternoon

How We'll Spend Our Time

come to mirukashi

We'll spend the afternoon in Ureshino, considered the birthplace of Japanese tea. There we'll enjoy a contemporary tea ceremony on an exclusive tea estate amidst manicured fields. Then we'll return to Karatsu for a private dinner at an intimate countryside restaurant. 

We'll gather in Mirukashi for a second cooking session and with the bamboo shoots we dug ourselves, we'll make takikomi (mixed) rice. We'll add a few sides and even fashion some simple wagashi, Japanese confections, to enjoy after lunch with tea.  

Tea Experience

Takenoko Gohan

day 3 Afternoon

day 4 Morning

Pack your swag and enjoy one last morning at your hotel by the sea before you hug your new best friends goodbye. You are now an honored member of the Mirukashi Collective, a group of culturally curious gastronomes who have formed lasting bonds while spending time in Mirukashi.

Hugs & Goodbyes

DAy 5

We''ll head out to picnic atop a hill with sweeping views of an island studded bay and whisk up bowls of matcha to enjoy with sweets. After a stop to freshen up at your hotel, we'll gather to celebrate this bountiful season one last time with a final farewell dinner in Mirukashi. 

Al Fresco

Day 4 Afternoon

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.

Seaside Hotel

Where You'll Stay

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.

Book Now


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



Read More >

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



Read More >

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 2025, please fill in the form here and submit your deposit on the next page. Have questions? Email me at prairie@mirukashi.life