Tilting Towards the Sun

March 13-17, 2023

Spring is leafing out. Wild vegetables from land and sea are growing plentiful.

Spring is gaining momentum and provides so many fresh, wild flavors. We will forage tsukushi horsetail from the hills and the tender shoots of watercress from streams. From the sea comes new wakame. Our special outing is exquisite. We’ll travel to Ureshino, the birthplace of Japan's tea culture, for an experience amidst tea fields as far as the eye can see.


Session Lookbook

We open the windows during the day and build fires in the hearth at night as we make multi-course meals to celebrate the season of abundant gifts from the wild.


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 primer on dashi, the fundamental seasoning at the heart of Japanese cuisine. After lunch we'll stretch our legs and forage horsetail and wild watercress. Back in the kitchen with our harvest, we'll prepare a seasonal multi-course meal.

Travel & Welcome

Foraging & Cooking

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 more wild flavors like water dropwort, wakame, and wild boar.

Pottery & Food

DAy Four

Ureshino is considered the birthplace of Japanese tea. Hosted by a farmer on his estate, we'll drink tea at an exclusive tea space amidst manicured fields and learn about how it's grown. 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. 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


Read More >

A humble pot of broth and perfectly simmered fare gathered from the wild soothes us on a chilly spring evening. Twilight deepens outside and the white magnolia blossoms glow.

A Wild


Stories of this Season

Read More >

Peeling horsetail renders the same state of mind as painting a wall or leisurely swimming laps, a repetitive act that occupies the body but leaves the mind mostly free to wander.

There is
No Limit



Read More >

I stood on the breakwater at the harbor and watched Sakamoto san swim towards me through cold March waters. Shin-wakame spilled from nets belted to his waist.

New Wakame
Within the Day



Read More >

Hijiki is a ubiquitous dish, made across the country, and yet no two are alike. Variations are found from season to season, region to region, and from kitchen to kitchen. 

No Two
Are Alike