As the leaves turn golden and the air grows crisp, we’re thrilled to unveil our October Kaiseki Course at Migaku. This seasonal menu captures the essence of autumn through seven meticulously crafted dishes, featuring fragrant matsutake mushrooms, melt-in-your-mouth A5 Wagyu beef, and the freshest seafood. Prepared with refined technique and artistic presentation, it’s an invitation to savor fall with all five senses.
Here’s a glimpse into the exquisite lineup:
Zensai (Appetizers)
Begin your journey with a delightful assortment: tofu with wild seasonal mushrooms, sesame tofu, sweet potato dumpling with chestnut filling, Toyama shrimp, sweetfish (ayu) simmered with roe in sweet soy, roast Wagyu beef, quail egg presented as persimmon, deep-fried tofu fritter (hiryozu) in dashi, lotus root chips, and ginkgo-shaped sweet potato chips. Each bite bursts with autumnal textures and flavors.
Surinagashi – In Place of Otsukuri
A comforting potato dashi cream soup paired with snow crab, julienned seasonal vegetables, and a drizzle of kale oil—an elegant reinterpretation of surinagashi, a traditional Japanese culinary technique.
Dobin Mushi (Teapot Soup)
Steamed in a teapot for an aromatic reveal: Rainier matsutake mushrooms, freshwater eel (unagi), mitsuba herb, and a hint of sudachi citrus. The perfect warm embrace for cooler evenings.
Chawanmushi (Steamed Egg Custard)
Silky and savory, infused with local wild mushrooms for an earthy depth that highlights the season’s bounty.
Grilled Dish
Indulge in A5 Wagyu beef sukiyaki, grilled with matsutake mushrooms, leek, and a poached egg. This dish melds rich umami with subtle sweetness, embodying autumn’s hearty spirit.
Sushi Selection
From top left: bluefin tuna (akami), bluefin tuna (toro), Spanish mackerel (sawara), king salmon, golden eye snapper (kinmedai), horse mackerel (aji), squid (ika), seared red shrimp, scallop, and uni & salmon roe gunkan. Each piece is handcrafted with the freshest ingredients for unparalleled freshness and balance.
Dessert
End on a sweet note with rich pumpkin pudding and poached pear in syrup—comforting treats that evoke the warmth of harvest time.
Book Now!
At Migaku, our Kaiseki courses evolve with the seasons, ensuring every visit is a unique culinary adventure. Join us in Ballard, Seattle, this October to experience this limited-time menu. Reservations are required. —book your spot today. We can’t wait to welcome you!