Spring is in full bloom, and at Migaku Seattle, we’re celebrating the season with a thoughtfully curated April kaiseki menu. This month’s course draws inspiration from the freshness of spring ingredients, blending traditional Japanese techniques with the vibrant flavors of the Pacific Northwest. Each dish is designed to delight the senses, offering a harmonious balance of taste, texture, and presentation. Join us for an unforgettable dining experience—here’s what awaits you in April.
This article’s course is “Migaku Kaiseki Course – $170.” Chef’s Special kaiseki Course – $300 is shown on our restaurant’s menu. Book your seat now!
Zensai
Our kaiseki journey begins with a beautifully arranged trio of appetizers, served in three distinct sections to showcase the diversity of spring’s bounty.
Left:
Bamboo Shoot with Kinome Miso – Tender, young bamboo shoots are dressed in a fragrant miso infused with kinome (Japanese pepper leaves), offering a subtle spice and earthy freshness.
Center:
Skewered Appetizers & Accompaniments – A refined skewer featuring lightly boiled shrimp, savory duck ham, and a sweet, fluffy egg castella. Alongside, enjoy Mineoka tofu (a smooth, mildly sweet milk tofu rooted in Edo-period samurai cuisine), lightly seasoned broad beans, flavorful Japanese whelk, a grilled Yahata-maki (ribeye beef wrapped around local leek with a sweet-savory soy glaze), and a delicate sakura leaf-wrapped salmon sushi paired with Saikyo miso-pickled cucumber.
Right:
Shiitake Mushroom & Cucumber Shira-ae – A creamy, refreshing mix of shiitake mushrooms and cucumber dressed in a traditional tofu blend, tying the trio together with its subtle richness.
Otsukuri – Seasonal Assorted Sashimi (Three Kinds)
Next, we present a selection of three seasonal fish, hand-picked for their peak freshness. Served with classic garnishes and condiments, this dish highlights the pristine quality of the seafood and the skill of our chefs.
Wanmono – Clear Dashi Broth Soup with Shrimp Shinjo
A delicate clear broth made from a blend of katsuobushi (bonito flakes) and kombu (kelp) forms the base of this elegant soup. Inside, you’ll find a handmade shrimp dumpling (shinjo), vibrant nanohana (rapeseed flowers), crisp snap peas, a hint of yuzu peel, and a touch of kinome for a refreshing finish.
Mushimono – Chawanmushi (Steamed Dish) with Shellfish and Dungeness Crab
This silky steamed egg custard is a comforting classic elevated with a Seattle twist. Infused with mussels, clams, and the sweet, tender meat of Dungeness crab, it’s a perfect marriage of Japanese tradition and local ocean bounty.
Sushi – Chef’s Seasonal Sushi Selection
Indulge in a vibrant sushi selection crafted by Chef Migaku. This exquisite assortment features premium Wagyu nigiri with a delicate sear, fresh seasonal fish, and a touch of ikura (salmon roe) for a burst of ocean flavor. Garnished with shiso leaves, microgreens, and a hint of wasabi, each piece is a work of art that celebrates the essence of spring.
Yakimono – Grilled Salmon with Kinome Miso & Egg Yolk Powder
A beautifully grilled salmon fillet takes center stage, enhanced by the herbal aroma of kinome miso and a fine dusting of rich egg yolk powder. Accompanied by a Japanese-style potato salad and pickled daikon radish, this dish offers a satisfying balance of flavors and textures.
Meat Wan – Warm Wagyu Dashi Bowl
Served directly at the counter by Chef Migaku, this warm dish is a highlight of the course. High-grade Wagyu beef is lightly swished shabu-shabu-style in a fragrant dashi broth made from kombu and katsuobushi. Presented in a soup bowl with watercress and green onions, it’s a clean yet deeply umami-rich addition that brings warmth and elegance to your meal.
Agemono – Menchi-katsu, Sukiyaki Style Fried Dish
Juicy minced beef croquette seasoned in a sukiyaki-inspired sweet-savory style, fried to golden perfection.
Dessert – Chef’s Seasonal Dessert
A refined sweet prepared fresh each day, made from a recipe taught directly by a renowned French chef well known in Japan.
Book Now!
Reservations are now open for April! Join us at Migaku Seattle to experience this exquisite kaiseki course, where every bite tells a story of tradition, innovation, and the beauty of the season. We can’t wait to welcome you.