Migaku April 2026 Sushi Kaiseki Course: A Celebration of Sakura Season in Seattle

As cherry blossoms drift through Ballard and spring breathes new life into Seattle, Migaku is delighted to unveil our April 2026 Sushi Kaiseki Course — a poetic, season-defining menu that captures the very soul of hanami (flower-viewing) through food. From delicate sakura-leaf accents to the luxurious richness of A5 Wagyu, every course in this limited-time tasting menu celebrates the fleeting beauty of spring with meticulous Japanese artistry.

Whether you are marking a special occasion or simply seeking an unforgettable dining experience in Seattle, our April Sushi Kaiseki Course is a multi-course journey through the finest seasonal ingredients — curated personally by Chef Migaku Inaba, recipient of Japan’s prestigious Minister of Agriculture, Forestry, and Fisheries Award.

Here is a full look at April’s exquisite, limited-time lineup:

The evening opens with an eight-piece Zensai that reads like a love letter to spring — each morsel a different texture, temperature, and flavor, unified by the season’s most evocative ingredients:

• Sakura Mineoka Tofu with Sesame Cream, Snap Peas & Pickled Cherry Leaf

  — Silken tofu infused with the gentle perfume of cherry blossoms, crowned with a rich sesame cream and the bright crunch of snap peas.

• Grilled Turban Shell with Herb Butter

  — Sweet, oceanic sazae (turban shell) kissed by the grill and finished with fragrant herb butter for a briny, umami-rich opener.

• Red & White Pickled Daikon and Carrot (Kohaku Namasu)

  — A classic Japanese preparation reimagined for spring — crisp, lightly vinegared ribbons in the auspicious colors of celebration.

• Grilled A5 Wagyu Marinated in Saikyo Miso with Pickled Sakura Ginger

  — Japan’s finest beef, slow-marinated in Kyoto’s celebrated white miso, then grilled to a caramelized finish. The pickled sakura ginger cuts through the richness with a floral, tangy counterpoint.

• Shrimp with Rich Egg Yolk Glaze

  — Plump, sweet shrimp lacquered in a glossy, golden egg yolk reduction — visually stunning and deeply satisfying.

• Soy Milk Miso-Marinated Dish with Kinome Miso

  — A delicate preparation highlighting the season’s first kinome (young sansho leaves), whose bright, peppery aroma is synonymous with Japanese spring cooking.

• Firefly Squid (Hotaru-ika) with Goji Berries

  — A springtime icon, harvested only in April and May along the Sea of Japan. These jewel-like squid are celebrated for their tender sweetness and near-bioluminescent brilliance, balanced here with the tart pop of goji berries.

• Simmered Young Sweetfish (Waka-ayu) with Fresh Green Asparagus

  — Waka-ayu is one of spring’s most prized delicacies — its clean, subtly bitter flavor harmonizes beautifully with tender asparagus spears in a gentle soy-based broth.

 

Grilled Sea Bream with Sekihan (Red Rice), Wrapped in Sakura Leaf, with Cherry Blossom & Fresh Wasabi

This course is a visual and culinary masterpiece. Tai (sea bream) — Japan’s most festive fish, long associated with celebration and good fortune — is grilled to crisp-skinned, moist-fleshed perfection, then presented alongside sekihan, the traditional red rice reserved for auspicious occasions. The delicate wrapping of a salted cherry leaf and the garnish of preserved sakura blossom imbue the dish with an unmistakably seasonal fragrance. A touch of freshly grated wasabi ties everything together with a lively, herbaceous finish.

Clear Dashi Soup with Grilled Tilefish (Amadai), Red & White Garnish, Leek, Kinome & Yuzu

Wanmono is often considered the spiritual heart of a Sushi Kaiseki meal — a chance for a master chef to showcase the purity of dashi. Here, a crystalline first-dashi broth envelops a piece of grilled amadai (tilefish), prized for its delicate sweetness and its signature scales-on presentation technique. The red and white garnish echoes the celebratory theme of the Zensai, while fresh kinome leaves and a whisper of yuzu zest lift the bowl with the bright, vivid energy of spring.

Chawanmushi with Wild Eel (Unagi), Plum Paste & Kinome

Migaku’s chawanmushi — a silken, savory steamed egg custard — is reimagined this month with wild eel, whose rich, full-bodied flavor provides a striking contrast to the ethereal lightness of the custard. A streak of umeboshi plum paste introduces a lively acidity that cuts through the richness, while a sprig of kinome perfumes each spoonful with the unmistakable aroma of a Japanese spring morning.

A5 Wagyu Soy Milk & Sesame Shabu-Shabu with Burdock Root & Green Onion

The showpiece warm course brings together the incomparable marbling of A5 Wagyu beef — Japan’s highest grade — and a nourishing, cloud-white broth of soy milk and ground sesame. Paper-thin slices of Wagyu are swirled briefly through the gently simmering pot (shabu-shabu), emerging barely cooked and unbelievably tender. Earthly burdock root and sliced green onion add textural depth and a grounding, vegetable sweetness that balances the opulence of the beef.

A masterful Edomae-style assortment, handcrafted by Chef Inaba for peak freshness and seasonal expression. Each piece is selected to highlight the finest spring offerings from both Japanese and Pacific Northwest waters:

• Bluefin Tuna — Lean (Hon-Maguro Akami / 本マグロ赤身)

  — The deep, clean flavor of premium bluefin tuna, its lean flesh rich with iron and umami. A cornerstone of Edomae sushi tradition.

• Cured Herring (Shime-Nishin / 〆ニシン)

  — Herring delicately cured in salt and vinegar — a classic preparation that concentrates the fish’s natural sweetness with a pleasantly tangy finish.

• Red Sea Bream (Madai / 真鯛)

  — Japan’s most celebrated fish, prized for its clean, elegant flavor and silky texture. Particularly symbolic in the spring season of celebration.

• Botan Shrimp (Botan-ebi / ボタンエビ)

  — Served raw, these large, peony-like shrimp offer a remarkable buttery sweetness and a melt-in-the-mouth texture that is unmatched among crustaceans.

• Fatty Bluefin Tuna (Hon-Maguro Toro / 本マグロトロ)

  — The jewel of the sushi counter. Luxuriously marbled toro dissolves on the palate with an extraordinary richness that lingers long after each bite.

• Scallop (Hotate / 帆立)

  — Fresh, sweet, and delicately creamy — Hokkaido scallop at its peak, offering a gentle oceanic sweetness that perfectly captures the spirit of spring.

• King Salmon (Kingu Sāmon / キングサーモン)

  — Pacific Northwest’s crown jewel. Sustainably sourced King Salmon delivers a full, buttery richness with a vibrant coral hue that speaks to the season.

• Sea Eel (Anago / 穴子)

  — Tender braised conger eel, glazed with a house-made sweet tare sauce. A warm, comforting contrast to the delicate raw pieces — a beloved Edomae classic.

• Sea Urchin (Uni / 雲丹)

  — The ocean’s most luxurious treasure. Creamy, briny, and intensely flavorful, this uni is carefully selected for the richness and freshness that define a truly exceptional piece.

*The sushi selection may vary based on seasonal ingredient availability and daily sourcing.

A beautifully composed duo brings the evening to a sweet close:

• Shiratama Zenzai

  — Pillowy shiratama rice dumplings nestled in a warm, gently sweetened red bean soup. This timeless Japanese confection is comfort personified — earthy, subtly sweet, and deeply satisfying.

• Matcha Marquise Cake with Berry Cream

  — A rich, dense matcha chocolate marquise — smooth and intensely flavored — paired with a cloud of fresh berry cream that offers a bright, fruity contrast. The vivid green of the cake against the crimson berries mirrors the colors of a Seattle spring garden in bloom.

At Migaku, our Sushi Kaiseki courses evolve with each season, ensuring every visit is a unique culinary poem. This April, we invite you to experience the delicate beauty of Japanese spring in our intimate Ballard dining room — perfect for special celebrations, anniversaries, or an unforgettable date night.

We look forward to welcoming you for a memorable spring moment at Migaku. Reservations and inquiries are accepted with OpenTable. Book now!