Migaku June 2026 Sushi Kaiseki Course: Hamo, Ayu & the Flavors of Early Summer

As Seattle settles into the long, green light of June, Chef Migaku Inaba turns to the quiet drama of Japan’s rainy season — the moment when the first hamo (pike conger) and ayu (sweetfish) reach their peak, when new onions turn sweet, and when the kitchen marks the month with minazuki, the traditional June sweet that signals the turning of the year’s halfway point. Migaku’s June Sushi Kaiseki course reads as a slow procession through early summer: eight bites of Zensai followed by a series of single, deliberate compositions, each built around an ingredient caught at the height of its season.

Chef Inaba, recipient of the Minister of Agriculture, Forestry, and Fisheries Award, builds this month’s Sushi Kaiseki around the language of shun (旬) — ingredients eaten at the precise moment of their seasonal peak. The result feels both opulent and restrained, anchored by a warming Wagyu Shabu-Shabu simmered in clear dashi and a delicate Ayu Somen, and threaded throughout with the herbaceous brightness of yuzu and the clean acidity of early-summer vinegars.

Below is the full progression of Migaku Seattle’s June 2026 Sushi Kaiseki course, served exclusively at our Ballard counter through the month.

The evening opens with an eight-piece Zensai — a study in early-summer Japan, each morsel set at a different temperature, texture, and acidity, unified by ingredients arriving at their seasonal peak:

Hamo Sushi (Pike Conger Sushi)

— Hamo, the slender pike conger prized across Kyoto in the rainy season, is meticulously bone-cut and pressed into a refined sushi — a quiet, celebratory marker of early summer and one of the most anticipated arrivals on the Japanese culinary calendar.

New White Onion with Yuzu Vinegar

— Sweet early white onion, softened just enough to release its sugars, dressed in a bright yuzu vinegar that lifts the dish with a clean, citrus-forward edge.

Vinegar-Cured Aji Nori Roll with Seared Scallop

— Vinegar-cured horse mackerel (aji) rolled in crisp nori, served with a scallop seared to a caramelized blush over the flame — the oily richness of the fish and the gentle sweetness of the scallop balanced against the sea-salt snap of the seaweed.

Pickled Rhubarb (Sudori Rhubarb)

— Stalks of early rhubarb dressed lightly in rice vinegar, their natural tartness softened into a clean, rose-pink palate cleanser.

Jabara Cucumber with Yuzu Vinegar Miso

— Cucumber knife-cut in the fan-like jabara style so it drinks in its dressing, finished with a yuzu vinegar miso that brings gentle sweetness and a citrus lift.

Mozuku-Su with Apple, Ginger & Grated Yam

— Silky mozuku seaweed in a bright, clean vinegar, with crisp apple, a whisper of ginger, and cool grated yam (tororo) — a refreshing, mineral bite that resets the palate within the progression.

Minazuki Milk Tofu with Sweet Adzuki

— A house milk tofu shaped in homage to minazuki, the traditional June sweet, its silken set crowned with gently sweetened adzuki beans — a serene, lightly sweet pause within the savory progression.

Summer Vegetable Dashi Marinade with Grated Daikon Jelly

— Eggplant, grilled corn, shishito peppers, tomato, and zucchini marinated in a savory dashi, finished with a trembling grated-daikon dashi jelly that releases its umami slowly across each bite — the garden at the height of early summer.

Pork Tenderloin Katsu with House Tonkatsu Sauce

This month’s course offers a pork tenderloin breaded and cooked to a fine golden crisp while the lean cut stays tender within, served with Migaku’s house-made tonkatsu sauce and a squeeze of fresh lime. The result is comforting and precise — a study in how a familiar Japanese preparation can feel quietly luxurious in the right hands.

Ayu Somen with Shiitake, Green Beans, Plum & Yuzu

Wanmono is often considered the spiritual heart of a Sushi Kaiseki meal — the clearest test of a chef’s dashi. This month a clear first-dashi broth carries ayu, the sweetfish that defines early-summer rivers in Japan, alongside fine somen noodles, shiitake, and green beans, with a touch of plum for gentle acidity and a whisper of yuzu zest. It is a bowl that tastes unmistakably of June — clean, fragrant, and faintly cooling.

Chawanmushi with Chicken Dashi Ankake, Shrimp, Shiitake & Spinach

Migaku’s chawanmushi — a silken, savory steamed egg custard — is finished this month with a warm chicken-dashi ankake, a glossy thickened sauce that pools over the surface. Shrimp, shiitake, and spinach are folded within, and a final whisper of yuzu lifts the bowl. The custard is set so gently it trembles under the spoon, alternating between the richness of the egg and the clean savor of the chicken dashi.

Wagyu Shabu-Shabu in Clear Dashi

The showpiece warm course this month brings finely marbled Wagyu into a clear, simmering dashi. Each slice is passed briefly through the hot broth until just blushing, the fat softening into the stock to leave the beef tender and deeply savory. It is opulent yet restrained — a dish that lets the quality of the Wagyu and the clarity of the dashi speak for themselves.

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

Fatty Bluefin Tuna

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

Donchicchi Horse Mackerel

— A premium branded aji from the cold waters off Hamada in Shimane, celebrated for its exceptional fat content and clean, mineral-rich flavor — horse mackerel at its most refined.

Tokishirazu Salmon

— A prized early-run salmon caught out of its usual season, leaner and more delicate than autumn fish, with a clean richness that speaks of the early-summer sea.

Scallop

— Sweet, creamy, and delicately oceanic — scallop served at the edge of raw, where its sugars are most expressive.

Red Sea Bream

— A cornerstone of Japanese sushi, prized for its firm, subtly sweet white flesh and elegant, clean finish.

Kelp-Cured Sillago

— Delicate sillago cured between sheets of kombu, a technique that draws out moisture and deepens the fish’s gentle sweetness with the umami of the kelp.

Marinated Lean Bluefin Tuna

— Lean bluefin steeped in a soy marinade in the Edomae tradition, its deep, iron-rich flavor concentrated into a single, resonant bite.

Botan Shrimp Topped with Sea Urchin & Nori

— Large, peony-like botan shrimp served raw for their buttery sweetness, crowned with creamy sea urchin and a band of crisp nori — an indulgent finish to the selection.

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

A composed pairing brings the evening to a quiet close:

Rich Egg Custard Pudding

— A dense, deeply flavored egg pudding — slow-set and silky, with the unhurried richness of a classic Japanese-style purin.

American Cherry

— A single, perfectly ripe American cherry served plainly — a final note of bright, natural sweetness before you step back into the Ballard evening.

At Migaku, our Sushi Kaiseki course evolves with each season, ensuring every visit is a unique culinary poem. This June, we invite you to experience the quiet beauty of a Japanese early summer in our intimate Ballard dining room — perfect for special celebrations, anniversaries, or an unforgettable evening at the counter.

Reservations and inquiries are accepted exclusively through OpenTable. We look forward to welcoming you for a memorable early-summer moment at Migaku.