Spring Japanese Kaiseki Cuisine Course in March 2025

Spring is in the air, and at Migaku Seattle, we’re ushering in March with a stunning new menu that blends traditional Japanese cuisine with seasonal ingredients. From delicate appetizers to hearty grilled dishes and a dessert that captures the essence of cherry blossoms, our March offerings promise an unforgettable dining experience. Whether you’re a longtime fan of Japanese food or a curious foodie in Seattle, this is your invitation to savor the flavors of the season. Here’s a sneak peek at what’s awaiting you at Migaku this month—perfectly crafted for your taste buds and shared fresh from our kitchen to you!

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!

Our March menu begins with an artful selection of appetizers, served in three distinct presentations:

Center Stage Zensai

Matsukase-yaki, a savory ground chicken dish, alongside Castella Tamago, a sweet Japanese egg cake that melts in your mouth. The oyster, lotus root, and broccolini with yolk vinegar bring a tangy crunch, while Flounder Temari Sushi with broad beans offers a bite-sized delight. Shrimp paired with tobiko (flying fish roe), salmon wrapped in daikon radish, and sakura-braised octopus tinted cherry blossom pink round out this vibrant centerpiece.

Right Side Zensai

Indulge in Mineoka Tofu, a creamy milk tofu that’s as light as it is flavorful.

Left Side Zensai

Warm up with Green Pea Soup crowned with luxurious sea urchin—a perfect harmony of earthy and oceanic notes.

For sashimi lovers, our Assorted Sashimi features three expertly sliced varieties, showcasing the pristine quality of the sea. Each piece is a testament to Migaku’s commitment to authentic Japanese dining in Seattle.

Warm your soul with Scallop and Sea Bream Shinjō in a white miso sauce. This delicate fish and seafood dumpling is topped with watermelon radish, broad beans, and a hint of yuzu, creating a balance of rich and refreshing flavors.

Our Chawanmushi is a Japanese savory egg custard elevated with tender Wagyu beef tendon and shiitake mushrooms. It’s a silky, comforting dish that embodies the essence of spring.

Elevate your meal with our March sushi course, featuring an extraordinary lineup of premium ingredients flown in from Japan and sourced locally. This isn’t just sushi—it’s a celebration of flavor and texture:

• Luxurious Uni (Sea Urchin) from Hokkaido, creamy and rich with oceanic depth.
• Glimmering Pearls of Ikura (Salmon Roe), bursting with briny sweetness.
• Fresh Spot Prawn, flown in from Japan, tender and succulent.
• Premium Hamachi (Yellowtail), offering delicate, buttery flavors.
• Velvety Smooth Bluefin Tuna and Fatty Tuna, meltingly soft and indulgent.
• Succulent Wagyu Beef, a rare treat that blends land and sea in perfect harmony.
• Locally Sourced Vibrant Mussels and Salmon, highlighting Seattle’s freshest coastal bounty.

Handcrafted with precision and paired with freshly grated wasabi, this sushi selection embodies Migaku’s dedication to excellence and the vibrant tastes of spring.

Warm your soul with Scallop and Sea Bream Shinjō in a white miso sauce. This delicate fish and seafood dumpling is topped with watermelon radish, broad beans, and a hint of yuzu, creating a balance of rich and refreshing flavors.

Our grilled offerings this month are a feast for the senses, served from left to right:

• Shiitake Mushroom with Shira-ae, a delicate tofu and sesame dressing that enhances the mushroom’s umami.
• Kenchin-yaki of Spanish Mackerel, where grilled mackerel meets a flavorful tofu and vegetable blend.
• Miyazaki Beef Fillet Steak, a tender, juicy cut that elevates your dining experience to new heights.

(Seasonal Kaiseki Course – $130 includes no wagyu beef.)

Satisfy your cravings with our Premium Loin Tonkatsu, a Japanese-style deep-fried breaded pork cutlet. Golden, crispy, and succulent, it’s a crowd-pleaser that pairs perfectly with the rest of the menu.

(Seasonal Kaiseki Course – $130 does not include age-mono.)

End your meal on a high note with our Matcha Cheesecake Daifuku, wrapped in a salted cherry leaf and garnished with an edible cherry blossom. Paired with sweet red bean paste, matcha cream, and seasonal fruits, this dessert is a celebration of Japan’s iconic springtime bloom.

This month’s menu at Migaku Seattle is more than just a meal—it’s a culinary journey through Japan’s springtime traditions. Each dish is thoughtfully prepared to highlight seasonal ingredients like sakura, broad beans, and yuzu, while staying true to the artistry of Japanese cuisine. Whether you’re joining us in person or dreaming of these flavors from afar, we’re excited to share this experience with you.
Ready to taste it for yourself? Book your seat now below. Don’t miss out—our March menu is only here until the cherry blossoms fade!
For reservations or more details, check out migaku-seattle.com. We can’t wait to welcome you to an extraordinary dining adventure!