Migaku November Kaiseki Course: A Tapestry of Late Autumn Delights 2025

As November envelops Seattle in deeper hues of crimson and gold, with crisp winds whispering through Ballard, we’re thrilled to unveil our November Kaiseki Course at Migaku. This Autumn Seasonal Tasting Menu masterfully weaves the harvest’s richest offerings—fragrant matsutake mushrooms, tender Wagyu beef, vibrant persimmons, and an array of pristine seafood—into a seven-course symphony that honors tradition while captivating the senses. Each dish is a poetic expression of seasonality, prepared with meticulous artistry to delight the eye, palate, and soul.

Here’s a glimpse into this exquisite, limited-time lineup:

Begin your journey with a harmonious medley of autumn flavors:

• Miso-marinated King Salmon with Sudachi Citrus – Silky salmon infused with umami miso and bright sudachi zest.
• Persimmon, Shrimp, Chestnut, and Spinach with Tofu Dressing – Sweet persimmon meets briny shrimp and nutty chestnut in a silken tofu embrace.
• Walnut Tofu with Walnut–Sesame Cream and Pink Pepper – Creamy tofu elevated by rich sesame and a subtle pink pepper bloom.
• Yūan-grilled Chicken with Red Wine Mushrooms – Juicy chicken grilled yūan-style alongside earthy mushrooms bathed in red wine.
• Turnip Pickled with Chrysanthemum Petals – Crisp turnip delicately pickled, adorned with edible chrysanthemum for a floral finish.

Sea Bream Shinjo in Ichiban Dashi
Delicate sea bream dumplings swim in pristine first-dashi, accompanied by matsutake mushroom, kabocha squash, green beans, goji berry, and yuzu – a warming, aromatic elixir that captures late autumn’s essence.

Lightly Pickled Mackerel with Lotus Root, Grilled Maitake, Pickled Ginger, and Grated Pear in Tosazu Vinegar with Mitsuba

Tangy mackerel shines alongside crisp lotus root and smoky maitake, balanced by sweet pear and fresh mitsuba in refined tosazu.

Snow Crab with Thickened Dashi Sauce, Grated Ginger, Mitsuba, and Yuzu
Velvety custard cradling sweet snow crab, enlivened by ginger’s warmth and yuzu’s citrus whisper.

Wagyu Beef Braised in Red Wine with Fresh Yuba and Crispy Burdock
Luxurious Wagyu melts in a robust red wine reduction, paired with delicate fresh yuba and shatteringly crisp burdock.

A masterful Edomae-style assortment, handcrafted for peak freshness:

• Fatty Tuna (Ōtoro)
• Lean Tuna (Akami)
• Sea Bream
• Striped Jack (Shima-aji)
• Botan Shrimp
• Vinegared Mackerel
• Sea Eel (Anago)
• King Salmon
• Scallop
• Sea Urchin

*The sushi selection varies daily based on ingredient availability.

Matcha Basque Cheesecake with Seasonal Fresh Fruits

Rich, burnt Basque cheesecake infused with vibrant matcha, crowned with jewels of the season’s ripest fruits.

At Migaku, our Kaiseki courses dance with the seasons, ensuring every visit is a unique culinary poem. Join us this November in our cozy Ballard haven for this limited-time Autumn Kaiseki Course – perfect for intimate celebrations or memorable gatherings.

Reservations are essential (parties of 2–6). Book your table now via OpenTable. We can’t wait to welcome you!