Kaiseki Furukawa

On Tuesday nights, Chef Shigeyuki Furukawa turns his Kado no Mise sushi restaurant into an intimate Kaiseki tasting menu experience. It's a must-try dinner, and we try to go a few times a year. The meal costs about $200 per person (including service charge but not including drinks); prepaid reservations are required.

The restaurant describes Kaiseki dining as follows:

"Kaiseki is a form of Japanese cooking that draws its philosophy from tea ceremony traditions in 16th-century Kyoto, Japan. At its core is the believe that we are at our best when we experience every moment with one another as if it were a once-in-a-lifetime gathering. As a culinary expression, Kaiseki is a reflection of the season - an intricate rhythm of taste and texture brought forth in a progression of courses."

At Kaiseki Furukawa, you can expect traditional, authentic expressions of Kaiseki cuisine and celebrations of seasonal Minnesota produce that come together to create a beautiful, delicious, and creative meal. Every detail of the meal is immaculate, from the hand-picked antique Japanese tableware to the impeccable service, jazz soundtrack, and warm hospitality. (Chef Furukawa even gave us some excellent restaurant recommendations ahead of our trip to Japan last year!)

One of my favorite parts of the experience is the open kitchen - diners sit at the counter looking in to the kitchen, so you get to see Chef Furukawa and his team preparing each dish.

Here's what we ate at Kaiseki Furukawa this month:

We like to arrive a bit early for our reservation to have a cocktail in the adjoining whiskey bar, Gori Gori Peku. The cocktails are exceptionally-crafted and they have a wide range of non-alcoholic options as well!

First Course: Sakizuke

Tofu, abalone, dried sea cucumber, and dashi - a perfect set of exciting flavors to kick off the meal!

Second Course: Hassun

This is always one of my favorite courses - a selection of tons of bites artfully arranged into a choose-your-own adventure dish. Highlights this time were the crispy crab (which you eat whole!) and the lotus root chips!

Third Course: Wanmono

Sea bream with tamago tofu (made of egg) and green beans. The tofu was INCREDIBLE.

Fourth Course: Tsukuri

The sashimi course! Did I mention that Kaiseki Furukawa flies in fresh fish from Japan every morning?

Fifth Course: Yakimono

The grilled course is always one of my favorites. We had swordfish with a creamy mayo topping. Delightful.

Sixth Course: Takiawase

Sweet potato, chicken quenelle (meatball), and turnip. A fun mix of textures and flavors.

Seventh Course: Sunomono

Eel with ginger, shiso leaf, and cucumber. Check out the knife skills on the cucumber slices!

Eighth Course: Shokuji

The savory courses always end with a rice and vegetable dish served with miso soup. Delicious, cozy, and comforting. It came with pickles on the side, including an incredible pickled wasabi.

Ninth Course: Mizugashi

Each guest got a slice of a $150 Japanese melon that came in its own box. These melons are grown with only one fruit allowed to grow, so all of the sugar and flavor gets funneled into the single fruit. Divine. A perfect transition from savory to sweet.

Tenth Course: Okashi

Mochi with sugar syrup and soybean powder. Amazing mochi texture and the sugar syrup was perfectly balanced.