Kado no Mise

Kado no Mise We are a Japanese restaurant & bar in Minneapolis. 33 North 1st Ave, Second Floor.
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September is just around the corner. That means Chef Furukawa’s favorite course of the kaiseki calendar: dobinmushi, a s...
08/28/2026

September is just around the corner. That means Chef Furukawa’s favorite course of the kaiseki calendar: dobinmushi, a savory and comforting preparation in which our clear dashi broth is steamed directly in a dobin teapot and steeped with autumnal treats such as hamo eel, matsutake mushroom, and ginkgo nut.

Arriving shortly after yakimono (grilled course) and right before shokuji (main rice course), sunomono offers a bright, ...
08/18/2026

Arriving shortly after yakimono (grilled course) and right before shokuji (main rice course), sunomono offers a bright, palate-cleansing interlude in the midst of the kaiseki experience. This summer, we are highlighting the refreshing flavors of summer octopus, tomato, and manganji pepper.

Real wasabi. Always freshly-grated.
08/04/2026

Real wasabi. Always freshly-grated.

No summertime kaiseki menu is complete without ayu sweetfish. In July, at its juiciest peak, the fish needs little else ...
07/24/2026

No summertime kaiseki menu is complete without ayu sweetfish. In July, at its juiciest peak, the fish needs little else but a sprinkling of salt before grilling. Here at Kaiseki Furukawa we serve the fish whole, allowing you to enjoy the diverse flavors and textures that ayu has to offer.

Our July shokuji course highlights summer sweet corn and, as always, is served with a selection of Japanese pickles and ...
07/16/2026

Our July shokuji course highlights summer sweet corn and, as always, is served with a selection of Japanese pickles and our house-blend hatcho miso soup.

Toro, coming from the belly of the tuna, is the fattiest cut of the fish, with a decadent, melt-in-your-mouth texture.Du...
07/03/2026

Toro, coming from the belly of the tuna, is the fattiest cut of the fish, with a decadent, melt-in-your-mouth texture.

During our omakase experience, in addition to toro, you will try akami, which is the leanest cut, and chutoro, which is the medium fatty cut. Each uniquely beautiful, all worthy of being your personal favorite!

Nagoshi no Harae is a Shinto ritual held annually on June 30 at shrines throughout Japan. This ritual is an opportunity ...
06/17/2026

Nagoshi no Harae is a Shinto ritual held annually on June 30 at shrines throughout Japan. This ritual is an opportunity to cleanse oneself of impurities accumulated over the first half of the year and pray for good health for the rest of the year. Our hassun course references this ritual by including a chinowa, the wreath through which practitioners pass in order to achieve purification. We also include a Mobyo Sokusai charm, a charm offering good health and safety.

Long ago, before the advent of modern refrigeration, ice was a rare and luxurious treat. In Japan, the imperial court in...
06/11/2026

Long ago, before the advent of modern refrigeration, ice was a rare and luxurious treat. In Japan, the imperial court in Kyoto would store triangular blocks of ice over the winter, for the emperor and wealthy nobles to enjoy at the height of summer. Though ice is now more accessible, we are harkening back to this custom for our June kaiseki menu with a triangle-shaped minazuki tofu, a cooling, refreshing treat to start the meal.

In the Kaiseki tradition, the spirit of seasonality applies to every facet of the experience: not just to ingredients, b...
06/05/2026

In the Kaiseki tradition, the spirit of seasonality applies to every facet of the experience: not just to ingredients, but also to flower arrangements, hanging calligraphy scrolls, bowls, chopstick rests, sake cups, and more. With that in mind, we choose a whole new array of servingware each month, selecting for seasonally relevant motifs, whether plum blossom in February or chrystanthemum in September, but also selecting for function and comfort. For example, in summer, we use a shallower soup bowl because it dissipates heat more quickly. Take a look here at our June selection, curated by Chef Furukawa to evoke sensations of cooling and refreshment.

Every June, we eagerly await the peak season for English peas. Enjoy them this month in our Shokuji course, steamed with...
05/27/2026

Every June, we eagerly await the peak season for English peas. Enjoy them this month in our Shokuji course, steamed with Hokkaido Yumepirika rice.

Address

33 North 1st Avenue
Minneapolis, MN
55401

Opening Hours

Tuesday 4pm - 10pm
Wednesday 4pm - 10pm
Thursday 4pm - 10pm
Friday 4pm - 8:45pm
Saturday 10am - 2pm
4pm - 8:45pm
Sunday 4pm - 10pm

Telephone

+16123381515

Website

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