Kado no Mise

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Kado no Mise We are a Japanese restaurant & bar in Minneapolis. 33 North 1st Ave, Second Floor.
(480)

Sawara, or Spanish mackerel, is coming into season for the autumn. In terms of flavor and intensity, it strikes a balanc...
09/23/2026

Sawara, or Spanish mackerel, is coming into season for the autumn. In terms of flavor and intensity, it strikes a balance between hikarimono (silver-skinned fish) and shiromi (white fish). During our omakase experience, we are searing the skin, lending it an added layer of richness.

Every month, we create an entirely new, hyperseasonal menu for our kaiseki experience. However, you can always count on ...
09/21/2026

Every month, we create an entirely new, hyperseasonal menu for our kaiseki experience. However, you can always count on one constant: a stunning array of sashimi with freshly-grated hon wasabi and house-infused Tosa shoyu.

Chōyō no Sekku, or the Chrysanthemum Festival, is an auspicious seasonal celebration held every year in Japan on Septemb...
09/09/2026

Chōyō no Sekku, or the Chrysanthemum Festival, is an auspicious seasonal celebration held every year in Japan on September 9. Appropriately, you will find chrysanthemum motifs and imagery scattered throughout our kaiseki menu this month. Our kise-wata dessert, in particular, is a classic red bean-based wagashi that harkens back to the custom of wiping one’s face with morning chrysanthemum dew to harness its healing powers.

Our September sunomono course features paper thin layers of Japanese mackerel and cucumber, seasoned with ginger and das...
09/03/2026

Our September sunomono course features paper thin layers of Japanese mackerel and cucumber, seasoned with ginger and dashi vinegar. This preparation is known as Hakata-style, named for its visual resemblance to the famous kimono obi (belts) of Fukuoka, Japan.

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!

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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