Discover the Ancient Culinary Art of Kaiseki

Dating back more than 600 years, the culinary tradition of kaiseki began as a way to prevent the burn of too much caffeine during the Japanese tea ceremony. In the centuries since, the meal has become increasingly elaborate, each course a finely balanced sensory experience.
Chefs spend years learning the art of kaiseki, and Shige Furukawa is no exception. Shige studied and cooked in Tokyo and Kyoto, as well as in New York City. Ten years ago, he brought his talents to Minnesota, serving as head chef at Origami restaurant in Minneapolis before he opened his own sushi restaurant, Kado no Mise, and his kaiseki restaurant, Kaiseki Furukawa, in 2017.
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