Kaiseki Furukawa

Highly recommend. Phenomenal experience. Reservations required. The entire adventure was perfect. The service was amazing and all 10 of the courses were exquisitely prepared with attention to the smallest detail. From gold flakes on the glassware to made-in-house soy sauce and wasabi. The counter only serves 8 individuals. Prep for the courses is completed in front of you. The chef engages the guests as each dish is explained. Incredible to believe this quality of craftsmanship is available in Minneapolis. Unique experience for all foodies.

This was my partner and I's first time at Kaiseki Furukawa. We came to celebrate our two year anniversary and they even customized the menu with "Happy Anniversary!" on it for us. The experience overall was outstanding. You could tell the ingredients were of the highest quality and each dish was well thought out. We also shared the sake/wine pairings and each one complimented each course very. Our favorite courses were the Tsukuri, Shokuji, and Mizugashi. There's not much to say about the sashimi in the Tsukuri course other than it was just extremely fresh and delicious. In the Shokuji course, I was pleasantly surprised by the tiny sardines! The sardines paired with the rice and pickled veggies were a perfect match. I was also super excited to finally get the chance to try the famous expensive Japanese muskmelon in the Mizugashi course and it definitely did not disappoint! It was unbelievably juicy and sweet - almost as if you were eating candy.Prior to our reservation we specifically asked for no octopus and they were very accommodating by providing us with alternatives. After the first course they quickly noticed that my partner is left handed and always made sure to put his utensils and dishes pointing towards his left side which I thought was so thoughtful! Honestly it was the small details that really made this place standout.At the end of the meal we also got a cute Polaroid photo taken of us at the end so we can remember this experience forever!Definitely recommend coming here with an open mind, curiosity, and an empty stomach! You never know what might surprise you.

Very pricy but excellent quality and execution.Wonderful dinner served by Chef Hasegawa-SanBill is $260

This was our first kaiseki experience and it was a great time! I was surprised they even had something like this in MN. We were celebrating a late Valentine's day dinner, and everything from when we stepped into the restaurant was perfect. The staff were all so attentive and friendly - not overly the top home -y friendly, but professional friendly. Kaiseki is pretty similar to a tasting menu, there is a set menu with ten courses the head chef puts together and they change every month here. We sat up in front where we saw all the action and we chatted a bit with chef Kurukawa - he's so knowledgeable on Japanese cuisine it's so cool! He said the menus and the type of food they choose is based on the season. Out of the ten dishes, I would say 3-4 really stand out and one would probably be my all-time favorite thing here. It was this one in the soup base that had tofu and shiitake mushrooms. Everything was so deliberate and looked all beautiful. We are definitely coming back, but to be honest, it is expensive, so I wouldn't recommend for people who eat a lot because you probably won't be stuffed here. We were both contently full at the end. Service: great attentive peopleAmbience: modern/clean Japanese feelsFood: amazing, unique things we've never had before in Midwest

I cannot express what a great experience we had with Chef Furukawa. We chose the restaurant to celebrate my boyfriend's birthday and we also interested in tasting Kaiseki meal.Came in, greeted, took our coats, get seated. We started out with welcome tea and warm towels. The server brought out the trays for us and explained that these trays are meant for celebration (that's why we are here). We loved all the little touch that the restaurant brought. We chose counter seating because we wanted to talk with Chef Furukawa and saw him worked his magic.Our favorite are definitely the sashimi (tuna & Hokkaido scallops) because we could taste the freshness and actually understand the kaiseki concept. Rice and mushroom was also the star of the meal, simple yet delicious. Chef Furukawa gave us the rice with the word "Celebration" in a shape of a crane which wish longevity. One thing we loved about this meal was the simplicity in method while retaining the natural taste of the ingredient.Concluded the meal with desserts, matcha tea, again warm towels. Services are absolutely wonderful and attentive. Definitely recommend for special occasion (because it can be pricey) and counter seating for a private chef experience.

This was such a beautiful experience that was so special I almost got a little emotional. This is Japanese cuisine at its finest that's worth saving up for for a special occasion.Kaiseki is a coursed Japanese experience that showcases seasonal ingredients with expert execution and presentation. Every single course is so thoughtfully done, right down to every detail (the tools, techniques, dinnerware). True to Japanese culture, each dish was balanced in flavor, intricate in preparation yet clean, while each ingredient was respected. The service was incredible too -- very friendly, educational, and even interactive. Chef Furukawa came around to every table after; what an honor!Clearly I LOVED every single thing, so here's a little insight on the current menu:+ Tosazu gelée with hokkaido kegani, minnesota corn, fresh edamame, bell pepper, and flowering shiso+ Hamo sushi, nanbanzuke, soy-simmered sawagani, japanese eggplant dengaku, and kinpira of lotus root with konnyaku+ Salt-grilled shikoku island ayu with house-pickled young myoga+ Tsukuri seasonal sashimi = Aji, bluefin akami, and toro.NOTES:+ Located above Kado No Mise, next to Gori Gori Peku+ Make a reservation in advance! It's a small place.+ Currently $125 per person+ You can add a drink pairing program or order a la cart+ Seasonal menu features 10 courses, structured from Hassun to Okashi

Incredible. I waited a long time for them to reopen. It is a must-try. Only 2 seatings on Tuesdays.

The chef asked us what our favorite dish was of the tasting menu... I have been thinking about it since we are there on the 14th. While dessert was excellent and probably the thing central to our mind when he asked I think the problem is there was very little that I didn't Love! The drink I had with it's strange alcoholic grapefruit paper was so great! The first thing we ate which was a tofu bundle for lack of a better description was so good, pickles, sashimi, all the things... I know this is probably not everyone's cup of tea, speaking of tea even the starting tea was great... sooo I would say get on the email list to see the monthly menu and make a reservation when the items strike your fancy, I did and I definitely recommend it!

This was exquisite and really memorable. Thank you to Chef Furukawa and his incredible team. We are lucky to have authentic kaiseki in Minneapolis. The sake pairings were exceptional and service was unbelievable. Super attentive but in a way that felt natural. When you consider how special the ingredients are (much of it sourced from Japan), how labor intensive the preparations are, all the beautiful serveware and meticulous, seasonal attention to detail, this is actually an amazing value for a high end dining experience. I can't wait to go back to try a different seasonal menu and the omakase.

August 17, 2021 is a special evening- Kaiseki Furukawa has return after months of pause because of pandemic. This seasonal delicacy elegantly capture the skill and mastery of Furukawa's talent in both invention and preserve of tradition that placed and set your palate to its high standard- artistic presentation and careful balance of nutrition, shape/ form and taste-a simply magical culinary in an preserved second floors first st and first ave of Minneapolis . Ten (10) dish range from blue prawn, Hokkaido Octopus, bluefin akami and toro to Minnesota Tomato, corn and leaves...salt grill aichi Yu, (fish) grill toro and many elegance root and broth--- Presented in parade of luxury ceramic, glass plate and bowl, decorated with leaves, flower and mastery in "using" of what universe has given. From the sea, land, and mountain-- delicacy and its power. Three chefs working together, lead by the owner and head chef Furukawa, chef Tomoyo and chef Daisuke, three of them are the gift to us in Minneapolis dining and cultural wealth that exchange.... I was flying to a blue gold sky of deliciousness -- with deep appreciation of brilliance craft of Kaiseki-a prime one, a gold blue sea, a blue mountain of secrecy of root, trees, leave, all in front of you-- for you-- arigatow!these delicacy of seasonal -- grounded to its epic as a standard..