Kado no Mise

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

A sashimi platter almost too colorful and too gorgeous to eat. The key word here is almost.
05/23/2026

A sashimi platter almost too colorful and too gorgeous to eat. The key word here is almost.

We start off the May Kaiseki menu with a vibrant, late spring array of hotaru ika, English pea, and an “amber gelée” of ...
05/14/2026

We start off the May Kaiseki menu with a vibrant, late spring array of hotaru ika, English pea, and an “amber gelée” of uni & asparagus.

Madai, or Japanese sea bream, is a highly prized shiromi, associated with celebration and good fortune. Often referred t...
05/06/2026

Madai, or Japanese sea bream, is a highly prized shiromi, associated with celebration and good fortune. Often referred to as the “king of fish” in Japanese cuisine, madai has a firm, delicate texture and a rich, sweet flavor. Try it as part of our omakase experience. Book now at the link in our bio.

Nine years and counting! It is with gratitude to our guests and with great joy that we celebrate our ninth birthday tod...
04/30/2026

Nine years and counting! It is with gratitude to our guests and with great joy that we celebrate our ninth birthday today!

It’s cherry blossom season! We honor this special time of year with a savory steamed domyoji dumpling wrapped in salted ...
04/28/2026

It’s cherry blossom season! We honor this special time of year with a savory steamed domyoji dumpling wrapped in salted sakura leaves.

Our sakizuke course features hotaru ika, the bioluminescent firefly squid that lights up Japan’s Toyama Bay every spring...
04/16/2026

Our sakizuke course features hotaru ika, the bioluminescent firefly squid that lights up Japan’s Toyama Bay every spring. We always look forward to highlighting this delicacy each year as it comes into season!

A frothy bowl of whisked matcha is a moment to savor and an opportunity for gratitude and reflection at the conclusion o...
04/04/2026

A frothy bowl of whisked matcha is a moment to savor and an opportunity for gratitude and reflection at the conclusion of your Kaiseki experience.

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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