Kado no Mise translates to "Corner Restaurant," and it occupies the second floor at 33 North First Avenue in the North Loop, serving Edomae sushi and simple, delicate Japanese cooking rooted in the style Chef Furukawa first learned cooking professionally in Tokyo. It's one of three experiences under the same roof: across the hallway sits Gori Gori Peku, an intimate whisky bar built around a deep selection of Japanese whisky, and the building also houses Kaiseki Furukawa, a separate room drawing on tea-ceremony traditions from 16th-century Kyoto.
The operation extends beyond the building, too. Sanjusan, a Japanese-Italian restaurant, occupies the main floor below, and Cafe Yoto, a nearby North Loop counter, serves udon, donburi, and temaki.
Chef Furukawa has been named a James Beard Award finalist for Best Chef Midwest in both 2025 and 2026, following semifinalist recognition in the same two years. Kado no Mise has also landed on Eater's Essential 38 and was named to Mpls.St.Paul Magazine's Best of 2026 list.
The operation extends beyond the building, too. Sanjusan, a Japanese-Italian restaurant, occupies the main floor below, and Cafe Yoto, a nearby North Loop counter, serves udon, donburi, and temaki.
Chef Furukawa has been named a James Beard Award finalist for Best Chef Midwest in both 2025 and 2026, following semifinalist recognition in the same two years. Kado no Mise has also landed on Eater's Essential 38 and was named to Mpls.St.Paul Magazine's Best of 2026 list.