Migaku opened in Ballard in December 2024, led by chef Migaku Inaba, a native of Shizuoka Prefecture who trained at the hotel Kiyomizu before opening his own restaurant, also called Migaku, in Izu Kogen in 2008. The Seattle outpost brings that same sushi kaiseki approach to a neighborhood that used to hold Watson's Counter.
The menu runs across several kaiseki tiers — a seasonal kaiseki course served at the tables, a sushi kaiseki course served at the counter, and a Chef's Special course built around an expanded, higher-end selection of ingredients. Courses typically move through a zensai platter, clear soup, chawan-mushi, seasonal sashimi, and nigiri, with a shorter sushi tasting set available for guests who want a more focused introduction to the kitchen's Edomae-style work. Ingredients are sourced directly from Japan.
The dining room is small, split between a sushi counter and a handful of tables, and has built a reputation locally as a special-occasion destination built around fresh fish and close contact with the chef.
The menu runs across several kaiseki tiers — a seasonal kaiseki course served at the tables, a sushi kaiseki course served at the counter, and a Chef's Special course built around an expanded, higher-end selection of ingredients. Courses typically move through a zensai platter, clear soup, chawan-mushi, seasonal sashimi, and nigiri, with a shorter sushi tasting set available for guests who want a more focused introduction to the kitchen's Edomae-style work. Ingredients are sourced directly from Japan.
The dining room is small, split between a sushi counter and a handful of tables, and has built a reputation locally as a special-occasion destination built around fresh fish and close contact with the chef.