MIGAKU

"Taking over the former Watson’s Counter space is Migaku, a Japanese kaiseki counter with two seatings per night. Pre-set menu options here range from $170 to $300 and include dishes like chawanmushi, seasonal sashimi, and charcoal-grilled wagyu." - kayla sager riley, aimee rizzo, gabe guarente

"A new kaiseki spot has emerged in Ballard. But even with a couple of eye-catching visuals, it doesn't get the multi-course feast quite right. The smaller dishes that make kaiseki so special are total misses here, like a bland chawan-mushi and the beautiful-but-underwhelming zensai platter. Unless you prioritize style over substance, this place can be skipped. Taking over the old Watson’s Counter location, the small dining room is pleasant enough. Just know that the later 7:30pm seating has more energy, while the 5pm could be just you—which is less of a private dining experience and more of an awkward staring contest with the chef and server. (They’re very kind and attentive, but also… right there. Expect to squirm a bit.) Migaku offers different kaiseki tiers, ranging up to $300 per person. That means some flexibility on the number of courses and high-end ingredient add-ons, but it doesn’t really matter when the plates are mainly forgettable.  And with other fantastic omakase and kaiseki spots in Seattle actually worth such a steep cost, it’s tough to justify a splurge on this one. Food Rundown The menu at Migaku changes frequently, but here’s an idea of what you can expect. photo credit: Kayla Sager-Riley Zensai The watermelon radish cured in miso is a nice bite and the presentation is exciting. But that can't make up for a lackluster milk custard, unagi with stiff rice, and a scallop in egg yolk glaze that has a fridge taste. photo credit: Kayla Sager-Riley Sushi The nigiri is a bit heavy on the swipe of soy sauce, but overall enjoyable. Otoro gets stacked on top of more otoro, and the king salmon is lovely. photo credit: Kayla Sager-Riley Mushi-Mono We usually rejoice when a small dish of savory egg custard comes our way. This one, however, is watery and bland. photo credit: Kayla Sager-Riley Wan-Mono The broth in this dashi course has lots of flavor, but the large seafood dumpling has the consistency of wet sand. photo credit: Kayla Sager-Riley Dessert This lemon cheesecake with fresh fruit is tasty, and a decent end to an otherwise disappointing meal." - Kayla Sager-Riley

"A high-end restaurant that offers kaiseki, an elegant traditional Japanese cuisine." - Harry Cheadle