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  • Fresh Wild Mushrooms from Mikuni Wild Harvest
  • Wild Caviar and Roe from Mikuni Wild Harvest
  • Fresh Wild Mushrooms from Mikuni Wild Harvest
  • Mountain Rose Apples from Mikuni Wild Harvest
  • Dried Cultivated Mushrooms from Mikuni Wild Harvest
  • Oils and Vinegars from Mikuni Wild Harvest
  • Fresh Wild Mushrooms from Mikuni Wild Harvest
  • Fresh Wild Mushrooms from Mikuni Wild Harvest
  • Microgreens from Mikuni Wild Harvest
  • Mikuni Sustainable Day-Boat Seafood Program
  • Mikuni Wild Harvest knows truffles. With a hands-on salesman for each restaurant, Mikuni is our go-to source. They only supply the finest quality truffles and offer the best service.
    Mario Batali
  • Mikuni holds the highest standards for wild and cultivated products in the country.
    Homaro Cantu
  • As a chef, I have dealt with matsutake mushrooms for over 25 years, and Mikuni Wild Harvest has proven to be the most consistent and beautiful since my days in Japan.
    Masaharu Morimoto
  • The Santa Monica Farmers Market Program from Mikuni Wild Harvest offers all of our restaurants the opportunity to source premium quality ingredients directly from individual farms. The intense flavours and consistent quality are a credit to the artisan farmers who grow these amazing products.
    Michael Mina
  • Let's face it, if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.
    Thomas Keller
  • Noble vinegars, I just can't cook without them! The Pharaoh's Heirloom Lemon Matured White Wine Vinegar and the XO Refined Finishing Vinegar are my two favorites. Try drizzling the XO over vanilla ice cream or fresh berries or both!
    Andrew Zimmern
  • Never before have I had fresh morels in February, and matsutake in July. Mikuni Wild Harvest is truly a definitive source for wild foods in this country.
    Bradley Ogden
  • I knew Mikuni had hit a nerve with our company when all five of our executive chefs from Miami through Orlando to Los Angeles were all calling each other to sing Mikuni's praises. It's hard enough to make one chef this happy with a company. This was like hitting a royal flush in poker.
    Norman Van Aken