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  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
Mikuni Wild Harvest Newsletter

We scour the globe looking for the rarest and most unique food items around. Don't you think you should be among the first to know about them?

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