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Ireland’s First Michelin-Starred Kaiseki Restaurant

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Ireland’s First Michelin-Starred Kaiseki Restaurant

Ichigo Ichie, which translates as “once in a lifetime”, opened in Cork, Ireland in April 2018. 43-year-old chef Takashi Miyazaki, originally from Fukuoka, brings Japanese multi-course fine dining for the first time to Ireland, in a style that he refers to as “Irish kaiseki.” 

Miyazaki “dips into the traditions of Japanese cooking but adds his own interpretation”, said the Michelin guide at the announcement of the chef’s first star in October this year.

The 12 course “no option” menu at Ichigo Ichie features local, seasonal Irish ingredients that come together in typical Japanese kaiseki courses, seen in dishes such as creamy tofu with rhubarb poached in dashi, or the kamo nanban soba made of Thornhill duck, buckwheat, negi, hay leek and soba.
 



 

 



 




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Home work Monday. . #gettingready #season2 #ealrysummer #kaiseki #12course #ichigoichiecork

A post shared by Takashi Miyazaki (@miyazaki_cork) on





 


 

 



 




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Blue fin tataki, black truffle. - - #15daysaged #akazu #agedredvinegar #sakekasuvinegar #ichigoichiecork

A post shared by Takashi Miyazaki (@miyazaki_cork) on

The Michelin star came somewhat as a surprise to the chef, who claimed it wasn’t something he was aiming for, especially in less than six months since the opening: “It was a very new restaurant and all I was fixated on was keeping a high standard.” But chef Miyazaki is no newcomer to the industry, whose kitchen tales cover more than two decades and has seen him travel all over Japan, finally landing in Cork City in 2008. His first sole venture on the Emerald Isle was the eponymous Japanese takeaway restaurant Miyazaki in 2015 where he sold popular Japanese staples such as bento, udon, rice bowls and curry dishes. 

Cork is quickly becoming a gastronomic destination, with three new entries in the 2019 Michelin guide for Great Britain and Ireland which was published in early October 2018. The two other restaurants are Mews and Chestnut

Check out also our story on 12 Irish Chefs Changing the Culinary Landscape

Plus all the rest: 24 Dishes From Great Britain and Ireland’s New Michelin-Starred Restaurants




 


 

 



 




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Japanese wasabi just in. #honwasabi #welcometoireland🍀🍀🍀

A post shared by Takashi Miyazaki (@miyazaki_cork) on

 


 



 




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Mukouzuke. #11-5 . . @harty_oysters #3daysaged #corvina #kombucured #monkfishcheek & #gubbeenchorizo @fingalferguson #swordfishbacon #castletownbere #prawn #octopus #onemichelinstar #cork #ireland #wearecork @michelinguide @michelinguideuk

A post shared by Takashi Miyazaki (@miyazaki_cork) on




 


 

 



 




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#4Autumn, Nankin tsukimi usagi. Rabbit in the moon. Pumpkin autumn satsuma tofu. 南京月見うさぎ豆腐。 . . #season4 #autumnkaiseki #hassun #11-2 #tsukimi #usagi #nankintofu #ichigoichiecork

A post shared by Takashi Miyazaki (@miyazaki_cork) on




 


 

 



 




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Katsuo tataki. Aukou kobu 〆 . 5-12,#mukouzuke #bonitotataki #kombucuredmonkfish #tecsture #yuzukombuponzu #momiji #ninniku #daikon #senmaizuke #gubbeenchorizo #dillisk #wasabi #shiokojicured #keta

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Swordfish bacon, Truffle. メカジキベーコン - #5-12 #mukouzuke #kaiseki #texture #fatty #salty #belly #ichigoichiecork #メカジキベーコン

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Mukouzuke. #5-12 #season3 #kappou #counter #kaiseki #jairish #thisisirishfood #thisisjapanesefood

A post shared by Takashi Miyazaki (@miyazaki_cork) on

 




 


 

 



 




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Pineberry, kiwi kombu zu. #kiwivinegar #ichigoichiecork

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