Ichigo Ichie Bistro and Natural Wine

"Don’t be fooled by the unassuming, mirror-glazed façade; once you enter this popular Japanese bistro, you’ll be greeted by the almighty buzz of many contented diners. A relaxed, lively reimagining of the former Ichigo Ichie, the emphasis here is on fairly priced, unfussy dishes that use quality produce. You mustn’t leave without trying the matcha panna cotta with lychee ice cream, or sampling one of their carefully sourced natural wines. The friendly, well-orchestrated service team enhance the experience." - Michelin Inspector

These Are the UK and Ireland’s New Michelin-Starred Restaurants, 2024 | Bon Appétit

"A Japanese bistro in Cork, Ireland named a Bib Gourmand this year, recognized as great value under the rule that three courses must cost a maximum of £30 before drinks." - ByLi Goldstein

Michelin-Starred Restaurants in the Republic of Ireland Re-opening in July

"This authentic restaurant has dark, moody décor and something of an industrial feel. The interesting omakase menu changes every 6 weeks and cleverly mixes long-standing Japanese techniques with local ingredients and modern touches." - The MICHELIN Guide UK Editorial Team

Spotlight on County Cork

"County Cork ingredients – including supreme quality fish and shellfish – are cleverly balanced with time-honoured Japanese techniques by chef-owner Takashi Miyazaki, who spent three years tempting the taste buds of Cork diners with his Japanese takeaway before eventually opening this smart restaurant in the heart of the city. A lucky few get to sit at the small five-seater counter to watch sushi master Miyazaki’s deft preparation close up; the restaurant’s name means ‘once in a lifetime’ and it’s definitely that kind of experience." - The MICHELIN Guide UK Editorial Team

The 22 Best Restaurants in Cork, Ireland - Eater

"Having made his name with his eponymous takeaway spot, Miyazaki, Japanese chef Takashi Miyazaki, married to an Irishwoman and now permanently settled in Cork, upped the ante with Ichigo Ichie (“once in a lifetime”), his take on kaiseki served in a spartan yet utterly serene space. Here diners are treated to a seemingly endless procession of jewel-like dishes, combining complex elements and tastes with an air of elemental simplicity. The Michelin star arrived within months of opening. As Miyazaki continues to evolve and grow, the menu is increasingly studded with dishes that could read as haikus of praise to the superlative local produce: sakura-smoked Irish venison, hazelnuts, and Velvet Cloud sheep yogurt; Lough Neagh eel, porcini, Kilbrack organic carrot, and Leamlara Ivan’s nasturtium; Castletownbere black sole, Kilbrack purple kale, Vitabella potato, maitake, and chestnut tuile. The wine list favors organic and natural while the sake list is a hoard of liquid treasures. [$$$$]" - Joe McNamee