Ichigo Ichie Bistro and Natural Wine

"This year’s Bibs include Ichigo Ichie Bistro & Natural Wine, a Japanese bistro in Cork, Ireland; Empire Empire, a London restaurant serving Punjabi and Northwest Indian cuisine; and the Bristol-based pub The Clifton." - ByLi Goldstein

"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

"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

"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

"This authentic restaurant has dark, moody décor and something of an industrial feel. The interesting monthly omakase menu cleverly mixes long-standing Japanese techniques with local ingredients and modern touches. A lucky few get seats at the counter to watch the Sushi Master's deft preparation." - Abbe Baker