Almost a year to the day, we dined at Ichigo Ichie - two days after opening and before the Michelin Star.
Spring Menu 2019 is majestic. Longer, more complex, nuanced to the hilt; this menu shows confidence in chef and a trust in his clientele to follow his lead.
I don’t profess to understand Japanese cuisine, but I do trust my palate. Saying that, this is food that will leave you speechless merely able to produce a series of sounds as your mind and tastebuds do battle with each other to make sense of the whole world of flavours, textures and reactions that it inspires.
Amuse Bouche #2 was mind blowing in its simplicity: the Castletownbere Scallop & Blue Fin Tuna Aged Belly Fat that was like butter and utterly sensual. That peanut tofu with gold leaf. The Sashimi platter was standout/ the wild sea trout with yuzu mustard is my new favourite thing ever. Clams peeping out from within a tea pot, duck with smoked artichoke, Japanese knotweed and a variety of insane Japanese vegetables; the egg dashi and foi gras - even the crystalised @lisheengreens asparagus served up for dessert (who knew?!!) What a difference a year makes! As much as we loved our first visit, this time the Kaizeki menu is every inch the banquet, and then some.
A veritable 10/10 ... thank you Chef @miyazaki_cork 🙏 .
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