In the 10 years I have been traveling to Ireland, this was my first visit to a Japanese restaurant there. I mean, you don't really associate amazing Japanese cuisine with Ireland. Well, Chef Takashi Miyazaki is changing that! I found this gem while hunting for Michelin star restaurants in Ireland. We made a reservation Monday to sit at the sushi bar Wednesday evening (only 4 seats at the bar, €15 more than table seating, but worth it).
The restaurant is hiding in plain sight. We must have walked by it many times before but just never noticed it. No name on the outside, windows tinted dark. We were seated promptly at 6 pm and ordered sake and sparkling water. The 12 course extravaganza began immediately ...
I will just highlight a few of my favorites ...
* Course 2 - Oshinogi: bluefin and scallop nigiri. The Castletown Bay scallop was possibly the best scallop I have ever had in my life. Dusted with a special pepper, seared, topped with smoked caviar and a smidge of yuzu with green chili. Food meant for the gods. It was difficult not to moan inappropriately out loud. The aged bluefin topped with scrambled eggs and shaved truffle was not far behind in deliciousness.
* Course 5 - Mukouzuke: the sashimi course was so amazing ... an oyster from Dungarven topped with fish eggs and consommé gelee, hamachi, monkfish, wild salmon, bonito, mackerel and swordfish. All prepared with such attention. Just beyond.
* Course 6 - Nimono: the pork belly in this incredibly light and flavorful broth melted in your mouth.
*. Course 10 - Gohanmono: oooooh that sweet sticky rice with seaweed, burdock and mushrooms. Perfection.
* Course 12 - Kanmi: the dessert was an almond pastry filled with grapefruit cream sable, strawberries and elderflower syrup. I don't even usually eat dessert, but there were NO crumbs left on my plate.
I could go on and on ... suffice it to say that every course was impressive. I also appreciated learning from Chef Miyazaki where he sources his seafood and produce, whenever possible locally in West Cork. Chef Miyazaki also explained how childhood memories and life in Japan influence his current cuisine. So amazing. I will definitely be heading back when we return this winter. Perhaps a new winter menu? I cannot wait! read more