Takashi Miyazaki

Takashi Miyazaki built his reputation in Cork, Ireland, at Ichigo Ichie, where he served as head chef and owner until 2023. The work there sharpened the line of his cooking: disciplined, precise, and built on repetition rather than display. From 2024, he continued in Cork as chef at Ichigo Ichie Bistro & Natural Wine, moving that same exacting approach into a setting with a looser cadence while keeping the underlying craft intact.

The shift also marked a stated change in pace. In Miyazaki’s own words, the years after the pandemic prompted a rethinking of atmosphere as much as service: “Since the pandemic, something has been different; I knew I would be happier if we went back to a casual style and had more people in.” The point is practical, but it also says something about front-of-house rhythm. The focus is not only on formality or the controlled hush of a small dining room, but on the energy of a fuller room and a service tempo that can breathe. In Cork, that places attention on how the meal lands in the room as much as on what reaches the plate.

Miyazaki’s signature dishes include teuchi soba and matcha panna cotta with lychee ice cream. The pairing shows range without abandoning control: teuchi soba brings a tactile, hand-worked discipline, while the dessert moves in a lighter register, with the green depth of matcha panna cotta set against the bright sweetness of lychee ice cream. Taken together, they point to a kitchen that values texture, balance, and a clean finish.

Takashi’s honors include MICHELIN Guide Bib Gourmand. It sits naturally beside the rest of his record: a career shaped in Cork, a voice refined through service, and a standard that has earned recognition without leaning on excess.