ichigo ichie

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Temporarily Closed for December

It is with a heavy heart that we have chosen to remain temporarily closed at ichigo ichie for the month of December. If you have any further queries, please contact us at info@ichigoichie.ie. However, we are now doing a “nabeya” ichigo ichie takeaway option. Please see below for more details.

Stay safe
Takashi and Stephanie Miyazaki

“Nabeya” ichigo ichie Takeaway

Nabe literally means ‘hot pot’ in Japanese and is classic comfort food in Japan. Ya translates as ‘house’.

There are many versions of the delicacy ‘nabe’. It is the cooking of meat, fish and vegetables in a delicious soup. As the ingredients are added, the soup gains richness and flavour. The final step of the meal is to add rice to the wonderfully comforting soup. It is perfectly warming for the cold days ahead.

“Nabeya” ichigo ichie offers a selection of hot pots available at weekends (Fri & Sat). Pre-order and pre-pay by phone on Wednesdays 10am-2pm (021-4279997).

Collection times will be allocated to ensure social distancing. “Nabeya” hot pots are designed to be cooked at home and shared between two people.

The cost is €60 per “nabe”

Pre-order and pre-pay by phone on Wednesdays 10am-2pm
Tel: 021-427 9997

"Nabeya" ichigo ichie Menu
Each nabe is designed to be cooked at home and shared between two people.
Pre-order and pre-pay by phone on Wednesdays 10am-2pm : 021-4279997

Hakata mizutaki nabe

Chicken broth
Regan’s organic chicken
Chicken ginger ball
White sole
Tofu
Inaniwa udon
Purple sprout
Hakusai cabbage
Shiitake
Carrot
Rocket
Leek

Finishing touches

“Truffle Zo-sui”
Rice
Egg
Scallion
Black truffle

€60

Chicken-Broth

Kaisen miso nabe

Miso dillisk butter broth
Donegal deep-sea langoustine
Harty’s oyster
Crab claw
Organic salmon
Yuba sheet (bean curd)
Purple sprout
Hakusai cabbage
Shiitake
Carrot
Rocket
Dillisk and Glenilen butter

Finishing touches

“Truffle Zo-sui”
Rice
Egg
Scallion
Black truffle

€60

Fish-Broth

Kamo nabe

Duck and soy broth
Skeaghanore duck
Skeaghanore duck gizzard
Tofu
Inaniwa udon
Purple sprout
Hakusai cabbage
Shiitake
Carrot
Rocket
Grilled leek
Scallion

Finishing touches

“Truffle Zo-sui”
Rice
Egg
Scallion
Black truffle

€60

Duck-broth
Hamachi, Bluefin tuna, monkfish, beetroot and chorogi

Chef Miyazaki brings a kappou-style fine
dining Japanese restaurant to Ireland

Chef Takashi MiyazakiChef Takashi Miyazaki