ichigo ichie

Order by calling
021 427 9997

ichigo ichie Takeaway

KAISEN NABE (please see menu tab) is now available and must be PRE-ORDERED on Tuesday to Thursday.

ichigo ichie takeaway is available for collection on Fridays and Saturdays from 12 noon until 5pm

Pre-order and pre-pay by phone Tuesday – Saturday 10am-12pm.

Tel: 021-427 9997

Collection times will be allocated to ensure social distancing. Each item is individually priced.

Please note in order to limit contact between our guests & staff and to ensure everyone’s safety, vouchers are not redeemable against our sushi takeaway menu. All vouchers will be honoured upon reopening.


Take Away Menu

  1. Selection of Nigiri


    selection of 5 pieces of nigiri - fish will vary daily
    Nigiri is thinly sliced raw or aged fish set on top of a mound of sushi rice. A small amount of wasabi is often placed In between the rice and fish.
  2. Maki Sushi


    sliced maki sushi - fish will vary daily
    Maki is a sushi that is cylindrical in shape and includes grilled seaweed nori, that is rolled around sushi rice and various other fillings.
  3. Akadashi Miso Soup


    cup of akadashi miso soup
    Miso soup is a traditional Japanese soup consisting of akadashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients that may be added depending on seasonal recipes.
  4. Nori Bento


    Very Popular
    Nori bento consists of rice, nori (seaweed), kisu furai (whiting fish covered with Japanese panko breadcrumbs), Chikuwa Isobe Age (Chikuwa is fishcake shaped into sticks or tubes, Isobeage is a deep-fried dish that contains a type of seaweed), Kinpiragobo (traditional Japanese dish made of shredded burdock root and carrot simmered in sweet soy sauce and topped with sesame seeds), Shiso tartare, Okaka (dried shaved bonito flakes gently tossed with soy sauce), Prawn Tomago (Japanese omelette), Goma Wakame (seaweed salad) and Salmon Roe.
  5. Nizakana Bento


    For a limited time only
    Stewed fish, shirako (cod milt) isobeage, kinshi tamago (shredded egg), mangetout and nori on top of rice.
  6. Kakuni Bento


    Very Popular
    Stewed Caherbeg free-range pork belly, pickled vegetables and nitamago (seasoned egg) on top of rice.
  7. Nimono


    Delicious Side Dish
    Stewed Castletownbere cuttlefish with daikon and taro potato
  8. Kaisen Miso Nabe (Seafood)

    €60.00 per Nabe

    For a limited time only
    Nabe, which literally means "hot pot" in Japanese, it is a classic comfort food in Japan. Ya translates as house in Japanese. Nabeya is typically a stew where ingredients like meat, fish, and vegetables boiled together, but there are many different versions of this delicacy. Different ingredients are added, so the resulting soup will always be rich and tasty. Plus, in most cases, you get to finish off the remaining soup with rice or noodles. “Nabeya” hot pots are designed to be cooked at home and shared between two people.
  9. Aburi Shimesaba Oshizushi


    **NEW** For a limited time only
    Grilled shiso vinegar cured mackerel sushi, pressed with white combo and rice, comes with Lisheen greens, Tokyo turnip, asparagus, shio koi pickles and salmon roe
  10. Kuro Curry


    **NEW** For a limited time only
    Kuro curry, which translates from Japanese to Black Curry. This dish consists of a home-made Japanese juicy burger made from 100 % Hereford beef and free-range Caherbeg pork mince. The curry sauce is made from roasted wheat flour. The result is a dark, smooth, elegant sauce. It is also served with rice and pickled vegetables. Allergen information: This dish contains MOLLUSC.

Wine menu

  1. White wine


    Ciello Bianco
    Sicily, Italy
    Fresh and vibrant, this Italian catarrato, made from organic grapes is fragrant and crisp.
  2. White wine


    (Sauvignon Blanc)
    Frantz Saumon, Loire, France
    Delicious Sauvignon Blanc with aromas of citrus fruit and a hint of pineapple. The finish is fresh and intense.
  3. White wine


    Clos Tue-Boeuf
    (Pineau de la Loire/
    Chenin Blanc)
    Thierry & Jean-Marie Puzela, Les Montils Loire, France
    Lovely citrus and wild flowers on the nose, the palate is soft and gentle, with pear, apple and lime character.
  4. White wine


    (Sauvignon Blanc)
    Pouilly Fume, Loire, France
    Aromas of grapefruit, passion fruits and herbs. Crispy mouth, clean and fresh with a long and elaborate finish.
  5. Red wine


    Ciello Rosso
    (Nero d’Avola)
    Sicily, Italy
    Deliciously Fresh, dark red colour, hints of black plum, coffee and chocolate on the nose, pleasant spiciness in the mouth with smooth dark fruit flavours.
  6. Red wine


    Morgon Classique
    Jean Foillard
    Beaujolais, France
    An impressive dark rubis robe, its nose shows fresh red berries, cinnamon and smoke. On the palate, crunchy red berries mingle with fleshy cherries, marzipan and herbal hints.
  7. Saké


    Kikusui Funaguchi (Can), Honjozo 19%
    Funaguchi has a rich, full-bodied flavor yet with a refreshing clean finish.
  8. Beer


    Asahi Dry, Bottle (330ml)

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

Chef Takashi MiyazakiChef Takashi Miyazaki