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RESERVATIONS 2
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Precautionary measures taken                    by ichigo ichie

Precautionary measures taken by ichigo ichie

As a responsible business owner, I would like to assure you that I am taking the current outbreak of coronavirus disease (COVID-19) very seriously. I am carrying out the below-advised practices.
 
1  ensuring that staff are aware of the COVID-19 (coronavirus) situation
2  ensuring that staff are consistently trained appropriately in food hygiene
3  ensuring effective supervision of staff to reinforce hygienic practices
4  providing the correct facilities e.g. hand washing, toilets, to enable staff       to practice good hygiene
5  ensuring staff and contractors report any physical signs/symptoms, before commencing work or while in the workplace.
6  keeping vigilant and ensure that staff are not ill and are fit to work
 
We are currently sanitising all surfaces, eg: door handles, handrails, taps, etc every 30 minutes. We are also asking our suppliers and guests to sanitise their hands upon entering my restaurant. We use an alcohol wipe between uses of our credit card machine and there is hand sanitiser next to the cash register for our staff after handling money.
 
My aim is to protect the staff, our suppliers and most importantly our guests.
 
Thank you in advance,
Takashi Miyazaki

We at ichigo ichie are delighted to announce that our new season is available to book online. This is our sixth season and the available dates to make a reservation are from May 1st up to and including July 31st. The 12-course seasonal menu is €120 for Nagomi and Sekitei and €135 for Miyabi.
 
I will continue to use high-quality ingredients. I will also use high-quality world-wide produce to enhance the local produce that I endeavour to use. Both myself and the team look forward to welcoming you to ichigo ichie. 
 
Thank you and best wishes,
Takashi Miyazaki

As a responsible business owner, I would like to assure you that I am taking the current outbreak of coronavirus disease (COVID-19) very seriously. I am carrying out the below-advised practices.
 
1  ensuring that staff are aware of the COVID-19 (coronavirus) situation
2  ensuring that staff are consistently trained appropriately in food hygiene
3  ensuring effective supervision of staff to reinforce hygienic practices
4  providing the correct facilities e.g. hand washing, toilets, to enable staff to practice good hygiene
5  ensuring staff and contractors report any physical signs/symptoms, before commencing work or while in the workplace.
6  keeping vigilant and ensure that staff are not ill and are fit to work
 
We are currently sanitising all surfaces, eg: door handles, handrails, taps, etc every 30 minutes. We are also asking our suppliers and guests to sanitise their hands upon entering my restaurant. We use an alcohol wipe between uses of our credit card machine and there is hand sanitiser next to the cash register for our staff after handling money.
 
My aim is to protect the staff, our suppliers and most importantly our guests.
 
Thank you in advance,
Takashi Miyazaki

RESERVATIONS New
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ichigo ichie 
Sister of Miyazaki, Cork City

No. 5 Fenns Quay,
SHEARES ST, CENTRE,
CORK • T12 RY7Y
DIRECTIONS

ichigo ichie 
Sister of Miyazaki, Cork City

NO.5 Fenns Quay,
SHEARES ST, CENTRE,
CORK • T12 RY7Y
DIRECTIONS

ichigo ichie 
Sister of Miyazaki, Cork City

NO.5 Fenns Quay,
SHEARES ST, CENTRE,
CORK • T12 RY7Y
DIRECTIONS

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© ichigo ichie 2019. All rights reserved.

© ichigo ichie 2018.
All rights reserved.

© ichigo ichie 2018.
All rights reserved.

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