Takashi Miyazaki’s Cork & Galway Address Book

17th January 2018

Interview: Sophie Missing
Photograph: Emile Dinneen

The chef-owner of Miyazaki in Cork recommends a restaurant for special occasions, an otherworldly mushroom farm and a world-class food market


Kai (pictured above)

20 Sea Road, Galway;
Jess and David Murphy’s Galway restaurant uses local produce from suppliers like Connemara Smokehouse, Lough Boora farm, and Sheridans cheesemongers on their daily changing menu. Takashi knows Jess from collaborating on pop-ups together: “Jess Murphy has a great palate. For me, she’s the best. She’s from New Zealand, I’m from Japan, and [we did a pop up with] another chef from Finland, and one from Australia. We are immigrants, but we are Irish chefs. We are making Irish food.”


The Courtyard, Main Street, Midleton, Co. Cork;
There are fewer opportunities for eating out now they have two young children, Stephanie explains, but when it’s a special occasion like a birthday, Sage is one of the places they like to visit.

The Mews

Baltimore, Co. Cork P81 TC64;
Takashi is keen to check out head chef Ahmet Dede’s cooking in this seasonal restaurant (open from March to September) in the seaside town of Baltimore, where the set and tasting menus only use ingredients from West Cork.


Ballyhoura Mushrooms
The source of Takashi’s incredible hen-of-the-wood mushroom, also known as maitake, Ballyhoura is run by an Irish-Scottish couple who both forage and grow their own mushrooms.

English Market

Princes St, Cork City, T12 RW26;
Takashi visits the English Market on Mondays when he’s not at the restaurant. Takashi: “Most of the fish from K O’Connell in the market is from Castletownbere in West Cork – it’s an interesting area.”

Gubbeen Farmhouse Products

Gubbeen House, Schull, Co. Cork;
Cured meats (including cooking and cured salami-style chorizo), cheese and fresh vegetables from the Ferguson family’s West Cork farm.

Wild Atlantic Way Products
Wild Atlantic Way supplied the channel wrack seaweed for curing the monkfish. “I forage myself,” says Takashi, “but I don’t often go to West Cork; I go to Rocky Bay, about 20 miles from here but they don’t have as much. It’s a little bit sticky at the end, but the flavour is unreal. The channel wrack we use in Japan is always dried. The first time I used it fresh, I was like, oh, that’s so different. I’ve started using it in the restaurant.”

Posted 17th January 2018

In Places


Interview: Sophie Missing
Photograph: Emile Dinneen

More Places

Elisabeth Luard’s London Address Book – The food writer recommends an exuberant and inexpensive Persian restaurant in Chiswick, a grand Soho institution and a brilliant west London farmers' market

Sam Gleeson and Niamh Fox’s Ireland Address Book – The furniture maker and chef recommend a great pub for cheese toasties, their favourite place to go in Ireland for a special meal, and a local community farm run by surfers

Rachel Roddy’s Rome Address Book – The Guardian food columnist on an ideal neighbourhood restaurant, her favourite sandwich-maker, a natural wine specialist and the best butchers in Rome

Gwen McGrath & Ken Doherty’s Dublin Address Book – The owners of Assassination Custard recommend an unorthodox pizza restaurant, the place to go in Dublin for prawn toast and late-night cocktails, and two of their favourite Irish farms

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