A Japanese Master Chef in Cork скачать в хорошем качестве

A Japanese Master Chef in Cork

When I first interviewed Chef Takashi Miyazaki, who hails from Fukuoka in western Japan, he was living in Cork and I was living in Kyoto, Japan. In 2015, Chef Miyazaki had opened his eponymous and bijou take-out on Evergreen Street on the south side of Cork city and it was winning rave reviews. I convinced my editor at The Japan Times that we should interview this Japanese chef who was converting legions of people in Cork to soba, udon, onigiri and natto - the pungent power food made from fermented soya beans. Chef Miyazaki had taken over a Chinese premises which had served a generation of people in Cork with chips, curry and rice. But Chef Miyazaki was doing something different. In fact it was a lot different. As he told me at the time, he wanted to introduce the treasure box that is Japanese food to the people of Cork. It didn't take long for Miyazaki to establish itself in Cork. Granted in those early days, Chef Miyazaki and his team had to do a fair bit of explaining along the lines of, "no we don't serve chips." West Cork-based novelist David Mitchell, author of Cloud Atlas, was one of the first to sing Miyazaki's praises. "It's the best street food I’ve had inside and outside Japan. It’s sushi, bentos, noodles, ramen and more. It’s just no frills, beautiful, exquisitely prepared, pure and great tasting," Mitchell wrote in The Guardian. And Mitchell's right. I took my son, who was born in Japan, to Miyazaki when we were back in Ireland one summer. After weeks of eating potatoes - boiled, fried, mashed, roasted - he polished off a salmon teriyaki bento with what can only be described as glee. For a number of years while I lived in Japan, I was a restaurant reviewer for The Japan Times in Kyoto and Osaka. Part of the job involved sitting through many a kaiseki ryori course. I'm not complaining, nor was I then. Kaiseki is an elaborate multi-course meal originating from Kyoto and anchored around seasonal produce. It's one of the most visually stunning meals you'll ever eat. It's subtle, delicate and takes years for chefs to master. With Ichigo Ichie, Chef Miyazaki has embarked on his second act in Cork, serving up kaiseki ryori. He does this by remaining true to the essence of what kaiseki ryori is, but folding in ingredients from Ireland. Chef Miyazaki and his team have won nearly ever award going, including landing a Michelin star for Ichigo Ichie within months of opening. The past 18 months have been a time like no other for the hospitality industry, but Chef Miyazaki is finally back to his station behind the counter in Ichigo Ichie. And from there he continues to do what he set out to do back when he opened Miyazaki in 2015: to pry open the treasure box that is Japanese cuisine, and make people happy. Author: JJ O'Donoghue Subscribe to Buzz channel for more video content. Get more news and features from Buzz: https://www.buzz.ie/