Takashi Miyazaki – The chef-owner of Miyazaki in Cork makes a succession of extraordinary dishes for lunch, recalls his days as a teppanyaki chef to the stars, and explains why Japanese food is like a treasure box
Kombu-Cured Monkfish, Chorizo Crisp & Seaweed Dressing – “Normally people cure meat or fish using salt and lots of sugar. I don’t use either in this recipe as kombu’s quite unique – it has its own saltiness and
Takashi Miyazaki’s Cork & Galway Address Book – The chef-owner of Miyazaki in Cork recommends a restaurant for special occasions, an otherworldly mushroom farm and a world-class food market
Inside Takashi Miyazaki’s Kitchen – The chef-owner of Miyazaki in Cork picks out a clay barbecue, a surrealist cookbook and the craziest mushroom we've ever seen