‘Still the only show in Ireland for sushi, and beautiful people...’, says Caroline Byrne of the quietly legendary Michie Sushi. It is interesting that this little room should attract the beautiful people: in its own calm way it is the very definition of a cult, the sort of place the cool hunters want to get to first. It helps that Michie is so unobtrusive, devoid of any exterior glamour, with only a sliding door to let you into the little tabernacle of sushi where no more than seventeen people can eat, max. Essentially, sushi@michiesushi is virtually a tea ceremony experience: rarified, ritualistic, ordained and, when the magic of the fish and rice hits home, almost spiritual.
So, arrive with a friend, order some mixed salmon and tuna sashimi, and maybe a Michie Special such as soft shell crab roll with spring onion, flying fish roe and avocado, or Fire Dragon roll with eel, teriyaki and avocado. Michel Piare is intricate in his work, and he has the application, which the stubborn refinement of sushi demands from a chef, right from the delicacy of his sashimi and the inside-out Philadelphia roll to the green tea crème brulée. A cult classic, for sure.
