Today, I visited Inaka, a restaurant in Kitashinchi, for the third time in 6 months. Inaka serves delicious Japanese cuisine with a meticulous and carefully prepared taste, reminiscent of Umemura's style. I opted for the omakase course, where you can enjoy a variety of dishes made with fresh ingredients and attention to detail. Despite the popularity of the restaurant, it was challenging to secure a reservation due to the limited availability, especially during peak hours. The dishes included a large serving of Anago, Kinmedai, Yaito Hata, Kawachi Duck, and other seasonal ingredients prepared by the talented Chef Inaka. Each dish was full of flavor and creativity, such as the abalone liver croquette and the ayu and Manpogi pepper rice. Inaka is a restaurant that I would highly recommend for those looking for a unique and enjoyable dining experience.

Year-round reservation restaurant review: Walnut tofu with chrysanthemum sweet red bean paste, white sweetfish noodles, matsutake tuna sashimi, smoked fish, green onion soy sauce red sea bream Kyoto-style grilled fish, fresh ginkgo nuts, pear vinegar pickles, ginger-simmered mirugai shellfish, duck simmered in soy sauce, figs, water chestnuts, anglerfish and matsutake mushroom fry, sudachi citrus, vegetable Worcestershire sauce cold mixed rice, sweet potato and octopus simmered dish, sea cucumber and purple seaweed mixed dish, silver rice autumn mackerel rice, grated radish beef rice, grape daifuku.

Menu: Walnut tofu, sea bream with chrysanthemum paste and noodles, smoked fatty tuna with matsutake mushrooms, marinated sea bream in Kyoto-style miso, compote without pears, water chestnut salad, duck and figs, ginger-simmered mirugai shellfish, fried matsutake mushrooms and conger eel with plenty of vegetables in Worcestershire sauce, sweet potato and octopus with yuzu seaweed and chirping simmered together, silver vinegared rice topped with mackerel and rice bowl, giant grape daifuku, and roasted green tea.

I'm completely satisfied from the beginning, but the best part is the last dish, the rice. The summer rice with edamame and pickled plum is especially delicious! Oh, the corn rice is also tasty, and of course the simmered dish is delicious too! The cooking is very meticulous and in Osaka, Inaka is the number one Japanese course restaurant!

Located on the 7th floor of Kitashinchi Place Building, the owner's gentle and kind personality shines through in the soothing flavors that leave a lasting impression! Once again, I enjoyed a delicious meal. [Course Menu] - Nagaimo Somen with Sea Urchin - Akashi Octopus, Fig, Edamame - Grilled Sea Bass with Three Beans, Eggplant, Soup - Amakusa Red Seabream Sashimi - Grilled Sea Eel, Peach - Crunchy and fluffy! - Junmai, Grilled Tomato, Tosajure Okra - Hairy Crab and Shark Fin Spring Roll - Winter Melon, Spot Prawn, Tororo Kombu - Silver Rice - Corn Rice - Shigureni with Silver Rice - Uji Gold Time I have been coming here since it opened, but recently it has become harder to make reservations.

The dishes we received were: Appetizer of Yam Noodles, Octopus Simmered in Akashi's Purple Sea Urchin, Fig and White Fan-Fried, Sesame Cream Edamame, Sake-Steamed Sazuki Fish, Grilled Eggplant, Three Beans, Meichidai Sashimi, White Grilled Sea Eel, Peach Pickled in Sweet Vinegar, Grilled Tomato with Tosazu Jelly, Jun-sai, Okra, Spring Rolls with Hair Crab and Shark Fin, Winter Melon Simmered with Shrimp, Tororo Kombu, Freshly Cooked Silver Vinegar with Corn Rice, Beef Rice Seasoned with Soy Sauce, Uji Kanetoki Bottle Beer, White Wine, Inaka - Full Belly Man!

The dishes I received were: Appetizer of long yam noodles, octopus simmered in purple cloud, fig and white fan fried, sesame cream soybean simmered in sake, clear soup with salt-grilled striped mullet, grilled eggplant, simmered mame beans, raw meichidai fish, grilled white eel, peach pickled in sweet vinegar, grilled tomato with Tosazu jelly, boiled junmai rice, okra, spring roll with hairy crab and shark fin, simmered winter melon with tiger prawn, grated yam with kelp, freshly cooked silver rice with corn, beef and rice with sake lees, Uji Kaneshige bottled beer, white wine.

Last time I visited when the restaurant had just opened, so my memory is a bit hazy. This time, after a few years, I noticed that the food is simple but with unique flavors that I hadn't experienced before. It feels like an evolution! And everything was delicious! The portion sizes seemed to be slightly smaller, but it was just right. I experienced several new flavors compared to last time, and that was quite impressive.

Mr. Inaka is from Mr. Uemura in Sannomiya and his skills are unquestionable. The building called "Kitashinchi Place" has Numa, TOMONO, and Koyama as tenants, and I have visited this building four times a week. Today, the champagne is Louis Roederer. Today's menu: [Appetizer] Japanese-style gazpacho with sweet shrimp. [Abalone] [Soup] Manjushage and kisu dried overnight. Being from Mr. Uemura, the taste of the soup is incredibly delicious. [Sashimi] Bonito tataki. [Grilled dish] Corn tempura, Takamine chili pepper, Kagoshima beef fillet. [Salt-grilled sea bream] Pickled turnip with mustard. [Octopus ball] The main dish is cucumber. [Chicken eggplant with crab sauce] [Silver rice] [Rice with beans and plum] [Beef shigure rice] I had seconds. [Peach ice cream with sweet red bean soup] Mr. Inaka, thank you for the delicious meal today.

I was taken there! Everything was wonderful. The taste, serving time, and hospitality were all good. It's a shame that I wanted to hear more about the origin of the ingredients, but the explanations were brief, haha. There was a variety of dishes, such as abalone croquettes and ramen, and my stomach was too full. It was a shame that the amount of the three types of rice served at the end was small.

Inashika, a restaurant frequently heard about in Kitashinchi. I finally got a reservation and visited for the first time. The 6:00 pm slot was already fully booked, making it a really popular and hard-to-reserve place!! The owner is young but really amazing. Each dish was so delicious, using seasonal ingredients and prepared delicately! The cooking of the ingredients, whether grilled or fried, was perfect - crispy and fluffy, just irresistible. The rice dish at the end with fresh ginger was amazing!! The shiny, freshly cooked rice paired with the fresh ginger was unbelievably good. And to finish off, there was beef shigure too!! The refreshing taste of fresh ginger followed by the rich flavor of shigure was great. The menu changes monthly, so I want to visit every month!! Looking forward to the next visit.

Long time no see. It's a contradiction that the more I enthusiastically support a good restaurant on Instagram, the harder it is for me to make a reservation. A prime example of this is Inageya. The handsome head chef has developed a sense of ease since the opening, and the food has become even more delicious! The flavors are refined! Ayaka-san is also beautiful and has many fans.

#Half a year wait for a reservation at a gourmet restaurant, Inaya, located on the 7th floor of the Place Ville next to Numata, where the omakase course offers substantial portions, so order with a slightly smaller portion first. ・Milgai with spring greenery of kogomi and green peas. The wasabi from Hayama is sharp and slightly acidic, maybe a bit too much? ・Bowl dish Shrimp shinjo, so delicious!! The firm texture of the shrimp and the lively shinjo are great. The katakuri and yuzu flowers! They can only be harvested at this time of year. ・Red sea bream from Wakayama Salt wasabi Just thinly slice the sea bream, sprinkle with salt, mix lightly, let it sit for a while, then mix with real wasabi. The chewy sweetness stands out and is delicious. ・Toyama firefly squid marinated in vinegar, asparagus, and swordfish nanbanzuke Oh, I couldn't resist and ordered sake with #Iso Jiman and firefly squid, the ultimate harmony. ・Cod fish grilled with Saikyo miso, chives A satisfying feeling of enjoying a variety of well-prepared dishes little by little. ・Hair crab with monkfish The unique texture of mozuku and carefully scorched hair crab. Oh, I remember last time it was a beautifully peeled red snow crab ❤️ ・Hokkaido scallop How thick! It was handed over personally. Oh, the chef is handsome! Eating with your hands and feeling the weight makes you appreciate the greatness of the ingredients even more. They say scallops taste better when cooked thoroughly rather than rare! Surprisingly, the thick texture and oiliness are great. Next, ・Black sea bream with bamboo shoots and fuki flower with sansho pepper. Oh, honest Japanese cuisine. Delicate and beautiful. The dashi, made with bonito flakes caught in Makurazaki, is truly delicious. And when it comes to Inaya, rice! First, enjoy the refreshing taste of young steamed rice, then two rice dishes ・Trout and seri ・Beef simmered in shiitake broth Both are excellent!! ・Cheesecake with butterbur sprouts I thought I could drink more with this. On the way home, I took a photo with Chef Inaya Keiki ✨ I was the first one to say that he looks like Shuji Suzuki, and now everyone says it. #Coolandcute #Handsomechef #Potential for growth was enjoyable, and sure enough, it grew. I look forward to it in the future. The next reservation is in October 🧍‍♀️ I also want to try Uemura. #Kitashinchi #Shinchi #KitashinchiGourmet #JapaneseCuisine #Gourmet #GourmetClub #AdachiRecommended #AdachiTabelog 4.4

In February, I made a reservation at Inaka in Kitashinchi after a two-month break. Lately, I've been going there more frequently again. It's a bit of a challenge to get a reservation at this place, and I'm not particularly fond of the clientele (I've had some unpleasant experiences in the past). However, the food and pricing are decent - the menu is well put together with reasonable prices. I've realized that the clientele is not a big issue, it was just bad luck a few times. Reservations at 6 pm are still difficult to come by, it might take 4-5 months, but booking for 8:45 pm is not a problem. I can't go every month, but I'll try to increase my visits. The dishes in April included seared mirugai, flatfish and kogomi fern, light beans, and urui. Since hana wasabi is coming to an end, they used hayama wasabi jelly. They wanted to use kumazasa, but due to warm seawater temperatures in places like Shimane, kumazasa is not suitable. The meal also included wakame soup with carabineros and katakuriko flowers, as well as a dish of freshly caught madai from Wakayama, marinated in wasabi and salt. There was also firefly squid and swordfish nanbanzuke with white asparagus, as well as saikyo-yaki and tsuwabuki with silver cod. The meal ended with a dessert of fuki shoot cheesecake and loquat compote. The budget was 27,000 yen.

- Charcoal-grilled flat clams and mill clams with spring mountain vegetables such as celery, bracken fern, wasabi greens, and citrus jelly - Large live prawn with Japanese yam leaves, shepherd's purse, and yuzu - Salted sea bream with wasabi from Akashi - Swordfish marinated in vinegar with white asparagus - Marinated firefly squid - Miso-marinated cod and live hairy crab - Hokkaido scallop fry - Seasonal black rockfish with bamboo shoots and butterbur cooked together, topped with Sichuan pepper - Steamed rice - Cherry salmon and young burdock pot rice cooked over charcoal - Beef and rice cooked together - Cheesecake with butterbur shoots and loquat compote

On March 25, 2023 (Saturday), the dishes I received were as follows: Rice with grilled octopus Yomogi (mugwort) tofu Clam and young bamboo shoot soup Bonito sashimi with scallion soy sauce jelly Hirousu (a type of fish) tataki with green onion sauce Fugu (blowfish) karaage (deep-fried) Red clam and three-bean salad with sesame dressing Roasted Kawachi duck Freshly cooked silver rice White fish mixed rice Homemade beef sukiyaki bowl with raw egg yolk Sake kasu (lees) pudding Black Dragon sake from Shizuoka, "Muni" vintage 2017 Yonotori sake from Shinsei Shuzo, premium sake Asahi Super Dry beer in a small bottle The dishes I received on May 22, 2022 were: Crab sesame tofu with hairy crab roe Soup with kuro-mutsu (fish), bamboo shoots, and seaweed Sashimi with sweet sea bream (soaked in kelp), salted kombu and wasabi Rice ball with scallop and karasumi (bottarga) Eggplant miso dengaku Salt-grilled isaki fish and corn tempura with cress Beef cutlet Warabi (bracken) hot pot with tilefish Clay pot rice with ginger and roasted pork Masu (trout) tea pickles Dessert Asahi Super Dry beer in a small bottle (500ml) Washing heart junmai daiginjo sake Hakuraku Hoshi junmai ginjo sake Chitose Tsuru junmai daiginjo sake Kitashizuku junmai daiginjo sake

The delicious Japanese cuisine restaurant Inaka. We had the tax-inclusive course for 22,000 yen. The dishes included: grilled yomogi tofu, clam and young bamboo shoot soup, bonito tataki with green onion soy sauce, grilled swordfish, salt-fried celery, red clam with sesame dressing, sesame seasoned soybeans, roasted duck from Kawachi, fried blowfish, freshly cooked silver rice, white fish mixed rice, homemade ink squid, beef simmered in sake lees, Shizuoka tea custard pudding. We also enjoyed Black Dragon Brewery's Muni 2017 highball and Shinsei Brewery's Yonotori premium sake. Today we indulged in the high-end sake Muni, so the bill is a bit higher. Inaka, our bellies are satisfied!

The dishes I received were as follows: Grilled yomogi tofu with clams and young bamboo shoots, Kenken bonito tataki with green onion soy sauce, Grilled swordfish with sauce, Stir-fried celery with red clam, Three bean salad with sesame dressing, Roasted Kawachi duck, Fried fugu, Hiroshu-style cooked rice with silver shari, White fish cooked rice, Homemade ink squid sake lees pudding, Shizuoka tea beer, Black Dragon Brewery's Muni 2017 highball.

Omakase Course for 2,200 yen☆ Yomogi Tofu☆ Hamaguri and Wakatake Soup☆ Kenken Katsuo Tataki☆ Iidako☆ Tachiuo Tare Yaki☆ Akagai Nuta Ae☆ Mameda Mame no Goma Ae☆ Duck Roast☆ Fugu Karaage☆ freshly cooked Gin Shari☆ Shirauo no Takikomi Gohan☆ Homemade Karasumi☆ Gyuu Shigure☆ Sake Kasu Pudding Black Dragon, bottled beer, highball. Thank you for the feast! Thank you, Inaya Restaurant!

It has been a while since I visited Inaka, a restaurant in Kitashinchi, and it has become quite difficult to make a reservation there. The menu included a variety of dishes such as appetizers like fuki mochi, clam soup with new bamboo shoots and seaweed, bonito sashimi, octopus, swordfish with sesame dressing, three types of river duck, fried blowfish, flying dragon head, freshly cooked rice, white fish rice, beef simmered in sake lees, and a variation of sake lees pudding. The menu was satisfying both in terms of quality and quantity.

Yomogi tofu with bamboo shoots, clam soup, katsuobushi rice with octopus, inch beans, rape blossom jelly topped with swordfish, soy sauce grilled celery and ark shell salad, sesame dressed green soybeans, roasted loin of duck, fried fugu, assorted simmered dish with flying dragon head and butterbur, silver sushi, white fish tempura with karasumi rice, beef sukiyaki rice, sake lees pudding, pickled cherry blossoms, Shizuoka tea.