Roppongi Inakaya

Fresh raw squid sashimi. Characterized by its translucent white appearance, firm and chewy texture, and sweetness that spreads as you chew. Typically enjoyed with wasabi soy sauce.

Ark shell (akagai) sashimi. Enjoy its unique vibrant color and thick, chewy texture. It has a strong aroma of the sea and is a favorite among shellfish lovers.

Fresh raw sea urchin. A luxurious taste with a rich, creamy sweetness and a melt-in-your-mouth texture. Enjoy with a little soy sauce, or wrapped in nori as is.

Natto finely chopped with a knife. Chopping enhances its stickiness and flavor, making it an ideal accompaniment to sake when mixed with seasonings.

A dish of chopped tuna sashimi mixed with grated yam (tororo). The smooth texture of the yam pairs well with the tuna, making it easy to eat.

A dish combining squid sashimi and natto. The unique texture of the squid and the stickiness of the natto are combined to create a mouthwatering dish.

A dish of chopped tuna served with grated yam (tororo). The smooth texture of the yam complements the tuna, making it easy to eat.

Long yam or Japanese yam finely julienned. Characterized by its crisp texture, enjoyed with soy sauce, ponzu, or egg yolk for a refreshing taste.

A simple dish with raw egg yolk, or topped with egg yolk. Enjoy the rich flavor of the egg, eaten as is with a drizzle of soy sauce, or mixed with other ingredients.

A traditional Japanese egg dish made by steaming dashi broth mixed with beaten eggs. It has a smooth, pudding-like texture and contains ingredients such as chicken, shrimp, and ginkgo nuts. Enjoy the gentle flavor of the dashi.

A delicacy made by salting and fermenting squid meat and its liver (innards). It has a strong saltiness, rich umami, and a unique aroma, making it very popular as a snack with sake.

A salad made with vegetables. Fresh vegetables enjoyed with dressing, a perfect dish to cleanse the palate.

Finely chopped boiled okra. The unique slimy texture of okra is emphasized, enjoyed simply with katsuobushi and soy sauce.

A small dish of boiled nameko mushrooms mixed with grated daikon radish. The slipperiness of the nameko and the refreshing spiciness of the grated daikon complement each other well, refreshing the palate.

A dish of soy-marinated salmon roe (ikura) served on grated daikon radish. The rich, popping texture of the ikura and the refreshing quality of the grated daikon are in perfect balance.

A dish simmered slowly in soy sauce and dashi with root vegetables such as taro, carrot, konjac, and burdock root. Characterized by its simple, home-style flavor.

A dish where mountain vegetables, such as zenmai (royal fern), are simmered in a sweet and savory sauce with fried tofu. It has a unique texture and flavor, and is a traditional Japanese side dish.

A dish made by simmering the meat around the head and bones (ara) left after preparing fish, in a sweet and savory soy sauce and sugar sauce. The umami from the bones is rich, a taste irresistible to fish lovers.

Pork belly simmered for a long time in soy sauce, sugar, mirin, and sake until tender. So tender it can be cut with chopsticks, coated in the rich sauce and the sweetness of the fat.