Inamoto

Fugu pieces coated in batter and deep-fried. It has a delicate, refined flavor similar to chicken and a plump, springy texture. If it's bone-in, it's common to eat it by hand.

Fresh raw oysters. Experience the rich, creamy "milk of the sea" flavor and a smooth texture. Enjoy with ponzu or lemon for a refreshing taste.

Oysters coated in breadcrumbs and deep-fried. Features a crispy coating and the juicy umami of the oysters. Eaten with sauce or tartar sauce.

Steamed monkfish liver, a delicacy. Known as "foie gras of the sea" for its rich and savory flavor. Traditionally enjoyed with ponzu sauce and grated red chili pepper (momiji oroshi).

A salad combining the chewy texture of fugu skin with rich ankimo (monkfish liver). Enjoy a harmony of different textures and flavors with refreshing vegetables.

Ginkgo nuts roasted with salt in their shells as a snack. They have a chewy texture and a slightly bitter flavor. Crack the shells to eat the nuts inside.

Tempura made by coating lotus root in batter and deep-frying it. It features a crisp texture and sweetness. Eaten with salt or tentsuyu dipping sauce.

Grilled Sadahara Nasu, a traditional vegetable from Miyazaki Prefecture. The flesh is soft, with a melt-in-your-mouth sweetness and texture. Enjoyed with ginger soy sauce or bonito flakes.

Fatty salmon belly (harasu) marinated in Saikyo miso and grilled. The sweetness of the miso and the richness of the salmon fat are intense. Pairs well with rice and sake.

A hot pot dish where fugu and vegetables are simmered in a kelp broth (Tecchiri). The soup, infused with the delicate umami of the fugu, is a highlight. Eaten with ponzu sauce.

A traditional Edo hot pot dish where tuna (or meat) and green onions are simmered in a sweet and savory warishita or broth. Characterized by the sweetness of the green onions and the umami of the ingredients.

A hot pot dish where duck meat and vegetables are simmered. The rich umami of the duck fat melts into the broth, creating a rich flavor.

A hot pot dish where chicken and vegetables are simmered from water. Characterized by its cloudy white broth, concentrated with chicken umami. Enjoyed with special ponzu sauce or dipping sauce.

A hot pot dish simmered in a miso-based (white miso) broth, reminiscent of Dotenabe. The milky flavor of the oysters and the sweetness of the miso complement each other well.

A luxurious course meal using soft-shelled turtle. Soft-shelled turtle is known for its health benefits and is rich in collagen. Enjoy the rich broth and delicate meat flavor.

A hot pot (Dobujiru style) made with a rich miso soup base infused with monkfish liver. You can enjoy all parts of the monkfish, including the meat, skin, and liver.

Fatty black cod marinated in sweet Saikyo miso and grilled. It features a melt-in-your-mouth texture and a rich miso aroma.

Mackerel seasoned with salt and grilled. The skin is crispy, the flesh is juicy, and you can directly taste the umami of the mackerel.

Tarako (salted cod roe) grilled until fragrant. Crispy on the outside, with a popping texture inside. Pairs well with alcoholic beverages.

Homemade chicken meatballs (tsukune) and rare white liver grilled with a sweet and savory sauce. Enjoy the rich flavor.

Dried stingray fins lightly grilled as a snack. It has a unique sweetness and chewy texture, and is enjoyed with mayonnaise or shichimi.

Fried chicken made with "Daisen Jidori," a brand chicken from Tottori Prefecture. Known for its juicy meat and rich umami.

Burdock root coated in batter and deep-fried. Enjoy the earthy aroma and crispy texture. Simple yet addictive.

French fries sprinkled with katsuobushi (bonito flakes). Adds a Japanese flavor, making it different from regular fries.

A well-balanced Japanese classic lager beer. Medium bottle size.

A crisp, dry draft beer. It pairs well with any dish.

A classic Japanese cocktail made by mixing shochu with soda water or tea. It is refreshing and easy to drink.

A Japanese brewed alcoholic beverage made from rice. We offer local sakes from various regions, which can be enjoyed chilled or warm. The alcohol content is around 15%.

Japan's representative blended whisky. Features a sweet aroma, rich body, and a dry finish.