Inaseya Kitchen

Assortment of appetizers chosen by the chef. Enjoy a variety of appetizers made with seasonal ingredients in small portions. Perfect for sharing between two people.

Rich chicken liver pâté. Smooth texture and rich flavor that pairs well with wine. Serve spread on baguette.

Adult potato salad mixed with minced chicken and yuzu pepper. The sharp spiciness and refreshing aroma of yuzu pepper are the accents.

Baguette topped with fragrant sakura shrimp and refreshing ricotta cheese. Enjoy the crispy texture and shrimp flavor.

Fish Nanbanzuke (Escabeche). Fried fish pickled in sweet and sour sauce, characterized by its refreshing acidity.

Marinated fresh sardines pickled in vinegar. The umami of blue fish and the acidity of vinegar are well-balanced, pairing perfectly with white wine.

A dish of chewy octopus and crisp celery marinated in lemon. The citrus aroma is refreshing and the taste is light.

Caprese salad with milky buffalo mozzarella and sweet and sour strawberries. A colorful appetizer that can also be enjoyed as a dessert.

Dish baked in the oven with layers of eggplant and cheese. A warm dish with a great combination of melting cheese and eggplant.

Warm dish of firefly squid and cabbage stir-fried with anchovy flavor. The saltiness of anchovies and the aroma of garlic stimulate the appetite.

Dish simmered with abundant olive oil and ginger, featuring sakura shrimp and mushrooms. Enjoy dipping the ginger-infused oil with baguette.

Fresh clams and turnips steamed in white wine. The soup, infused with clam broth, is full of umami and has a gentle flavor.

Beef tendon slowly simmered in red wine and tomato sauce. Characterized by tender meat and rich sauce.

Fresh raw oysters from Aioi Bay, Hyogo Prefecture. Rich, creamy taste and the aroma of the sea fill your mouth.

Fresh sea bream sashimi seasoned with olive oil and other ingredients, served as carpaccio. Finished with bottarga (cured mullet roe) for richness and saltiness.

Charcoal-grilled young chicken. Glazed with a special sauce that enhances the juicy flavor of the meat.

Hachimantai pork shoulder loin from Akita Prefecture, grilled over charcoal. A satisfying dish with a good balance of sweet fat and rich red meat.

Charcoal-grilled skirt steak from Spanish beef. Low in calories and healthy, with a rich meat flavor and tender texture.

An oil-based pasta that allows you to enjoy the fragrant sakura shrimp and the sweetness of spring onions. Garlic and chili peppers are used, with the aroma of hime-mitsuba as an accent.

A Japanese-style pasta with plenty of whitebait and refreshing perilla leaves. Lightly seasoned with a soy sauce base, allowing you to enjoy the natural flavors of the ingredients.

Pasta with tomato sauce using squid and eggplant. Seasoned in the "Arrabbiata" style with a spicy kick from chili peppers.

French fries coated with truffle aroma. The rich aroma stimulates the appetite and is perfect with wine.

A traditional dish from Naples, Italy, made by frying pizza dough mixed with seaweed. Crispy on the outside, chewy on the inside, with a characteristic aroma of the sea.

Western-style tempura of firefly squid and white fish. The crispy batter pairs well with the rich homemade tartar sauce.

Fresh vegetables dipped in a warm sauce made with garlic, anchovies, and olive oil. Enhances the sweetness of the vegetables.

Salad topped with Italian Bologna sausage (Mortadella). Lightly dressed with a sweet and sour balsamic dressing.

A mousse-like dessert made with blood orange juice. Enjoy the refreshing citrus acidity and creamy texture.

A classic Italian dolce layered with sponge cake soaked in coffee and mascarpone cheese cream. Rich and bittersweet flavor.

A cocktail made by steeping fruits and spices in wine. Fruity and easy to drink, recommended as an aperitif.

A refreshing cocktail made with the Japanese craft gin "SUI" mixed with soda. Enjoy the Japanese aromas of yuzu and green tea.

An ale beer characterized by its fruity aroma and rich body. Fresh taste unique to draft beer.

A beer cocktail made by mixing beer with tomato juice. Refreshing and easy to drink, with the characteristic acidity of tomato.

A sour made with grated lemon, including the peel. A refreshing drink with strong lemon acidity and aroma.

A sour made with homemade ginger syrup. The spiciness and flavor of ginger are strongly felt.

A simple cocktail made by mixing whiskey with soda. The carbonation and whiskey aroma enhance the flavor of the food.

A luxurious highball made with Japanese premium whiskey. Enjoy the unique aroma of each distillery.