Soba Kappou Inada COREDO Muromachi
蕎麦割烹 稲田 コレド室町店
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A hidden gem where you can savor ingredients from the San'in region
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All-you-can-drink plan including 10 kinds of locally brewed sake from Inada Honten, a long-established sake brewery in Tottori, which won a gold medal at the National New Sake Competition! This is our signature all-you-can-drink plan! The "Sobaya Highball" is a highball with the aroma of roasted soba nuts combined with the aroma of whiskey...recommended for highball drinkers. We recommend our all-you-can-drink plan to those who want to enjoy this and that!
From the first course to the final buckwheat noodle, We offer a variety of seasonal ingredients and dishes with a touch of color. Please enjoy our signature sake while feeling the handiwork of our chefs. Please enjoy our signature sake while feeling the handiwork of our chefs.
Inada's omakase course offers recommended dishes using seasonal ingredients. While feeling the chef's handiwork Please enjoy our signature sake.
This sake, which has the meaning of thunder = Inadama, comes from the country of Hoki and is the spiciest flavor from the brewery Inada Honten. To ensure it is not just spicy, it has a longer aging period, providing richness and a satisfying drinking experience, which is well-received by fans of dry sake. Cold glass 90ml 680 yen, cold tokkuri 180ml 920 yen.
A historic sake named 'Suirai' by Admiral Heihachiro Togo. When it was developed as a chilled sake ahead of the rest of the country, it was renamed 'Top Suirai'. This chilled sake offers the rich flavor and satisfying experience typical of junmai sake. Chilled glass 90ml 720 yen, chilled tokkuri 180ml 1,100 yen.
White koji, often used in shochu, produces citric acid, resulting in a refreshing citrusy acidity and umami in the junmai sake. It pairs well with dishes drizzled with lemon or sudachi. Cold glass 90ml 750 yen, cold tokkuri 180ml 1,100 yen
With a refreshing aroma and smooth finish, it has a good balance with food and is easy to drink even for those not accustomed to sake. It is one of the most popular ginjo sakes at our restaurant. Cold glass 90ml 750 yen, cold tokkuri 180ml 1,100 yen.
This is a Junmai Ginjo sake made using 'Goryoku Mai', a sake rice known as the 'phantom rice' originating from Tottori Prefecture. It is the most popular Junmai Ginjo sake from the brewery Inada Honten. Its refreshing taste, smooth finish, and rich aroma are its charms. Cold glass 90ml 800 yen, cold tokkuri 180ml 1,350 yen.
A pure rice daiginjo sake made from carefully selected high-quality Kyoryoku rice. The ginjo aroma is subtle, focusing on a crisp taste. Recommended as a food pairing sake and as the first cup with a flat sensation on the tongue. Chilled glass 90ml 1,200 yen, chilled tokkuri 180ml 2,200 yen.
A pure rice daiginjo sake made using 'Yamada Nishiki', known as the king of sake rice. It has a slightly subdued ginjo aroma reminiscent of apples, and the balance of the calm umami of the rice is superb. Cold glass 90ml 1,250 yen, cold tokkuri 180ml 2,500 yen.
Using sake rice from Gohyakumangoku. This sake aims for a somewhat niche appeal as a hot sake. It balances richness and acidity, providing a flavor that stands up to hearty dishes. Tokkuri 180ml 1,060 yen
Rock soda, water, hot water, soba noodle water
On the rocks, soda mix, water mix, hot water mix, soba noodle water mix
Rock soda, water, hot water, soba broth
Junmai umeshu made by soaking carefully selected Kishu Nanko plums in junmai sake. Since it is sake-based, it is smooth and easy to drink, highly recommended.
Junmai sake x lime, mint
Junmai sake with grapefruit juice
Premium brewed dry × carbonated
Asahi Super Dry Small Glass 550 yen
Available on the rocks, with water, or with hot water. *Other brands are also available (please ask the staff for details).
HOT・ICE
HOT・ICE
A platter of specialty products from Tottori and Shimane. Local sake is paired with local ingredients. We will provide the recommendations of the day.
Dried wakame in a sheet form produced in Mikuriya, Tottori Prefecture. Due to the lack of successors in skilled craftsmanship, it has become a rare item. It has a good balance of umami and saltiness, making it a perfect match for both rice and sake.
Sweet vinegar pickled large shallots selected from Tottori City, Tottori Prefecture.
Produced in Mikuriya, Tottori Prefecture, it is said to be a health food and is also locally known as 'Bōzugoroshi'.
A specialty from Hamada City, Shimane Prefecture, this is a spicy flavored sweet potato cake. It pairs well with any type of alcohol.
This is a specialty chikuwa made with plenty of flying fish paste, known as 'Ago' because it is said to be so delicious that it makes your jaw drop, sourced from the San'in region of Tottori Prefecture.
A traditional food from the Sea of Japan off the coast of Tottori Prefecture, it is a preserved food made by pickling mackerel in salt and rice bran. Lightly grilling it adds a savory flavor.
The specialty of Tottori Prefecture, 'Tofu Chikuwa', is a chikuwa made by mixing cotton tofu and fish paste, then steaming it. It has a delicate flavor, but when fried in seaweed, the aroma of the sea and its crispiness pair well with alcohol.
Simple grilled chicken from Tottori Prefecture, 'Oyamadori', seasoned with rock salt. Served hot on a sizzling plate. Enjoy it with your drink.
Using the carefully selected Wagyu beef 'Tottori Wagyu', which was awarded the highest meat quality at the 11th National Wagyu Competition, representing Tottori Prefecture. This special menu pairs well with ginjo sake. Its charm lies in the rich oleic acid that makes it melt in your mouth.
A delicacy with concentrated flavor from Hamada Fishing Port in Shimane Prefecture.
A platter of three kinds: Itawasa, fresh yuba sashimi, and grilled soba miso. Recommended as a starter.
A classic appetizer from the soba shop, the fragrant taste of buckwheat and miso will be addictive.
The creamy flavor of soy milk pairs well with sake.
Served with wasabi pickles instead of wasabi.
Crispy on the outside and chewy on the inside, the texture of the fried soba dumplings is appealing. A sauce made with soy sauce, mirin, and our proud dashi has been thickened.
The smoky aroma of Iburi Gakko pairs well with cream cheese. Please enjoy it with ginjo sake as if it were wine.
Tempura made with anago (conger eel) fried in a special tempura oil blended with crispy cottonseed oil and fragrant sesame oil. This signature tempura of our restaurant is packed with the rich flavor of tender and fluffy anago inside a golden batter. Please enjoy it with seaweed salt.
We grill carefully selected tender duck meat simply. Duck is best with green onions. Grilled green onions are served on the side. Please enjoy it with yuzu pepper if you like.
A rolled omelette made abundantly with Mangetsu rich eggs. The harmony of delicious eggs and dashi is perfect even when served over rice. Enjoy it with dashi soy sauce and grated daikon.
Uses tempura fried in oil specifically for tempura, includes shrimp tempura, eel tempura, and two types of vegetable tempura
The pork, raised on 14 types of herbal feed, is the exquisite Kanpo Sangen Pork, which has a hint of sweetness. It is prepared as a cutlet, using our proud broth and tare, and finished with our special egg, the Mangetsu Rich Egg.
Our soba is made with domestic buckwheat (whole buckwheat grains) in a 2:8 ratio. The slowly rotating stone mill retains less heat, enhancing the aroma and texture of the soba, resulting in delicious soba flour. The broth is generously made with bonito flakes, mackerel flakes, and dried sardine flakes, along with plenty of Hokkaido kombu.
Crispy and sweet shrimp tempura and four types of vegetable tempura. The tempura, fried to a crunchy and fragrant finish in oil specially for tempura, can be enjoyed with sansho salt to your liking.
Full moon rich egg, domestic Yamato yam used
Crispy and sweet large shrimp tempura with four types of vegetables. Served with sansho salt, it's very popular among customers who enjoy a little drink before soba.
Full moon rich egg, using domestic Yamato yam
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