Inabune

Dishes made with ingredients from the Shonai region are characterized by a refined seasoning that enhances the natural flavors of the ingredients. The monkfish liver is thickly sliced and has a rich, creamy taste, which pairs excellently with grated daikon and ponzu sauce. It also goes well with local sake, allowing for an enjoyable combination of food and drink.

The interior exudes a Japanese atmosphere, featuring a spacious counter seating that creates a comfortable space. The owner manages everything alone, and along with warm conversations in the Shonai dialect, you can spend a calming time.

This establishment has been supported for many years as a place that values local ingredients from the Shonai region and continues to promote the charm of the area. With cooking that elevates the quality of the ingredients and attentive hospitality, it is loved by those who want to enjoy the flavors of the region.