Inanote

Today's recommended plate. Small and cute items carefully cooked with carefully selected ingredients are lined up. It is a medium between hassun and antipasto misto. Please start with this.

We carefully select rare delicacies from all over the country. You can find the rarest of rare delicacies that can only be enjoyed at Inanote. Perfect for sake accompaniment.

Homemade nukadzuke pickles made with rice bran. There are also many unique nukadzuke pickles available. Please enjoy the unexpected combinations and their deliciousness.

A slightly luxurious homemade dessert assortment. It is a dish that can be enjoyed visually according to the season.

We prepare a daily handwritten 'Today's Recommendation' menu based on the seasonal ingredients we procure.

Fresh horse mackerel is chopped with green onions, shiso leaves, and ginger, and seasoned lightly with miso. The flavor is enhanced by finishing with kelp vinegar.

This combination offers a surprisingly delicious taste. It is a visually appealing dish that you must try.

Marbled like the finest kalbi meat. Enjoy with tamari soy sauce.

Thinly sliced lean beef loin seasoned with black pepper in a homemade sauce.

A simple salad with fragrant mizuna, mitsuba, shiso, and myoga, dressed with homemade onion dressing.

A slightly spicy salad made by mixing diced avocado and mozzarella with a dressing made of homemade mayonnaise and yuzu pepper.

Produced in Shimonita, Gunma Prefecture. This is a new textured sashimi konnyaku that will make you question if this is really konnyaku.

Avocado baked with fragrant breadcrumbs until golden brown. This is an original menu with a high rate of repeat customers.

We prepare seasonal vegetables and fish using various cooking methods that match the season. Please refer to the 'Today's Recommendation' for details.

Tender and mild tuna cheek meat grilled simply with seaweed salt, finished with a slightly sweet Japanese-style balsamic sauce.

We carefully cook it on the spot after receiving the order. We can also sweeten it according to your request.

Grilled natto mixed with green onions in a frying pan, resembling okonomiyaki but truly natto! This dish is seasoned with homemade aromatic vinegar soy sauce.

Seasonal vegetables and fish are lined up according to the season. In spring, there are bamboo shoots, white fish, various mountain vegetables, and so on.

Creative tempura using seasonal vegetables, fish, and original ingredients such as olives and cheese will also be available each season.

A dish where plump and fluffy shrimp tempura is stuffed into shiitake mushrooms, coated with potato starch, and elegantly finished. A popular menu item.

Fried chicken thigh with a crispy coating, topped with black sesame sauce and homemade Japanese-style tartar sauce.

Stewed dishes are available in the cold season, while steamed dishes make an appearance in the early spring and autumn.

A small-sized hot pot menu that can be enjoyed by one person. The most popular dish is the 'Whole Tomato and Pork Belly Hot Pot', and we also offer other options such as 'Oyster Hot Pot', 'Shirako Taramo Hot Pot', and 'Blowfish Hot Pot'.

The owner, who holds a blowfish license, prepares the dishes themselves. Includes sashimi, grilled dishes, deep-fried dishes, simmered dishes, hot pot, and more. There is also a great value course of 8 items for 6,000 yen.

A dish that is seasoned with dried young sardines, plum, shiso leaves, and sesame, flattened and crisply grilled, resembling a cross between onigiri and senbei. Perfect as a snack or as a side dish.

This is Inanote's confident rice porridge. Please enjoy the creamy egg and flavorful rice porridge, and definitely have it as a finishing touch.