Inakamon

You must try it at least once!!

Up to one serving can be ordered for two people!! Sauce is recommended

Squeeze lemon for a refreshing taste

Special grade quality using the highest grade A5 shoulder roast

Please enjoy the light and high-quality lean meat, using selected lean meat (salt, sauce, ponzu, wasabi soy sauce)

Enjoy the rich flavor of black-haired Wagyu with green onion and salt pepper

Wagyu mainly consists of Kuroge Washu, Akage Washu, Nihon Tankaku, and Mukaku Washu. In rural areas, we use cuts that are as close to A5 as possible, with A4 quality that hardly differs from A5. We provide it at the maximum cost. Please enjoy our pride, Kuroge Washu.

Popular No.2! The classic hormone dish with the best flavor of fat.

Popular No.1! The secret to its popularity is the crunchy texture and subtle sweetness.

Popular No.3! It is characterized by its chewiness and low fat content.

Thick meat with a rich flavor and elegant sweetness is popular.

If you're unsure, go with this!

Rich in iron and minerals

Also known for its crunchy texture

The best way to eat it is to grill it thoroughly until crispy.

This way of eating is recommended because it uses fresh tsurami! *Other options include salt grilled and sauce grilled.

Please enjoy our beloved Harami that everyone loves!

A day at Inakamon starts with making appetizers. We begin with namul and kimchi, which is made from our special kimchi seasoning, and we are committed to making everything by hand. This is all part of our daily efforts for the customers who visit Inakamon. Please enjoy the first dish starting with Inakamon's appetizers.

Half

Rich, light, half

Half

Half

Large, Medium, Small

Two pieces

Inakamon is committed to handmade products. Among them, the bouillon used in the dishes, shown in the photo above (the base soup used in all soups), is of course handmade, using plenty of local chicken bones, black wagyu beef sinews, and vegetables, simmered slowly over low heat for more than 10 hours to avoid any off-flavors. The method of making bouillon is extremely important; even with the same ingredients, the cooking technique can result in completely different flavors. Inakamon's bouillon is a carefully crafted product developed by the owner, who has over 10 years of experience in Italian cuisine and more than 20 years in Japanese cuisine, incorporating all their knowledge and skills. It is not only flavorful but also packed with nutrition, made with genuine consideration for our customers. Please make sure to conclude your meal with this special dish! We sincerely appreciate your visit, from all the staff.

One type, two types

Due to the influence of procurement, there may occasionally be Kobe beef that is of the black-haired Japanese breed. Thank you for your understanding. Even in the case of the black-haired breed, it is of the highest quality. We sincerely look forward to your visit!!