Inase

One diner recalls drinking every last drop of the first soup served before the meal at Inase. The listed menu describes this opening soup as a broth made with Rausu kelp and bonito flakes; another guest also remembers the course beginning with soup, and the choice of sake to accompany the dishes. For diners who like a meal to begin with care, that first bowl alone may be reason to take notice.

The charcoal-grilled selection includes seared lean Japanese Black Wagyu from Kagoshima and Awa-Odori chicken thigh from Tokushima, as well as live kuruma prawn, shiitake mushrooms and yellow corn. Alongside meat and seafood, vegetables and mushrooms offer a change of pace at the table. Yamagata Japanese Black Wagyu tenderloin is also listed as an “ultimate charcoal-grilled steak”, making it another option for those drawn to the grill.

The sake list ranges from the dry Chiyomidori to Sota, described for the acidity and depth of flavour associated with the yamahai brewing method. A tasting flight of three is available too, for anyone who would rather compare than settle on one bottle. The menu also lists eel rice to finish, followed by options such as seared kin-tsuba, seasonal fruit and matcha, giving the meal a leisurely close.

Some diners describe courses that ran from dashi and appetisers through to fugu, while another recalls enjoying every part of the fish. On Miyakojima Hondori, Inase is an option for an evening built around a progression of dishes, or a meal centred on the opening soup and charcoal grilling. Reservations are available for both lunch and dinner, and are recommended.