
Osaka
Inaya
料理屋 稲家
While honoring traditions, Chef Hiroki Inaya infuses his own originality into the art of kaiseki. Inspired by the seasons and new ingredients, he may garnish fresh sashimi with citrus jelly, or pair a grilled fish with a non-traditional cream-based sauce. His refined aesthetics keep the omakase menu innovative and fresh, luring a loyal following of food lovers who continue coming back for the unique experience.
Opened in 2021 in the bustling Kitashinchi district, Inaya is a relative newcomer. The restaurant is located inside a building well-known among foodies as a hub of top-rated establishments. Inside, a solid Yoshino cypress counter stretches across the dining room, its polished grain framing an open kitchen where the chef prepares the food. Every step, from slicing sashimi to frying tempura, is performed in full view.
“I want the guests to experience the entire cooking process, and enjoy the aroma, warmth and flavor of the cuisine,” Inaya says.
CUISINE
Inspired by the seasons and new ingredients
The chef’s omakase follows a classic kaiseki sequence, typically composed of eight or nine courses. The menu here changes monthly with the Japanese seasons and selected ingredients. Lighter plates such as gazpachos and dishes with delicate jellies are served in spring and summer. In colder months, warm courses like chawanmushi bring a sense of comfort.
Central to the experience is Inaya’s masterful use of dashi. The stock is a deeply layered blend of honkarebushi from Makurazaki and ma-kombu from Hokkaido. Yet he adjusts the stock slightly for every dish to create precise expressions of flavor that highlight each ingredient’s character.
Gently simmered Akashi iidako octopus is arranged with issun beans, rape blossoms, asparagus and lily root, topped with a shimmering jelly of octopus broth. The day’s soup is charcoal-grilled red rockfish from Hokkaido with bracken and yuzu flowers, bathed in a clear dashi of katsuobushi and kombu.
The sashimi plate features a fillet of red snapper from Chiba, its skin lightly seared, dressed with citrus and taiko oil, crowned with crisped red snapper scales. A small plate of aori-ika squid is marinated in soy.
Spring bamboo shoots and gamecocks are grilled over charcoal and served with aromatic kinome leaves. The simmered dish offers deep-fried fat greenling, served with flavorful dashi.
The rice dishes offer a comforting end to the meal: a mouthful of freshly steamed rice served in a clay pot, followed by a seasonal rice dish or a beef shigure bowl, where thinly sliced beef is simmered in soy sauce and sake.
INGREDIENTS
Inaya’s quality ingredients serve as the foundation of the experience. Seafood and organic vegetables arrive directly from producers. Even the salt is selected from a trusted artisan. The drink menu features a dozen rare sake, including Juyondai, Kuroryu and Jikon, as well as a selection of Burgundy wines including top vintages such as Domaine de la Romanée-Conti.


CHEF
Hiroki Inaya
TABLEWARE
Tableware plays a central role in the dining experience at Inaya. Dishes are presented on antique Baccarat, and bespoke or commissioned ceramics by notable artists. Of particular importance to Inaya is his collection of Edo Kiriko—cut-glass sake glasses crafted by Horiguchi Kiriko. Each piece is hand-carved over many months. “They lift your spirits just by looking at them,” he says. “I want guests to hold them and feel the beauty of the craft in their hands.”
Course
- The price includes our booking fee of ¥8,000
- The price includes our booking fee of ¥8,000