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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.

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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.

Inaya cuisine #0
Inaya cuisine #1

CHEF

Hiroki Inaya

Born the son of a chef, Inaya grew up watching his father in the kitchen. That early exposure planted the seed for a culinary career of his own. After graduating high school in Hyogo Prefecture, he spent eight years training at a local hotel and a members-only inn in Arima Onsen, where he built a strong foundation in traditional Japanese cuisine.

A chance encounter with Ryosuke Uemura, the master chef of Uemura in Kobe, became a turning point. For the next five years, he trained under his mentor in the prestigious kaiseki kitchen. At the age of 33, he opened Inaya in the competitive dining neighborhood of Kitashinchi. The decision for the location was deliberate—he sought to cook for a discerning clientele, guests who had experienced fine cuisine and would appreciate the quiet depth of his food.

VISION
Looking ahead, Inaya is eager to share his vision of Japanese cuisine with a broader audience. He expresses a strong interest in participating in international events, particularly in cities across Asia like Bangkok and Singapore. His goal is not only to showcase Japanese flavors but to convey the subtlety and discipline that underpin the cuisine.

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

6PM and 8:45PM
Inaya Omakase Course menu
  • The price includes our booking fee of ¥8,000
  • The price includes our booking fee of ¥8,000
¥39,500
¥39,500
Reservation Request

Osaka

Inaya

料理屋 稲家

PRICE
¥39,500
~
CHILD
10
& UP
MIN GUESTS
1
PERSON
~
GENRE
Kaiseki, Kitashinchi
ADDRESS
7F, 1-10-2, Sonezakishinchi, Osaka Shi Kita Ku, Osaka Fu, 530-0002, Japan
OPEN
Dinner: 6PM, 8:45PM
CLOSED
Sunday
URL
NA
PHONE
NA

RESERVATION

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