Japanese Cuisine Ryoriya Inaya, KitashinchiThis is my visit to Inaya in June. I come here every month, and it’s truly delicious.This month’s highlight is the abalone croquette, available only in June! The tender abalone is wrapped in a gentle filling, creating a wonderful balance with the rich flavor of the oil. It’s served piping hot.The mackerel sashimi with grated daikon and ponzu sauce is refreshing, as the ponzu cuts through the richness and enhances the sweetness.I particularly enjoyed the young sea bream grilled in the Wakasa style, and the water eggplant with mustard was also memorable.The cold dish with round eggplant, asparagus, and sweet shrimp was simple yet showed great attention to detail.The duck tsukune (meatball) was fluffy, showcasing Inaya’s signature refined taste and texture.The rice with sweetfish and Manji chili was so good that I wanted a second helping! Of course, I had a large portion!I’m already looking forward to my next visit to Inaya in July. Junsai (water shield), new ginger tofu, hairy crab, conch, summer vegetables, sesame, and vinegared dishes. Soup with yam, black fungus, and green beans. Mackerel with watercress and grated ponzu. Young sea bream grilled in the Wakasa style with pickled mustard from Senshu Nasu. Simmered dish with Nasu, shrimp, and asparagus. Fried dish: abalone croquette. Kawachi duck tsukune with burdock.Rice with sweetfish and Manji chili. Rice with simmered beef.Dessert: New ginger ice cream and mango.
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