~information~ ☆ "Michelin Guide Kyoto-Osaka 2026" One Star ☆ Chef Keiki Inaya is a former member of "Ryoriya Umemura" Visited by two people Omakase Course Various Japanese Sake (Approximately JPY 32,500 per person.) ~memo~ Finally, I made my long-awaited first visit to Inaya. Since it’s right next to my power spot (Numata), I’ve passed by the restaurant dozens of times, but after four years, I finally got to go inside! The 18:00 slot is hard to come by. (The 20:45 slot doesn’t allow me to catch the last train back to my rural home.) About three years ago, I briefly crossed paths with the chef at Numata, and I was surprised that he remembered me! Is it because Inaya has an extraordinary memory, or is my face just too easy to remember? Haha. The course for the day was as follows: ◉ Miso Soup x Gazpacho with White Shrimp The gazpacho goes down smoothly on a warm body. The texture of the ingredients was great, making for an exciting starter. ◉ Hamo (pike eel) Sushi with Myoga The chef next to us was raving about it. I also love the fluffy texture of hamo. ◉ Simmered Abalone and Grilled Eggplant Soup with Yuzu This was my personal MVP of the day. The hidden cuts in the simmered abalone and the fragrant grilled eggplant were truly delicious. ◉ Akashi Sea Bream, Yoichi Sea Urchin, and Purple Shiso I’ve had Akashi sea bream at various places, but this was the best I’ve ever tasted. Maybe it’s the way it was cut? Or perhaps it’s because the chef is handsome? ◉ Grilled Hata (grouper) with Corn Tempura and Sweet Vinegar Pickled Peach ◉ Ibo no Ito Crab and Sudachi Somen ◉ Hokkaido Fried Scallops, Fried Clams, and Green Lemon Thanks to the generosity of those with smaller appetites, I got extra portions! The thickness was amazing! ◉ Beef Shabu-Sirloin Another happy increase in portion size! The tender, melt-in-your-mouth meat was so good that I could have eaten more! ◉ Niwa-bana ◉ Corn Rice ◉ Gyuu Shigure Don ◉ Uji Kintoki and Shizuoka Green Tea I also want to try the crab course prepared by Umemura and the popular abalone croquettes, so I might find myself visiting this building more often!
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