I have visited Ryoriya Inaya multiple times, and their dishes always leave me in awe.On this occasion, it was our monthly tradition of dining together, and I have been coming here for about four years.Located in a building in Kitashinchi, it’s not an exaggeration to say it’s the best place in the area.This month’s course included:- Octopus Shabu-Shabu with Yuzu Pepper- Kuzusomen with Molokhia and Hokkaido Sea Urchin- Manjuji Shishito Peppers with Hiragai and Bachi Ko- Grilled Hamo from Awaji Island with Grated Daikon and Cucumber- Salt-Grilled Young Sweetfish from Nagasaki- Simmered Abalone with its Liver- Mita Beef Cutlet with Plenty of Vegetables and Homemade Sauce- Simmered Sawa and Duck- Rice Dishes- Edamame, Ume, and Shiso Mixed Rice- Specialty Gyushigure DonFor dessert, we had:- Wasanbon PuddingEach dish was meticulously prepared, showcasing simple yet beautiful flavors!Everything was truly delicious.Reservations can be made through the Omakase option, and it seems that Saturday evenings are relatively easy to book.
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