Restaurant Inaya Osaka

~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! Less

I visited the renowned restaurant "Ryoriya Inaya" in Kitashinchi.The interior has a calm atmosphere, exuding the elegance typical of Kitashinchi, making it a perfect space to enjoy a leisurely meal. Each dish is meticulously prepared, allowing you to truly appreciate the deliciousness of the ingredients themselves.Rather than flashy presentations, you can sense the care taken in selecting ingredients, cooking, and plating, which builds anticipation with each dish that arrives. The seasoning is delicate, enhancing the natural flavors without overpowering them.Moreover, the attentive service adds to the experience, allowing you to enjoy your meal at a relaxed pace. The staff's subtle attentiveness made for a comfortable visit throughout.While there are many dining options in Kitashinchi, this place stands out with its charm, making you want to return. It’s perfect for special occasions or meals with loved ones.With a great balance of food, ambiance, and service, it’s a wonderful spot to enjoy high-quality dining that embodies the essence of Kitashinchi. I would love to visit again if the opportunity arises. Less

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. Less

Located on the 7th floor of a building in Kitashinchi,Tabelog rating: 4.02A Michelin-starred Japanese restaurant,Originating from Kobe, run by Chef Uemura.- Fresh Ginger Tofu with Hairy Crab- Whelk with Cucumber and Sesame- Yaitohata with Wood Ear Mushrooms- Sashimi of Baby Horse Mackerel with Watercress- Grilled Red Sea Bream with Senshu Eggplant- Round Eggplant with Asparagus and Sweet Shrimp- Abalone Croquette- Kawachi Duck Meatball- Silver Shira-iri- Sweetfish Rice- Beef Shigureni Rice- Fresh Ginger Ice Cream with Chopped Mango Less

I visited a Japanese restaurant in Kitashinchi run by a talented chef in his thirties. Despite his youth, the restaurant is incredibly popular, and watching the cooking process from the counter adds a lively atmosphere to the experience. The interior features a collection of 20 original sake vessels, showcasing beautiful curves and sparkling glass that delight the eyes.The course began with ginger tofu accompanied by hairy crab and water shield. The subtle aroma of ginger, the sweetness of the crab, and the sliminess of the water shield combined to create a refreshing dish perfect for summer. Next, the sashimi featured the brand-name horse mackerel from Shimane, "Donchicchi Aji," served with grated daikon and enhanced by the bitterness and crisp texture of watercress, adding depth to what appeared to be a simple sashimi.The standout dish was the abalone croquette. The crispy coating was light, encasing generous portions of abalone meat and a rich liver sauce, providing a sense of satisfaction akin to enjoying a high-end dish rather than just a croquette.For the main course, there were two options. One was a dish of sweetfish stir-fried with Manganji peppers, tossed in a sweetfish liver sauce, and mixed with crispy fried fish bones, allowing for multiple flavor changes in one plate. The other was a luxurious beef bowl topped with a runny egg yolk, featuring a sweet and savory braising sauce that melded beautifully with the yolk, resulting in a rich yet not overly heavy finish.Dessert was ginger ice cream, which cleansed the palate with its refreshing aroma, providing a pleasant conclusion to the meal.It was a great meal. Less

On this day, I visited Ryoriya Inaya in Kitashinchi. I had been curious about this place for a while, and luckily, they were open for lunch while I was staying in Osaka, so I made a reservation. I usually thought they only opened late at night, so I felt fortunate.I was able to enjoy a luxurious meal from lunchtime (*´∀`). I heard from someone I met there that they typically don’t serve lunch, but they open occasionally at the request of regular customers.The food was indeed very delicious. I was highly satisfied, and the chef was not only handsome but also entertaining. To top it off, the regular customers were very kind, creating a wonderful atmosphere (*´∀`).I was lucky to be there on such a good day, and it was truly enjoyable. My friend really indulged in the final rice dish, laughing all the while.I would love to come back in a different season to enjoy the food again (*´∀`). It was a great meal! Reservation method: OMAKASE Course fee: JPY 27,500? Duration: About 2 hours Reservation difficulty: It’s relatively easy to get a reservation for the second seating at night. Order: Japanese sake and more Total bill: Around JPY 35,000. Less

Bottle Beer Asahi SUPER DRY (Medium) Chilled Chawanmushi Asparagus (Hokkaido) Made with Clam Dashi Hand-Rolled Sushi with Scallops and Homemade Karasumi Soup Yamato Chicken and Turnip Yuzu Pepper Flavor Sashimi Sweet Shrimp with Kombu Marinade Marinated Sea Bream Grilled Dish Miso Yuuan Grilled Bonito Okinawa Miyako Fern with Sesame Dressing Firefly Squid Mozuku Seaweed (Bōzu Koroshi) Red Water Rock Oyster (Kyoto) Yuba Tartar Sauce Shirasu Tempura Bamboo Shoot and Fuki Kinoe White Rice Ichimonji Tea Pickles Mixed Rice with Young Ginger Grilled Pork Ginger Pork Rice Style Dessert Hojicha Mousse Shizuoka Matcha Less

In a clean and serene atmosphere, you can enjoy your meal at a leisurely pace. Each dish is carefully prepared, showcasing the quality of the ingredients with a beautifully balanced flavor. You can feel the attention to detail in every item, and with each bite, a sense of satisfaction grows. The chef's warm personality adds to the experience, creating a comforting and pleasant service that naturally puts you at ease. This restaurant offers not only delicious food but also a special experience that makes the time spent there feel extraordinary. No matter how many times you visit, you'll find yourself wanting to return, and before you know it, you'll want to keep coming back to this memorable place. Less

I visited Ryoriya Inaya, a renowned Japanese restaurant from Chef Uemura, located on Kitano-zaka in Kobe.This place is also extremely popular in Kitashinchi.I came to try the limited June menu featuring Abalone Croquettes.The meal included:- New Ginger Tofu, Hairy Crab, and Water Shield- Whelk, Cucumber, and Myoga- Yellowtail and Moroccan Beans- Sashimi of Horse Mackerel with Watercress Sauce- Kinmedai (Golden Eye Snapper) marinated in Wakasa style- Round Eggplant and Sweet Shrimp- Abalone Croquettes- Kawachi Duck and Wada Burdock- The usual Mushiyashina rice- Rice with Sweetfish and Manjanji peppers- Classic Beef Shigure rice- New Ginger Ice Cream and MangoOf course, I enjoyed everything, not just the Abalone Croquettes! Less

I visited on a weekday for the second seating at 8:45 PM. It seems that there is often more availability during the second seating, so I was able to make a reservation at the last minute. The course lasted just under two and a half hours and featured unique ingredients like "Bōzugoroshi" (sea cucumber), which made for an enjoyable experience. Although this is a high-end restaurant in Kitashinchi, it happened to be mostly solo diners, so I felt quite comfortable throughout my visit.Tabelog Rating: ⭐︎4.05May 2026 Less

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. Less

I visited Ryoriya Inaya with a friend! This restaurant gives the impression of being a place that serves "proper Japanese cuisine," carefully built on the fundamentals of washoku (Japanese food). While there are no flashy presentations, the way they extract the dashi (broth) and control the cooking is incredibly delicate, allowing a calm umami flavor to unfold with each bite. They also excel at using seasonal ingredients, creating a simple yet satisfying composition. The interior is quiet and elegant, and the service is natural and comfortable without being overly formal. This is a great spot for those who want to truly enjoy their meal at a leisurely pace. Less