[Check Point]
■A young chef from a famous restaurant that won 2023 Goemiyo 3rd place.
■Course duration: 2 hours 10 minutes
Inaya, a popular restaurant from a famous restaurant in Kobe, won 2023 Goemiyo 3rd place.
Enter Kitashinchi Place on the 7th floor in Sonezaki-Shinchi, a 2-minute walk from Kitashinchi Station.
The exterior of the building is modern and new, and the entrance is on Eirakucho Street.
When you take the elevator to the 7th floor, there is a store in front of you, and next door is Numada, a tempura restaurant that is difficult to reserve.
The interior is an open kitchen with nine seats at a single-board counter, and you can enjoy the feel of a live performance.
General Keiki Inaya trained at Kobe's famous restaurant Uemura, which has two Michelin stars, and opened his restaurant in Kitashinchi, where it is gaining popularity.
With a handsome face, courteous customer service, and techniques inherited from a famous restaurant, you'll have a very satisfying time.
I'm from Uemura, so I was looking forward to crab season.
Seko Kani has a beautiful visual reminiscent of Master's restaurant. Of course, the ingredients are great and the taste is great.
Enjoy elegant Japanese cuisine with gentle dashi soup.
■Fried crab tofu
The soup stock has a good flavor and the chewy tofu has plenty of crab flavor.
■Charcoal grilled clouds, Shogoin turnip sleet and yuzu bowl
A creamy and rich bowl with a nice contrast between the refreshing turnip sleet and yuzu. The soup stock is also gentle and delicious.
■Mackerel sashimi
The fatty and chewy mackerel is served with salt or soy sauce.
■Hamasaka Seko Crab
I wanted to eat this! Beautiful visuals inherited from Uemura. There is plenty of torso and inner child under the legs. When you mix the sotoko on top and eat it, it explodes with flavor.
■Masunosuke Yuan-yaki
The flesh is fluffy, flavorful, and fatty. It goes well with Yuan's miso.
■Soaked Root Seri and Log Shiitake Mushrooms
The flavor of shiitake mushrooms and the flavor of sesame are soaked in the root root, which has a nice aroma and texture.
■Shrimp sweet potato with crab paste, crab miso, bok choy, homemade Chinese ink
Shrimp sweet potatoes are often served simply as just fried chicken, but it's great to have a rich bean paste with plenty of crab fiber and the richness of crab miso.
■Oden Homemade burdock, whale song, Shimonita konnyaku, mizuna
The goboten has a nice burdock aroma and texture, and the dough absorbs the stock well, making it delicious. The whale song is also fatty and rich.
■If you boil it
First, take a bite of silver shari before steaming. The sweetness of the rice is good.
■ Radish rice, yellowtail furikake
The soft radish and rice are simply delicious. It has a strange taste and is made with yellowtail radish rice with furikake of yellowtail.
■Shigure-nidon
Shigure-ni is a dish of burdock and beef that is lightly seasoned and cooked quickly, served in a bowl topped with egg yolk. Fill your stomach.
■Beni Madonna Daifuku, Shizuoka tea
Since strawberries are in short supply these days, we finished the course with seasonal Beni Madonna daifuku and Shizuoka tea.
Omakase course
■Fried crab tofu
■Charcoal grilled clouds, Shogoin turnip sleet and yuzu bowl
■Mackerel sashimi
■Hamasaka Seko Crab
■Masunosuke Miso Yuan-yaki, Momonosuke
■Soaked Root Seri and Log Shiitake Mushrooms
■Shrimp sweet potato with crab paste, crab miso, bok choy, homemade Chinese ink
■Oden
・Homemade goboten
・Whale song
・Shimonita konnyaku
・Mizuna
■If you boil it
■ Radish rice, yellowtail furikake
■Shigure-nidon
■Beni Madonna Daifuku, Shizuoka tea
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