* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Amount is Japanese Yen (JPY)
Inataya Specialty San'in Tour (serves 3 – 4)
Popular assorted specialties, such as lightly dried fish and seaweed sheets picked near the sake brewery!
Assorted Kamaboko (boiled fish paste) – 3 types
3 types of Kamaboko: “Agonoyaki, flying fish paste” - a tube-shaped fish paste cake made with flying fish, “tofu tube-shaped fish paste cake” made with tofu, and “Chinese yam Kamaboko” made with whole yams.
Assorted Satsuma-Age (fried fishcake) – 3 types
3 types of Satsuma-Age: Akaten (red tempura), a Shimane specialty made with red pepper, “Cheese Satsuma”, and “Octopus Tempura”.
Lightly Dried Large Sailfin Sandfish (2 pieces)
Fatty sailfin sandfish caught off the coast of San'in. Particularly large sailfin sandfish are known as “torohata” (fatty sailfin sandfish).
Mackerel Pickled in Rice-Bran Paste
Mackerel fermented in rice bran, a traditional meal on the coast of the Japan Sea, made with a moderate amount of salt. Served as broiled fish.
San'in specialty! Sheet-shaped seaweed, crispy as implied by the name!
Sand Dune Sweet & Sour Pickled Scallions
Scallions from the Tottori sand dunes. We slowly pickled large scallions!
Squid Pickled in Malted Rice
Great with rice, great with alcohol! Received from Sakaiminato (Tottori prefecture)!
Vinegared Mozuku Seaweed (better than medicine)
Wild Iwa Mozuku seaweed from Tottori prefecture. Strong flavors and aromas. Known as “better than medicine” in Tottori.
Our omelet is a “best seller”! It is a rolled omelet with soup stock prepared by our chef.
Salt-Grilled Ginsei Salmon
Ginsei salmon, a brand salmon caught off the coast of Hidaka, Hokkaido. Brand standards are strict, and only 5 – 6% of all the salmon caught meets the criteria!
Rock Salt-Grilled Chicken
Popular salt-grilled meat, served on hot iron plate!
Miso-Simmered Wild Boar
Wild boar from Nanbu, Tottori prefecture, simmered to such a tender texture that it falls apart and melt!
Assorted Homemade Smoked Cuts
Wild boar from Nanbu town and Daisen pork aged for a long time, served as smoked cuts!
Cold Buckwheat Noodles
Cold noodles as a dish to finish your meal! Enjoy it to your liking, with grated Japanese radish in soup.
Today's Hand-Shaped Sushi (5 pieces)
When you say “Japanese cuisine”, you say “sushi”! Our chef makes delicious hand-shaped sushi, just as good as sushi made by a chef specialized in sushi (different types of sushi are served everyday)!
Local Flavors “Itadaki”
Inari rice, seasoned rice, a traditional dish in the western part of Tottori prefecture. Rice, carrots, and burdock in a large piece of deep-fried sliced tofu, cooked slowly in fish soup stock.
Miso Soup with Basket Clams
A combination of ingredients believed to be good for the liver – miso soup with basket clams, said to be good for hangovers since long ago in Japan.
Brewery Ice Cream/Plum wine – Hyakka no Sakigake Sherbet
Milk gelato with dense flavors, made with sake lees from our sake brewery Inata restaurant/Sherbet made with Junmai plum wine and plum pulp.