Ryoriya Inaya

At Ryoriya Inaya, quality ingredients could speak for themselves. Thankfully, with owner-chef Hiroki Inaya’s exemplary knife skills and culinary expertise, garnered from years of working at the two-starred Michelin restaurant Uemura in Kobe, they don’t need to. ​​ Inaya was meticulous in sourcing his produce. Salt, arguably the overlooked essence of many Japanese foods, is artisan-crafted specifically for his dishes. Bonitos for broth are line-caught from Kagoshima Prefecture. Organic vegetables are selected at peak freshness, while seafood and meat are sourced from regions renowned for those specialties. Seasonality drives his menus, particularly evident in his signature dish: earthenware-pot cooked rice. You know the course has reached the pinnacle when he presents it directly from his counter. Each day brings a new variation: vibrant Chinese cabbage, Spanish mackerel with takana (Japanese mustard greens), radish with yellowtail, or edamame with sour plums. A separate pot is reserved exclusively for cooking white rice. Always upright with his trademark cheerful hospitality, Inaya knows his alcoholic beverages, too. His favorite is the Luis Roederer, but expect more options to complement the seasonal fare.