四季と酒の蔵　稲田屋　新宿西口店

Seasonal Dishes and Sake Inataya Shinjuku Nishiguchi

Recommended Dishes

Sanin Meguri For 3 to 4 people 2,980 JPY

山陰めぐり

An assortment of Sanin’s popular tidbits and delicacies, such as Wakame (dried seaweed) Sheets from Mikuriya, Flying Fish Chikuwa (tube-shaped fish paste) and Sakyu Rakkyo (shallots produced in the Tottori Sand Dunes).

Today’s Nigirizushi 5 pieces 1,000 JPY

本日の握りずし

You can enjoy 5 kinds of fresh ingredients, one piece each, that vary depending on the season and buying situation. How about wrapping up your night with this?

Smoked Wild Boar 900 JPY

天然猪のくんせい

Homemade wild boar jerky with a distinct taste.

Nodoguro (Rosy Sea Bass) Salted and Dried Overnight One Whole Fish: 1,980yen

のどぐろの一夜干し

This is a high-class fish caught in the Middle Japan Sea. “Nodoguro” means black throat, a distinguishing feature on this fatty and tasty fish.

The Brewery’s Ice Cream 520 JPY

酒蔵アイス

Our ice cream is made with sake lees from our very own Inata Honten Brewery's pure rice sake. It has a thick taste, like milk gelato.

Sanin’s Specialties

Assorted Kamaboko (3 kinds) 830 JPY

かまぼこの三種盛り

3 kinds of kamaboko (fish paste)―grilled flying fish chikuwa (tube-shaped fish paste), nagaimo kamaboko (fish paste with yam which is not made into paste) and tofu chikuwa.

Flying Fish Chikuwa 640 JPY

あご野焼き

Grilled flying fish paste.
Flying fish is called “Ago” in the Sanin district (Tottori and Shimane).

Sheets of Dried Wakame (seaweed) 630 JPY

板わかめ

Eat these crispy wakame sheets as they are, a method unusual even in Japan.

Vinegared Mozuku 500 JPY

もずく酢

We serve Sanin’s natural mozuku, a kind of seaweed which grows on rocks.

Assorted Satsumaage (3 kinds) 880 JPY

さつま揚げ三種盛

Deep-fried fish paste

Crab Meat Namero 790 JPY

蟹のなめろう

Chopped crab meat mixed with miso

Carrot and Oriental Melon Pickled in Sake Lees 680 JPY

にんじんの粕漬けと奈良漬け

These pickles are made with sake lees from The Brewery, by a contest prize-winning farming family living nearby. This menu has a somewhat peculiar flavor that is favored by some gourmets.

Sweet and Sour Sakyu Rakkyo (shallots produced in Tottori Sand Dunes) 520 JPY

砂丘らっきょうの甘酢漬け

Rakkyo is often served with curry and rice in Japan.
It is a kind of pickled vegetable, good for the health.

Squid Pickled in Malted Rice 550 JPY

烏賊の麹漬け

Malted rice really sets off the flavor of squid in these pickles.

Seasoned and Fermented Firefly Squid 530 JPY

ホタルイカの沖漬け

This dish has a chewy texture and a salty flavor.
It goes exceptionally well with Japanese sake.

Assorted Delicacies (3 kinds) 1,200 JPY

珍味三種盛

Sweet and Sour Sakyu Rakkyo, Squid Pickled in Malted Rice, plus Seasoned and Fermented Firefly Squid. You can savor three different popular delicacies.

Seared Fish Fresh from Sanin

Seared Torohata (Large-sized Hatahata) (2 fish) 880 JPY

トロはた炙り(2尾)

Hata-hata (sandfish) caught off the Sanin coast are fatty and delicious! You can eat them bones and all.

Nodoguro (Rosy Sea Bass) Salted and Dried Overnight 1,980 JPY

のどぐろの一夜干し

This is a high-class fish caught in the Middle Japan Sea. “Nodoguro” means black throat, a distinguishing feature on this fatty and tasty fish.

Mackerel Heshiko 690 JPY

鯖のへしのこ(糠漬け)

Seared mackerel that has been pickled in rice bran.

Sanin Meguri (For 3 to 4 people) 2,980 JPY

山陰めぐり(3～4人前)

An assortment of Sanin specialties.
(Foodstuffs are subject to change depending on the buying situation.)

Inataya’s Tidbits

Pulpy Fresh Yuba with Shuto 680 JPY

とろとろ生湯葉の酒盗がけ

Yuba (soymilk skin) produced in Nikko is topped with katsuo (bonito) and shuto (salted and fermented fish entrails).

Bakudan (with seared laver) 680 JPY

ばくだん(焼き海苔付)

Fresh fish mixed with fermented soybeans, raw egg and sauce.
A dish contrived by Japanese fishermen. Roll it in laver before eating.

Fresh Fish and Chinese Cabbage with Salmon Roe 780 JPY

鮮魚の白菜いくらがけ

Recommended fish of the day is wrapped in pickled Chinese cabbage, then topped with beautiful salmon roe.

Inataya’s Tamagoyaki 680 JPY

稲田屋の玉子焼

Tamagoyaki or Dashimaki-tamago (Japanese omelet) is one of Japan’s representative egg dishes. With the special broth made by our chefs, it has an elegant taste.

Pork Tempura, with ponzu sauce 880 JPY

ぶたポン

The flavor of pork tempura matches the refreshing taste of ponzu sauce!

Assorted Dried Fruits and Cheese 1,200 JPY

ドライフルーツとチーズ盛り合わせ

An assortment of dried figs, apricots, pineapples, raisins on the vine and tête de moine, plus Camembert and cream cheese.

Salads

Inataya’s Salad (with wasabi or sesame) 880 JPY

稲田屋サラダ(山葵または胡麻)

Choose between wasabi (Japanese horseradish) dressing or sesame dressing for this soba salad.

Crab Salad 1,000 JPY

蟹のサラダ

A salad of red snow crab meat and avocado, with tomato dressing.

Fluffy Cheese with Sake Lees-Topped Tomatoes 680 JPY

トマトのふんわり酒粕チーズのせ

Tomatoes topped with cheese mixed with sake lees from The Brewery. This dish goes well with Japanese sake.

Ginsei Salmon Dishes

Kyoto-style Grilled “Ginsei” Salmon 880 JPY

銀聖鮭の西京焼き

This brand-name salmon is rigorously selected from Ginge Salmon caught off Hidaka, Hokkaido.
Ginsei Salmon, pickled in Kyoto-style miso, is served grilled.

Ginsei Salmon, with grated daikon and salmon roe 790 JPY

銀聖鮭のいくらおろし

Ginsei Salmon is served with grated Japanese white radish and salmon roe.

Inataya’s Meat Dishes

Herbed Chicken Grilled with Rock Salt 830 JPY

ハーブ鶏の岩塩焼き

“Tottori Shiosai Herbed Chicken,” raised on herbs such as oregano, is grilled and sprinkled with rock salt. Served on an iron plate.

Daisen Pork Croquette with Okara (Tofu Lees) 780 JPY

おからと大山豚のコロッケ

Residue left after squeezing soymilk out of soybeans in the process of making tofu is called okara, which is full of dietary fiber. Our croquette is made with okara and minced “Daisen Pork” produced in Tottori. Enjoy it with unrefined miso or basil mayonnaise.

Smoked Daisen Pork 800 JPY

大山豚の燻製

House-smoked Daisen Pork is flavorful and looks like beef jerky. (Limited quantity)

Smoked Wild Boar 900 JPY

天然猪の燻製

House-smoked wild boar meat is produced in Nanbu-cho, Tottori.
This menu has an elegant taste and looks like beef jerky. (Limited quantity)

Wild Boar Simmered with Miso 780 JPY

天然猪の味噌煮込み

“Wild boar” meat produced in Nanbu-cho, Tottori, is simmered with burdock root until pulpy.

Assorted Smoked Meat 1,480 JPY

くんせい盛合せ

An assortment of smoked Daisen Pork and smoked wild boar meat.

Staple Grain Dishes

Agari Soba 780 JPY

上がり蕎麦

Sushi chefs call green tea served as a close “agari.”
Cold soba is recommended as a dish to wrap up your night after enjoying alcoholic beverages.
After eating soba, gourmets add “sobayu” (hot water in which the soba has been boiled) to the remaining dipping sauce and drink the mixture.

Kamo (Duck) Seiro 1,000 JPY

鴨せいろ

A cold soba dish served with warm dipping sauce with duck meat.
After eating soba, gourmets add “sobayu” to the sauce and drink the mixture.

Assorted Pickles 620 JPY

漬物盛り合わせ

Pickles with a refreshing taste serve as a palate freshener after drinking.

Today’s Nigirizushi (5 pieces) 1,000 JPY

本日の握り寿司(5貫)

We serve nigirizushi with ingredients recommended for the day.

Ochazuke (choose from salmon with dried wakame sheets, or pickled plum with shredded kelp) 600 JPY

お茶漬け(鮭と板わかめ・梅とろろ昆布)

Rice with green tea broth poured over it is often eaten in Japanese homes, but ochazuke prepared with a special broth, by professional chefs tastes especially good. Please state your preference.

Itadaki: Western Tottori’s Local Dish 420 JPY

いただき（鳥取県西部の郷土料理）

Inside deep-fried tofu, rice, carrots and burdock root are packed, and boiled in fish broth.
It is made in great plenty on festive occasions, and given to neighbors. This is how the word “Itadaki” (something given or presented) came to be used.

Miso Soup with Freshwater Crams 400 JPY

しじみの味噌汁

It is said that miso soup with freshwater clams are good for the liver, so many people drink it after consuming sake to prevent a hangover.

Inataya’s Sweets

Deep-fried Bun with Brown Sugar Syrup 520 JPY

あげまん黒蜜がけ

Bun tempura, right out of the hot oil, is topped with brown sugar syrup and served with vanilla ice cream.

The Brewery’s Ice Cream 520 JPY

酒蔵アイス

Ice cream with sake lees from The Brewery’s pure rice sake is easy to eat and has a rich taste, like milk gelato.

Umeshu (Plum Liquor) Sherbet 520 JPY

梅酒シャーベット

This sherbet is made from The Brewery’s own umeshu: Hyakka no Sakigake, (made with pure rice sake and Nanko-ume, Japan’s highest-quality ume produced in Minabe, Kishu). Enjoy its elegant sweetness.

Today’s Sherbet 420 JPY

本日のシャーベット

Ask the staff for details.