Herbed Chicken Grilled with Rock Salt 830 JPYハーブ鶏の岩塩焼
Enjoy grilled “Tottori Shiosai Herbed Chicken,” raised on herbs and spring water from Mt. Daisen, Tottori’s representative mountain. The meat is delicious and free from strong odors.
Nigirizushi of the Day 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?
Agari Soba (with grated daikon radish) 780 JPY上がり蕎麦(おろし大根付)
A cold soba (buckwheat noodles) dish served with grated daikon radish and dipping sauce. Try putting the daikon into the sauce. Recommended for lunch, or to wrap up your night.
Inataya’s Tamagoyaki 680 JPY稲田屋の玉子焼き
This extremely popular, yet standard, dish is one of Japan’s orthodox foods. It is made by carefully frying and rolling beaten eggs seasoned with broth.
Various Kinds of Japanese Sake and Shochu From 360 JPY/glass日本酒、焼酎各種
A general lineup of local sake, made with various methods, is unique to a restaurant under direct management of a brewery. Our shochu is original, too, and the pictures on the bottles' lables were drawn by manga artist, Shigeru Mizuki, who is from Tottori Prefecture.
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
Made with grilled flying fish paste.
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
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 (2 fish) 880 JPYトロはた炙り(2尾)
Rigorously selected large-sized hatahata (sandfish) are called “Torohata.”
Hatahata caught off the Sanin coast are fatty and delicious!
Nodoguro (Rosy Sea Bass) Salted and Dried Overnight (1 whole fish) 1,980 JPYのどぐろの一夜干し(1尾)
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鯖のへしこ(ぬか漬け)
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.)
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.
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,” made with chickens raised on herbs such as oregano, is grilled and sprinkled with rock salt. Served on an iron plate.
Ohyama 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 “Ohyama Pork” produced in Tottori. Enjoy it with unrefined miso or basil mayonnaise.
Smoked Ohyama Pork 800 JPY大山豚の燻製
House-smoked Ohyama 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 Ohyama Pork and smoked wild boar meat. (Limited quantity)
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 Clams 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.
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.