Agari Soba (with grated daikon radish) 780 JPY

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.

Assorted Kamaboko (3 kinds) 830 JPY

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

Made with grilled flying fish paste.

Sheets of Dried Wakame (seaweed) 630 JPY

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

Vinegared Mozuku 500 JPY

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

Assorted Satsumaage (3 kinds) 880 JPY

Deep-fried fish paste.

Crab Meat Namero 790 JPY

Chopped crab meat mixed with miso.

Carrot and Oriental Melon Pickled in Sake Lees 680 JPY

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

Squid Pickled in Malted Rice 550 JPY

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

Seasoned and Fermented Firefly Squid 530 JPY

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

Assorted Delicacies (3 kinds) 1,200 JPY

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

Seared Torohata (2 fish) 880 JPY

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

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

Seared mackerel that has been pickled in rice bran.

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

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

Pulpy Fresh Yuba with Shuto 680 JPY

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

Bakudan (with seared laver) 680 JPY

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

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

Pork Tempura, with ponzu sauce 880 JPY

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

Assorted Dried Fruits and Cheese 1,200 JPY

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

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

Crab Salad 1,000 JPY

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

Fluffy Cheese with Sake Lees-Topped Tomatoes 680 JPY

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

Ginsei Salmon, with grated daikon and salmon roe 790 JPY

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

Ohyama Pork Croquette with Okara (Tofu Lees) 780 JPY

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

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

Smoked Wild Boar 900 JPY

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

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

Assorted Smoked Meat 1,480 JPY

An assortment of smoked Ohyama Pork and smoked wild boar meat. (Limited quantity)

Agari Soba 780 JPY

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

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

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

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

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

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

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

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

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

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

Ask the staff for details.