Restaurant Inakaya East, Japan, 〒106-0032 Tokyo, Minato, Roppongi, 5 Chome−3−4 レーヌビル1F Published on: 08-03-2016
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Why Inakaya East is special ?
Inakaya restaurant puts an upmarket spin on the robatayaki (open-hearth) cooking beloved of Japanese fishermen, Inakaya serves succulent grilled seafood, meat and vegetables in a vibrant setting. Much of the fun is in the presentation: diners sit at a counter facing directly onto the open kitchen, and receive their food and drinks on wooden paddles that the staff pass directly over the grills. Broiled food aside, the menu also includes sashimi and a variety of stews, none of them cheap.
There are some highlights in the Inakaya's menu:
King Prawn: 4,536 yen
King crab leg: 4,104 yen
Skewere young chicken: 1,134 yen
Hinega: 1,998 yen
How to get to Inakaya East?
Going down forward to Iikura from The Roppongi intersection, turn to the right at the first traffic light before "Roi Building". There are "Hard Rock Cafe" and a parking lot on the right, then further going along the first small alley, you will find our shop on the right side.
- Incredible experience not to be missed
- Interesting concept - plenty of food
- Top Quality +Top Experience
- Great for out of town guests
- Wonderful place with a group
- Noise level Normal
- Budget High-end
- Alcohol YES
- Air condition YES
- Had kid menu NO
- Accept credit card NO
- Serve breakfast NO
- Serve halal NO
- Serve vegeterian YES
Inakaya East, Japan, 〒106-0032 Tokyo, Minato, Roppongi, 5 Chome−3−4 レーヌビル1F
Tips for you
This is one of my world favourite restaurants - but even calling this a restaurant may be misleading - this is a robatayaki, where small portions of meat, fish or vegetables are slow-grilled to perfection on smoking charcoal by chefs sitting in front of you. The diners sit around a counter with the chefs sitting behind the choice of fresh produce for the day - you select what you would like from fantastic Asparagus, small crunchy yellow crabs, whole fish and the stunning wagyu beef. As you order the chefs call back the order - it's like an "open outcall" trading floor - all buzz and noise. Going back to what I said earlier - the portions are small so you may have 3, 4 or even more orders, so in this sense it is rather like the Japanese equivalent of Tapas, but much more refined. As your orders (and even your drinks) are ready they are presented to you by the chefs on long wooden paddles that reach across the display of produce. From time to time the chefs change and they call back to the new chefs the orders in progress - when you ask for the bill (check) the team also call back what you have ordered. I've been visiting this restaurant on every visit to Tokyo since 1996 and can't recommend it highly enough - a real experience. As with much else in Tokyo this can be an expensive experience.