This forty-year-old establishment retains the tradition of robatayaki cooking, where chefs cook fresh meats, seasonal vegetables and seafood over a robust charcoal grill in a boisterous communal atmosphere, perfect for birthdays and other parties. Expect to fork out with drinks added, but the experience is worth it for the theatre alone.
The chefs, with names identified on wooden plaques, sit elevated surrounded by a plethora of fresh and enticing produce. Shout your order and the chef grills it on the spot, before sliding it off hot onto your plate. Long-standing chief chef Kazuma Inoue has worked for the restaurant since he was 22 years old and manages both the East and West branches.
While the stunning food takes up most of the attention, an equally extensive selection of beverages including sake, shochu, whiskey and wine can be found. What is popular is the Masuzake, a large portion of Gifu sake served in a traditional Hinoki wood cup that lends its perfume as you drink.
An enduring institution well-loved by celebrities including sumo wrestlers and politicians, Inakaya has a friendly and festive atmosphere that is hard to beat. Sit down and be treated to Japanese country-style hospitality amidst strangers that quickly turn into friends. Similar to its sister restaurant in the East, Inakaya West boasts a warm and inviting atmosphere with a single traditional robatayaki fire taking centrestage.
4-10-11 Roppongi, Minato-ku, Tokyo, 106-0032 Japan
Chef's NameKazuma Inoue