The unique menu follows a maxim the chef learned as an apprentice: ‘Good food is easy to understand, easy to eat, and delicious’. Focusing on the ingredients of à la carte items, he combines them in clever ways to draw out their special charms. Rice dishes bring the meal to a close, chosen from an extensive list that includes white rice served at the perfect point, seasonal takikomi-gohan, and a rice bowl crowned with ginger-scented, sweet-soy simmered beef. ‘Inaya’ means ‘House of Rice’; a name filled with a love and respect appropriate for the Land of Abundant Rice.