Small restaurant with a japanese style decoration, quite zen and simple. One tatami room. We ate at the counter to be able to see the chef working.

We chose a suriyaki which is a beef hotpot served in a nabemono (japanese hot pot dish)

It consists of thin slices of beef which is slowly cooked at the table, alongside vegetables and mushrooms in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten egg.

Quite delicious, well presented, it was a good choice. We hesitated with the shabu-shabu but it was offered with pork meat and not beef meat.

Our second choice, Kaminabe Kaisen, it's an original way to cook seafood on a paper. A selection of prawns, squid, mushrooms and vegs served with udon noodles. I have never tasted any food cooked on paper before, i really like it! In Japanese, "Kami" (紙) means "Paper" and "Nabe" (鍋) means "Pot".

As a drink, we chose a bottle of HAKKAISAN Honjouzou sake, while Junmai Sake has a fuller texture, honjouzou's is much lighter on the palate, so it's easier to drink throughout an entire meal.

Eating at Inaho restaurant was an excellent choice, the chef has a long experience and offers the best to his clients. Restaurant is clean, with a real japanese style decoration, the prices are quite correct for such quality.