Nihonshu Bar Komeya Inazuma

A bar-styled restaurant using fresh ingredients shipped in daily and rice produced by the owner

Our appetizer platter contains eight seasonal appetizers. We sometimes include fresh charcuterie, too. We have fresh seasonal ingredients shipped in d read moreaily from the proprietor's home prefecture of Yamaguchi and elsewhere. We take time and spare no effort when preparing each dish. The proprietor also operates a rice plantation in Yamaguchi Prefecture, where rice and the sake (Japanese alcohol) produced from that rice are produced. These are on offer at the bar, as well as a curated selection of seasonal Yamaguchi vegetables. We also send away for the best ingredients for our French cuisine. Each day is an attempt to produce dishes even finer than those the day before. The same applies to our goal to please customers-we set our goals continually higher in order to offer the best service. We are a bar-styled restaurant, and although you may be unfamiliar with French cuisine or Japanese sake, our offerings are designed to please everyone, including beginners who want to ease their way in. 70% of our patrons are female, and the restaurant is popular among the young demographic. learn more from chef