ty for you to enjoy at Inakaya.
The menu includes 20 kinds of
vegetables from potatoes to
peppers, mushrooms and corn,
and the fish list, which includes
scallops, clams, prawns, crab
legs, red snapper and yellow-
tail fish, is larger than the meat
list. Chef's tip: if you want the
red snapper, order it as soon
as you sit down. It takes longer
than beef or chicken to cook
and is prepared whole in front
of you. There are also a variety
of soups and rice dishes on of-
fer.
Inakaya prides itself on its
top-quality selection of sake,
a Japanese rice wine. Amanda
and I were intrigued enough to
order some but it turns out
