Inagiku: Yet More Japanese Fine Dining

Established in Tokyo in 1866, Inagiku expands its international network of restaurants with this first Beijing branch. Subtle orange lighting softens the mood, while a Swarovski chandelier hanging above the bar area illuminates the 1,500sqm space, which features 11 elegant VIP rooms. Nineteen set menus (RMB 180-1,050 for lunch, RMB 350-1,980 for dinner) and the a la carte menu (RMB 48-3,880) are dominated by top-end ingredients and seasonings imported from all around the world – everything from Wagyu beef and Hokkaido hairy crab to Australian lobster, Italian black truffles and French caviars.

The Canadian sea urchin with caviar (海胆刺身配黑鱼子酱 RMB 98) was one of the best “ice-creams” I’ve ever tasted — sweet, creamy and slightly briney. The soul-stirring scent of Italian black truffles combined well with the steamed American egg custard （意大利黑松露蒸蛋）. The lobster (汁煮龙虾 RMB 280 per half lobster) is simmered to bring out just the very flavor and texture of truly fresh crustacean; the accompanying sponge-soft yam was so tasty it almost stole the show.

Seared medium-rare in the kitchen, the Wagyu beef (备长炭烧和牛 Grade A5, RMB 280 per 50g) is brought to your table, where it continues cooking on the sumibi-yaki, a type of miniature barbecue. The grill’s high temperatures perfectly preserve the beef’s inner juices, eliciting the maximum possible flavor.

Inagiku is probably the only place in town serving genuine handmade Inaniwa udon (手打稻庭乌冬面 RMB 80) on the menu (though some restaurants quietly stock it for special requests). A touch of sea salt lightens up the flavor of the crystal-clear bonito soup, while the silk-like noodle texture rounded up this epicurean sensory tour. The official closer, the chocolate mousse, was practically redundant.

Inagiku 稻菊
Daily 11am-3pm, 6-10.30pm. Rm 315, 3/F, Park Life, Yintai Centre, 2 Jianguomenwai Dajie, Chaoyang District (8517 2838)
朝阳区建国门外大街2号银泰中心悦生活3层315室