Inase Sushi
Powered by Google
A tiny standing sushi bar in the heart of Zushi, Inase has been serving fresh nigiri since 2010 under the guidance of a charismatic chef from Okinawa's Izena Island. The space fits only a few people at the counter — walk in, read the blackboard for the day's catch, and eat. The chef encourages guests to try the sushi with just salt or nothing at all, letting the quality of the fish speak for itself; the rice is made with red vinegar for a traditional Edo-mae character. Alongside local Zushi and Hayama fish, the menu features Okinawan izakaya snacks and an impressive lineup of awamori spirits from the chef's home islands.
Address
Japan, 〒249-0006 Kanagawa, Zushi, 5-chōme−1−１６ 相模屋ビル
Open in Google Maps
Contacts
Hours
Today
Opens soon17:00 – 23:00
Monday
17:00 – 23:00
Tuesday
17:00 – 23:00
Wednesday
Closed
Thursday
17:00 – 23:00
Friday
17:00 – 23:00
Saturday
17:00 – 23:00
Sunday
17:00 – 23:00
Features
Walk-in onlyNon-smokingCash onlyStanding sushi bar (tachigui)Edo-mae nigiri with red vinegar rice, served with saltAwamori (Okinawan spirits) selectionNigiri sushi and Okinawan snacks~¥5,000 per person
AI Assistant
Ask about dishes, ingredients, allergens, or get personalized suggestions
Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Nigiri Sushi
Okinawan Snacks
Awamori (Okinawan Spirits)
Other Drinks
Nigiri Sushi
Tuna (Maguro)
Fresh tuna nigiri. The chef sources only blue-fin tuna from Aomori, prized for its clean flavor and firm texture. Eaten with just salt, as the chef recommends.
¥90~
Minced Fatty Tuna with Scallion (Negitoro)
Minced fatty tuna belly mixed with green onion, pressed atop red vinegar shari. Rich and luscious.
Local Fish (Chef's Choice)
Selection of seasonal fish sourced locally from Zushi and Hayama waters, written on the blackboard daily. May include hirame (flounder), tai (sea bream), or other local catch.
¥90~
Squid (Ika)
Fresh squid nigiri, cut thin with a delicate sweet flavor. Eaten without soy sauce for best taste.
Shrimp (Ebi)
Sweet cooked shrimp nigiri, a classic sushi staple.
Mackerel (Saba)
Lightly cured mackerel pressed into nigiri. Slightly vinegary with rich, oily flavor.
Gizzard Shad (Kohada)
Traditional Edo-mae cured gizzard shad, marinated in vinegar and salt. A true test of a sushi master's skill.
Conger Eel (Anago)
Sea eel simmered in a sweet tare sauce, draped over shari. Soft and meltingly tender.
Okinawan Snacks
Rafute (Okinawan Braised Pork Belly)
Thick cut pork belly slow-braised in awamori, soy sauce, and brown sugar until meltingly tender. A signature Okinawan comfort dish.
Sea Grapes (Umi Budo)
Okinawan sea grapes — tiny green pearls that pop with a fresh ocean flavor. Eaten simply with ponzu.
Island Rakkyo Roll
Sushi roll using Okinawan island rakkyo (pickled shallots). A unique and rare menu item not found outside Okinawan restaurants.
Goya Champuru (Bitter Melon Stir-Fry)
Okinawan stir-fry with bitter melon, tofu, egg, and spam or pork. A balanced, savory dish with a pleasant bitterness.
Awamori (Okinawan Spirits)
Awamori Selection
An impressive lineup of awamori spirits from the chef's home islands. Awamori is a distilled spirit made from Thai rice unique to Okinawa. Multiple labels available, from light young spirits to aged kuusu.
Awamori Straight
Awamori served neat to appreciate its full flavor. Higher-proof styles available.
Awamori with Water (Mizuwari)
Awamori diluted with cold water, the traditional way to enjoy it in Okinawa.
Awamori on the Rocks
Awamori served over ice, a smooth and refreshing option.
Other Drinks
Beer
Cold beer, the perfect companion to fresh sushi.
Japanese Sake
Sake to pair with the sushi. The chef may recommend specific labels to complement the day's fish.
Soft Drinks
Non-alcoholic options for non-drinkers.