Inaka Yoshoku Ise-ya

(Source : 食べログ)

Inaka Yoshoku Ise-ya is a restaurant that was established back in 1921. It is a long-standing establishment now in its third generation passing down the original flavor of the first chef who was a navy cook. The niku-jaga (meat and potatoes) (450 yen) which is made according to the recipe served to naval soldiers generations ago is said to be the originator of this symbolic home-cooked Japanese dish. The most popular item on the menu is the tokusei katsu-don (specialty fried meat rice bowl) which is differs from the conventional katsu-don by serving fried beef katsu instead of pork, and covering it with an original demi-glace sauce. The inside of the restaurant also has a unique atmosphere which will make you feel like you’re on a retro movie set.

(Source: 食べログ)

Restaurant with a nostalgic atmosphere passed from generations

The inside of the restaurant has some small tables and tatami mat seating that makes for a unique nostalgic atmosphere of a time passed long ago. The flavor of the original chef who used to cook inside battleships has continued for three generations through various timeless dishes.

(Source: 食べログ)

Navy niku-jaga cooked with only sugar and soy sauce

One of the most famous dishes at Ise-ya is the navy niku-jaga （kaigun-san no niku-jaga）（450 yen）. The ingredients of beef, potatoes, onions, and thin “ito-konyaku” konyaku noodles are cooked in sugar and soy sauce without using any water or dashi stock. This is one simple dish that brings out the true delicious flavor of the potatoes.

(Source: 食べログ)

The most popular dish, tokusei katsu-don

Typical katsu-don in Japan is made with pork cutlet covered in egg and then fried, but the “tokusei katsu-don” at Ise-ya （1,200 yen） is made with thin strips of fried beef covered with generous amounts of original demi-glace sauce. The sweet demi-glace sauce is a perfect match for the katsu and full of volume.