Ine is Highland Park’s newest go-to for many different scenarios: a date night with hand rolls and sake, a quick meal of noodles or gyudon, or a group outing tasting through the menu’s different sections. Ine calls itself a Japanese bistro, although it, in certain ways, also functions as a chic izakaya without the sprawling drinks menu. Many of the dishes are collaborations between chef-owner Sang Tae (Terry) Park and his team members, merging their collective experiences as seen through the lens of Japanese cuisine. Chef de cuisine Ethan Mai’s training in French cuisine from his time at Pasjoli comes through in many of the sauces, while others on the team contribute to dishes like genmai flan.
Park intended to keep the menu approachable while adding a refined touch. He uses ingredients that are affordable and multifaceted, like sea bream (kurodai), which makes multiple appearances on the menu, but that doesn’t mean you can’t splurge on Hokkaido uni and oysters with tarragon butter. Happily, nothing costs over $35.
The dining room feels intimate and homey with wooden tables and dark green booths; an eight-seat counter wraps around the open kitchen. On the wall are vintage paintings like you might find in your Japanese grandmother’s living room, as well as potted plants and black-and-white photographs. Scenery from the cities that inspired chef Park are projected near the entrance.
In addition to the core menu, diners can order from a separate seasonal menu featuring a couple of special dishes (this past summer, they served cold noodles with tomatoes and dashi tsuyu). The restaurant doesn’t normally have any tables larger than a four-top, so call them and make special arrangements for larger groups.
Dining and Cooking