Inaka Restaurant and Sushi Bar — Restaurant in Bacolod

Liked their sushi and maki as always. The only frustrating part is when I ordered sushi bakes in california maki + salmon and kani flavor only via grab food due to gout and pork allergy issues.

I received california maki and one with a different flavor topped with pork pieces, some crispy chips and cream cheese/mayo instead. They ended up giving us the wrong flavor. It was good and I didn't have problems with the taste but it was a good thing that I've checked and tasted it first before the person with allergies and gout ate it. It was also on the expensive side as it costs 684 for the salmon and kani flavor alone. Which added more to my frustration for them getting the more expensive dish wrong. I honestly didn't mind about the price if only did I receive the correct order. I dont know which flavor we got instead and how much it was. Overall, that experience prevented me from...

I've been to Inaka on several occasions and there's always an issue. Firstly, I should say that I've tried to eat there many, many times yet they don't have regular hours. Some days they close early while other days they open late. They definitely do not follow their hours posted. Secondly, when I was able to go there on one occasion, the waiter told my party to hurry up and order because they'd close soon. It was only 7PM. When we ordered, the food took about 20 minutes and was cold. The waiter again reminded us to hurry. He then stood next to our table the entire time with a "hurry up" look.

I should also state that the food isn't AUTHENTIC. It is Filipinized. There's nothing wrong with that, but it is very, very far from authentic Japanese cuisine. If you want authentic Japanese in Bacolod, go to Hoshii...

Soba broth is warm.Tempura is rubbery. Also on another note about the soba, placing it without the bamboo mat under or any sort of filtration between the noodles and the plate lets it soak in the water, making the noodles taste exceedingly bland as it repels any of the broth if you try to dip it. Additionally, pre-cracking the quail egg for the customer in my case, lets it be less fresh as the yolk took more effort in my part to make it homogenous with the broth, which is a side fact from being pre-cracked...