Highland Park has a new addition to its dining scene with Ine, a Japanese bistro designed to serve a variety of occasions. Whether it's a date night featuring hand rolls and sake, a quick stop for noodles or gyudon, or a larger group exploring different sections of the menu, Ine positions itself as a versatile spot for local diners.
While Ine identifies as a Japanese bistro, its operational style often mirrors that of a chic izakaya, albeit without the extensive drink menu typically associated with such establishments. The culinary approach at Ine emphasizes collaboration, with many dishes resulting from the collective experiences of chef-owner Sang Tae (Terry) Park and his team members, all interpreted through the lens of Japanese cuisine. Chef de cuisine Ethan Mai brings French culinary training from his time at Pasjoli, an influence evident in many of the sauces. Other team members contribute to specific offerings, such as the genmai flan.
Chef Park's vision for the menu was to create dishes that are both approachable and refined. He prioritizes affordable and multifaceted ingredients, with sea bream (kurodai) appearing in multiple preparations across the menu. Diners also have the option to indulge in more luxurious items, such as Hokkaido uni and oysters served with tarragon butter. A notable aspect of Ine's pricing is that no dish on the menu exceeds $35.
The restaurant's interior cultivates an intimate and homey atmosphere. The dining room features wooden tables and dark green booths, complemented by an eight-seat counter that wraps around an open kitchen. The decor includes vintage paintings, described as reminiscent of those found in a Japanese grandmother's living room, along with potted plants and black-and-white photographs. Near the entrance, scenery from cities that inspired Chef Park is projected onto the wall, adding to the unique ambiance.
Beyond its core menu, Ine also offers a separate seasonal menu that highlights a couple of special dishes. For instance, in a recent summer, the restaurant featured cold noodles with tomatoes and dashi tsuyu. For seating, Ine primarily accommodates smaller groups, typically offering tables no larger than a four-top. However, larger groups can make special arrangements by contacting the restaurant directly.
