Waraku
笑楽
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
A stylish space to enjoy Kumamoto horse meat dishes and Japanese cuisine
Empfohlene Punkte
Auswertung
Japan Nutzerbewertungen3.15(1Einträge)Rezensionen
Speisekarte
Main course using our famous "horse meat" and "Japanese cuisine"! Please inquire if there are any ingredients you do not like. We can change it even if it is horse meat.
This is a satisfaction-oriented course that allows you to enjoy a little richness of laughter at its best! Sashimi using horse meat, salad, nameko mushrooms, suji ponzu, menchikatsu, motsu (pork cutlet) stewed in miso, etc.
Each dish is served with a variety of seasonal seafood and vegetables. Sake goes down a treat. While you enjoy your snacks, you can also add seasonal fish sashimi, hot simmered dishes, five pieces of sushi, and red miso soup to finish off the meal. You can also enjoy all-you-can-drink sake by upgrading the all-you-can-drink menu, so we recommend enjoying Japanese cuisine with a little luxury of hot sake.
This is a trial course that includes a small bowl of today's dish and two kinds of popular horse sashimi! This course is popular with customers who are new to Sharaku.
All-you-can-drink for 2 hours (1.5 hours last order). ＋Add Sapporo draft beer, Japanese sake, wine, non-alcoholic cocktails and fruit wine for 500 yen. ＋Extend 30 minutes for +500 yen.
We have put together a healthy menu centered around horse meat. Enjoy raw meat without guilt!
Two small pieces of each type, reasonably priced and easy to order, featuring the classic horse sashimi cuts: lean thigh, mane, and rib.
Two small pieces of each type, reasonably priced and easy to order, including rare cuts in the five types of sashimi.
Two small pieces of each type. A festival platter of ten types of raw meat, featuring both standard and rare cuts, offered at an affordable price for easy ordering.
May not be available depending on stock status, but if available, it's a lucky secret menu only announced through the internet and verbally.
Classic lean meat
A classic basashi, also known as the pure white mane
Rare cut from the outer back ribs, full of flavor
Rare cut from the outer back ribs, finely textured and juicy
Liver, high-quality rare part, mild flavor, firm texture, completely raw
Heart, rare part, rich in blood flavor with a slight gamey taste
Richly flavored red meat from the back to the loin
Rare cut from the base of the tail, tender with just the right amount of fat
Rare cut from the back to the waist, the most tender red meat.
Small appetizer size
A specialty of Waraku! Recommended one per person, the flavor that can only be experienced with horse, finished rare, bursts with juiciness. Salt and sauce available, can be ordered one of each.
When it comes to tsukune... one piece
Tender simmered beef sinew marinated in ponzu jelly, a refreshing and delicious classic menu item
Lightly simmered
Sake and friends, a popular item with many repeat customers
Fat + Green Onion + Miso + Egg = Delicious! A rich umami flavor that becomes addictive once you try it, the ultimate snack.
Wrapped in seaweed and crispy
A classic dish made with horse meat, seasoned with Kyushu soy sauce and sesame oil, wrapped in seaweed.
The tail meat is simmered for a long time in a pressure cooker until tender, then braised with oolong tea and Kyushu soy sauce, allowing the flavors to meld overnight before being fried at the time of serving. Rich, juicy, and tender.
Slow-cooked tail meat in a pressure cooker for a long time, then braised with oolong tea and Kyushu soy sauce. Served with rich meat and sauce, along with tofu.
Carefully prepared large intestines seasoned with salt koji sauce. Rich in flavor.
Ah. It warms you up. We simmered well-prepared large intestine with white miso and egg yolk.
Fatty offal and the sourness of kimchi
By quickly grilling, the flavor of the fat comes to the surface, creating a different taste from sashimi, wrapped generously with scallions mixed with sesame oil.
Super rare menchi katsu made with fresh horse ground meat that can be eaten raw, deep-fried as much as possible while still raw.
A rare cutlet made from horse thigh meat, fried as rare as possible, offering a unique taste that can only be experienced with horse.
Centered around seasonal seafood
Centered around seasonal seafood
On the blackboard! Centered around seasonal seafood
Rich uni wrapped in seaweed for a slightly luxurious snack
Tempura staple of Kisu.
A classic izakaya menu item.
Made continuously for over 20 years, this dashi rolled omelette is full of umami.
Continuously made for over 20 years, this dashi rolled omelette is full of umami flavor.
Deep-fried eggplant soaked in water to remove excess oil. Lightly marinated in dashi for a refreshing taste.
Simply grilled green onion, brushed with soy sauce and served with rock salt
Stuffed with homemade egg miso mixed with spicy mustard. Served freshly fried. Crispy, fluffy, and sharply spicy.
A simple snack perfect for nibbling, but be careful not to overeat.
A generous serving of leafy greens topped with seasonal vegetables. Sake pickled dressing.
Daikon radish, chikuwa, 2 quail eggs, konjac, tied kelp
Miso ramen made with horse tail soup.
Curry made with a base of horse tail soup, spiced and combined with tender simmered tendon meat using Kyushu soy sauce, topped with seasonal vegetables.
Plenty of condiments drizzled with Kyushu soy sauce
Fragrant ice cream made with rich hojicha sourced from a tea shop in Shimokitazawa. It was a seasonal menu item but became a regular menu item due to its popularity.
In autumn, pumpkin ice cream. In January, black sesame ice cream. In February, berry chocolate ice cream. In April, milk berry gelato. The photo is of berry chocolate ice cream. Listed on 2026/04/01. Future items are undecided.
Sake pickles, salted fish, stingray fins, plum crystal, heshiko, firefly squid marinated in the ocean, burdock pickles, nozawana pickles, blue cheese potato salad, various types... 440 yen for two types... 770 yen for three types... 1,100 yen
Sapporo
Whiskey Kaku
Mixed with Takara shochu. Served with crushed ice.
Mixed with Takara Shochu. Uses crushed ice
Takarashochu, soda, lemon syrup with cut lemon for glass rinse
Half a lemon squeezed by the restaurant and served
Served with large, soft, salty white pickled plums in a sweet umeshu sour
Served with large, soft, salty white pickled plums in a chuhai
Shochu mixed with soda, squeezed with cut lemon
Richly brewed oolong tea used
Served with green tea, featuring a mildly sweet matcha liqueur
Mixed with shochu infused with chili peppers and tomato juice
A beer mixed with yuzu sake based on Japanese sake, sweet and sour, refreshing and easy to drink, but a dangerous drink with a higher alcohol content than beer. Drink responsibly.
Add Kumamoto Citrus Late Citrus Sake instead of lemon to Kaku Highball.
Super dry pure rice sake from Miyagi
Very Dry Junmai Miyagi
Ginjo Fukui
Refreshing sake, Junmai, Wakayama
Rich and delicious pure rice sake from Nagano
We offer over 300 varieties of sake throughout the year, focusing on seasonal selections.
Medium body Montepulciano from Abruzzo, Italy
Dry Pinot Grigio from Puglia, Italy
Full of fruit flesh, rich sweetness
Refreshing fruit juice, sweet and sour
Rich and full-bodied
Kumamoto citrus with a good balance of sweet, sour, and astringent
Straight, On the Rocks, Soda, Hot Water, Float… +170 yen
NO AGE has a sweet impression but is overall refreshing and easy to pair with meals.
NO AGE - A famous popular whiskey that has a sweet impression with a distinct richness.
NO AGE Refreshing aroma and flavor. There is a deliciousness that can only be felt at Hakushu.
Full of intense peat flavor Scotch whisky
Creamy texture with hints of vanilla
Slightly peaty. Well-balanced peat flavor with sweetness and richness, giving a sense of depth.
Refreshing drinking experience. A mild flavor of juniper makes it an easy-to-drink gin that pairs well with food.
An elegant flavor, a refreshing aromatic gin. Strong in taste and flavor, best enjoyed on its own rather than with food. If pairing, consider cheese-based carpaccio or spiced horse tartare or horse tendon curry.
The owner's personal favorite gin. Rich juniper flavor with hints of rose and cucumber that can be felt among the complex botanicals.
Straight, On the Rocks, Soda, Hot Water, Tonic… +150 yen
Woodcut blue inspired by the sea. A refreshing taste with depth that is easy to drink.
Standard sweet potato shochu. You can't go wrong with this.
You can strongly feel the characteristics of sweet potato shochu. The umami and flavor are strong.
Famous premium shochu. A well-balanced shochu that is simply delicious.
It is difficult to express the deliciousness of barley shochu. It has no peculiarities and does not interfere with anything it is paired with.
It is difficult to express the deliciousness of barley shochu. It has a gentle yet distinct umami, allowing you to feel the essence of barley shochu.
Famous premium aged barley shochu. Rich and deep flavor with a strong and clean aftertaste.
Refreshing and sweet, easy to drink. It is said that the white hot water mix is a standard in Kumamoto izakayas even in summer.
A sweet and fragrant ginjo aroma like sake. Extremely elegant.
I chose a less peculiar one among the awamori. While retaining its character, it is easy to drink.
[No.6 series] Fresh with a sweetness that fills the mouth, rich ginjo aroma, and a full-bodied rice flavor
[No.6 series] Refreshing aroma, soft texture, pleasant sweetness, elegant and beautiful
[No.6 series] Fruity ginjo aroma accompanied by sweetness, with elegant and beautiful rice umami and sweetness
[Colors Series] Made with Sakkomachi, a pure taste reminiscent of the melting snow in cold regions.
[colors series] Made with Miyama Nishiki, a rich sake with thickness and a strong aftertaste
[Private Lab Series] Naturally sparkling active sake with a hint of sweetness that fades away with the acidity
Medium-bodied Montepulciano from Abruzzo, Italy
Medium body Pinot Noir from Pfalz, Germany
Medium-bodied Cabernet Sauvignon from Western Cape, South Africa
Full-bodied Shiraz/Zinfandel/Petite Sirah from California, USA
France Languedoc & Roussillon Syrah/Mourvèdre Full Body
Spanish La Rioja Tempranillo medium body
Argentinian full-bodied Malbec from Mendoza
Full-bodied Cabernet Sauvignon from South Australia
Dry Pinot Grigio from Puglia, Italy
American California Chardonnay, primarily dry
Dry Sauvignon Blanc from South Australia
Dry Chardonnay from Emilia-Romagna, Italy
Dry Chardonnay from Burgundy, France
Dry Sauvignon Blanc from South Island, New Zealand
Dry Vermentino from Tuscany, Italy
Spain Garcia produced dry Albarino
A premium sake filled with the desire to open the door to a new world of Gin no Tobira, a dry sake from Fukui Prefecture, produced by Kokuryu Sake Brewery. <Sake degree +4>
This is a premium Junmai Daiginjo sake from Mie Prefecture, Taki Jiman Brewery. It harmonizes the elegant flavor of rice without letting the aroma stand out too much. The aftertaste is also excellent. <Sake degree +3>
Daiginjo with a slightly rich and dry taste from Nagano Prefecture, produced by Osawa Sake Brewery. It has a refined and sweet ginjo aroma with a refreshing palate. Recommended for ginjo sake beginners. <Sake degree +3>
Junmai Daiginjo rich and flavorful from Shizuoka Prefecture, Kanzawagawa Brewery. It has a pleasant ginjo aroma and is a dry type of ginjo sake that is refreshing and not tiresome to drink. <Sake degree +1>
Junmai Ginjo rich and dry, brewed in Miyagi Prefecture by Mizunoe Sake Brewery using Miyagi yeast. It has a rich aroma, a soft taste, and a refreshing drinking experience. <Sake degree +3>
Junmai Daiginjo Tanrei Umakuchi, Yamagata Prefecture, Rokui Sake Brewery. Elegant ginjo aroma, smooth yet robust drinking experience. Enjoy the wide range of flavors unique to namamoto. <Sake degree +1>
Junmai Daiginjo Tanrei Karakuchi from Shiga Prefecture, produced by Kita Sake Brewery. It has a good balance of refined umami and pleasant acidity, creating a delicate flavor.
Daiginjo slightly mellow and dry, with the gorgeous and rich aroma of Shizuoka Prefecture's Miinohisu Yamadanishiki, and a soft but firm mouthfeel. ＜Sake meter meter +3.
A clean and dry Junmai Ginjo sake from Fukuoka Prefecture, produced by Yamaguchi Brewery. It features a pleasant aroma and smooth texture, with a characteristic good aftertaste typical of Yamada Nishiki. <Sake Meter Value +2>
Junmai Tanrei Dry from Fukui Prefecture, Kurobune Sake Brewery. Crisp aroma, gently spreading umami in the mouth, and a refreshing acidity. Good both warm and chilled. <Sake degree +4>
This premium sake is slightly rich and flavorful, offering a new sensation reminiscent of ripe fruits with a sweet and sour taste. <Sake degree -34.5>
[Cold] Cola [Cold] Ginger Ale [Cold] Lemon Soda [Cold] Green Tea [Cold] Oolong Tea [Cold] Tomato Juice [Hot] Hojicha [Hot] Yuzu Tea each
.jpg?format=webp)
.JPG?format=webp)
.jpg?format=webp)
.JPG?format=webp)
.jpg?format=webp)
.png?format=webp)
