Warayakiya Yokohama
わらやき屋 横浜
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An izakaya where you can savor authentic Tosa-style warayaki cuisine
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Seat-only reservations: Depending on the restaurant's congestion, the stay may be limited to 2 hours. Friday, Saturday, and the day before a national holiday: 2 hours for a table.
Please enjoy Tosa cuisine along with our famous Katsuo (bonito) grilled on straw.
Please enjoy Tosa cuisine along with our specialty Katsuo (bonito) grilled on straw.
Please enjoy Tosa cuisine along with our specialty Katsuo (bonito) grilled on straw.
Please enjoy Tosa cuisine along with our specialty Katsuo (bonito) grilled on straw.
This plan is to be enjoyed with Tosa's famous sake at a cozy seating area. Please enjoy Tosa cuisine along with our specialty, grilled bonito.
The absolute signature menu item 'Salted Bonito' with an almost 100% order rate at the grilled straw restaurant. The straw grilling, which produces flames over 1 meter high, cooks the fish at high temperatures, concentrating its flavor. Additionally, the surface is infused with the fragrant aroma of straw, allowing you to savor the natural taste of the ingredients. The best way to enjoy it is with 'Muroto salt, wasabi, and garlic,' which is the Tosa style.
Tosa Hachikin chicken with low fat and just the right texture. Marinated in a special garlic soy sauce and grilled with straw.
Grilled black Wagyu at 800°C with straw flames, capturing the aroma of the straw and the umami of the meat. Enjoy with wasabi, salt from Kochi, and three types of condiments.
Enjoy the thick cut beef tongue grilled boldly over straw, simply served with sesame oil, garlic, and salt from Kochi.
Brand pork raised in the nature of Shimanto, marinated and grilled with salt koji. Please enjoy with your favorite condiments.
Tender and mild red meat grilled to perfection, served with a generous amount of our special 'Nuta' sauce.
It is said that 'if your eyesight worsens, eat eel' because it is highly nutritious. The gelatinous part of the skin is a natural collagen! It is also rich in iron and calcium, and is said to be 'good after childbirth.'
Please enjoy the uniquely fragrant and fluffy soft eel with wasabi, salt, and yuzu vinegar. Feel free to try the pepper from the Kochi Niyodogawa as well.
Enjoy the classic Camembert cheese smoked with straw, served with serious sweets from Kochi, Mirebiscuits.
The mentaiko is grilled with straw to enhance its aroma. It is exquisite.
In the dialect of Kochi, it refers to 'young sardines.' It is a representative seafood delicacy of Tosa. The subtle bitterness pairs perfectly with the refined and dry sake of Tosa.
In Kochi, the juvenile eel is called 'Noresore'. It has a smooth texture and a slight sweetness that lingers in the mouth, creating a unique and addictive sensation.
A salted delicacy made from the innards of katsu, said to have originated from the way the sake disappears as if stolen. Recommended as a side dish for Japanese sake.
A recommended dish where katsuwo is marinated in a special soy sauce and prepared in a deliciously spicy yukke style! Don't hesitate, choose this one!!
Aosa seaweed, grown in the estuary where rivers and the sea mix, is soft and has a coastal aroma. When made into tempura, its flavor intensifies and its deliciousness stands out.
Marinated in a special sauce and fried to a crispy texture, the flesh is tender white meat with a light and elegant flavor.
Fresh blue fish is used as a base, mixed with various fish, ground, and deep-fried. Please enjoy it with ginger soy sauce.
Fresh kibi nago is deep-fried until crispy and fragrant, seasoned with salt from aosa seaweed, but it tastes even better when you squeeze some lemon on it.
Imo Ten, a specialty of the Sunday market in Kochi, has a fluffy texture inside and a simple deliciousness from the sweetness of sweet potatoes.
Juicy braised belly made from brand pork nurtured by the nature of Shimanto, slowly simmered to tenderness.
This is a juicy hand-made tsukune made with coarsely ground chicken meat, cartilage, and spicy ginger from Kochi. Please enjoy it dipped in egg yolk.
Kochi's oden is eaten with vinegar miso! This is a platter of Tosa oden with sumaki and jako tempura, flavored with bonito broth.
Dashi-maki tamago with a gentle aroma of aosa seaweed. Enhanced by bonito dashi.
A fragrant and healthy salad with Aosa seaweed, a specialty of Kochi, served with a ginger-accented dressing.
We served a potato salad fragrant with yuzu, topped with a ginger sauce containing bonito and a soft-boiled egg smoked with straw. It's incredibly delicious! Definitely try it!!
This is a juicy tomato with high sugar content. Refreshing!!
A local B-class gourmet dish featuring garlic chives, a specialty of Kochi. This yakisoba has a light salt flavor with the delicious aroma and crunch of garlic chives.
A rustic sushi made with vinegared rice prepared with the standard yuzu vinegar from Kochi. Grilling the surface allows the fat under the skin to melt, spreading deliciousness the moment it enters your mouth.
The eel is grilled over straw for a fragrant finish. This is eel sushi on a stick accented with the citrus-scented pepper from the Niyodogawa River. Enjoy it with wasabi to your liking.
Freshly selected raw sweet potatoes are fried until crispy on the outside and fluffy on the inside, then coated with a special buttery flavored sugar. It's fluffy and exquisite.
Crème brûlée made with boiled yuzu peel, enjoy the refreshing aroma of yuzu and the smooth texture.
Please enjoy vanilla ice cream with caramel sauce together with 'Kochi's serious snack' Mirei Biscuit.
I searched for delicious ice cream in Kochi. It's not always guaranteed that the same one will be available, you know?
This is an original brand of dry and refreshing sake made to pair with Katsuo's straw-grilled salt tataki from Nishioka Sake Brewery, the oldest sake brewery in Kochi Prefecture. Please enjoy the aroma of straw while having it together. 1 go 979 yen (including tax) Glass 638 yen (including tax)
This unique sake, named after the yeast CEL-24 developed in Kochi, has a fruity aroma and a refreshing aftertaste, reminiscent of white wine. 1 go 1133 yen (tax included) Glass 759 yen (tax included)
A pure rice ginjo sake characterized by its refreshing smoothness. It has a light and pleasant taste reminiscent of the last clear stream, the Shimanto River. 1 go 979 yen (tax included) glass 638 yen (tax included)
1 go 979 yen (tax included) glass 638 yen (tax included)
1 go 1133 yen (tax included) glass 759 yen (tax included)
1 go 1133 yen (tax included) glass 759 yen (tax included)
A refreshing and full-bodied flavor with a crisp finish. This is a taste that can only be achieved with Yamada Nishiki. It pairs well with rich-flavored dishes and is recommended as a food-friendly sake. 1 cup 979 yen (tax included) Glass 638 yen (tax included)
A pure rice sake named after 'Senchu Hassaku', written by Ryoma Sakamoto on a ship, representing Kochi. It is a dry sake that walks the path of dry sake, with an extremely smooth flavor that expands and a remarkable crispness. It can be enjoyed at room temperature, chilled, or warmed. 1 go 979 yen (tax included) glass 693 yen (tax included)
This is a sweet and easy-to-drink plum wine that combines the fresh aroma of plums with the flavor of sake.
Generously uses the fragrant juice of Tosa Reihoku's mountain yuzu. This yuzu sake is low in alcohol and has a refreshing, easy-to-drink taste.
In Kochi Prefecture, when it comes to mikan, it's Yamabuki mikan. This liqueur uses plenty of juice, offering a fresh aroma and a crisp sweetness.
This is a yuzu umeshu carefully crafted by combining fresh yuzu juice from Barakamura, Kochi Prefecture, with authentic umeshu. The aroma and acidity of Barakamura's yuzu perfectly complement the sweetness of the umeshu.
This is a carefully selected house wine.
This is a carefully selected house wine.
A beer from Japan that boasts a 'smooth drinking experience, crisp taste, and dry flavor'
Aiming for the taste closest to beer, it offers a dry throat feel and a creamy foam, providing a beer-like drinking experience with a refreshing flavor that pairs well with meals.
A beer that boasts a 'smooth drinking experience, crisp taste, and dry finish' originating from Japan.
A blend of white koji sake and black koji sake. The modern crisp taste of white koji harmonizes beautifully with the richness and depth of traditional black koji.
Using black koji mold, it brings out the unique rich aroma of the sweet potato, along with a strong flavor and depth.
In the Hata dialect, it means 'very' or 'extremely'. It uses white koji, offering a refreshing and smooth throat feel, along with a gentle flavor.
A shochu made with 50% high-quality fresh chestnuts from Shimanto. It is popular for its unique mellow sweetness and aroma of chestnuts.
It features a refreshing taste with a clean finish and a smooth, pleasant aftertaste.
This is a blend of malt whiskey made from non-peat malt and grain whiskey with a light aroma and flavor made from grains. It is delicious in any way you drink it and never gets boring. It is the perfect whiskey for when you want to enjoy alcohol casually.
Buntan is a representative fruit of the southern region of Tosa, known for its thick skin and large size. It features a subtle sweetness and a refreshing acidity, characterized by a well-balanced and unique deliciousness.
Kochi Prefecture boasts the highest production volume of yuzu in Japan, making it one of the top yuzu producing regions in the country. Yuzu is grown in mountainous areas with significant temperature differences, absorbing clean air and beautiful water, resulting in fragrant and beautiful yuzu.
Kochi Prefecture is the number one producer of ginger in the country. Ginger has been produced in large quantities in Kochi since ancient times, taking advantage of the warm climate.
Not only quenches your thirst, but also refreshes both your mind and body, switching you to a positive and enjoyable mood.
Not too sweet bubbles, refreshing stimulation. A dry thrill that adds flair to the fun. It moistens the adult's throat and heart, both straight and as a mixer, in a glamorous way.
Buntan, a fruit representing the tropical region of Tosa, has thick skin and is a large citrus fruit. It features a moderate sweetness and a refreshing sourness, characterized by a well-balanced and unique deliciousness.
Kochi Prefecture boasts the highest production volume of yuzu in Japan, making it one of the top yuzu producing regions in the country. Yuzu is grown in mountainous areas with significant temperature differences, absorbing clean air and beautiful water, resulting in fragrant and beautiful yuzu.
Kochi Prefecture is the number one producer of 'ginger' in the country. 'Ginger' has been produced in large quantities in Kochi since ancient times, taking advantage of the warm climate.
It is classified as a type of Chinese tea known as blue tea, which is a semi-fermented tea that is heated during the fermentation process to stop the fermentation.
This tea is made from 'Sawadate Tea', the first flush that receives the blessings of mountains, rivers, and sky, featuring a fresh and youthful flavor created from the 'late buds' that appear after the first flush. It is a tea that does not become tiresome to drink and creates a soothing time.
One of the few fermented teas that has been continuously made using traditional methods unchanged since the Edo period. It is characterized by a sweet and sour aroma, a unique flavor, and low tannin content. It is also referred to as the 'phantom tea.'
The fruit 'Buntan' represents the tropical Tosa region. It has thick skin and is a large citrus fruit, characterized by a moderate sweetness and a refreshing acidity, resulting in a uniquely balanced deliciousness.
Please enjoy the subtly sweet and refreshing taste of yuzu and carbonation!
This is a yuzu drink made with the clear water of the Yasuda River and fragrant yuzu as the base. Baromura spreads throughout your body.
A straight type drink made with plenty of konatsu juice grown without pesticides, characterized by the elegant acidity and refreshing taste unique to konatsu.
A ginger ale that fully expresses the spiciness and aroma unique to organic ginger carefully cultivated from soil preparation to harvest. It is a drink that represents the taste of Tosayama.
A ginger ale that fully expresses the spiciness and aroma unique to organically grown ginger, cultivated with care from soil preparation to harvest. It is a drink that represents the taste of Tosayama.
This is a refreshing non-alcoholic sparkling drink made with ginger from Kochi Prefecture and the rare 'Tosa Bergamot'. You can enjoy the fine bubbles like champagne and the elegant aroma of bergamot.
It is classified as a blue tea among Chinese teas and is a semi-fermented tea that stops fermentation by heating the tea leaves during the fermentation process.
Yuzu is said to be rich in vitamin C (juice) and vitamin E (peel), which have excellent antioxidant properties and anti-aging effects, making it an essential drink for beautiful skin.
Sawadate Tea, blessed by the gifts of mountains, rivers, and sky, is characterized by its youthful and refreshing flavor made from the 'late buds' that appear after the first flush. It is a tea that creates a soothing time without becoming tiresome to drink.
A rare fermented tea that has been made using traditional methods unchanged since the Edo period. It is characterized by a sweet and sour aroma, a unique flavor, and low tannin content. It is also referred to as 'phantom tea.'
Not only quenches your thirst, but also refreshes both your mind and body, switching you to a positive and enjoyable mood.
Not too sweet bubbles, refreshing stimulation. A dry stimulation that adds flair to fun. Served straight or as a mixer, it moistens the throats and hearts of adults in a splendid way.
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