Warayakiya Nagoya

1 to 2 servings

Serves 3 to 4 people

The domestic beef smoked with straw is cut into bite-sized pieces, making it perfect for a snack. Enjoy it with the original ginger garlic sauce.

Enjoy the thick cut beef tongue grilled boldly with straw, served with the classic sesame oil, salt, green onion, and sesame. Optionally, you can add yuzu vinegar from Kochi Prefecture.

Horse meat tataki with straw is a tataki dish where the surface of the horse meat is grilled with straw to add aroma. It is typically served raw, and the addition of the straw's fragrance allows for a different flavor experience compared to regular tataki.

The free-range chicken breast is marinated in salt koji for a full day and then grilled. The milky aroma of the salt koji and the tender texture of the meat are delicious.

The free-range chicken thigh is marinated in garlic soy sauce and grilled with straw. Please enjoy it with moromi miso from Shimanto, Kochi Prefecture.

It is said that 'if your eyesight worsens, eat eel' because it is highly nutritious, and the gelatinous substance in the skin is natural collagen! It is also rich in calcium and iron, and is said to be 'good after childbirth.'

In Kochi, dried squid is particularly called 'hiitoiboshi', and by drying it in the sea breeze for about 3 to 4 hours, the flavor of the squid is concentrated, allowing you to enjoy the contrast of its soft texture and umami when grilled.

Please enjoy the unique aroma of straw-grilled eel, which is fluffy and tender, with sansho pepper and salt. Feel free to add sansho and yuzu vinegar to your liking.

We have paired the now-standard Camembert cheese wrapped in straw with the specialty of Kochi Prefecture, 'Serious Snack' Mirebeau Biscuit. Please enjoy it together with a dip.

The surface of the tender and mild red meat has been grilled to perfection. Please enjoy the whale bacon with plenty of our special 'Nuta' sauce.

The natural sweetness and umami of the vegetables are concentrated. Please enjoy with our special green seaweed mayonnaise.

Grilled mentaiko with added aroma. A dish featuring smoked takuan as a side.

In the dialect of Kochi, it refers to 'young sardines' and is a representative seafood delicacy of Tosa.

The surface of the tender and mild red meat has been grilled to perfection. Please enjoy the whale bacon with plenty of our special 'Nuta' sauce.

Whale meat has long been an integral part of the Japanese diet, with whale bones discovered in ancient Jomon period ruins. Now, as whale meat becomes a rare delicacy, enjoy it in the classic style of tempura! Crispy on the outside, juicy and tender on the inside, it can be enjoyed by both those who remember it fondly and those who are trying it for the first time.

Often referred to as a fierce ocean gang, the eel has a rather unfavorable image, but it is covered in a gelatinous substance rich in collagen, and its flesh is soft white meat with a light and elegant flavor.

Grilled mentaiko with added aroma. A dish featuring smoked takuan as a side.

A dish that offers the unique aftertaste of salted fish combined with the refreshing flavor of yuzu. It pairs exceptionally well with sake.

Katsuo's liver salted fish, in other words, Japanese-style anchovy. The name comes from the idea that when served as a snack with sake, 'the sake disappears as if it is being stolen.' A perfect combination with cream cheese. Recommended as a side dish for sake.

Inspired by the Kibinago Kenpi found in souvenir shops in Kochi. Please enjoy the crispy fried kibinago coated in a sweet sauce.

We have deep-fried kibinago from Sukumo Bay until crispy. Please enjoy it with lemon and aosa salt.

Made with fresh horse mackerel caught in Sukumo Bay, ground together with sardines and mackerel, and deep-fried. Please enjoy with ginger soy sauce.

Also known as 'Kamaage Chirimen'. Fresh young sardines are boiled to a perfect saltiness and tenderness. Enjoy the fluffy and bouncy texture of boiled shirasu with the classic grated daikon.

Shimanto Pork from Kochi Prefecture, known for its tender meat quality and good fat that brings out the flavor of the meat. This is a juicy and tender braised pork belly that has been slowly simmered.

This dish is a fine example of Dashi Maki Tamago mixed with Aosa seaweed, which adds a pleasant flavor that is delicious.

A local dish from Kochi made by cutting sweet potatoes into thin strips, frying them in oil, and coating them with sugar. One bite fills your mouth with the flavor of sweet potatoes, and the crunchy texture is addictive. It pairs perfectly with the dry and crisp sake or shochu from Tosa.

The best way to enjoy the original flavor of the ingredients is to fry them. The firm and bouncy texture and the savory taste are truly impressive. Both the head and shell are edible, providing plenty of calcium and protein! *Please note that we cannot provide this during the fishing ban period.

Aosa seaweed, which grows in estuaries where rivers and the sea mix, is soft, has a scent of the sea, and is characterized by its glossy green color. When made into tempura, it becomes rich in flavor and exceptionally delicious. It is also rich in dietary fiber and calcium. Eating it with salt enhances its taste even more.

We have deep-fried the katsuo that has been grilled with straw into bite-sized croquette sizes for easy eating on the go. It is packaged in a bag alongside sweet potato tempura for convenient snacking, allowing you to enjoy the crispy texture and the delicious flavor of the straw-grilled katsuo.

Please enjoy by dipping cucumbers in moromiso made from Shimanto in Kochi Prefecture. It also pairs well as a snack with alcohol.

This is a juicy dish made using Hachikin Jidori thigh and breast meat, marinated and deep-fried in a special soy sauce.

A specialty of Tosa's Sunday market, 'Imoten' is a tempura made by coating sweet potatoes with a thick batter and frying them. The batter is crispy, while the inside is fluffy, creating an irresistible rustic flavor. Enjoy it hot and freshly fried.

This is a salad made with straw-grilled chicken breast and seasonal vegetables. Enjoy it with grilled onion dressing.

This is a flavorful and healthy salad made with Aosa seaweed from Kochi Prefecture and Tosa tofu.

This is a potato salad made with domestic potatoes and yuzu-flavored mayonnaise. Please enjoy it with your preferred amount of Baramura Ponzu sauce.

A classic countryside sushi from Kochi. Made with thick, fatty mackerel, handcrafted in the shop. By grilling the surface until golden brown, the fat under the skin melts, and the moment it enters your mouth, the deliciousness spreads.

Enjoy a mixture of bonito flakes cooked in soy sauce, egg yolk, and shirasu. Please add mayonnaise for extra richness.

This is a yakisoba with a delicious flavor and texture of garlic chives, lightly seasoned with salt.

This is a thick roll, a specialty of Tosa, made by rolling bonito marinated in sweet Kochi soy sauce, Marukyo soy sauce, with various condiments. It uses oboro kelp. Great as a snack or a finishing dish!

Added aosa nori to the miso soup. Enjoy the flavor.

A local sweet from Kochi Prefecture made by frying long, thinly cut sweet potatoes and coating them in sugar. One bite fills your mouth with the flavor of sweet potatoes, and the crunchy texture is addictive.

Please enjoy with caramel sauce accented with delicious salt from Kochi Prefecture on Mirei biscuits.

I have searched for various delicious ice creams in Kochi. It's delicious!!

Slightly banana-flavored. A mysterious texture that is neither ice cream nor sorbet. The refreshing aftertaste is perfect after drinking. People from Kochi tend to eat it after drinking, and even older men love it. *The actual serving does not come with a cone.