Warayakiya Shinjuku
わらやき屋 新宿
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A specialty restaurant where you can savor Kochi's local delicacies
Punti consigliati
valutazione
Recensioni
menù
This course includes our famous Katsuo (bonito) grilled in straw, the first bonito sashimi, Tosa duck, and other delicious meals from Kochi, as well as the taste of spring. Appetizer] 4 kinds of appetizers [Fried dish] Salad of straw-baked lotus root [Straw-baked] Specialty! Straw-baked bonito with salt [Straw-baked] Straw-baked cold yellowtail [Zosato] Sashimi of bonito [Nimono] Cooked Tosa duck and winter radish [Grilled] Grilled seasonal fish [Chopstick rest] Shirasu grated radish [Main dish] Straw-baked domestic beef [Finish] Straw-baked eel sushi [Sweet] Sweet of the day 3/1～ [Appetizer] 5 kinds of appetizers [Deep-fried] Asari salad [Straw-baked]. Specialty! Straw-baked bonito with salt sauce [Zori-zori] Hatsukatsuo sashimi [Zori-zori] Sea bream kelp sashimi [Nimono] Tosa duck Hachiman-maki [Grilled dish] Spanish mackerel grilled with salt yuzuan [Chopstick rest] Shirasu grated radish [Main dish] Grilled Japanese beef with straw [Vinegar] Straw-baked eel sushi on a stick [Sweet dish] Sweet dish of the day: ...... .............................. .............................. ........................・Courses are subject to change depending on availability. The menu is subject to change depending on the availability. No charge for course reservations. .............................. .............................. .............................. Beer: Asahi Super Dry (glass or pitcher), Sour: Bun Tan Sour, Yuzu Sour, Ginger Sour, Lemon Sour, Oolong Sour, Green Tea Sour, Sawato-cha Sour, High Ball: High Ball, Bun Tan High Ball, Yuzu High Ball, Ginger High Ball, Ginger High Ball, Cork High Ball Highball / Coke Highball [Shochu] Sweet Potato / Barley (on the rocks, with water, with soda, with hot water) [Sake] Shochiku-bai Gokai [Umeshu] Kishu Umeshu [Wine] White Wine / Red Wine (glass or carafe) [Soft Drinks] Oolong Tea / Green Tea / Sawato-cha / Cola / Ginger Ale
This is a banquet plan featuring a course of delicious Kochi cuisine, including a comparison of our famous straw-roasted bonito and seasonal sashimi of the first bonito of the season. Appetizers] Four kinds of appetizers [Cold appetizers] Salad of straw-baked lotus root [Straw-baked] Specialty! Straw-baked bonito with salt sauce [Strawbaked] Sashimi of bonito [Nimono] Assorted Tosa oden [Fried dish] Assorted fried dish of Kochi [Main dish] Strawbaked Japanese beef [Finish] Strawbaked eel sushi [Sweet dish] Today's sweet dish from 3/1 [Appetizer] 4 kinds of appetizers [Cold dish] Scallion salad [Strawbaked] Specialty! Straw-roasted bonito [Zori] Hatsukatsuo sashimi [Nimono] Aosa nori no majo [Fried dish] Sunday market sweet potato tempura and fried yakedo [Main dish] Straw-roasted Shimanto chicken [Finish] Seared mackerel sushi on a stick [Sweet dish] Today's sweet dish ......... .............................. .............................. .....................・Course menu is subject to change depending on availability. No charge for course reservations. .............................. .............................. .............................. All-you-can-drink menu ◇[Beer] Asahi Super Dry (glass or pitcher) [Sour] Buntan Sour / Yuzu Sour / Ginger Sour / Lemon Sour / Oolong High / Green Tea High / Sawato-cha High Ball [High Ball] High Ball / Buntan High Ball / Yuzu High Ball / Ginger High Ball / Ginger High Ball / Coke High Ball [Shochu] Sweet Potato / Barley (on the rocks, with water, with soda, with hot water) [Sake] Shochiku-bai Gokai [Umeshu] Kishu Umeshu [Wine] White Wine / Red Wine (glass or carafe) [Soft Drinks] Oolong Tea / Green Tea / Sawatu Tea / Cola / Ginger Ale
This is a banquet plan of Warayakiya with 2 hours all-you-can-drink, including the specialty, katsuo (bonito) grilled in salted water. Appetizers】 4 kinds of appetizers 【Cold Vegetables】 Salad of green laver and tofu 【Warayaki】 Specialty! [Appetizer] 4 kinds of appetizers [Cold dish] Salad of shirasu and leek with umami salt [Straw fried] Specialty! Straw-roasted bonito with salt [Nimono] Assorted Tosa oden [Fried dish] Fried taro tempura and burnt yam [Main dish] Straw-roasted pork loin [Finish] Mixed rice with bonito [Sweet dish] Today's sweet dish ............ .............................. .............................. ..................・Course menu is subject to change depending on availability. No charge for course reservations. .............................. .............................. .............................. All-you-can-drink menu ◇[Beer] Asahi Super Dry (glass or pitcher) [Sour] Buntan Sour / Yuzu Sour / Ginger Sour / Lemon Sour / Oolong High / Green Tea High / Sawato-cha High Ball [High Ball] High Ball / Buntan High Ball / Yuzu High Ball / Ginger High Ball / Ginger High Ball / Coke High Ball [Shochu] Sweet Potato / Barley (on the rocks, with water, with soda, with hot water) [Sake] Shochiku-bai Gokai [Umeshu] Kishu Umeshu [Wine] White Wine / Red Wine (glass or carafe) [Soft Drinks] Oolong Tea / Green Tea / Sawatu Tea / Cola / Ginger Ale
The absolute signature dish 'Salted Bonito' with an almost 100% order rate at the grilled straw restaurant. The straw grilling creates flames over 1 meter high, cooking the fish at high temperatures to concentrate the flavors, while 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' in 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 a straw flame, 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, grilled after being marinated in salt koji. Please enjoy with your choice of condiments.
Tender and mild red meat grilled to perfection, enjoy the unesu (whale bacon) generously dipped in 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 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 young 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 bonito, 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 is enhanced and its deliciousness is exceptional.
Marinated in a special sauce and fried to a crisp, 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, and it tastes even better when you squeeze lemon over it before enjoying.
A specialty of the Sunday market in Kochi, Imoten has a fluffy texture inside and a simple deliciousness from the sweetness of sweet potatoes.
Juicy braised pork from the brand raised in the nature of Shimanto, slowly cooked until tender.
This is a juicy hand-made tsukune made with coarsely ground chicken, 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 delicious garlic chive aroma and texture.
A traditional countryside sushi made with vinegared rice prepared with yuzu vinegar, a staple in 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 biscuits.
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 crisp sake made to pair with the salt-seared bonito from Nishioka Sake Brewery, the oldest sake brewery in Kochi Prefecture. Please enjoy the rich aroma of straw while savoring 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 that evokes the last clear stream, 'Shimanogawa'. 1 go 979 yen (including tax) glass 638 yen (including tax)
1 go 979 yen (tax included) glass 638 yen (tax included)
1 go 1133 yen (including tax) glass 759 yen (including tax)
1 go 1133 yen (including tax) glass 759 yen (including tax)
1 go 979 yen (including tax) glass 638 yen (including tax)
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 taste can only be achieved with Yamada Nishiki. It pairs well with rich-flavored dishes and is recommended as a food companion. 1 go 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 is extremely smooth and expands in flavor, following the path of dry sake. The finish is outstanding. It can be enjoyed at room temperature, chilled, or warmed. 1 go 979 yen (including tax) glass 638 yen (including tax)
1 go 1133 yen (tax included) glass 759 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 Yama Yuzu from Tosa Reihoku. This is a refreshing yuzu sake that is easy to drink with low alcohol content.
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 finish' to the world.
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 from Japan that boasts a 'refreshing taste, crisp finish, and dry flavor' to the world.
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'. The koji used is white koji, providing a refreshing and smooth throat feel, along with a gentle flavor.
A specialty shochu from Shimanto made with 50% high-quality raw chestnuts. It is popular for its unique mellow sweetness and aroma.
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 tropical region of Tosa. It has a thick skin and is a large citrus fruit, characterized by a moderate sweetness and a refreshing acidity, resulting in a uniquely balanced 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 stimulation that adds a touch of fun. It can be enjoyed straight or as a mixer, elegantly quenching the thirst and heart of adults.
Buntan, a fruit representing the tropical region of Tosa, has thick skin and is a large citrus fruit. 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.
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.
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, providing a soothing experience that you won't tire of.
A rare fermented tea 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.'
Buntan, a fruit representative of the tropical Tosa region, is a citrus with thick skin and large size. Its moderate sweetness and refreshing acidity create 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 Kona juice grown without pesticides, characterized by the elegant acidity and refreshing taste unique to Kona.
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 organic ginger carefully cultivated 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 is heated to stop fermentation during the process of leaf fermentation.
Yuzu is said to contain a high amount of vitamin C (from the juice) and vitamin E (from the peel), which are known for their 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 the '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 a touch of fun. Served straight or as a mixer, it beautifully moistens the adult's throat and heart.
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