Warayakiya Hamamatsucho
わらやき屋 浜松町
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Experience Authentic Tosa Cuisine at 'Warayakiya'
Punti consigliati
valutazione
Recensioni
menù
Welcome and Farewell Party Plan] "Specialty! 11-course banquet course including "KATSUO no Straw Grilled Salt Tataki". All-you-can-drink for 2 hours including Kochi sake 5,500 yen (tax included)
Luxurious Welcome and Farewell Party Plan] "Specialty: Comparison of bonito straw-grilled with salt and bonito sashimi" and "Straw-grilled sea bream! This is a luxurious 13-course banquet plan that includes "Katsuo (bonito) straw-grilled with salt and bonito sashimi" and "Straw-grilled sea bream". All-you-can-drink for 2 hours including Kochi sake 6,000 yen (tax included)
The best welcome and farewell party plan] "Specialty! Straw-baked bonito with salt bonito," "Straw-baked Japanese beef," "Straw-baked eel sushi," and more. 15 courses, including 2 hours all-you-can-drink plan with Kochi sake.
2.5-hour Welcome and Farewell Party Plan] "Specialty! 11-course banquet course including "KATSUO no Straw Grilled Salt Tataki". All-you-can-drink including Kochi local sake 6,500 yen (tax included)
2.5-hour Luxurious Welcome and Farewell Party Plan] "Specialty: Comparison of bonito straw-grilled with salt and bonito sashimi" and "Straw-grilled sea bream"! This is a luxurious 13-course banquet plan that includes "Specialty! All-you-can-drink including Kochi local sake 7,000 yen (tax included)
2.5 hours Superb Welcome and Farewell Party Plan] "Specialty! Straw-baked bonito with salt bonito," "Straw-baked Japanese beef," "Straw-baked eel sushi," and more. 15 courses, including all-you-can-drink Kochi sake, 8,000 yen (tax included)
The absolute signature menu item 'Salted Bonito' with an almost 100% order rate at the straw grilling 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 beef 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 seasoned 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 choice of condiments.
Tender and mild red meat grilled to perfection, served with a generous amount of special 'Nuta' sauce for dipping.
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 tender eel with wasabi, salt, and yuzu vinegar. Feel free to try the pepper from the Kochi Niyodogawa as per your preference.
Enjoy the classic Camembert cheese smoked with straw, served with the serious local treat from Kochi, Mirebisuketto.
Grilled mentaiko with straw for added aroma. It's exquisite.
In the dialect of Kochi, it refers to 'young sardines.' It is a representative seafood delicacy of Tosa. The subtle bitterness pairs exceptionally well 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 katsu fish, said to have originated from the way the sake disappears as if stolen. Recommended as a side dish for Japanese sake.
A recommended dish made with katsuwo marinated in a special soy sauce, 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 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, and tastes even better when you squeeze lemon over it before enjoying.
A specialty of the Sunday market in Kochi, the inside has a fluffy texture and the simple deliciousness of sweet potato sweetness.
Juicy braised belly from the brand pork nurtured by 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 with a fragrant yuzu flavor, topped with a ginger sauce containing bonito and a soft-boiled egg smoked with straw. It's incredibly delicious! Definitely try it!!
It 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 with vanilla ice cream and caramel sauce along with 'Kochi's serious snack' Mirei Biscuit.
I searched for delicious ice cream in Kochi. It's not always guaranteed that the same one is available, you know?
This is an original brand made to pair with the bonito tataki grilled with straw from Nishioka Sake Brewery, the oldest sake brewery in Kochi Prefecture. Please enjoy the aroma of the 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 clean 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 (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 is a taste that can only be achieved with Yamada Nishiki. It pairs well with rich-flavored dishes and is recommended as a food companion. 1 cup 979 yen (including tax) Glass 638 yen (including tax)
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 693 yen (including tax)
This plum wine combines the fresh aroma of plums with the taste of sake, resulting in a sweet yet subtle and easy-to-drink beverage.
Generously uses the fragrant juice of Tosa Reihoku's mountain yuzu. 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 Baramura, Kochi Prefecture, with authentic umeshu. The aroma and acidity of Baramura'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 'refreshing taste, crisp finish, and dry flavor' 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 'smooth drinking experience, crisp taste, and dry flavor.'
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 fruit representative of the southern country of Tosa, known for its thick skin and large size. It features a moderate 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. Adds a touch of fun with a dry kick. Served straight or as a mixer, it beautifully quenches the thirst and spirit of adults.
Buntan, a fruit representative of the tropical Tosa region, has thick skin and is a large citrus fruit. Its moderate sweetness and refreshing acidity create a uniquely balanced and distinctive flavor.
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 youthful and refreshing 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.
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, has a thick skin and is a large citrus fruit. Its mild sweetness and refreshing acidity create a uniquely balanced deliciousness.
Please enjoy the mildly sweet and refreshing taste of yuzu and carbonated water!
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 organically grown ginger, cultivated with care 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.
A refreshing non-alcoholic sparkling drink made with ginger from Kochi Prefecture and the rare 'Tosa Bergamot'. Enjoy the fine bubbles reminiscent of 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. Adds a touch of fun with a dry kick. Served straight or as a mixer, it beautifully quenches the thirst and spirit of adults.
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