稿や

We quickly grilled fatty yellowtail from Kochi Prefecture over high-temperature straw flames. The outside is fragrant, while the inside has a melting texture. We topped it with plenty of condiments and drizzled it with our secret sauce. This is the most frequently reordered menu item at Waraya.

A specialty of Kochi, 'Bonito Tataki' is finished using the traditional Tosa technique of straw burning. By quickly searing it with flames from straw that reach about 900°C, the surface becomes fragrant while the inside remains moist and rare. Please enjoy the bonito raised by the Kuroshio current. If you want to savor the original flavor of bonito, try the salt tataki. For those who want to enjoy the aroma, the special tataki is recommended.

A specialty of Kochi, 'Tataki of Bonito' is finished using the traditional Tosa technique of straw grilling. By quickly searing it with flames reaching about 900°C, the surface becomes fragrant while the inside remains moist and rare. Please enjoy the bonito raised by the Kuroshio current. For those who want to savor the original flavor of bonito, we recommend the salt tataki. For those who want to enjoy the aroma, the special tataki is recommended.

Bonito is a must! But Yellowtail is also a must! Fulfilling the desire to eat both.

The strong flavor of the lean meat and the light fat of this rare Wagyu beef have been brought out using straw.

<Reservation Required> This is a brand pork from Kochi raised in the clear stream area of the Shimanto River. It has a slight sweetness in the fat due to its diet of chestnuts.

<Reservation Required> True to its name, which means a strong-willed woman in the dialect of Kochi, this is a brand of chicken from Kochi characterized by its robust flavor and firm texture.

The surface is crispy, and the inside is rare. This is a way to enjoy the flavor of free-range chicken.

Fresh jidori chicken with special sauce. Please mix with egg yolk.

A colorful salad made with seasonal vegetables and dressed with a special dressing from Kochi

A dish made by pickling chives, a specialty of Kochi Prefecture, and mixing it with egg yolk. The spicy flavor pairs well with alcohol.

A refreshing and popular appetizer with a crunchy texture that is delicious.

Fresh cabbage quickly mixed with a special salt dressing.

Fresh tomatoes simply sliced. Perfect as a refreshing palate cleanser.

This is a popular appetizer made by cutting nagaimo into easy-to-eat strips, allowing you to enjoy its texture.

Is it tofu or cheese... Served with plenty of honey, baguette, bread, French bread, crackers. Additional baguette... 350 yen

Kochi eggplant, which has the highest production volume in the country. This dish is so delicious that it has many repeat customers.

Chikukyuu from Kochi, often featured in the media, is a whole bamboo tube. If you're going to post on social media, this is it.

A specialty from Kure in Nakatosa, Kochi. Grilled Kure Tempura made from fish paste.

Crispy gyoza grilled with Muroto salt

Is eel this delicious!? A surprising specialty from Kochi.

Tempura made with fragrant aosa seaweed from the shore. A specialty from Kochi that pairs well with sake.

A luxurious egg dish that allows you to savor the rich flavor and umami of the rare Kochi local chicken 'Tosa Jiro'.

Pork throat cartilage, the cartilage part of the pig's trachea. Enjoy the crunchy texture.

We have grilled the buri kama with excellent fat content to perfection.

Two pieces of pork skirt steak characterized by moderate fat and rich umami flavor

Grilled octopus paired with fragrant sesame oil. A dish that enhances the umami of the octopus.

A limited quantity skewer gently embraced with garlic and chicken neck

Three skewers of high-quality brand pork from Kochi, raised on a feed mixed with chestnuts.

Brand chicken from Kochi Prefecture raised in the Shimanto River basin. Tender and juicy.

Three wings made with a secret sauce specially created for chicken wings

Kochi's brand chicken. It is characterized by its rich umami flavor.

Juicy and full of flavor, a popular fried dish

A popular snack that pairs well with drinks, featuring crispy fried octopus.

Enjoy our popular dish with plump shrimp in a special mayo sauce

Crispy fried shrimp and perilla leaf

Please enjoy freshly fried chicken topped generously with homemade tartar sauce.

A classic potato dish that everyone can share, perfect for the end of the meal.

Slowly boiled and tender pork tongue. It can be eaten refreshingly and pairs well with alcohol.

Full of dashi. A fluffy and melting dashi omelette.

Egg omelette grilled with green onions, perfect for pairing with sake

Beef tendon stew made with Tosa Akaushi

A dish that combines crunchy tsubugai with a sharp wasabi, perfect for pairing with sake.

Moist steamed seseri pairs well with refreshing ponzu.

Please ask the staff for details

A ramen full of the rich flavor of asari that seeps into the body after drinking alcohol.

This is a local noodle from Kochi made with Chinese noodles in udon broth.

Please see 'Today's Recommendation' for seasonal ingredients that evoke Tosa Kochi. The highlight is available from the staff.

A classic omelette rice to finish off your meal at Waraya. Irresistible flavor that fills you up. Small... 930 yen, Medium... 1,500 yen, Large... 2,500 yen

Carefully cooked rice grown in the mountains of Kochi in a pot. It takes 20 to 30 minutes to cook. Tosa Jiro eggs... 300 yen per cup.

A popular dessert with rich cheese and fragrant caramel that is irresistible at the moment you break it with a spoon. This is a collaboration product with the sweets shop 'Q00' located in Shio Shinmachi.