Menu : Warayakiya Shimantogawa

Warayakiya's absolute signature menu item, ``Shio-tataki (bonito flakes)'', has an order rate of almost 100%. Straw grilling, which uses flames of over 1M, is baked at high temperatures all at once, condensing the flavor, and the surface has a fragrant straw aroma, allowing you to enjoy the flavor of the ingredients. The Tosa style and the most delicious way to eat it is to combine it with ``Muroto salt, wasabi, and garlic.''

Tosa Hachikin chicken is low in fat and has just the right texture. Marinated in special garlic soy sauce koji and grilled with straw.

Kuroge Wagyu beef is grilled over a straw flame at 800 degrees Celsius, locking in the aroma of the straw grill and the flavor of the meat. Enjoy it with wasabi and Kochi salt, and 3 kinds of condiments.

Thickly sliced Cow tongue is grilled with straw and served simply with sesame oil, garlic, and Kochi salt.

Branded pork raised in the nature of Shimanto, marinated in salt koji and grilled. Enjoy with your favorite seasonings.

Enjoy the unesu (whale bacon), which is made with soft and smooth lean meat that has been grilled to the right degree, with plenty of our special ``nuta''.

The gelatin in the skin is natural collagen and is so nutritious that people say, ``If your eyesight is bad, eat Utsubo!'' It is also rich in iron and calcium and is said to be good for postpartum.

Enjoy the unique straw-grilled aroma and fluffy eel with wasabi, salt, and yuzu vinegar. If you like, try the Japanese pepper from Kochi Niyodo River.

Enjoy the classic Camembert cheese smoked with straw and grilled with Kochi's serious sweets, Millet biscuits.

Mentaiko is roasted with straw to give it a fragrance. It's exquisite.

Straw-roasted quail eggs

Warayakiya's appetizer platter allows you to enjoy a variety of small plates.

It means "sardine fry" in the Kochi dialect. It is a seafood delicacy representative of Tosa. The slight bitterness goes perfectly with the tanrei dry Tosa sake.

In Kochi, young conger eel is called ``Noresore.'' It has a smooth texture and leaves a slightly sweet taste in your mouth, making you addicted to its unique texture.

It seems that the origin of this dish comes from the fact that the salted fish innards of the katsuo would disappear as if the sake had been stolen. Recommended as an accompaniment to Japanese sake.

A special dish with salted squid and yuzu flavor, perfect to accompany sake.

Fresh sardine fry boiled with just the right amount of salt and pepper, served with whitebait and grated ponzu sauce!

Karajan miso goes well with vegetables and has just the right amount of spiciness that makes you addicted to it. It's also great as a snack.

A classic assortment of pickles that goes well with both alcohol and rice.

Chilled tofu with a delicious and spicy chive sauce.

A recommended dish made by marinating bonito in a special soy sauce sauce and making it into a delicious and spicy yukke! Don't hesitate, choose this! !

The green seaweed grown in the estuary where rivers and oceans mix is soft and has a scent of the ocean, and when made into Tempura, the flavor increases and the taste is outstanding.

Deep-fried river prawns with crispy heads and shells, fragrant flavor, and juicy flesh.

The chicken is seasoned with a special pickle sauce and fried crispy, and the meat is soft and white, giving it a light and elegant taste.

Based on fresh blue fish, various fish are minced and fried in oil. Enjoy with ginger soy sauce.

Crisp and fragrant fresh fried chickpeas are seasoned with seaweed salt, but it's even more delicious when you squeeze a squeeze of lemon into it.

A secretly popular item that is made with crispy fried kibinago coated in a special sweet and salty sauce.

Marinated in special sauce and finished juicy with special fried chicken powder. Bonito flakes and mayonnaise are also essential.

Whale meat, which is now becoming precious, can be made into the classic Tatsuta-age! Crispy on the outside and soft on the inside, it's delicious both for those nostalgic and for those who aren't.

Kochi's Sunday market specialty, sweet potato tempura, has a chewy texture on the inside and the simple sweetness of sweet potato.

A juicy braised pork made with branded pork grown in the nature of Shimanto, slowly simmered until tender.

Juicy hand-kneaded meatballs made with roughly ground chicken, cartilage, and Kochi's specialty ginger. Mix it with egg yolk and enjoy.

A masterpiece made with stir-fried beef offal with salt sauce and plenty of chives from Kochi. It goes well with alcohol! !

Eat Kochi oden with vinegared miso! Assorted Tosa oden with sumaki, jakoten, and bonito soup.

A soup-wrapped egg with a soft scent of green seaweed. The bonito soup brings out the flavor.

This Yanagawa-style dish is made by boiling pale moray eel, which is rich in collagen, until sweet and spicy and then seasoning it with egg. You can enjoy it warmly and deliciously.

Asari is steamed in sake and made with green seaweed and bonito stock for a delicious and flavorful dish.

Enjoy this fragrant and healthy salad with Kochi's famous green seaweed, and the ginger-accented dressing.

Healthy steamed chicken, rich sesame dressing, and bonito flakes sprinkled with spicy chili oil are the perfect match for this salad. Recommended!

Yuzu-scented potato salad served with bonito in ginger sauce and straw-smoked soft-boiled eggs. It's extremely delicious! I'd love to! !

A juicy tomato with high sugar content. Refreshing! !

Local B-class gourmet food featuring chives, a specialty of Kochi. A light and salty Yakisoba (stir-fried noodles) with a delicious chive flavor and texture.

Countryside Sushi made with vinegared rice made with yuzu vinegar, a staple in Kochi. By searing the surface, the fat under the skin melts and the deliciousness spreads as soon as you put it in your mouth.

Kabayaki eel is further roasted with straw to give it a fragrant flavor. This is eel Bar Sushi accented with the citrus scent of Japanese pepper from the Niyodo River. Enjoy with wasabi if you like.

Make a perfect Ramen dish with fresh clams, which are rich in various minerals and are said to relieve hangovers! The flavor of green seaweed will whet your appetite.

Add green seaweed to miso soup made with dashi stock and enjoy with the scent of the ocean.

Carefully selected raw sweet potatoes are fried until crispy on the outside and fluffy on the inside, then tossed in special butter-flavored sugar. It's steamy and exquisite.

Crème brûlée made with boiled yuzu peel, enjoy the refreshing yuzu aroma and smooth texture.

Enjoy vanilla ice cream and caramel sauce with ``Kochi's serious sweets'' Millet biscuits.

It has a strange texture that is neither Ice cream nor sorbet, with a slight banana flavor, and a refreshing aftertaste that is perfect after drinking alcohol.

I was looking for delicious ice cream in Kochi. It's not always the same thing, right?