Warayakiya Shinagawa

Camembert cheese, straw-grilled and smoked. It features a melty texture and a fragrant aroma. Served on accompanying biscuits, it offers a balance of saltiness and sweetness.

Quail eggs, straw-grilled and infused with a smoky aroma. Bite-sized, the rich yolk flavor and smokiness spread in your mouth. Perfect as a snack with drinks.

Mentaiko (spicy cod roe) lightly seared over a straw fire. Crispy on the outside, rare and popping on the inside. Enjoy the concentrated flavor and saltiness of the roe.

A salad made with tender steamed chicken. It features the richness of sesame dressing and the spicy kick of bonito-flavored chili oil. Enjoy a refreshing yet deep flavor with the vegetables.

A dish featuring yuzu-scented potato salad combined with bonito and ginger sauce. When mixed with the topping of smoked soft-boiled egg, it adds creaminess and umami.

Tomatoes with extremely high sugar content, sweet like fruit. The flesh is firm, and when bitten, it releases a rich, juicy pulp. It's recommended to eat them with a pinch of salt to enhance their sweetness.

A Japanese-style salad combining sea lettuce, rich in oceanic aroma, with tofu. Finished with a refreshing ginger-infused dressing. Enjoy the flavor of the seaweed and the smooth texture of the tofu.

A dish of whole kibinago (small fish) fried until crispy. You can eat them whole, including the bones. The flavor of sea lettuce is prominent, making it a great accompaniment to drinks.

Fried dish using Kochi's specialty ingredient, wolfish. The skin is gelatinous and plump, and the flesh is light and fluffy like chicken. Rich in collagen, it offers a unique texture.

Whale meat, marinated in ginger soy sauce and fried. The meat is tender, and the rich flavor of the red meat spreads with each chew. It's a traditional Japanese taste.

A processed fish cake made by grinding small fish bones and all. The fish's umami is concentrated, and lightly grilling it enhances its aroma. It is typically eaten with ginger soy sauce.

Grilled Kochi's "Hachikin Jidori" local chicken. It's characterized by its lean, firm, and elastic meat. The deeper flavor of the local chicken can be savored with each bite.

Thickly sliced grilled beef tongue. It has a unique chewiness yet is tender and overflows with juicy meat. Enjoy it simply with salt and lemon.

Premium Kuroge Wagyu sirloin steak. It has fine marbling, meltingly tender texture, and a rich sweetness of the fat. Enjoy it lightly with salt and wasabi.

Grilled pork from the Shimanto River basin in Kochi Prefecture. The meat is fine-textured and tender, with a refined sweetness in the fat. It has a juicy and rich flavor.

Pressed sushi made with fatty mackerel. Searing the surface melts the fat, enhancing its aroma and umami. The balance with the vinegared rice is exquisite.

Eel kabayaki, further straw-grilled into a sushi roll. It combines the smoky aroma unique to straw-grilling with the rich eel sauce. The refreshing aroma of sansho pepper acts as an accent.

Yakisoba made with plenty of Kochi's specialty chives. The crisp texture and unique aroma of the chives whet the appetite. It is seasoned with a light, salty flavor.

Ramen with a rich clam broth. The light soup is infused with the umami of clams and the aroma of the sea. It has a gentle flavor, perfect for finishing a meal.

Kochi's local confection: thinly sliced sweet potatoes fried and coated in sugar. Served fresh from the fryer, it offers a crispy exterior and a warm, fluffy interior.

A dessert with ice cream sandwiched between biscuits. The combination of the crunchy biscuits and cold ice cream offers a simple and nostalgic taste.

Crème brûlée with a yuzu flavor. The surface is caramelized and crispy, while the inside is a rich, smooth custard, but the yuzu aroma leaves a refreshing aftertaste.

A frozen dessert originating from Kochi. It has a light, icy texture, somewhere between ice cream and sherbet, with a gentle sweetness like a milkshake.

Artisan ice cream made with ingredients from Kochi Prefecture. Enjoy the rich, original flavors of ingredients such as local chicken milk, citrus, and salt.

A liqueur made with plenty of yuzu juice. It has a clean taste that highlights the refreshing aroma and acidity of yuzu.

A liqueur made with ginger from Kochi Prefecture. The characteristic spiciness and refreshing aroma of ginger harmonize with a sweet and sour taste.

A plum wine made with a sake base. The acidity of the plum and the mellow umami of the sake harmonize to create a refined and gentle sweetness.

Alcohol made with Kochi's brand mandarin orange, "Yamamaki Mikan." Enjoy the fresh sweetness and acidity of the mandarin orange as is.

A sour made with the juice of Kochi's specialty fruit, buntan. It features the unique refreshing aroma of buntan and a clean sweetness with a slight bitterness.

A classic sour made with yuzu juice. The intense aroma and acidity of yuzu fill your mouth, making it an excellent pairing with meals.

A highball made by mixing whiskey with "Hiyashi Ame" (a drink of ginger and malt syrup), popular in Kansai and Kochi. Enjoy the ginger flavor and gentle sweetness.

A drink made only with yuzu and honey from Umaji Village. It features the refreshing aroma of yuzu and the gentle sweetness of honey, making it a representative juice of Kochi.

A carbonated drink with added yuzu juice. The combination of yuzu's tartness and the carbonation's tingle creates an extremely refreshing drinking experience.

A drink made by dissolving malt syrup in water and adding ginger juice. Served cold. It features the sharp flavor of ginger and the simple sweetness of malt syrup.