🍜 WARAYAKI Tavern AKUTOWARAYAKI酒場あくと

"WARAYAKI Sake Bar AKUTO" is an izakaya that uses the traditional straw burning technique from Kochi Prefecture to prepare its dishes. Behind the counter in the restaurant, a robust flame of straw is ignited to cook the food, allowing diners to enjoy the sight of the roaring flames while they eat. Straw burning is a cooking method that envelops the surface of the ingredients in flames, characterized by its ability to lock in freshness and impart a grilled aroma. The most representative dish of this cooking technique is the bonito half-seared with straw. Diners can enjoy the aroma of the straw that envelops the bonito and the fresh taste of the fish, making it a very popular dish. Additionally, there are straw-burning dishes featuring pork, lamb, and chicken from Hokkaido. The head chef is very particular about the ingredients, personally selecting and purchasing them from farms or fishing ports. The attention to detail reflects the chef's intention to bring unique flavors using seasonal ingredients from Hokkaido and the straw burning cooking method.

Mainly offers dishes cooked using the traditional Tosa method of straw grilling. The representative dish of straw grilling, "Katsuobushi Han-gyōyaki" (half-grilled bonito), is quite popular, with the aroma of straw enhancing the flavor. All ingredients are sourced locally from Hokkaido, personally selected and procured by the head chef.