Warayakiya Yokohama Tsuruyacho Opens June 16 — Tosa-Style Straw-Grilled Bonito Near Yokohama Station

Tosa Straw-Grilling Comes to Yokohama's Tsuruyacho District

A new Tosa cuisine restaurant, Warayakiya Yokohama Tsuruyacho (わらやき屋横浜鶴屋町), is scheduled to open on Tuesday, June 16, 2026, in the Tsuruyacho area near Yokohama Station. This marks the second Warayakiya location in Yokohama, following the existing branch in Minami-Sachi, Nishi-ku.

The restaurant is situated on the fourth floor of the EFTEM RON Building, in a calm dining district well suited for working adults. The space is designed to accommodate both intimate business entertaining and larger group banquets, with tatami-style seating for up to 24 guests.

The Signature Dish: Katsuo no Warayaki Shio Tataki

Meibotsu Katsuo no Warayaki Shio Tataki — ¥2,310 (tax included)

The centerpiece of the menu is the "Meibotsu Katsuo no Warayaki Shio Tataki" (名物鰹のわらやき塩たたき), priced at ¥2,310 (tax included). Featured on multiple television programs including TBS's Ikura ka Wakaru Kane?, this dish is ordered by nearly every table.

The warayaki technique

Warayaki (藁焼き) is a traditional cooking method from Tosa in Kochi Prefecture, where bonito has long been a regional staple. Straw burns at temperatures between 800°C and 900°C — far hotter than most open-flame methods — searing the surface of the fish almost instantly. The result is a delicate smoky fragrance locked into the exterior, while the interior remains firm and full of natural flavor.

How it's served

Unlike the more common chilled preparation, this tataki is served warm — straight from the flame, without being shocked in ice water. This approach preserves the full depth of the straw's smoky aroma. Rather than the traditional grated ginger pairing, diners are encouraged to enjoy the fish with wasabi, garlic, and Kochi salt, letting the bonito's natural richness take center stage.

Other Straw-Grilled Dishes

Unagi no Warayaki — ¥3,630

The straw-grilling menu extends well beyond bonito to a range of ingredients:

Unagi no Warayaki (Straw-grilled eel) — ¥3,630
Shimanto-san Kuroge Wagyu Sirloin (Shimanto black wagyu beef sirloin) — ¥4,950
Tosa Duck — ¥2,860
Utsubo no Waratatataki (Straw-grilled moray eel) — ¥1,980
Hotate no Warayaki (Straw-grilled scallop) — ¥880
Shimanto Pork – Salt Koji Aged — ¥2,420

All prices are tax-inclusive.

A Dramatic Live-Fire Cooking Experience

Flames rising over one meter at the straw-grilling station

Each order triggers an impressive spectacle: from a dedicated straw-grilling station positioned at the center of the restaurant, flames rise more than one meter high. Diners can watch the cooking unfold in real time from their seats, adding a lively theatrical dimension to the meal.

The intense heat of 800°C to 900°C sears ingredients rapidly, locking in flavor while coating them in the characteristic smoky aroma of burning straw.

Course Menus

The restaurant offers several course options with all-you-can-drink packages, suitable for groups of varying sizes. Private tatami-style seating accommodates up to 24 guests for banquet-style dining. An opening special, the "Katsurahama Course," includes 11 dishes — among them the signature bonito tataki — paired with a two-hour all-you-can-drink option that features Kochi local sake.

Tosa cuisine course dishes

Interior: Refined Japanese-Modern Design

The dining room, with a view of the straw-grilling station from the seats

The entrance, where the straw-grilling flames are visible from outside

The interior combines warmth and sophistication through natural materials — hemp-patterned bench seats, bamboo-lattice ceilings, and plaster-finished walls. Seating options include counter seats with a direct view of the straw-grilling station, group-style box seating, and sunken tatami rooms for larger gatherings.

Seating overview (74 seats total):