WARAYAKI funsista

Warayaki, or the art of straw-grilling, is far from a new concept. Typically associated with Kochi Prefecture, the practice dates back to the 17th century, where Kochi fishermen would sear their catches of line-caught bonito. This had the effect of imbuing the fish with a smoky aroma, a distinct scent of straw and satisfying texture. While its Gotanda location in the heart of Tokyo is far removed from Kochi Prefecture, WARAYAKI funsista proudly upholds this Shikoku tradition of straw-grilling. While the restaurant is rightfully proud of its straw-grilled bonito, its motto is “tradition meets change,” and it fulfills the latter part by extending this straw-grilling expertise to many other seasonal ingredients from all over the country. Exquisite ingredients like sirloin steak and even salmon tartare receive the warayaki treatment to great effect, the cooking process unlocking flavors and scents heretofore unseen. This innovation extends even to the desserts; the chocolate terrine, for instance, receives a infusion of sansho pepper, leaving a fiery afterburn on the tongue amidst the rich chocolate. With flames said to burn at over 900°C, the warayaki process is a sight to behold — and WARAYAKI funsista lets guests do just that at its first floor seats. An open kitchen concept with counter seating affords guests an unobstructed view of the leaping flames, and subsequently the chefs’ masterful manipulation of the fire. Alternatively, parties looking for a quieter experience can head to the tables on the second floor, or even opt for a private room.