The owner, Motokun Yoshida, left Yoronjima and trained for 27 years in the field of Japanese cuisine before setting up his own restaurant. He named the restaurant "Wakarakasou" in Yawata, a place he was familiar with during his training, in the Japanese character for "a restaurant where everyone can laugh and have fun together. The thick and chewy salted mozuku (seaweed) from Yoron Island is prepared in the local style as tempura. Local vegetables are also actively incorporated into the menu, and the chef makes an effort to use ingredients from both the island and Yawata.