Yasai Yasai

The fish dishes at 'Yasaiya Sai' use only the finest quality fish caught by the chef himself in Wakayama Bay or directly purchased from fishermen in Saikasaki. Notably, the technique of 'care' is emphasized. The fish is carefully dispatched before it feels stress, and blood is drawn out without a drop of impurity from the entire body. This thorough 'preparation' and 'low-temperature aging and preservation' tailored to the individuality of the ingredients bring out the fish's inherent pure umami and sensual texture. Enjoy a dish that sublimates the blessings of Wakayama's sea with traditional Spanish techniques and colorful vegetables, a once-in-a-lifetime experience. [Example of Today's Fish Dish] Hirasuzuki Ceviche - Aged Umami, Spanish-style Carpaccio - 1,100 yen, Sea Bass Steamed with Selected Tomatoes in White Wine - Synergistic Effect of Seafood Broth and Vegetables - 1,500 yen, Magochi - Served with Refreshing Lemon and Fennel Sauce - 1,100 yen, Sole Sauté - Temptation of New Potatoes and Saltiness of Prosciutto with Sherry Sauce - 1,650 yen, Chef's Choice Cooking with the 'Best Caught Fish of the Day' - Market Price.

Using the highest quality 'Wakayama Game Meat' wild boar loin nurtured by the rich mountains of Wakayama. This is our specialty, prepared using the traditional Spanish preservation and cooking technique 'Adobado (marinated)'. Carefully marinated with selected natural salt, smoked paprika powder, and several spices. By letting it rest overnight, we bring out the strong umami of the wild boar meat, transforming it into an astonishingly moist and tender texture. Finished over charcoal for a quick sear. The rich aroma of paprika and the smokiness from the charcoal combine, and with every bite, the nutty sweetness of the fat fills your mouth. This dish pairs excellently not only with red wine but also with the robust pure rice sake from Wakayama, offering a taste of wild vitality.

This is the signature dish of 'Yasaiya Sai', and since its opening, it has been the specialty that has amazed the most customers. Beautifully arranged in a parfait glass are over 15 types of fresh, ripe vegetables from Wakayama, harvested in the morning from contracted farms. Each vegetable's unique characteristics of sweetness, bitterness, and aroma are brought out using the most radiant cooking methods such as raw, steamed, and lightly fried. The key sauce is a special sauce based on the Spanish dish 'Shirasu no Ajillo', luxuriously made with freshly boiled shirasu from Wakayama. The deep umami and saltiness unique to shirasu, which is not found in anchovies, further enhances the vitality of the fresh vegetables. Enjoy this one-of-a-kind 'Edible Jewel Box' that has captivated vegetable fans nationwide.

Tonight's Selected Tapas - You won't be able to stop drinking! Anchovy-stuffed Golden Fried Olives 550 yen - The acidity of the olives and the saltiness of the anchovies burst within the crispy coating. The perfect companion for your first drink. Homemade Smoked Pistachios - A Rich Aroma Smoked In-House 660 yen - Finished just before serving upon order, the smokiness is delightful. Simple yet a masterpiece that showcases the craftsman's dedication. Octopus and Potato 'Dry Ajillo' 880 yen - A new sensation ajillo where the oil is emulsified to the limit, wrapping the ingredients in umami. The elasticity of the octopus and the fluffy potatoes are exquisite. Cuttlefish and Wakayama Orange 'Burnt Butter Sauce' 880 yen - The richness of the thick butter combined with the sharp acidity of local citrus. An unexpected yet inevitable harmony of sea and mountain. Hiroshima Large Oysters Hot Ajillo (S Size/Serves 2) 1,320 yen - Large oysters with concentrated umami, cooked in garlic-scented oil. A star dish that you want to enjoy until the last drop by dipping in baguette. Patatas Bravas - Passionate Spanish-style Fried Potatoes 770 yen - A staple of authentic Spanish bars. The double use of spicy brava sauce and aioli sauce invites you to enjoy with beer. Grilled Mushrooms - The Temptation of Burnt Butter Soy Sauce 770 yen - The overflowing moisture of the mushrooms combines with butter, creating an exquisite sauce on the grill. The fragrant aroma of soy sauce stimulates your appetite.

Tonight's Fresh Fish Selection: Wakayama Sea Bass 'Herb Crusted' - A Contrast of Rich Herb Aroma and Tender Flesh - 1,650 yen. Baked with a blend of carefully selected herbs mixed into the breadcrumbs to lock in the flavor of the sea bass. Crispy on the outside, surprisingly juicy on the inside. - Wakayama Flatfish 'Grilled' - A Refreshing Aftertaste of Lemon and Fennel - 1,870 yen. The firm flesh of the flatfish is grilled over high heat for a fragrant finish. The queen of herbs, 'fennel,' and the acidity of citrus enhance the sweetness of the white fish. - Wakayama Sea Bass 'Ceviche' - Aged Flavor, Spanish Style Carpaccio - 1,100 yen. The ultimate blood removal technique is applied to the sea bass, served with sherry vinegar and Wakayama vegetables. A cold dish perfect for the first plate, allowing you to feel the 'pure sweetness of the fat' inherent in the ingredients. - Wakayama Flounder 'Sautéed' - A Rich Marriage of New Potatoes, Prosciutto, and Sherry Sauce - 1,980 yen. The flounder is gently cooked, complemented by the saltiness of Spanish Jamón Serrano and a deep sherry sauce. The sweetness of the new potatoes wraps everything gently.

Tonight's exquisite main dish & finishing rice dish - Pizza with abundant fresh basil - Accompanied by the vibrant aroma of Wakayama basil - 1980 yen. Luxuriously using freshly picked basil. A simple yet profound dish that showcases the 'strength of the ingredients' with the deep sweetness of our special tomato salsa and melting cheese. - Spanish Iberico Pork Bellota 'Asado (Charcoal Grilled)' - 2200 yen. The highest quality 'Bellota' raised on acorns, grilled boldly yet delicately over charcoal. The sweet aroma of nut-like fat that bursts forth and the umami of the red meat that expands with each bite is truly a treasure of Spain. - Rich Mushroom Cream Risotto - A fitting finale with the harmony of earthy aromas - 1320 yen. Using Koshihikari rice from Tanba Sasayama. The essence of mushrooms is absorbed deep into the rice, luxuriously finished with fresh cream. The deep aroma that spreads with each bite gently envelops the lingering night. - Jet Black Art 'Squid Ink Paella' - Concentrated umami of seafood, the soul of Spain - 2500 yen. The rich depth of squid ink and seafood broth is concentrated to the limit in each grain of rice, a proud dish of 'Yasaiya Sai'. The waves of coastal aroma and umami that expand with each bite make it an unforgettable dish, perfect to conclude your bar experience.

The owner, in the stillness of the night, maintains a commitment to excellence until the last dish, which is truly admirable. The essential 'Marinated Olives' for a bar have been refined to emphasize aroma and texture, blending seamlessly with the story so far. Revision suggestion: [Tapas] Herb Marinated Spanish Olives - A Professional Blend That Shines, The First Dish That Calls for Wine - A classic tapas infused with passion in every single piece, indispensable in the landscape of a Spanish bar. Carefully selected Spanish olives are marinated slowly with several types of fresh herbs and high-quality extra virgin olive oil. The refreshing taste of the herbs and the richness of the oil further enhance the olives' natural fruity acidity. The pairing with white wine, sherry, and a toast with beer is truly a 'golden pairing.' Enjoy the fusion of the lively atmosphere unique to a bar and the relaxed pace of Wakayama with the first bite.

'Vegetable House Sai's' Hidden Popular Menu Item. Carefully selected domestic young chicken is coated with a unique blend of several types of flakes and fried quickly at high temperature. With one bite, the pleasantly crispy texture resonates in your ears, and the trapped juices burst out. The savory aroma of the flakes enhances the sweetness of the chicken, making it a perfect match with beer, highballs, and even dry sherry. Loved by everyone from children to adults, this is a fried chicken that can be enjoyed with all five senses.

This is a homemade cream croquette from 'Yasaiya Sai' that spares no effort in its preparation. Despite being bite-sized, it is packed with the saltiness and umami of Spain's renowned aged ham, 'Jamón Serrano.' The smooth béchamel sauce features a gentle sweetness from butter and milk. When you break through the light, crispy coating, hot cream spills out, releasing the rich aroma of the ham. It's the perfect luxurious bite to enjoy between sips of wine, a specialty of tapas bars. A classic dish supported by a wide range of patrons, from small children to wine enthusiasts.

An essential traditional dish that is simple yet profound, characteristic of a Spanish bar. Here, we feature the strongest flavors of 'seasonal vegetables from Wakayama' during their peak, carefully prepared and baked daily with varying ingredients. The ingredients are slowly cooked to bring out the sweetness of the vegetables to the maximum, wrapped in fluffy eggs. The fluffy texture of the potatoes and the seasonal greens and root vegetables overlap, and with each bite, the vitality of the ingredients spreads throughout the mouth. Delicious even when cold, this dish is perfect not only as a companion to wine but also for those who want to enjoy the rich flavors of the vegetables themselves, conveying the warmth of craftsmanship.

Carefully selected large oysters from Hiroshima and Miyagi, which are at their best during the season. The rich essence that flows from the oysters has been slowly infused into homemade herb oil. This dish features a delightful texture and an irresistible aroma of the sea that expands with each bite. Please enjoy every last drop of the oil by soaking it with baguette. It pairs perfectly with white wine and is an essential dish for a night at the bar.

As our specialty, this is the 'Ultimate Ajillo' that has received overwhelming support since our opening. The secret to its deliciousness lies in the special garlic oil made from traditional Spanish techniques. The firm texture of the shrimp and the umami of the mushrooms soaked in the oil blend together, releasing a rich essence with every bite. The mushrooms are carefully marinated in advance, bringing out a complex flavor that is more than just oil-cooked. Enjoy dipping the baguette until the last drop, savoring its rich aftertaste.

This Ahi-Jo is made with carefully selected domestic young chicken, luxuriously cooked in fragrant special garlic oil, providing an excellent texture. The rich flavor of the chicken melts into the hot oil, and when combined with the colorful seasonal vegetables from Wakayama, the flavors of the ingredients intertwine complexly. The oil infused with chicken fat enhances the sweetness of the vegetables, elevating it to a deep and rich taste. The stimulating garlic and the juiciness of the meat stimulate the appetite, making it a dish that pairs perfectly with wine, as well as chilled beer or highballs, offering both stamina and freshness.

The rich essence overflowing from large mussels is perfectly sealed in a special garlic oil. Each time the mussels open in the hot oil, the aroma of the sea and abundant minerals dissolve, evolving into a deep umami like a sauce. This simple yet luxurious ajillo allows you to experience the blessings of the sea, pairing exceptionally well with chilled white wine or sherry. Please enjoy dipping a baguette generously into the concentrated oil infused with the umami of the shellfish. The vitality of the sea resides in every last drop.

This ajillo features seasonal vegetables directly sourced from contracted farmers in Wakayama, showcasing the brightest produce of the day. It is truly like a 'dressing you can eat.' The special garlic oil serves as the sauce, bringing out the sweetness, bitterness, and aroma of around 10 different colorful vegetables while they are served hot. The vegetables, 'cooked' slowly in the oil, are surprisingly juicy and rich in flavor. This dish is not only perfect as a snack with drinks but also embodies a gentle warmth and satisfaction that is unique to Yasaiya.

This salad can be said to be the symbol of 'Yasaiya Sai', which has continued to receive overwhelming support since its establishment. The star of the dish is the freshly harvested vegetables from Wakayama that shine the brightest that day. It features a base of three types of fresh lettuce, accented with three types of dried fruits that have concentrated sweetness, creating a unique texture and deep flavor. The secret lies in the homemade dressing, honed over many years, which enhances the natural bitterness and sweetness of the vegetables, achieving a perfect balance that keeps you engaged until the last bite. Start with this dish and fully experience the vitality of the land of Wakayama.

This is a hot gratin generously packed with seasonal vegetables nurtured by the sun and soil of Wakayama. The main feature is that it is finished using only high-quality extra virgin olive oil without any butter. By minimizing the heaviness of dairy products, you can directly experience the 'sweetness', 'aroma', and 'juiciness' of each vegetable, encapsulating the 'aesthetic of subtraction' unique to the vegetable house. Light yet rich, the deep flavors created by the concentrated broth released from the vegetables and the richness of the cheese make it an ideal companion for wine. Enjoy the vitality of the ingredients until the last bite.

Our signature dish beautifully arranged in a parfait glass. We use over 15 types of 'freshly harvested and fully ripe' vegetables directly sourced from contracted farms nurtured by the rich climate of Kishu. Notably, we have a special sauce that has received high praise nationwide. We have restructured the traditional Italian Bagna Cauda using the technique of the Spanish dish 'Shirasu no Ajillo'. We luxuriously simmer Wakayama's 'Kamaage Shirasu', bringing out a deep umami and mellow saltiness not found in anchovies. Raw, steamed, or lightly fried, each vegetable is prepared using the cooking method that makes it shine the most, creating a 'box of edible jewels'. We deliver a unique experience that allows you to fully savor the seasonal flavors of Wakayama with all your senses.

'The best way to enjoy vegetables might be to steam them' - this dish leads to that conviction. Over 15 types of seasonal vegetables grown in the rich soil of Wakayama are carefully steamed to order. By rapidly heating with high-temperature steam, we preserve the vegetables' cells, locking in sweetness, aroma, and essential nutrients. The moment the lid is lifted, the refreshing scent of cedar and the vibrant colors of each vegetable create a true feast of the earth. Enjoy the gentle yet rich vitality of the vegetables, made possible by our 'subtracting cooking' philosophy that trusts in the potential of the ingredients, along with our special sauce.

This is the signature pizza of 'Yasaiya Sai' that captivates your eyes with its overwhelming visual as soon as it is brought to the table. The biggest feature is the 'giant cheese wing' that shines golden and protrudes significantly from the edge of the dough. A luxurious blend of carefully selected cheeses is baked slowly on a hot plate, resulting in a rich and gooey center, while the outside is light and crispy like a snack. Each bite combines two different textures, spreading the rich flavor of cheese throughout your mouth. It is undoubtedly the perfect companion for wine and is an entertainment pizza that can be enjoyed with family and friends. Half size: 1,430 yen (tax included) Regular size: 2,750 yen (tax included) Specialty: The recommended way to enjoy it is to break off the wing part little by little, savoring it like a snack. A blissful moment for cheese lovers.

Wrapped in fragrance, pure bliss. The moment it arrives, the aroma of freshly baked dough and the refreshing scent of overflowing fresh basil fills the table. Luxuriously using high-quality fresh basil carefully selected by a vegetable sommelier. The rich, melted cheese and the vibrant flavor of basil harmonize perfectly. Simple yet highlighting the quality of the ingredients, this dish stands out. Enjoy the vibrant umami of freshly torn herbs with a glass of white wine or a chilled beer.

This is a luxurious pizza that truly deserves the name 'Vegetable House Sai', resembling a 'garden you can eat'. The base is made with a carefully simmered special salsa de tomate (tomato sauce). On top, we have arranged over 10 seasonal vegetables basking in the sun of Wakayama, each placed meticulously to enhance their textures. The nuttiness and sweetness of the vegetables blend harmoniously with the richness of the cheese, creating a deep flavor. This dish transcends the boundaries of pizza and is a uniquely completed vegetable dish that can only be encountered at our restaurant.

This is a roast made with carefully selected young chicken, with the skin roasted to a crispy and fragrant finish, and the meat cooked to an astonishingly juicy perfection, embodying the essence of bar cuisine. The key to its flavor is our homemade 'Salsa de Tomate (tomato sauce)', which is slowly simmered using traditional Spanish techniques. The sauce, rich and concentrated, enhances the refreshing acidity of the tomatoes while maximizing the sweetness and umami of the vegetables, gently yet powerfully enveloping the juicy chicken. Simple yet uncompromising in the technique of cooking and preparation of the sauce, this dish embodies our pride. It pairs excellently not only with red wine but also with a crisp, chilled white wine.

Among Iberico pork from Spain, we use the highest grade 'Bellota', which is raised on acorns in a free-range environment. To savor the meat quality in the most luxurious way, it is simply and directly finished using traditional 'Asado (charcoal grilling)'. By slowly cooking with far infrared heat from charcoal, we bring out the nutty sweet fat aroma unique to Bellota, while locking in an astonishingly rich umami in the red meat. Additionally, as a secret ingredient, we subtly blend local seasonings such as 'aged soy sauce' and 'Kanazaki miso', which are proud products of Wakayama, the birthplace of soy sauce. This is an exquisite main dish that resonates with the traditions of both Spain and Wakayama, only found at Yasaiya Sai.

We have grilled carefully selected black wagyu red meat in a bold yet delicate manner using the traditional Spanish method of 'Asado (charcoal grilling)'. By searing the surface quickly over high charcoal heat, we trap the rich aroma and surprisingly juicy meat juices inside. With each bite, experience the 'meaty' texture that bursts forth, along with the fine umami unique to black wagyu. The finished product, with excess fat trimmed away and only the umami concentrated, is truly a luxurious steak for adults. Enjoy the overwhelming satisfaction that comes from our confidence in the ingredients, paired with a full-bodied red wine.

The hometown of the F1 driver Fernando Alonso, known as one of Spain's premier apple-producing regions, is Asturias. This is our proud specialty that condenses the essence of its traditional flavors. The moist roasted duck, rich in juices, is paired with a special sauce made from deep, robust red wine and the refreshing sweetness of perfectly ripe apples. The unique richness of the duck's flavorful fat is vividly enhanced by the acidity of the apples, elevating it to a layered and vibrant taste. This main dish embodies the chef's passion and the rich landscape of northern Spain, creating a memorable experience. Enjoy it with a robust red wine or a glass reminiscent of local cider, and savor its deep aftertaste.

A luxurious culmination of fresh seafood and robust Wakayama vegetables delivered from contracted farmers. The rich umami overflowing from the seafood is absorbed to the core of each grain of rice, cooked to perfection by skilled artisans. The aroma of mussels and shrimp, combined with the deeply flavorful sweetness of seasonal Wakayama vegetables, creates a perfect harmony in the paella pan. The surface of the rice is fluffy, while a fragrant 'okoge' (crispy rice) hides at the bottom, embodying the passion of authentic Spain. This dish is a stunning centerpiece that brightens the table, with a complex umami that deepens with each bite. Enjoy the rich terroir of Wakayama in this small universe of paella.

An impact that does not lose to its pitch-black appearance, with an astonishingly rich flavor of the sea. Deep, flavorful ink extracted from carefully prepared squid, and a luxurious infusion of seafood broth into the rice. Each grain is filled with the scent of the tide and a hint of sweet onion. Simple yet packed with the 'aesthetic of subtraction' that maximizes the power of the ingredients. If you add aioli sauce to your liking, the creamy change in flavor continues to provide blissful aftertaste until the last grain.

This is a paella featuring seasonal vegetables rich in color, nurtured by the fertile soil of Wakayama. The umami of the chicken is slowly drawn out, infusing the rice with its broth, while the natural deep sweetness of the vegetables overlaps. To preserve the texture and aroma of each ingredient, the cooking is timed exquisitely, expressing the changing seasons on a single plate. True to the name 'Vegetable House,' the vitality of the vegetables resides in each grain, offering a gentle yet powerful flavor. Enjoy a moment that delights both body and soul, woven together by the mountain blessings of Wakayama and the profound richness of the chicken.

The rich aroma of mushrooms is captured in each grain of rice along with a thick cream. The moment it enters your mouth, the earthy fragrance spreads, accompanied by the pleasant texture of mushrooms. The richness of fresh cream enhances the sweetness of the rice, leading to a deep and complex flavor. Simple yet luxurious, this risotto allows you to fully appreciate the vitality of mushrooms, providing a satisfying experience.

This is a paella originating from the Catalonia region of Spain, using ultra-thin pasta 'Capellini' instead of rice. Among our many rice dishes, this item boasts high popularity due to its unique texture. The rich essence overflowing from the seafood and the refreshing sweetness of Wakayama vegetables delivered from contracted farms are tightly encapsulated within the thin pasta. It offers a deep flavor that is different from rice, light and fluffy yet powerful umami that expands with each bite. The surface is crispy and fragrant, while the inside is juicy with the moisture of the ingredients. Enjoy the harmony of seasonal vegetable aromas and pasta, along with the concentrated 'broth aftertaste' to your heart's content.

This is a traditional cold dessert representative of the Catalonia region of Spain. As the name suggests, the chicken eggs grown under the piercing blue sky are surprisingly rich and flavorful. The smooth cream that utilizes the strength of these eggs, combined with the contrast of the caramelization that is crisped to perfection after the order is placed, is truly blissful. Experience the dense sweetness that melts in your mouth and the lingering bittersweet caramel until the very last bite, and enjoy the happy encounter between Wakayama and Spain.

We have faithfully and carefully recreated the 'traditional' flavor that continues to be loved in the gastronomic city of Spain's Basque region. The biggest feature is the deep, fragrant browning on the surface created by baking at high temperatures all at once. The slightly bitter 'caramelized' accent vividly enhances the surprisingly smooth and rich flavor of the cheese inside. As you move towards the center, it becomes creamy and melts in your mouth. By keeping the sweetness modest, we have crafted a composition that allows you to fully appreciate the rich flavor of the cheese itself and the vitality of the ingredients. This is a dish for adults that you can enjoy slowly, of course, as a conclusion to your meal, along with the lingering taste of wine.

We will prepare a celebratory dessert plate decorated with chocolate in the style of a Spanish painted plate. Depending on your budget, we can accommodate requests, so please feel free to let us know. Reservations are required up to the day before, and you can include a message when making your reservation.

"First, this!" A set of appetizers that makes you feel like you've visited a gourmet city bar in Spain. The famous "pinchos" of San Sebastian have been creatively prepared using the rich seasonal ingredients from Wakayama. One of the cold dishes may feature fresh fish caught by the owner himself from Wakayura Bay. With your favorite drink in hand, enjoy colorful appetizers while selecting today's à la carte options. Would you like to enjoy such a free and stylish start to your evening? *Limited to small groups of up to 6 people. Ideal as an introduction to à la carte orders. *Pinchos = Colorful finger food originating from Spain. Today's fish ceviche (Spanish-style carpaccio) *3 types of pinchos: Iberico pork bellota squid ink risotto, Russian salad (Spanish-style potato salad) with pickles, and pinchos of Jamón Serrano with seasonal fruits. *You can also change to the "omakase course" after arriving at the restaurant.

This is our most popular course, starting with the conversation, 'What is delicious today?' It begins with tapas (appetizers) made from seasonal vegetables nurtured by the rich nature of Wakayama, followed by our proud paella that concentrates the umami of seafood, and then the main dish. We deliver the best ingredients of the day, carefully cooked to enhance the flavors of the ingredients. A delightful point is that customers can choose the ingredients for the main dish and ajillo from that day's lineup. Enjoy a special moment while slowly opening a bottle of wine and engaging in conversation with your loved ones. *We are flexible in accommodating requests for anniversary or special dishes. Today's fish ceviche (Spanish-style carpaccio) *Three types of pinchos: Iberico pork bellota squid ink risotto, Russian salad (Spanish-style potato salad) with pickles & olives, and pinchos of Jamón Serrano with seasonal fruits. *Today's local fish dish (e.g., sea bass steamed with spring vegetables in white wine). *Ajillo (choose one from below): shrimp, mussels, oysters, young chicken. *Main dishes: Iberico pork shoulder adobado (Spanish-style marinated grilled steak), seafood and Wakayama vegetable paella (+200 yen), squid ink paella (+400 yen), Iberico pork bellota (+600 yen), black-haired beef loin steak (+700 yen), roasted duck - Asturian style - (+900 yen). *You can add a dessert set for an additional 660 yen.