Sushi Yata

The creative nigiri, which brings out the natural flavors of the ingredients, is characterized by a style of enjoying them as-is without soy sauce. There is also a plentiful selection of single dishes that make use of Wakayama ingredients, such as local fish carpaccio, steamed egg custard with plum paste, seasonal dobin mushi (teapot-steamed broth), and live abalone steamed in white wine. The course is arranged so that carefully prepared nigiri—aged tuna, kama-toro with foamed soy sauce, conger eel, and the like—arrive one after another, while a monthly-changing selection of Wakayama-made drinks also brightens the course.

Step through the elegant entrance and you will find a relaxed, open counter space. A large single-pane window offers a panoramic view of the Pacific Ocean, and at sunset the scene becomes especially beautiful. With just 16 seats the layout feels private, and English menus are provided to accommodate both domestic and international guests. Many visitors use it for dinner as part of Hotel Seymour's accommodation packages, creating a special night during their travels.

As a restaurant inside the long-established resort Key Terrace Hotel Seamore in Wakayama–Shirahama, we serve creative sushi focused on local fish, local fruits, and local sake. Its unique location overlooking the Pacific Ocean and its affordable value have spread by word of mouth, earning wide support from tourists visiting Shirahama as well as local customers, and it has become established as one of the representative sushi restaurants of Nanki Shirahama.