Yasai Yasai

The fish dishes at 'Yasaiya Sai' use only the finest fish caught by the chef himself in Wakayama Bay or directly purchased from fishermen in Saikazaki. 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] Hirasebaste Ceviche - Aged Umami, Spanish-style Carpaccio - 880 yen, Sea Bass and Selected Tomato Steamed in White Wine - Synergistic Effect of Seafood Broth and Vegetables - 1,100 yen, Grilled Flatfish - Served with Refreshing Lemon and Fennel Sauce - 1,100 yen, Sautéed Flounder - Temptation of New Potatoes and Prosciutto Saltiness with Sherry Sauce - 1,320 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 with 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, the inherent strong umami of the wild boar meat is drawn out, transforming it into an astonishingly moist and tender texture. Finished with a quick charcoal grill. The rich aroma of paprika and the smokiness of the charcoal combine, and with every bite, the nutty sweetness of the fat spreads throughout the mouth. It pairs perfectly not only with red wine but also with the robust pure rice sake from Wakayama, making it a dish that embodies the vitality of the wild.

This is the signature dish of 'Yasaiya Sai' and has been the specialty that has amazed the most customers since its opening. Beautifully arranged in a parfait glass are over 15 types of fresh, ripe vegetables from Wakayama, delivered from contracted farms. The unique characteristics of each vegetable, including 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 blend based on the Spanish dish 'Shirasu no Aji-jo,' luxuriously using Wakayama's boiled shirasu. 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 of 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 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 down to the last drop by soaking the 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 drink 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 Caught Sea Bass 'Herb Crusted' - The Contrast of Rich Herb Aroma and Tender Flesh - 1,100 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 Caught Flatfish 'Grilled' - A Refreshing Aftertaste of Lemon and Fennel - 1,320 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 Caught Hirasea Bass 'Ceviche' - Aged Flavor, Spanish Style Carpaccio - 880 yen. The ultimate blood removal technique applied to the hirasea bass, served with sherry vinegar and Wakayama vegetables. A perfect cold dish to experience the original 'Pure Fat Sweetness' of the ingredients. - Wakayama Caught Flounder 'Sautéed' - A Hearty Marriage of New Potatoes, Prosciutto, and Sherry Sauce - 1,320 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 gently envelops everything.

Tonight's exquisite main dish & finishing rice dish - Pizza with abundant fresh basil - Accompanied by the vibrant aroma of Wakayama basil - 1,540 yen. Luxuriously using freshly picked basil. A simple yet powerful dish that combines the deep sweetness of our special tomato salsa and melting cheese. - Spanish Iberico Pork Bellota 'Asado (Charcoal Grilled)' - 2,200 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 - 1,320 yen. Using Koshihikari rice from Tanba Sasayama. The essence of mushrooms is absorbed into the rice, finished luxuriously with fresh cream. The deep aroma that spreads with each bite gently envelops the night. - Jet Black Art 'Squid Ink Paella' - The soul of Spain concentrated with the umami of seafood - 2,200 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 very 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 proposal: [Tapas] Herb Marinated Spanish Olives - A Professional Blend That Shines, The First Plate 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' inherent 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 deep-fried at high temperature. With the first bite, the delightful 'crispiness' resonates in your ears, and the trapped juices burst out. The aroma of the flakes enhances the sweetness of the chicken, making it a perfect match for 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 its bite-sized form, it is packed with the saltiness and umami of Spain's renowned aged ham, 'Jamón Serrano.' The smooth bechamel sauce is characterized by the gentle sweetness of butter and milk. When you break the light, crispy coating, hot cream spills out, releasing the rich aroma of the ham. It is a luxurious bite perfect for snacking between sips of wine, a specialty of tapas bars. This classic dish is 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 the season with 'seasonal vegetables from Wakayama', changing the contents daily and cooking them with care. We slowly apply heat to bring out the sweetness of the vegetables to the maximum, wrapping them in fluffy eggs. The fluffy texture of the potatoes and the seasonal greens and root vegetables overlap, and with every 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 goes without saying that it pairs perfectly with white wine, making it 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 a 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 extract 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 rich 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 filled with the umami of the shellfish. The vitality of the sea resides in every last drop.

This is an aburi featuring seasonal vegetables directly sourced from contracted farmers in Wakayama, shining at their best on that day, truly resembling 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. First, experience the vitality of the land of Wakayama with this dish.

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. While being light, the rich broth that melts from the vegetables combines with the depth of cheese, creating a profound flavor that is perfect as a companion to 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 farmers nurtured by the rich soil 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' to bring out a deep umami and mellow saltiness that is not found in anchovies. Raw, steamed, and 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 may 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 believes 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 wings' that shine in golden color, protruding significantly from the edge of the dough. A luxurious blend of carefully selected cheeses is baked slowly on a hot plate, resulting in a center that is rich and melty, while the outside has a light and crispy texture 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 a pizza that can be enjoyed as entertainment with family and friends. Half size: 1,430 yen (tax included) Regular size: 2,400 yen (tax included) Specialty: The recommended way to enjoy it is to break off the wings little by little, savoring it like a snack. A blissful moment for cheese lovers.

A bliss wrapped in aroma. The refreshing burst of basil. The moment it arrives, the fragrant aroma of freshly baked dough and the overwhelming fresh basil scent spreads across the table. Luxuriously using high-quality fresh basil 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. Enjoy the lively flavor of freshly torn herbs with a glass of white wine or chilled beer.

This is a luxurious pizza truly worthy of the name 'Vegetable House Sai', resembling a 'garden you can eat'. The base is made with a special slow-cooked salsa de tomate (tomato sauce). On top, we have carefully arranged over 10 types of seasonal vegetables, sun-kissed by the Wakayama sun, to highlight their individual textures. The nuttiness and sweetness of the vegetables blend with the richness of the cheese, creating a deep flavor. This dish transcends the boundaries of pizza, completed as a refined vegetable dish that you can only encounter here.

Carefully selected young chicken, roasted to a crispy and fragrant skin, while the meat is surprisingly juicy. This dish represents the essence of bar cuisine. The key to its flavor is our homemade 'Salsa de Tomate' (tomato sauce), simmered slowly using traditional Spanish techniques. The sauce, which intensifies the refreshing acidity of the tomatoes and concentrates the sweetness and umami of the vegetables, gently yet powerfully envelops the juicy chicken. Simple yet uncompromising in the technique of cooking and preparation of the sauce, this dish embodies our pride. It pairs excellently with red wine, as well as a crisp, chilled white wine.

This dish uses the highest grade 'Bellota' Iberico pork from Spain, raised on acorns in a free-range environment. To savor the meat's quality in the most luxurious way, it is simply and directly finished using traditional 'Asado (charcoal grilling).' By cooking it slowly with far infrared heat from charcoal, the sweet, nutty aroma of the Bellota's unique fat is brought out, while the red meat retains an astonishingly rich umami. Additionally, as a secret ingredient, local seasonings such as 'aged soy sauce' and 'Kaneyama miso,' which are proud products of Wakayama, are subtly blended. This exquisite main dish, where the traditions of Spain and Wakayama resonate on the plate, can only be encountered at Yasaiya Sai.

We have grilled carefully selected black wagyu red meat in a bold yet delicate manner using the traditional Spanish '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 top apple-producing regions, is Asturias. This is our proud specialty that condenses the traditional essence of the region. The moist roasted duck, rich in juices, is paired with a special sauce made from deep, rich red wine and luxuriously reduced sweet ripe apples. The unique flavor of the duck's rich fat is vividly enhanced by the acidity of the apple, elevating it to a layered and vibrant taste. A memorable main dish that combines the chef's passion and the rich landscape of northern Spain. Enjoy its deep aftertaste with a robust red wine or a glass reminiscent of local cider.

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 with the craftsmanship of our chefs. 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 Spanish cuisine. This dish brings overwhelming brilliance to the table, with a complex umami that deepens with each bite. Enjoy the rich terroir of Wakayama in this small universe of paella.

A dish that does not lose to its striking pitch-black appearance, with an astonishingly rich flavor of the sea. Deep, flavorful ink extracted from carefully prepared squid, combined with a luxurious seafood broth that has been absorbed by the rice. Each grain is infused with the scent of the tide and a hint of sweetness from the onions. 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 flavor variation continues to provide blissful aftertaste until the last grain.

This paella features seasonal vegetables rich in color, nurtured by the fertile soil of Wakayama. The umami of the chicken is carefully drawn out, infusing the rice with its broth, while the natural 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 its 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 treasures of Wakayama and the deep 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 experience the vitality of mushrooms, providing a satisfying meal.

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 from contracted farmers are tightly sealed within the thin pasta. It offers a deep flavor that is different from rice, light and fluffy yet powerful in 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 the 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 raised 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. Enjoy the happy encounter between Wakayama and Spain until the very last bite that concludes your meal.

We have faithfully and carefully recreated the 'traditional' flavor that continues to be loved in the culinary city of the Basque region of Spain. The biggest feature is the deep, fragrant browning of 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. The closer you get to the center, the creamier and more moist it becomes, melting in your mouth. By keeping the sweetness moderate, 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 plate. Depending on your budget, we can accommodate requests, so please feel free to let us know. Reservations are required by the day before, and you can include a message when making your reservation.

"Start with this!" A delightful appetizer set that makes you feel like you are visiting a bar in the gourmet city of Spain. The famous "pinchos" of San Sebastian are creatively prepared with 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, you can nibble on colorful appetizers while choosing from today's à la carte menu. 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 entry point for à la carte orders. *Pinchos = Colorful finger food originating from Spain. Today's fish ceviche (Spanish-style carpaccio) 3 types of pinchos: Iberico pork belly 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 the most popular course at our restaurant, starting with the question, '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 natural flavors. 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.