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Gilda Knaya
4,50 € / pcOur take on the Basque gilda skewer: salt-cured tuna belly and semi-dried cherry tomato.
KNAYA Raw & Fire — Japanese-Alicante bar in Playa de San Juan, Alicante: from knife-cut raw to live charcoal
/// Refined rawness ///
A true-blood Alicante bar
with the soul of a Japanese tavern
Local produce · Japanese technique
Not just another Japanese place. Alicante with a Tokyo accent — from knife-cut raw to charcoal fire.
Raw
Blade · Ice · Attitude
A cuisine that didn't exist:our land, with a Japanese accent.
I
The Bar
/// Vermouth · salt-cured · pickles ///
Standing at the bar. Vermouth on tap, salt-cured tuna gilda and pickles we make in-house.
II
Raw Cuts
/// Knife-cut · cold · no smoke ///
The knife rules, not a wisp of smoke: Mutxamel tomato, tuna belly and Callosa loquat.
III
Sushi de la terreta
/// Rice · flame · terreta ///
Now comes the rice. Scallop nigiri with Pinoso sobrasada and flame-torched local uramaki. Japan in the technique, Alicante in the soul.
Fire
Charcoal · Smoke · Punch
And then, fire.The same land, set alight.
IV
Hot
/// Charcoal · vermouth · bar ///
The charcoal wakes up, still gentle: prawn gyoza over tripe stew, queen scallop with XO and a grilled crab & lobster bikini sandwich.
V
Charcoal
/// Fire · produce · depth ///
Now the fire means business: skirt-steak yakitori, llonganisa kebab and bone-marrow rice. Beef raised by El Blanquet, a farm in Polop.
VI
Desserts
/// Sweet · charcoal · finale ///
Even dessert is made in-house: Villajoyosa chocolate coulant and San Antonio cheesecake.
See you
at the bar?
Pick a day and time — we'll save you a spot
Instant confirmation · limited seats per service
Big group or no slot left? 665 740 520 · info@knaya.es
/// What you ask us most ///
FAQ
What kind of cuisine is KNAYA Raw & Fire?
A Japanese-Alicante bar: local produce with Japanese technique. From knife-cut raw (RAW) to live charcoal (FIRE), in a casual-premium bistro with a show bar in Playa de San Juan, Alicante.
Where is KNAYA Raw & Fire?
At Avenida Maestro José Garberi Serrano 5, block 4, unit 1, 03540 Alicante, in the Playa de San Juan area (PAU 5).
What are the opening hours?
Monday and Tuesday dinner only (19:00–23:30); Wednesday closed; Thursday to Sunday the kitchen runs non-stop from 13:00 to 23:30, and the bar stays open until close.
What's the average spend?
Around €40 per person. The menu combines bar snacks and knife-cut raw (RAW) with charcoal-grilled produce (FIRE), made for sharing.
Do you have gluten-free options?
Yes, we serve several dishes without gluten, mostly from the raw bar and the charcoal grill, but the menu is not designed for coeliacs and we share one kitchen, so we cannot guarantee the absence of traces. Tell us when you book or when you sit down and we will go through exactly what you can have; the written information on the 14 allergens is available in the dining room.
Do you have vegetarian or vegan options?
The menu revolves around fish, shellfish and charcoal, so there are few vegetarian dishes and almost no vegan ones as standard. If you are coming as a group and someone eats neither meat nor fish, let us know when booking or write to info@knaya.es and we will tell you what we can prepare that day.
How do I book for a big group?
For big groups, or if you can't find a slot online, call us on +34 665 740 520 or write to info@knaya.es and we'll sort it out.
/// The menu ///
Raw & fire
Raw
Blade · Ice · Attitude
I The Bar
Gilda ahumada
3,50 € / pcSmoked, with white anchovy and pickled garlic.
Ensaladilla Knaya
8 €Spanish-style potato salad; truffled cured-yolk sauce and local salt-cured fish.
Picoteo alicantino
9 €Crisps, white anchovies, olives and cured llonganisa sausage. For sharing.
Salpicón de calamar
14 €Chilled squid salad with octopus and white prawn, cherry tomato, seaweed and capelin roe.
II Raw Cuts
Ostra Knaya a la brasa
6 € / pcGrilled oyster, tartare-cut, with bluefin tuna belly and wasabi chimichurri.
///EL PEKADO///
14 € / pcRed prawn head stuffed with its own tartare, dressed with its coral and caviar. Smoked at the table.
Mollete chino con tartar de ternera
17 €Steamed bao-style bun with beef tartare; gilda tapenade, soy-cured yolk and piparra peppers.
Ceviche de corvina ahumada y atún
21 €Loquat leche de tigre, capelin roe, merlot-pickled shallot and flame-charred avocado.
Tomate de Mutxamel con ventresca de atún
15 €Cucumber, truffled avocado pil-pil and Japanese-Alicante pickles.
Burrata ahumada
16 €Aubergine tapenade, ripe local tomato, rocket and grilled capelin.
Tataki de atún rojo a la brasa
21 €Bluefin tuna seared over charcoal and sliced cold; kimchi, soy, kizami wasabi, sesame and chives.
III Sushi de la Terreta
Enrollao de lomo bajo de ternera
6 € / pcBeef striploin roll; chimichurri with wasabi leaves.
Nigiri de vieira
6,50 € / pcWith Pinoso sobrasada (soft cured-pork spread) and shiso leaf.
Nigiri de gamba roja
7,50 € / pcBrushed with our Japanese-Alicante XO sauce, flame-finished.
Nigiri de Wagyu
8,50 € / pcWagyu nigiri with our house wasabi chimichurri.
Nigiri del día
6,50 € / pcWhatever the bar is cutting that day. Just ask.
Uramaki de corvina ahumada · 8 pcs
17 €Callosa loquat, gochujang sauce with local honey, and pistachios.
Uramaki de atún rojo · 8 pcs
18 €Soy-cured yolk, truffle oil and trout roe.
Uramaki ///Signature/// by El Blanquet · 8 pcs
23 €Beef ribeye, rocket, asparagus and flame-finished foie. The house signature.
Uramaki del día
21 €The uramaki the bar is rolling that day. Just ask.
Degustación de sushi · 12 pieces
32 €Four pieces of bluefin tuna, four of smoked corvina and four of El Blanquet ribeye.
/// Ask for today's sushi ///
Fire
Charcoal · Smoke · Punch
IV Hot
Gyoza de gamba blanca · 2 or 4 pcs
6,50 / 12 €White prawn gyoza over slow-cooked beef tripe stew, gochujang and peas.
Zamburiña a la brasa & XO · 2 or 4 pcs
8 / 15,50 €Grilled queen scallops; smoked sauce made with their coral, piparra pepper and trout roe.
Croqueta de txuleta · 2 or 4 pcs
8,50 / 16 €Aged-beef croquettes; mushroom stew, meat emulsion and San Antonio cheese.
Sando de pollo frito
14 €Japanese fried-chicken sandwich; brioche, pickles and vermouth-caramelised onion.
Rollo "primavera" de cordero
16 €Slow-roasted pulled lamb; Thai-style tiger-nut horchata sauce and Althaia dark-beer demi-glace.
Bikini de cangrejo y bogavante
23 €Grilled crab & lobster toasted sandwich; herb mayo, lime, trout roe and cucumber sunomono.
V Charcoal
Pollo ///Xixona Satay///
11 €Grilled chicken with satay sauce of Xixona turrón (almond nougat), horchata and Marcona almonds.
Kebab de llonganisa
12 € / pcLlonganisa sausage kebab in pita bread, with aubergine hummus and loquat criolla.
Yakitori de entraña de ternera
14 €Beef skirt; chimichurri with yuzu kosho, served on a Korean tabletop BBQ.
Yakitori de lomo alto
18 €Charcoal-grilled El Blanquet ribeye with yuzu kosho chimichurri.
Lomo alto de ternera de la ganadería de El Blanquet
28 €Charcoal-grilled ribeye from the El Blanquet farm; Japanese-Alicante demi-glace and truffle oil.
Arroz de tuétano con lomo alto
25 € / personBone-marrow rice with ribeye; grilled XXL marrow bone, meat emulsion and beef tataki. Minimum 2 people.
VI Desserts
Tarta de queso San Antonio
8 €Cheesecake with San Antonio cheese from Callosa d'en Sarrià and miso toffee.
Coulant "Dubai" de Marcos Tonda
9 €70% Villajoyosa dark chocolate, molten pistachio heart and vanilla ice cream.
Gyoza de manzana · 2 pcs
7 €Apple gyoza; M. Tonda white-chocolate ganache, cured cheese and black-sesame ice cream.
Sorbete de yuzu y coco
7 €Yuzu & coconut sorbet, doused at the table with Paloma Mínguez cava.
/// Allergens
Written allergen information for the 14 allergens of Regulation (EU) 1169/2011 is available for every dish — just ask your waiter. If you have an allergy or intolerance, tell us when you book or when you sit down and the kitchen will adapt. We handle raw fish, shellfish, gluten, soya, sesame, dairy and tree nuts in the same kitchen: we cannot guarantee the total absence of traces.
All our beef is local ///prod. by El Blanquet/// — a farm in Polop raising its own cattle, km 0. 100% natural, hormone-free.
VAT included