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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 king prawns with Xixona turrón satay.
V
El Blanquet 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. Sunday brunch from 9:00 coming very soon.
Do you do Sunday brunch?
Very soon. On Sundays KNAYA will open from 9:00 with a Japanese-Alicante brunch — our take on the late breakfast, with local produce and Japanese technique — on top of lunch and dinner service. We'll announce the date on our Instagram, @knayaraw.
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.
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
9 €Spanish-style potato salad; truffled cured-yolk sauce and local salt-cured fish.
Picoteo alicantino
8 €Crisps, white anchovies, olives and llonganisa cured sausage from Pinoso. For sharing.
Boquerones
8 €White anchovies in hazelnut vinaigrette with Callosa loquat criolla salsa.
Salpicón de calamar
15 €Chilled squid salad with octopus and white prawn, cherry tomato, seaweed and capelin roe.
Foie gras micuit & vermut
16 €Cherry balsamic, crumbly "coca de mollitas" flatbread and pistachio.
II Raw Cuts
Ostra Knaya a la brasa
6,50 € / pcGrilled oyster, tartare-cut, with bluefin tuna belly and wasabi chimichurri.
Mollete chino con tartar de ternera
17 €Steamed bao-style bun with beef tartare; gilda tapenade, soy-cured yolk and pickled mustard seeds.
Ceviche de corvina ahumada y atún
18 €Loquat leche de tigre, capelin roe, merlot-pickled shallot and flame-charred avocado.
Tomate de Mutxamel con ventresca de atún
17 €Cucumber, truffled avocado pil-pil and Japanese-Alicante pickles.
Burrata ahumada
16 €Aubergine tapenade, ripe local tomato, rocket and grilled capelin.
Atún rojo ahumado en semi-salazón
18 €Lightly salt-cured, smoked; green salmorejo of cucumber and avocado, jalapeño.
Ventresca de atún rojo
21 €Seared sashimi-style; ginger dressing, extra-virgin olive oil and timut pepper.
III Sushi de la Terreta
Nigiri de atún rojo
6 € / pcWith gilda tapenade and wasabi leaves.
Nigiri de vieira
6,50 € / pcWith Pinoso sobrasada (soft cured-pork spread) and shiso leaf.
Enrollao de lomo bajo de ternera
7 € / pcBeef striploin roll with our Japanese-Alicante XO sauce, flame-finished.
Uramaki de corvina ahumada
16 €Callosa loquat, gochujang sauce with local honey, and pistachios.
Uramaki de atún rojo
18 €Soy-cured yolk, truffle oil and trout roe.
Uramaki El Blanquet
23 €Beef striploin, rocket, asparagus and foie. The house signature.
Fire
Charcoal · Smoke · Punch
IV Hot
Croqueta de txuleta · 2 or 4 pcs
8,50 / 16 €Aged-beef croquettes; mushroom stew, meat emulsion and San Antonio cheese.
Zamburiña a la brasa & XO · 2 or 4 pcs
8,50 / 17 €Grilled queen scallops; smoked sauce made with their coral, piparra pepper and trout roe.
Gyoza de gamba blanca · 2 or 4 pcs
6,50 / 12 €White prawn gyoza over slow-cooked beef tripe stew, gochujang and peas.
Rollo "primavera" de cordero
16 €Slow-roasted pulled lamb; Thai-style tiger-nut horchata sauce and Althaia dark-beer demi-glace.
Sando de pollo frito
14 €Japanese fried-chicken sandwich; brioche, pickles and vermouth-caramelised onion.
Gambones XL Xixona satay · 2 pcs
16 €Grilled XL king prawns; satay sauce of Xixona turrón (almond nougat), horchata and Marcona almonds.
V Charcoal by "El Blanquet"
El Blanquet is a cattle farm in Polop raising its own beef — true km 0. 100% natural, hormone-free.
Yakitori de entraña de ternera
12 € / pcBeef skirt skewer; chimichurri with yuzu kosho.
Kebab de llonganisa
12 € / pcLlonganisa sausage kebab in pita bread, with aubergine hummus and cucumber sunomono.
Blanquet de Pinoso a la brasa estilo ssäm
8 € / pcGrilled Pinoso white sausage, ssäm-style (wrap it in a leaf); loquat criolla, oven-baked rice and Emmy v.03 sauce.
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 brown-miso toffee.
Coulant "Dubai" de Marcos Tonda
9 €70% Villajoyosa dark chocolate, molten pistachio heart and vanilla ice cream.
Gyoza de manzana · 2 pcs
8 €Apple gyoza; M. Tonda white-chocolate ganache, cured cheese and black-sesame ice cream.
Allergen info available from our staff · VAT included