Hai Sí is a new izakaya restaurant in Aspen, Colo., that takes its name from the Japanese and Spanish words for “yes.” The restaurant comes from Austin, Texas-based New Waterloo and Aspen-based Infinite Hospitality, and it’s the latest example of the Austin to Aspen pipeline. In recent years, Aspen has welcomed outposts of Austin restaurants, including Clark’s Oyster Bar, Sway, and Swedish Hill.
Hai Sí is situated below Sway and is comprised of several distinct spaces, including a dining room, sushi bar, cocktail bar, and Japanese-style listening room.
The concept is led by executive chef Yoshi Okai. He’s also behind Austin omakase restaurant, Otoko, and its adjacent cocktail bar, Watertrade.
“Hai Sí represents the culmination of everything I’ve learned throughout my career,” Okai said in a statement. “We’ve created something that doesn’t exist elsewhere — a space where Japanese tradition meets Spanish warmth in ways that feel both authentic and entirely revolutionary. This is the most personal project I’ve ever undertaken.”
The menu begins with appetizers and crudos, then moves into nigiri sushi, maki rolls, soups, tempura, and grilled items, like A5 wagyu and octopus.
The Japanese-Spanish influences are seen all over the menu. Examples include dishes like pan con tomate with a choice of uni, boquerones, or jamón Ibérico, and patatas bravas with romesco sauce, sun-dried tomato miso, and tofu crème fraîche.
The beverage program aligns with the culinary side. Sakes and Spanish wines complement the cuisine, and cocktails get creative.
Executive chef Yoshi Okai is also behind Austin, Texas, omakase restaurant Otoko. | High West Studios
For example, The Dirty Dashi Tooni combines vodka or gin with dashi vermouth and jamón Ibérico-wrapped olives. And the Nigori Negroni features Japanese gin, nigori sake, blanc vermouth, and Campari.
“Aspen has always been a place where culinary boundaries are meant to be pushed, and that energy immediately drew us here,” said Justin Spencer, the head of food and beverage for New Waterloo. “After years of building Otoko in Austin and exploring the depths of Japanese cuisine, we felt ready to take on something completely new. Aspen’s sophisticated, adventurous dining scene felt like the perfect place to introduce this fusion of Japanese artistry and Spanish soul.”
Spencer explained that the concept solidified when they realized that Aspen diners don’t just want good food — they want to be surprised and to experience something new. So it felt like the perfect city to try something so personal and innovative.
He also credits the “magical” subterranean setting beneath Sway, which they outfitted with moody lighting, rich textures, and acoustics that were engineered specifically for conversation.
“It allows us to create this intimate, almost secret world where guests can completely disconnect from the outside and fully immerse themselves in this culinary journey we’ve crafted,” he said. “Aspen has that same sense of escape and discovery. It felt like the natural home for Hai Sí.”
