[Until Sunday, October 11] Kurashiki Milkshake Project ～ Milkshakes showcasing the appeal of eggs produced in Okayama Prefecture served at eight locations

A milkshake is made by mixing eggs, milk, and sugar.
For older people, it may be a nostalgic drink, while for younger people, it may be just the thing for the Showa retro boom.

A new food event, the “Kurashiki Milkshake Project,” has launched in Kurashiki City, Okayama Prefecture. It is organized by Sakamoto Keiran, which handles everything from egg production to processing and sales.

For its inaugural event in 2026, eight shops in and around the Bikan Historical Area are taking part.
Why milkshakes? We spoke with the organizers about the reasons and ideas behind the Kurashiki Milkshake Project.

What Is the Kurashiki Milkshake Project?

The Kurashiki Milkshake Project is an event celebrating milkshakes, held from Friday, September 18 to Sunday, October 11, 2026. Eight shops in and around the Bikan Historical Area took part in its inaugural event.

The participating shops are as follows:

The requirement for the Kurashiki Milkshake Project is that shops use eggs produced in Okayama Prefecture. Beyond that, each shop is free to decide what to make.

The event also features a stamp rally. Collect five stamps and you can exchange them for Sakamoto Keiran’s Hoshi no Sato eggs. You’re guaranteed to get them, so why not collect the stamps and take home some delicious eggs?

The redemption location is Sakamoto Keiran Bikan Historical Area Shop (2nd floor of Hayashi Genjuro Shoten).

Why Milkshakes in Kurashiki?

Milkshakes were popular from the 1960s through the 1980s.
They are enjoyed throughout Japan, not just in Kurashiki. So why milkshakes in Kurashiki now?

In fact, Okayama Prefecture ranks third to fifth nationwide in egg production, and first in the Chugoku and Shikoku regions, and its eggs have long had a reputation for quality. Eggs produced in the Bitchu region from the Taisho through the Showa era were shipped to Kansai under the name “Bitchu-dama.” Shipments to the Kansai region continue today.

The project combines the aim of promoting the little-known appeal of Okayama’s eggs with the fact that they suit the retro atmosphere of the Bikan Historical Area. That is how “milkshakes in Kurashiki” came about.

Milkshakes with Distinctive Flavors, from Classic to Unusual

Milkshakes are made with simple ingredients: eggs, milk, and sugar. They are easy to make, which may be why they became popular some time ago. The simplicity of the ingredients leaves plenty of room for individual touches and variations.

For example, Ueda Coffee Shop makes its milkshake in a classic style, but it has the richest flavor of all the participating shops. The secret to its rich taste is the eggs: they use two eggs instead of the usual one.

There are also some unusual milkshakes.
At Coffee El Greco, in addition to the classic plain flavor, matcha and chocolate have been added to the menu especially for the project.

I tried the matcha milkshake topped with vanilla ice cream. It had a gentle sweetness with a subtle matcha aroma. As the vanilla ice cream melted a little, it became even richer. Though a drink, the milkshake also felt almost like a parfait—a new kind of treat.

We Want You to Discover the Appeal of Okayama Prefecture’s Eggs

We spoke with Akiyoshi Sakamoto of Sakamoto Keiran, the person behind the Kurashiki Milkshake Project.

Why did you start the Kurashiki Milkshake Project?

Sakamoto (honorific omitted)

I wanted people to know that Okayama Prefecture actually produces a lot of eggs, and for eggs to become an ingredient championed by Okayama residents. Okayama’s eggs are high quality and were known as Bitchu-dama. They were shipped to the Kansai region in the past, and still are today.

The reason they are high quality is that they are fed high-quality feed, which comes in through Mizushima Port. Large ships can enter Mizushima Port, allowing us to buy feed at low prices.

There have long been many feed factories in Mizushima. The conditions are right for producing good eggs, and there is plenty of feed, so production is high, too.

I hope people will enjoy the history of eggs along with the Kurashiki Milkshake Project.

As for why milkshakes, I thought they might be easy for shops to take part in. Some already serve them.

I also thought they would appeal to a wide range of people, from those in their 50s and 60s to younger people. The streetscape of the Bikan Historical Area also goes well with the retro feel of milkshakes.

Was it difficult to recruit participating shops?

Sakamoto

Actually, we planned to start this project small.
Since it was the first time, we thought we would limit the number of participating shops and simply approach a few cafes we knew. But an acquaintance who runs a company helped us, and when we reached out to shops, they joined readily, and the project took shape as it is now.

Some of the participating shops were already making milkshakes. We had planned to feature the existing milkshake at El Greco, but they developed new ones for this project.

They came up with matcha and chocolate, and when I tried them, they were delicious. It was exciting to see all these milkshakes being created that we hadn’t thought of.

ROJAN BŌRO cafe kurashiki uses mango, which is a great idea. This shop is serving milkshakes only during the project.

Once we started preparing, we thought we might need a website. Then we realized we would need a professional photographer to take the pictures, and the project kept growing. In the end, we also made flyers and stamp cards.

On the flyer, the box-shaped part of the character “倉” in the project’s name is written as “日.” We used “日” to evoke Japan. Also, because we want to make this project number one in Japan, we added a horizontal stroke to make “一”.

We also created a mascot. Her name is Hinano, a play on the word for a baby chick.

The Passion Behind the Kurashiki Milkshake Project

How would you like people to enjoy the Kurashiki Milkshake Project?

Sakamoto

While preparing for the project, I spoke with many people, and quite a few said, “I haven’t had a milkshake in ages.”

When I was discussing the project with shops, I ordered milkshakes and tried them. They tasted great after such a long time. Milkshakes are the kind of drink that almost everyone likes, aren’t they? I hope older people will find them nostalgic, while younger people will discover how delicious they are.

My work isn’t just about selling and producing eggs. I believe we can also help revitalize the community around eggs. The Kurashiki Milkshake Project is one part of that.

Our customers are mostly businesses such as restaurants and hotels, before the products reach consumers. I hope we can promote those businesses and work together to energize the community. I also want people to appreciate the value of eggs more.

Future Plans

Could you also tell us about your plans for the future?

Sakamoto

We’d like to expand the areas where participating shops are located, including Mizushima and Tamashima. If there are shops willing to take part, we’d love to have them join.

We’re aiming to be number one in Japan, so we need to grow the project.

From the Writer

I was excited to hear that a new food was being created in Kurashiki, and went to cover the story.
Milkshakes can be made with just eggs, milk, and sugar. Their simplicity seems to allow for a wide range of variations, and the milkshakes in the Kurashiki Milkshake Project are full of character.

Until I covered this story, I knew nothing about the high production volume and quality of eggs in Okayama Prefecture. I’m hopeful that the project will help more people discover the appeal of eggs produced in Okayama Prefecture and bring excitement to the entire region.

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