[Closed] Udon Sakaba Fujishin 〜 A restaurant that conveys its passion for and dedication to food through its cuisine

We asked owner Shinji Fujita about his dedication to the restaurant and its food

We spoke with owner Shinji Fujita of Udon Sakaba Fujishin.

His dedication to the dashi

Fujishin's food shows a strong commitment to quality. What do you focus on most?

Fujita (surname only)

Our greatest commitment is to our dashi.

We make our dashi using two types of kelp, one from Rishiri and one from southern Hokkaido, along with seven types of dried ingredients.

We make it with the aim of achieving a good balance of flavors.

The dashi in the small dishes was delicious too. What do you do to make it special?

Fujita

We take care with the dashi in our small dishes, too.

We also serve oden made with thick-cut kelp.

The thick-cut kelp releases plenty of flavor even in a second dashi extraction, so we use it for oden as well.

His dedication to the udon noodles

Do you have any particular approach to your udon noodles?

Fujita

We blend flour based on wheat grown in Hokkaido so that you can enjoy its aroma.

Another thing we take pride in is that we cut and boil the noodles after receiving an order.

We want customers to enjoy the udon at its best, so we cut and boil the noodles after receiving an order.

Do you do anything else besides choosing the flour?

Fujita

Besides the flour, there's the water.

Water is the foundation of every dish.
That's why we took care in choosing our water purifier.

His dedication to alcoholic drinks

Fujishin also serves alcoholic drinks. Is there anything distinctive about your selection of brands?

Fujita

Since we go to the trouble of stocking alcoholic drinks, we choose products that our customers can enjoy.

We regularly change the brands of alcohol we carry.

I also regularly attend tasting events, and if I find something I like, I stock it.

We carry products that you don't see much around here besides at our restaurant.

The udon bar concept

Fujishin describes itself as an “udon bar.” Why did you choose this format?

Fujita

One reason is that I wanted to set aside enough time to make the udon properly.

I want to share my dedication to cooking, and that requires time to prepare the food.

Another reason is that I wanted to interact with customers.
I enjoy talking with customers about all kinds of things.

The menu

Was there a particular reason the menu came to have its current selection?

Fujita

We created a range of udon dishes to cater to a wide variety of tastes.

The menu currently focuses on classic dishes, but I hope to add more original creations in the future.

I also want to focus more on izakaya dishes and banquet meals.

His thoughts on Kurashiki

Could you tell us how you feel about Kurashiki?

Fujita

I’m from Kojima in Kurashiki, and I’m attached to Kurashiki because it’s where I was born and raised.

I’d like to contribute to Kurashiki by drawing on my experience overseas to help energize the community.

I also want to make this a place where overseas visitors can drop in and communicate with us easily.
And I hope to bring life to Kurashiki’s backstreets and make them places where people gather.

From the Writer

At Udon Sakaba Fujishin, you can enjoy dishes filled with owner Fujita’s beliefs and dedication to food.

There are no compromises, from choosing ingredients that are safe to eat and wanting customers to enjoy themselves, to the effort he puts into making delicious food.

Visit Udon Sakaba Fujishin and try the udon and small dishes infused with owner Fujita’s convictions. Experience his deep passion for food.

Udon Sakaba Fujishin details

Name	Udon Sakaba Fujishin
Address	1-4-4 Tsurugata, Kurashiki City, Kurashiki City, Okayama Prefecture
Contact	086-434-2389
Parking	None
Hours	Tuesday–Saturday: 6:00 p.m.–12:30 a.m. (last order 11:30 p.m.) Sunday: 6:00 p.m.–11:00 p.m. (last order 10:00 p.m.)
Closed	Monday First and third Sundays of the month
Payment methods	Cash Credit cards PayPay, Rakuten Pay, Merpay, d Payment, au PAY
Reservations	Accepted
Seating	1st floor: Counter, 3 seats; tables, 18 seats 2nd floor: Tatami room, up to 20 seats
Smoking	Entire premises non-smoking
Restroom	Western-style toilet
Website	Udon Sakaba Fujishin (Facebook page)

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