There are so many places I’d like to try, but sometimes I overthink things—“It feels a little intimidating,” “What will the food taste like?” or “What’s the atmosphere like?”—and find it hard to take the plunge and visit somewhere new.
The event “Harenomino Kurashiki,” which gently encourages people to take that step, was held for the first time in six years. It’s a day when you can casually visit different establishments and enjoy food and drinks for a little less than usual. It’s a very enjoyable event that brings smiles to people all around town.
This year was my first time taking part.
I’ll introduce this event, revived after six years, along with the atmosphere on the ground.
The information provided was current when this article was published in December 2025. Please note that it may differ from the current information.
What is Harenomino Kurashiki?
“Harenomino Kurashiki” is a food and drink event where you can freely visit participating establishments and enjoy a food crawl in the central area around JR Kurashiki Station.
It began in 2012 and was held every year through 2019, but took a break for a while due to the COVID-19 pandemic.
Then came 2025.
With the desire to once again energize local restaurants, a volunteer organizing committee was formed anew. For this milestone 10th event, 74 establishments are taking part, helping make the event a success.
How to take part in Harenomino Kurashiki
Anyone can easily take part in Harenomino Kurashiki by purchasing a ticket. Each ticket can be exchanged at participating establishments for “one drink and one food item.”
The five-ticket book can be shared among several people, and you can also use multiple tickets at one establishment.
You can share with friends or take your time exploring on your own. The appeal of this event is that you can enjoy it however you like.
On the day of the event, the headquarters booth in the parking lot next to Dan Y Dwa (Danadua) was where people could pick up advance tickets they had reserved and buy tickets on the day.
The staff greet you with a smile and offer guidance, so even first-timers can feel at ease.
It’s also a good idea to stop by and ask them about which establishments have sold out or how the event is going.
The 10th Harenomino Kurashiki
This was my first time at Harenomino Kurashiki.
A friend and I had been saying, “Let’s go together when it comes back,” so we bought advance tickets early and eagerly awaited the day.
At last, the day of the event arrived.
The sky was a brilliant blue, as if celebrating the event. I’ll take you through our day of food crawling around Kurashiki, from lunchtime until evening.
First stop: Bistro Petit Lapin
At 11 a.m., I met up with two friends at our first destination, “Bistro Petit Lapin.” To our delight, we were the first customers there.
The restaurant is tucked away at the far end of the basement floor of the West Building in front of JR Kurashiki Station, like a hidden retreat.
It was scheduled to open at 11:30 a.m., but people began gathering early, and before long a line of around 30 people had formed.
We were shown inside when the restaurant opened about 10 minutes ahead of schedule. There were nine counter seats and one table.
Once seated, we only had to order drinks, since the food was already set. I chose orange juice, while my two friends each chose wine.
What arrived was a beautifully arranged plate, like something from a course meal.
The parsley sauce paired perfectly with the marinated salmon, and mustard added a nice accent to the chicken pâté. We enjoyed a blissful moment eating with knives and forks.
Petit Lapin apparently used to operate at a different location. A customer sitting next to us said to the staff, “It’s been so long—still as delicious as ever!”
Just hearing that exchange made me realize how long the restaurant has been loved by its customers.
It was a thoroughly satisfying start, both for the heart and the stomach.
Second stop: ONODA BAR (Onoda Bar)
We headed upstairs from the basement and walked along, looking at the pamphlet and wondering, “Where should we go next?”
There was a place opening right at noon, so we decided to stop by.
The place was called “ONODA BAR.”
There was already a line, but we were lucky enough to get in with the first group. The owner runs the nine-seat counter alone.
Inside, we were welcomed with smiles, and the calm atmosphere made the place feel comfortable.
The menu was lined with tempting options, from snacks to substantial dishes.
I ordered a two-item plate and Setoda mandarin orange juice.
This luxurious drink is made by hand-squeezing more than one whole mandarin orange right there.
With the first sip, the refreshing fizz mingles with bits of pulp and the natural sweetness of the mandarins, making it taste as if you’re drinking the fruit itself.
The dishes I ordered featured seasonal ingredients and were so delicious they brought a smile to my face. Each one was carefully prepared, and the owner’s love of cooking really came through.
After things had quieted down a little, I struck up a conversation with the owner, who said,
“I carefully select the fruit myself and source it from local growing regions, including Setoda.”
They also serve cocktails made with seasonal fruit, so my friend and I left talking about, “What season should we come back next?”
It was a warm and welcoming place that made me want to return, thanks in part to the owner’s personality.
Third stop: Kushikatsu Okoshi
Next, we headed to “Kushikatsu Okoshi,” the place we’d been looking forward to most.
It’s very close to ONODA BAR, so we’d said, “That’s convenient—we won’t have far to go,” but a long line had already formed before opening time.
We chatted nonstop while waiting. “Where should we go next?” “What do you feel like eating?” We held a strategy meeting.
Even the wait is one of the pleasures of Harenomino Kurashiki.
Time flew by, and we were seated after about 30 minutes.
The restaurant has only counter seating, and we ordered drinks as soon as we sat down. The kushikatsu came in a set of four varieties.
The freshly fried skewers included lotus root stuffed with minced meat, salmon wrapped in shiso leaves, pork with shimeji mushrooms, and tofu filled with ground meat.
A little surprised by combinations I’d never tried before, I savored each bite.
The drink I ordered was a fresh-fruit chuhai, a visually appealing drink with fruit in it.
Non-alcoholic options are also available, making it a welcoming selection for people who don’t drink alcohol. The staff kindly reminded us, “Please mix it well before drinking.”
It was a lovely time at a place I’d long wanted to visit, and I found myself genuinely wanting to come back.
A little break: a stroll around the Bikan Historical Area and Achi Shrine
We were full, so we decided to walk a little to get some exercise.
As we strolled along the shopping street, we spotted the torii gate of Achi Shrine. Since we were there, we went in to pay our respects.
The grounds of Achi Shrine weren’t very crowded, and we could quietly enjoy the birdsong and gentle breeze.
We spent the time as we pleased, making wishes and receiving goshuin shrine seals.
On the way back, we passed through the Bikan Historical Area and headed to our next destination. The autumn air was pleasant, and the fall foliage was at its peak.
We visited places that are easy to miss when you live locally, enjoying a stroll through town and a brief taste of being a tourist.
Fourth stop: Haiza Bar (inside Royal Art Hotel)
For our fourth stop, we headed to Haiza Bar inside Royal Art Hotel.
Overwhelmed by the hotel’s exterior, we headed for the entrance in the basement.
There seemed to be hotel guests and tourists inside. A staff member asked, “Would you mind sharing a table?” and showed us to a booth.
“That looks delicious.” “Where have you been?”
Conversation with the customers who had arrived before us flowed naturally. Perhaps scenes like this are part of what makes Harenomino Kurashiki special.
The menu offered a choice of “Wagyu beef braised in red wine” or “rich matcha terrine.”
The three of us shared the dishes and savored them.
The melt-in-your-mouth beef, smooth mashed potatoes, and fruit that went perfectly with the rich matcha terrine were flawless in both appearance and taste.
Just as we were getting up to leave, a family came in, taking our place. When we stepped outside, the hotel lobby was so busy that a long line had formed.
It was the moment we realized that people of all ages enjoy Harenomino Kurashiki.
Fifth stop: Dan Y Dwa (Danadua)
For our last stop, we headed to “Dan Y Dwa (Danadua).”
The restaurant was bustling with people, so we waited outside.
We were able to get in after a short wait and were shown to a table. The menu was full of tempting dishes, and we had a hard time deciding what to order.
There was also a wide selection of drinks.
We each ordered a different dish and shared them.
“This goes well with wine.” “I want to try everything.” The unfamiliar menu kept the conversation flowing, making this a fitting final stop.
We used up all our tickets. There were still plenty of places we wanted to visit, but it was getting dark, so we decided to call it a day.
Harenomino Kurashiki continues well into the night. From 11 a.m. until evening, it was a day filled with delicious food in Kurashiki and the warmth of its people.
No need to worry about leftover tickets: “Ato Nomino”
The event lasts just one day, but there’s no need to worry about having leftover tickets.
During the designated period, they can be used at participating restaurants as vouchers worth 900 yen each under the “Ato Nomino” program.
No change is given, but you can use multiple tickets at one restaurant.
We used all of ours, but we were glad to know that even if we had any left over, there was a way to enjoy them at our leisure on another day.
Taking part in Harenomino Kurashiki
The time spent with my friend, as well as visiting new restaurants and chatting with people we happened to meet, made for a memorable day.
“Which restaurants did you visit?” “Which ones do you recommend?”
I think casual conversations like these arise naturally, and that is one of the charms of Harenomino Kurashiki.
I felt that Harenomino Kurashiki came about through the combination of the organizing committee’s careful preparations and the feelings of local people who love Kurashiki.
Just imagining what restaurants we’ll discover and what scenery will await us next year gets me a little excited.
I hope to have more delicious encounters in Kurashiki.
10th Harenomino Kurashiki Information
| Name | 10th Harenomino Kurashiki |
|---|---|
| Date | November 16, 2025 (Sunday) *Opening hours vary by restaurant |
| Location | Around JR Kurashiki Station |
| Participation fee (tax included) | Advance tickets: 4,500 yen (book of 5 / 900 yen per ticket) Same-day tickets: 1,000 yen (sold individually) |
| Website | 10th Harenomino Kurashiki 2025 |
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・Advance: ¥4,500 (book of five tickets / ¥900 per ticket)
・On the day: ¥1,000 (sold individually)