A commercial facility in front of Kurashiki Station, "Kurashiki Department Store," retains a nostalgic atmosphere from the mid-Shōwa period.
In one corner, there is a stylish space that contrasts with the nostalgic atmosphere.
"Udon, Sake, and Color siki" (hereinafter referred to as "siki").
siki is an izakaya where you can enjoy seasonal ingredients sourced from across the country, based on a broth made from seven carefully selected additive-free ingredients.
In addition to the fresh fish dishes that change daily, you can also enjoy flavorful oden available year-round, and homemade udon that is perfect for a satisfying finish. Moreover, the udon comes in two types: medium-thick and thin noodles.
We will delve into siki's recommended and popular dishes, as well as its commitment to flavor.
siki's Stylish Atmosphere and Commitment to Cuisine and Udon
"Udon, Sake, and Color siki" is an izakaya characterized by dishes and udon made from carefully selected broth.
siki is located in a corner of the nostalgic commercial facility "Kurashiki Department Store," which retains a strong atmosphere from the mid-Shōwa period, situated southeast of JR Kurashiki Station.
The exterior of siki is stylish and sophisticated, contrasting with the nostalgic atmosphere of Kurashiki Department Store.
Upon opening the door, the interior also exudes a stylish and clean atmosphere that evokes a sense of Japan.
On the first floor, there are five tables that seat four people each.
Additionally, there are three counter seats in front of the kitchen.
siki also has a second floor. There are five tables for four people on the second floor as well.
By rearranging the table seats, the space can be reserved for groups of up to 20 people on each floor.
Menu Introduction
siki's menu mainly features seasonal dishes. The dishes change daily based on seasonal ingredients and daily procurement.
The menu is categorized into sections such as "Fish," "Steamed Vegetables," "Tempura," "Fried," "Pickled and Simmered," "Soups," and "Sweets."
Additionally, there is "Today's Oden." Some of the ingredients in the oden also change daily.
Alongside the dishes, a specialty of siki is its "udon." The udon comes in two types: "medium-thick" and "thin" noodles, each with several varieties available.
Of course, there is also a diverse selection of drinks.
In particular, they focus on sake and bottle wine.
The sake selection includes local sake from the Kurashiki area as well as seasonal limited sake sourced from across the country. The types of sake are said to change twice a week, on Wednesdays and Saturdays.
In addition, there are local craft beers from Kurashiki, soft drinks, and non-alcoholic options available.
Recommended and Popular Menu Items
Information as of April 2026 (Reiwa 8)
From siki's diverse menu, we will introduce the recommended dishes and popular items among customers.
Dishes Using Seasonal Fresh Fish
siki prides itself on its dishes made with seasonal fresh fish. A variety of dishes using different types of fresh fish are available.
On the interview day (April 2026), saury caught in the Tango region of Kyoto Prefecture was available.
From the menu featuring saury, we ordered the "Special Selected Saury Sashimi and Salt Tataki."
The saury, rich in fat just before spawning, was served as sashimi from the belly side and grilled as salt tataki from the back side. Additionally, the fattiest part of the belly was prepared as silver sashimi.
![[Top left] Sashimi [Top right] Salt tataki [Bottom left & right] Silver sashimi](https://media.kuratoco.com/wp-content/uploads/2026/04/16065434/siki-14.jpg)
The sashimi is cut into very large pieces, providing an excellent bite. You can see that it is rich in fat just by looking at it.
When you eat it, you can feel a pleasantly crunchy texture while also enjoying a melt-in-your-mouth sensation. The gentle sweetness and umami of the fat spread across your palate.
The salt tataki is also a generous size. When you eat it, like the sashimi, the sweetness and umami spread, along with a savory flavor.
Additionally, fresh fish is sourced from the local Okayama Prefecture. During the interview, local octopus from Okayama Prefecture was in stock.
The shop's recommendation is the "Local Octopus Cubes", which allows you to fully enjoy the charm of local octopus.
The octopus legs, raised in the currents of the Seto Inland Sea, are very thick and large. Even when cut, you can see how thick the legs are.
When you eat it, it is plump and has a very elastic texture, providing a strong mouthfeel. The suction cup parts have a crunchy texture.
And with each bite, the umami and gentle sweetness gradually come through.
During the interview, seasonal high-end fish, white sweetfish, was also in stock. I ordered the "Aged White Sweetfish Fried".
The crispy scales and skin provide a delightful crunch and aroma, while the flesh is rich in fat, offering a fluffy and tender texture. You can also enjoy a moist mouthfeel. There is a hint of sweetness as well.
Beef Grated Bukkake Udon
Alongside seasonal fresh fish dishes, siki's specialty is udon. The udon noodles come in medium-thick and thin varieties.
Medium-thick "Bukkake Udon" is one of the popular udon menu items.
Bukkake udon comes in two types: one with a "Sweet Dashi" and another with a "Refreshing Dashi". You can also choose between hot and cold.
From the abundant udon menu, I had the recommended "Beef Grated Bukkake Udon" in the hot version. It is udon with sweet dashi.
On top of the udon, there is a generous amount of grated daikon called "Oni Oroshi (coarse grated daikon)", along with beef and katsuobushi.
The beef was piled high in generous portions. The sweet and savory flavor is well absorbed into the beef, and when you eat it, the umami of the meat and the sweet-savory taste spread in your mouth.
The noodles are thick, with a strong and firm chew, providing an excellent bite.
The dipping sauce is a deep brown color with a sweet flavor.
The sweet dipping sauce pairs deliciously with the noodles, and the combination of the beef and the sauce is also excellent. Additionally, the crunchy texture and freshness of the grated daikon provide a nice accent.
When you mix it all together and eat, the various textures and flavors intertwine deliciously.
Thin Ume Paste Grated Bukkake Udon
The thin udon is also recommended.
The thin variety comes in various types, and for bukkake udon, there are two types of dashi: sweet and refreshing.
I had the cold version of the "Thin Ume Paste Grated Bukkake Udon", which is popular among customers.
The udon is topped with homemade ume paste, a generous amount of oni oroshi, and also includes katsuobushi, shiso leaves, green onions, sesame seeds, and lemon.
The ume paste is homemade! After receiving the ume, we pound and knead the ume flesh in-house, making it by hand.
The ume paste has a sticky texture, with a refreshing ume flavor, and a balance of acidity, saltiness, and sweetness. It pairs well with the refreshing flavor of the shiso leaves.
The noodles are thin, and compared to the medium-thick udon, the difference in thickness is clear.
While the smooth texture is impressive, it also has a firm chew.
The broth is a transparent amber color. It has a light dashi flavor with a moderate sweetness and saltiness, and a refreshing acidity, leaving a clean aftertaste.
It pairs well with the noodles and plum meat, offering a refreshing taste that can be eaten in no time.
The thinly sliced udon has a slightly modest volume and a good texture, making it easy to enjoy even after a large meal.
Homemade Creamy Tofu, Agedashi Style
“Homemade Creamy Tofu, Agedashi Style” is an original menu item from siki.
Strictly speaking, it is not tofu, but rather a mixture of milk and tofu, with heavy cream added and set.
It is then deep-fried like agedashi tofu and topped with our proud dashi.
The moment it enters your mouth, the aroma of the batter and a creamy texture envelop you. A gentle sweetness and flavor spread throughout your mouth.
At the same time, the good flavor of the dashi mixes in, creating an indescribably addictive taste experience.
This dish is full of originality that embodies the essence of siki.
Today's Oden
“Today's Oden” is also a popular menu item at siki. Oden is often thought of as a seasonal dish for cold weather, but at siki, you can enjoy oden all year round, which is a great appeal.
As the name “Today's Oden” suggests, the ingredients change daily. The standard ingredients are part of the regular menu.
The dashi for the oden is based on niban dashi and flavored with kibi sugar for a sweet taste.
From the lineup during the interview, we picked out daikon, domestic beef tendon, chicken wing stuffed with cartilage, and atsuage.
The classic daikon has absorbed the flavor well, with a soft texture and a warm heat, making the taste of the dashi irresistible.
The domestic beef tendon is large and satisfying. It has a chewy and tender texture, releasing umami with every bite.
The rare chicken wing stuffed with cartilage is homemade. It is filled with cartilage that has been ground by hand.
As the flavor of the chicken meat overflows, the texture of the cartilage inside adds an interesting accent to the taste.
The atsuage is also delicious, having absorbed the flavor of the dashi.
siki offers dishes, udon, and sake filled with dedication.
We interviewed the representative of siki, Fujita Shinji.
Udon, Sake, and Color: siki Data
| Name | Udon, Sake, and Color: siki |
|---|---|
| Address | 1-4-4 Tsurugata, Kurashiki City, Okayama Prefecture (inside Kurashiki Department Store) |
| Contact | 086-441-1868 |
| Parking | None |
| Business Hours | 6:00 PM - 11:00 PM On the last Sunday of the month, 6:00 PM - 9:30 PM *Closed when ingredients run out |
| Regular Holidays | Monday Days excluding the end of the month |
| Payment Methods |
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| Reservation Availability | Yes Reservations can be made until 7:30 PM |
| Seating | 43 seats total ・1st floor: 5 tables for 4 people ・1st floor: 3 counter seats ・2nd floor: 5 tables for 4 people |
| Smoking | Completely non-smoking |
| Toilet | Western-style toilet |
| Website | Official Instagram |
Our restaurant sources seafood from various regions across the country. The ingredients we procure change not only by season but also by day.
As a result, you can enjoy a different selection of fresh fish dishes each time you visit!