“Kurashiki Department Store,” a commercial complex in front of Kurashiki Station that retains the nostalgic appearance of the mid-Showa period.
In one corner is a stylish space that contrasts with the nostalgic atmosphere.
It is “Udon to Osake to Irodori siki” (Shiki).
siki is an izakaya where you can enjoy seasonal ingredients sourced from across Japan, served in dishes based on broth made from seven additive-free ingredients carefully selected by the owner.
Along with fresh-fish dishes that change daily, you can enjoy flavorful oden throughout the year, as well as house-made udon with a smooth texture that is perfect for finishing a meal. The udon is made in-house and comes in two varieties: medium-thick and thin.
We take a closer look at siki’s recommended and popular dishes, as well as its dedication to flavor.
The information presented is current as of the article’s publication in May 2026. Please note that it may differ from current information.
siki’s stylish atmosphere and carefully crafted dishes and udon
Udon to Osake to Irodori siki is an izakaya known for its dishes and udon made with carefully crafted broth.
siki is located in one corner of Kurashiki Department Store, a nostalgic commercial complex that retains the atmosphere of the mid-Showa period, southeast of JR Kurashiki Station.
In contrast to the nostalgic atmosphere of Kurashiki Department Store, siki’s exterior is stylish and sophisticated.
When you open the door, the interior, like the exterior, has a stylish, clean feel with a Japanese aesthetic.
On the first floor, there are five tables seating four people each.
There are also three counter seats in front of the kitchen.
siki also has a second floor, with five tables seating four people each.
By rearranging the tables, groups of up to 20 people can reserve either floor exclusively.
Menu
siki’s menu centers on seasonal a la carte dishes. These dishes change daily to reflect seasonal ingredients and the day’s available supplies.
The menu is divided into categories such as “fish and meat,” “steamed vegetables,” “tempura,” “fried dishes,” “pickled and simmered dishes,” “soups,” and “sweets.”
There is also “Oden of the day.” Some of the ingredients change daily.
And alongside its a la carte dishes, siki’s signature item is udon. It offers two types of noodles, medium-thick and thin, with several varieties of each.
There is, of course, a wide selection of drinks as well.
The restaurant places particular emphasis on sake and bottled wine.
In addition to local sake from around Kurashiki, it stocks limited-edition sake from across Japan, depending on the season. The selection is changed twice a week, on Wednesdays and Saturdays.
There was also local craft beer from Kurashiki, soft drinks, and non-alcoholic drinks.
Recommended and popular menu items
Information as of April 2026
From siki’s varied menu, we introduce the dishes recommended by the restaurant and those popular with customers.
Dishes made with seasonal fresh fish
siki takes pride in its dishes made with seasonal fresh fish. It offers a wide variety of dishes featuring different kinds of fresh fish.
On the day of the visit (April 2026), the restaurant had received Spanish mackerel caught in the Tango region of Kyoto Prefecture.
From the Spanish mackerel dishes, we ordered the “Special Selection: Spanish Mackerel Sashimi and Salt-Seared Tataki.”
The fatty Spanish mackerel, just before spawning, is served as sashimi from the belly and salt-seared tataki from the back. The fattiest part of the belly is also prepared in the gin-zukuri style.
![[Top left] Sashimi [Top right] Salt-seared bonito [Bottom left and right] Gin-zukuri](https://media.kuratoco.com/wp-content/uploads/2026/04/16065434/siki-14.jpg)
The sashimi is cut into very large pieces, making it exceptionally satisfying to eat. You can tell at a glance how beautifully marbled it is.
As you eat, you get a pleasantly firm, slightly crunchy bite, yet the texture melts on your tongue. The gentle sweetness and umami of the fat spread across your palate.
The salt-seared bonito is also served in large pieces. Like the sashimi, its sweetness and umami spread across your palate, along with a fragrant, roasted flavor.
The restaurant also sources fresh seafood from its home prefecture of Okayama. During our visit, locally caught octopus from Okayama Prefecture was available.
The restaurant’s top recommendation is “Local Octopus, Chopped,” said to be the best way to enjoy the appeal of local octopus.
The legs of octopus raised in the currents of the Seto Inland Sea are very thick and large. Even after being cut, you can see just how thick they are.
The octopus is springy and exceptionally chewy, with a satisfyingly robust texture. The suckers have a pleasantly crunchy bite.
With every chew, its umami and gentle sweetness gradually come through.
During our visit, the restaurant also had white tilefish, a premium fish in season. We ordered the “Aged White Tilefish, Deep-Fried with Scales.”
The fried scales and skin are crisp and crunchy, with a fragrant flavor, while the flesh is exceptionally rich in fat and fluffy and tender. You can also enjoy its moist texture, along with a hint of sweetness.
Bukkake udon with beef and grated daikon
Alongside its seasonal fresh seafood dishes, one of siki’s specialties is udon. The udon noodles come in medium-thick and thin varieties.
The medium-thick “Bukkake udon” is one of the most popular udon dishes.
Depending on the variety, Bukkake udon comes with either a “sweet broth” or a “light broth.” You can also choose it hot or cold.
From the extensive udon menu, we tried the recommended “Bukkake udon with beef and grated daikon” hot. It comes with the sweet broth.
The udon is topped with a generous amount of “oni-oroshi” (coarsely grated daikon), followed by beef and bonito flakes.
There was an incredibly generous amount of beef. It was thoroughly infused with a sweet-and-savory flavor, which spread across the palate along with the umami of the meat.
The noodles are thick, with a firm, robust chew that makes them exceptionally satisfying.
The broth is a deep brown and tastes sweet.
The sweet broth coats the noodles deliciously, and it pairs perfectly with the beef. The crunchy texture and refreshing juiciness of the oni-oroshi add another layer of flavor.
Mix everything together well, and the different textures and flavors combine in a deliciously complex way.
Thin Udon with Plum Paste and Grated Daikon
The thin udon is also highly recommended.
There are several varieties of thin udon, and the Bukkake udon comes with either a sweet or light broth.
We tried the cold “Thin Udon with Plum Paste and Grated Daikon,” which is said to be popular with customers.
The udon is topped with plum paste and a generous amount of oni-oroshi, as well as bonito flakes, green shiso, green onions, sesame seeds, and lemon.
The plum paste is homemade! After receiving fresh plums, the restaurant mashes and kneads them on-site to make the paste by hand.
The plum paste has a thick, smooth texture, and its refreshing plum flavor is accompanied by a pleasant balance of tartness, saltiness, and sweetness. It also pairs well with the refreshing flavor of green shiso.
As the name suggests, the noodles are thin, noticeably narrower than the medium-thick udon.
Their smooth, easy-to-swallow texture is striking, yet they still have a firm chew.
The broth is a clear amber color. Its light dashi has a pleasant balance of sweetness and saltiness, with a hint of acidity and a clean finish.
It goes well with the noodles and plum, and its refreshing flavor makes it easy to finish in no time.
The thin noodles are a little less filling and go down easily, so they may be a good choice to finish a meal after eating a lot.
Homemade Creamy Tofu, Agedashi Style
“Homemade Creamy Tofu, Agedashi Style” is an original siki dish.
Strictly speaking, it is not tofu. Milk and tofu are kneaded together, then fresh cream is added and the mixture is set.
It is then deep-fried like agedashi tofu and topped with our signature dashi.
As soon as you take a bite, you get the fragrant crispness of the coating and a smooth, creamy texture. A gentle sweetness and rich flavor then spread through your mouth.
The pleasant flavor of the dashi blends in as well, creating an irresistible taste that is hard to describe.
This original dish is full of the distinctive character of siki.
Oden of the Day
“Oden of the Day” is another popular siki menu item. Oden is often thought of as a seasonal dish for cold weather, but one of siki’s charms is that you can enjoy oden all year round.
As the name “Oden of the Day” suggests, the ingredients change from day to day. The standard ingredients are regular menu items.
The oden broth is based on second dashi and seasoned with kibi sugar for a sweet flavor.
From the selection available during our visit, we tried daikon, domestic beef tendon, chicken wings stuffed with cartilage meatballs, and atsuage.
The classic oden daikon was thoroughly infused with flavor all the way through. Its tender texture, piping-hot warmth, and the taste of the dashi soaking out of it are irresistible.
The domestic beef tendon is generously sized and satisfying. Its chewy, tender texture releases savory flavor with every bite.
The unusual chicken wings stuffed with cartilage meatballs are homemade. The cartilage is ground by hand and stuffed inside the wings.
Along with the rich flavor of the chicken, the texture of the cartilage inside adds an interesting accent.
The atsuage is delicious, too, infused with the flavor of the dashi.
siki serves carefully crafted dishes, udon, sake, and more.
We interviewed Fujita Shinji, the owner of siki.
Udon to Osake to Irodori siki Information
| Name | Udon to Osake to Irodori siki |
|---|---|
| Address | 1-4-4 Tsurugata, Kurashiki City, Okayama Prefecture (inside Kurashiki Department Store) |
| Contact | 086-441-1868 |
| Parking | None |
| Hours | 6:00 p.m.–11:00 p.m. On the last Sunday of the month, 6:00 p.m.–9:30 p.m. ※Closes when ingredients run out |
| Closed | Monday Sunday, except the last Sunday of the month |
| Payment methods |
|
| Reservations | Available Reservations accepted until 7:30 p.m. |
| Seating | 43 seats in total ・1st floor, tables for four: 5 ・1st floor, counter seats: 3 ・2nd floor, tables for four: 5 |
| Smoking | Entirely non-smoking |
| Restroom | Western-style toilet |
| Website | Official Instagram |
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Our seafood is sourced from across Japan. The ingredients we source vary not only by season but also from day to day.
That means you can enjoy a different selection of fresh-fish dishes every time you visit!