Interview with the representative of siki, Fujita Shinji
Located inside Kurashiki Department Store, Udon, Sake, and Colors siki offers carefully crafted dishes, udon, and sake.
We spoke with the representative, Fujita Shinji, about the background of the opening and his dedication to the restaurant and its dishes.
Opened to pursue dishes that utilize dashi and seasonal ingredients
What is your background before opening the restaurant?
Fujita
In the past, I worked as a cook in restaurants and hotels in Australia and Canada. In Canada, I gained experience in a wide range of cuisines, from Japanese to Thai and Chinese.
Then, on October 10, 2025, I opened a new restaurant, Udon, Sake, and Colors siki, inside Kurashiki Department Store.
Can you tell us why you opened siki?
Fujita
I wanted to create a restaurant that was an upgrade from the udon izakaya I previously operated, Fujishin. Since the previous restaurant, I had been particular about the dashi for the udon and had been serving dishes that utilized it.
So, I thought, let's focus on a restaurant that emphasizes dishes that make the most of dashi.
The reason I included the words "colors" and "siki (four seasons)" in the restaurant name, along with udon and sake, is that I aim to create dishes that utilize seasonal ingredients and convey the feeling of the seasons.
I want customers to enjoy the deliciousness of seasonal ingredients while enjoying sake, and then have the dedicated udon as a finale.
Why do you serve udon?
Fujita
I felt that udon is simple yet profound, which was the reason I started making udon. I had no experience in making udon before opening the previous restaurant, and I went through trial and error.
When it comes to making dedicated udon, it takes time to prepare before serving. With the izakaya style, I can cook the udon while customers enjoy seasonal dishes and sake, which is an advantage.
Strengths are the carefully crafted dashi and dishes that allow enjoyment of seasonal flavors
I want to know about the restaurant's dedication.
Fujita
The dashi used in dishes like udon and oden is our strength.
We are very particular about dashi, using a total of seven additive-free ingredients, including two types of kombu from Rishiri and southern Hokkaido, as well as mackerel and sardines. We base our dishes on this dashi.
Moreover, since the ingredients can produce a second dashi, we also use the second dashi in dishes like oden.
Another dedication is to provide dishes that allow you to experience the "seasonal feeling". We strive to use seasonal ingredients for each season.
Moreover, we source seasonal ingredients from all over the country, not just from the local Kurashiki area. Therefore, the menu for our dishes changes daily.
The charm of our restaurant is that you can enjoy seasonal flavors that can only be tasted on the day of your visit. We value the "live feeling" of food.
Dedicated udon with two types of homemade noodles
What is your dedication to udon?
Fujita
One is the dashi I mentioned earlier. The other is that we offer two types of noodles: medium-thick and thin.
The medium-thick noodles cater to those who want to feel full, while the thin noodles cater to those who want a lighter finish.
By the way, the noodles are completely homemade. The flour is blended from several types of Hokkaido wheat to allow the aroma of the wheat to be felt.
Are you also particular about sake and drinks?
Fujita
Regarding alcoholic beverages, I am conscious of the "live feeling," just like with the ingredients.
In particular, I focus on sake, changing the brands listed on the menu twice a week.
I actively procure seasonal limited sake, selecting from local sake in Okayama Prefecture as well as from all over the country.
Are there any other points of dedication?
Fujita
Aside from the dishes and ingredients, I am also particular about the tableware. In particular, I use a lot of Bizen ware. I also have Kutani ware dishes.
As for the restaurant's atmosphere, while I am particular about good ingredients, I pay attention to maintaining a balance so that it doesn't become too high-end.
I want to create a place where delicious, dedicated dishes can be enjoyed in various situations, whether it's a company drinking party, a gathering with friends, or a solo drink.
That said, I don't want it to be a noisy atmosphere; I aim for a place where conversations can flow over food and drinks.
To convey the dedication and work of the creators through the dishes
Can you share your aspirations for the future?
Fujita
I believe that customers are exchanging money for the restaurant's dedication.
Therefore, I strive to create dishes that convey the dedication and work of the creators when tasted. I want to continue to pursue that belief in the future.
On top of that, I want to work hard to attract people from outside the region and even overseas to visit our restaurant. I believe that will have a ripple effect on the surrounding area and contribute to the overall revitalization of Kurashiki.
I want our restaurant to be one that has daily changes not only in the menu but in various aspects. This applies not only to the dishes but also to the operational and management sides.
I want to keep challenging myself.
A restaurant where you can taste the seasonal flavors through carefully crafted dashi and seasonal ingredients - siki
In the retro Showa-style "Kurashiki Department Store," Udon, Sake, and Colors siki stands out with its sophisticated presence. Enjoy exquisite dashi drawn from seven carefully selected additive-free ingredients, along with seasonal fresh fish and creative dishes delivered from across the country.
The owner is particular about the "live feeling" that allows you to encounter new flavors every time you visit. Enjoy two types of homemade noodles: firm, chewy medium-thick noodles and delightful thin noodles for the finish.
Siki is truly like a hidden retreat for adults. Why not visit as a place to enjoy the night in Kurashiki?
Udon and Sake and Color siki Data
| Name | Udon and 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 *Closes 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 4-person tables: 5 tables ・1st floor counter: 3 seats ・2nd floor 4-person tables: 5 tables |
| Smoking | Completely non-smoking |
| Toilet | Western-style toilet |
| Website | Official Instagram |
