Kurashiki has long thrived as a logistics hub, utilizing water transport since the Edo period, when land reclamation transformed shallow seas into usable land . Goods brought from across the Seto Inland Sea passed through Kurashiki, a bustling port town, on their way to Osaka and other regions. The area was originally known as ‘Kurashiki-chi’ (land of warehouses) due to the many warehouses (‘kurayashiki’) that stored these goods, eventually adopting the name ‘Kurashiki.’ This vibrant exchange of people and products enriched Kurashiki’s cultural landscape, laying the foundation for the many cultural institutions that still exist there today.
At YORUYA, we embrace Kurashiki's unique identity as a crossroads of land and sea, expressing this through a local culinary experience. We use a variety of ingredients, from fresh seafood from the Seto Inland Sea to the seasonal produce from the surrounding mountains. Our culinary approach goes beyond the traditional four seasons, instead reflecting the subtle rhythms of Japan’s 24 seasonal divisions and 72 micro-seasons—aiming to bring out the true essence of each ingredient and offer a distinct, ever-evolving dining experience.
To allow guests to fully savor the flavors of Kurashiki, dinner at YORUYA is offered exclusively as a course menu. With counter seating only, we hope to create a space where guests can connect and deepen their appreciation for this land through food.
