At YORUYA, we seek to go beyond the traditional four seasons of the calendar embracing the delicate transitions of Japan’s seasons, and carefully selecting ingredients and cooking methods that reflect these subtle changes. Our goal is to express the regional culture of Kurashiki through authentic Japanese cuisine.

Kurashiki has a rich history as a key hub for water transportation and logistics. During the Edo period, goods transported via the Seto Inland Sea passed through Kurashiki on their way to Kyoto and Osaka, making it a vibrant center for trade and exchange. Even to day, it remains a crossroads for a diverse array of ingredients. From fresh seafood caught in the Seto Inland Sea, to vegetables and beef nurtured by the fertile soil of Okayama, the region’s rich natural bounty spans from sea to mountain to local farmlands, providing an abundance of high-quality ingredients. With deep respect for the history and culture of this land, we strive to craft Japanese cuisine that embodies the unique terroir of Kurashiki and brings its essence to life.

The Seto Inland Sea is blessed with a mild climate and warm ocean currents, allowing for an abundant supply of fresh seafood throughout the year. Its intricate coastline, dotted with many islands, and diverse seabed further contribute to the richness of marine life.
Okayama, known in Japan as the “Land of Sunshine,” enjoys a warm climate with stable sunshine and moderate rainfall, making it an ideal place for growing vegetables. The rich, organic soil supports a vibrant food culture, yielding a wide variety of seasonal produce year-round.
Kurashiki’s food culture is also deeply rooted in beef, a tradition dating back to the Edo period, when the Tsuyama domain uniquely encouraged meat consumption. This legacy has been passed down through generations and continues to thrive today.

At YORUYA, we craft our own seasonings to bring out the natural flavors of the fresh, locally sourced ingredients. From soy sauce and dashi, which are adjusted seasonally, to year-round staples such as salt, vinegar, and ponzu, every fundamental seasoning is carefully prepared by our chef. Our dashi, made fresh daily, is fine-tuned to match the subtle shifts of the seasons, ensuring that each dish can be enjoyed at its peak flavor.

Our dinner is offered exclusively as a course menu, allowing guests to fully experience the diverse ingredients sourced from Kurashiki and its surrounding regions. All seating is at the counter, where we engage with our guests, fine-tuning flavors and tailoring dishes to individual preferences. Through this intimate dining experience, we hope to create an environment where guests can deepen their connection with Kurashiki while savoring the authentic flavors of the region.