Thirteen years ago, “Washoku: Traditional Dietary Cultures of the Japanese,” was inscribed on UNESCO’s Intangible Cultural Heritage list. Japan’s diverse landscape, stretching from north to south, is marked by clearly defined seasons that have long nurtured a culinary culture closely intertwined with its abundant natural environment. Washoku, or traditional Japanese cuisine, is more than a set of cooking techniques—it embodies a deep-rooted Japanese ethos of respecting nature through food, highlighted by four essential principles:
– A respect for the inherent flavors of diverse, fresh ingredients
– Nutritional balance that promotes a healthy diet
– A presentation that expresses the beauty of nature and subtle transitions of the seasons
– Close ties to cultural traditions and seasonal events

In Japanese cuisine, there is an emphasis on both the art of refinement—like skimming impurities from broth (dashi) to achieve a clear and refined taste—and the value of simplicity, in which seasonal ingredients are enjoyed in their purest state, untouched and unadorned, to fully savor their natural flavors.

While these may at first seem contradictory, both approaches stem from a common foundation: the profound respect for selecting and enjoying fresh ingredients precisely at their seasonal peak, a traditional practice deeply tied to Japan’s climate and terroir. Consequently, precise measurements are seldom used in traditional Japanese cooking: a recipe may, for instance, simply call for “a pinch of salt” rather than the exact gram amount, indicating that seasoning should be adapted to the condition of the ingredients rather than aiming for uniformity through strong flavoring. In Japanese cuisine, flavor is considered something to be drawn out of ingredients, rather than imposed.

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.

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.

As Chef Niimi of Yoruya speaks about his cooking philosophy, we are reminded of a memorable phrase from a previous journal entry: “Bizen ware exists because of the blessings of the clay.” This reverence for nature’s bounty echoes strongly in the culinary arts as well. Carefully drawing out the intrinsic qualities of each ingredient, sometimes refining them when needed, and at other times embracing their natural bitterness or astringency to highlight other flavors—these practices in Japanese cuisine go beyond simply eating, and offer an intimate way to experience the region’s culture and traditions through the palate.

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.

Edited by Yuya Uenuma from Yoruya
Written by Keiichi Asakura