Yunagi Kurashiki Hauptgeschäft
ゆうなぎ 倉敷本店 / Yunagi Kurashiki Honten
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A place to savor exquisite Japanese cuisine from Setouchi
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This is a straw grilling method using straw directly sourced from contracted farmers in Okayama. By searing the surface of fresh bonito at high temperatures, the rich aroma and the umami of the fatty flesh are enhanced. One of the highlights is being able to see the smoking process in a special booth inside the restaurant. Four pieces: 1,386 yen / Eight pieces: 2,420 yen (tax included)
Using Sawara, a representative fish of Okayama, grilled with straw. Fresh Sawara that can be eaten as sashimi is used, selected from the best of the day. The chewy texture and elegant sweetness of the Sawara are further enhanced by high-temperature cooking, making it a remarkable dish. Four pieces: 1,650 yen / Six pieces: 2,255 yen (tax included)
Using sea bream from the Setouchi region, this dish features a rare straw grilling technique. It offers a different flavor compared to sashimi or grilled preparations.
By grilling high-quality domestic beef with straw, the outside becomes fragrant, excess fat drips off, and the meat's flavor is enhanced. This is a recommended dish.
By grilling with straw, you can enjoy a savory taste and rich aroma. It pairs well with alcohol.
The surface is crispy while the inside is gooey. You can also enjoy the crunchy and melty texture with crackers.
Using fresh asparagus delivered directly from the market. Enjoy the fragrant and juicy texture.
The head chef carefully selects fresh fish that has arrived on the day, and prepares a platter of 5 types. It can also be customized according to the number of people or personal preferences. Please feel free to ask.
With moderate rock shadows, sand, prey, stable water temperature, and clean seas, the Seto Inland Sea is an ideal habitat for octopuses. As a result, thick and splendid common octopuses are caught.
When it comes to sashimi, 'Sawara!' is often said to be the representative fish of Okayama. The sashimi, characterized by its elegant sweetness and melt-in-your-mouth texture, is a dish that you should definitely try at least once when you visit Okayama.
Fresh sashimi made from red sea bream caught in the Seto Inland Sea. It is rich in fat and highly recommended.
The amberjack from the Setouchi region is rich in fat and has a firm texture. Please be sure to try it at least once.
By grilling the thick and impressive octopus, the texture and aroma are enhanced. You can choose the seasoning from 'butter soy sauce' or 'ponzu'.
Using thick rice eggplant, it is paired with carefully selected miso. The melting, thick eggplant and rich miso are exquisite!
Kama toro is a rare cut. While it can be a bit fatty when served as sashimi, grilling it allows just the right amount of fat to render off, making it incredibly delicious. It is grilled using the recommended fish sourced that day.
This is a luxurious hamburger made with 100% Ishigaki beef. Please enjoy it with grated ponzu sauce and colorful vegetables.
The best marbled cut, it is tender and melts in your mouth.
Ishigaki Beef A4, the finest marbled cut, is tender and melts in your mouth.
Please enjoy it with grated daikon and colorful vegetables. You can savor the quality of the meat.
We proudly serve fried octopus from the Setouchi region. It is crispy and fragrant, and the sweetness intensifies the more you chew. The rich aroma and toastiness are exquisite.
Our pride is the octopus from Setouchi. The 'tempura' combines the fluffy sweetness of the egg with the sweetness of the octopus, making it addictive. The texture is bouncy!
We offer delicious seasonal vegetables delivered directly from the market, prepared as tempura. Enjoy them together with plump shrimp.
Deep-fried Setouchi Gala shrimp, allowing you to enjoy the aroma of shrimp and a crispy texture.
The black sea bass, known as the king of simmered dishes. Particularly, the black sea bass from the Setouchi region is of high quality, and its flavor is rich and exquisite. It pairs well with local sake from Okayama.
A specialty of Okayama, yellow leek. Enjoy the crunchy texture and the rich, fluffy texture of the egg.
By slowly simmering the octopus, it becomes tender and is exquisite.
A recommended dish made with eggs and the finest dashi stock from bonito and kelp.
This is a pickled version of Mamakari, a famous delicacy from Okayama. It is said to be so delicious that you won't be able to stop eating it with rice. Please try it at least once for a memorable experience.
Our proud dish of octopus in vinegar. It has a firm texture, and the more you chew, the sweeter it becomes, perfectly complementing our special vinegar. It's an addictive deliciousness.
It has a sweetness amidst the aroma of the shore, and it pairs exceptionally well with the special vinegar. This is a dish that you definitely want to try at least once.
We have cooked large black soybeans from Tamba in our store. Utilizing the chewy and pleasant texture of Tamba black soybeans, they are cooked to a refreshing sweetness.
This is salted sea bream. It goes well with sake.
This is octopus wasabi made using our proud octopus.
Rich crab miso. Pairs well with alcohol.
Cabbage mixed with salted kelp and sesame oil. It's a flavor that becomes addictive.
Enjoy the rich soybean tofu made in the local Kurashiki.
Soy sauce marinated ikura from Hokkaido. It goes well with white rice!
This is our proud Setouchi Octopus Salad. You can choose from five types of dressings: 'onion', 'tomato', 'shiso', 'sesame', and 'Caesar'.
The baby sardines are deep-fried in-house, enhancing the fragrant aroma and crispy texture that complement the sweetness of the freshly delivered vegetables. You can choose from five types of dressings: 'onion', 'tomato', 'shiso', 'sesame', and 'Caesar'.
We use a generous amount of recommended vegetables that have arrived that day. You can choose from five types of dressings: 'onion', 'tomato', 'shiso', 'sesame', and 'Caesar'.
Steaming fresh vegetables directly from the market enhances their sweetness. Yuzu ponzu sauce is recommended.
Tomato slices with a good balance of sweetness and acidity. It is recommended to eat them with salt.
Crispy on the outside, and as soon as you bite into it, rich oyster juices burst out.
Steaming the oysters gives them a plump and fluffy texture, allowing the aroma of the oysters to spread in your mouth. They pair exceptionally well with local sake from Okayama. Starting from 1,100 yen (tax included).
Rice cooked with our proud octopus. The exquisite rice, infused with the flavors of plump octopus and vegetables, is simply outstanding.
The combination of our proud marinated bonito and shirasu is exquisite. It's a deliciousness that makes you want to eat it again and again. Be sure to enjoy it as a finishing touch after your drinks.
This is a selection of nigiri sushi featuring the recommended seafood of the day.
The smooth and chewy texture is perfect for finishing off a meal with sake. Enjoy it with our proud dashi.
Local Shinshu 100% Soba. Since nothing extra is 'added' or 'included', you can enjoy the natural flavor and texture of the soba itself. (You can choose either tororo or grated daikon radish.)
This is a straw grilling method using straw directly sourced from contracted farmers in Okayama. By searing the surface of fresh bonito at high temperatures, the rich aroma and the umami of the fatty flesh are enhanced. One of the highlights is being able to see the smoking process in a special booth inside the restaurant. Four pieces: 1,452 yen / Eight pieces: 2,541 yen (tax included)
Using Sawara, a representative fish of Okayama, grilled with straw. Fresh Sawara that can be eaten as sashimi is selected from the best of the day. The chewy texture and elegant sweetness of the Sawara are further enhanced by high-temperature cooking, making it a remarkable dish. Four pieces: 1,738 yen / Six pieces: 2,365 yen (tax included)
Sea bream from the Setouchi region is prepared using the rare method of straw grilling. It offers a different flavor compared to sashimi or grilled preparations.
By grilling high-quality Ishigaki beef with straw, the outside becomes fragrant, excess fat drips off, and the meat's umami is enhanced. This is a recommended dish.
By grilling with straw, you can enjoy a savory taste and rich aroma. It pairs well with alcohol.
The surface is crispy while the inside is gooey. You can also enjoy the crunchy and melty texture with crackers.
Using fresh asparagus delivered directly from the market. Enjoy the fragrant and juicy texture.
The head chef carefully selects fresh fish that has arrived on the day, and prepares a platter of 5 types. Additionally, we can customize it according to the number of people or your preferences. Please feel free to ask.
With moderate rock shadows, sand, prey, stable water temperature, and clean seas, the Seto Inland Sea is an ideal habitat for octopuses. As a result, thick and impressive common octopuses are caught.
When it comes to sashimi, 'Sawara!' is often said to be the representative fish of Okayama. The sashimi, characterized by its elegant sweetness and melt-in-your-mouth texture, is a dish that you should definitely try at least once when you visit Okayama.
This is fresh sea bream sashimi caught in the Setouchi region. It is rich in fat and highly recommended.
The amberjack from Setouchi is rich in fat and has a firm texture. Please try it at least once.
By grilling the thick and impressive octopus on a hot plate, the texture and aroma are enhanced. You can choose the seasoning from either 'butter soy sauce' or 'ponzu'.
Using thick rice eggplant, it is paired with carefully selected miso. The melting, thick eggplant and rich miso are exquisite!
Kama-toro is a rare cut. While it can be a bit fatty when served as sashimi, grilling it allows the fat to render just right, making it incredibly delicious. It is grilled using the recommended fish sourced that day.
A luxurious hamburger made with 100% Ishigaki beef. Enjoy it with grated ponzu sauce and colorful vegetables.
The best marbled cut, tender and melts in your mouth.
Ishigaki Beef A4, the best marbled part, is tender and melts in your mouth.
Please enjoy it with grated daikon and ponzu sauce along with colorful vegetables. You can savor the quality of the meat.
We proudly serve fried octopus from the Setouchi region. It is crispy and fragrant, and the more you chew, the sweeter it becomes. The rich aroma and toastiness are exquisite.
Our pride is the octopus from Setouchi. The 'tempura' combines the fluffy sweetness of the egg with the sweetness of the octopus, making it addictive. The texture is bouncy!
We offer delicious seasonal vegetables delivered directly from the market, prepared as tempura. Enjoy them together with plump shrimp.
The Galla shrimp from Setouchi is deep-fried, allowing you to enjoy the aroma of the shrimp and its crispy texture.
The black sea bass, known as the king of simmered dishes. Particularly, the black sea bass from the Setouchi region is of high quality, and its flavor is rich and exquisite. It pairs well with local sake from Okayama.
A specialty of Okayama, yellow leek. Enjoy the crunchy texture and the rich, fluffy texture of the egg.
By slowly simmering the octopus, it becomes tender and is exquisite.
A recommended dish made with eggs and the finest dashi from bonito and kelp.
This is pickled Mamakari (a type of fish) from Okayama, a local specialty. It is said to be so delicious that you won't be able to stop eating it with rice. Please try it at least once for the memories.
Our proud dish of octopus in vinegar. It has a firm texture, and the more you chew, the sweeter it becomes, perfectly complementing our special vinegar. It's an addictive deliciousness.
It has a sweetness amidst the aroma of the shore, and it pairs excellently with the special vinegar. This is a dish that you definitely want to try at least once.
We have cooked large Tamaba black beans in our shop. Utilizing the chewy and pleasant texture of the Tamaba black beans, they are stewed to a refreshing sweetness.
This is salted fish made from sea bream. It goes well with alcohol.
This is octopus wasabi made using our proud octopus.
Rich crab miso. Pairs well with alcohol.
Cabbage mixed with salted kelp and sesame oil. It's a habit-forming taste.
Enjoy the rich soybean tofu made in the local Kurashiki.
Soy sauce marinated ikura from Hokkaido. It goes well with white rice!
This is our proud Setouchi Octopus Salad. You can choose from five types of dressings: 'onion', 'tomato', 'shiso', 'sesame', and 'Caesar'.
The baby sardines are deep-fried in-house, enhancing the fragrant aroma and crispy texture that complements the sweetness of the market-fresh vegetables. You can choose from five types of dressings: 'onion', 'tomato', 'shiso', 'sesame', and 'Caesar'.
We use a generous amount of recommended vegetables that have arrived that day. You can choose from five types of dressings: 'onion', 'tomato', 'perilla', 'sesame', and 'Caesar'.
Steaming fresh vegetables directly from the market enhances their sweetness. Yuzu ponzu sauce is recommended.
Tomato slices with a good balance of sweetness and acidity. It is recommended to eat them with salt.
Crispy on the outside, and as soon as you bite into it, rich oyster juices burst out.
Steaming the oysters gives them a plump and fluffy texture, allowing the aroma of the oysters to spread in your mouth. They pair exceptionally well with local sake from Okayama. Starting from 1,100 yen (tax included).
Rice cooked with our proud octopus. The exquisite rice, infused with the flavors of tender octopus and vegetables, is simply outstanding.
The combination of our proud marinated bonito and shirasu is exquisite. It's so delicious that you'll want to eat it again and again. Be sure to try it as a finishing dish after your drinks.
This is a selection of nigiri sushi featuring the recommended seafood of the day.
The smooth and elastic texture is perfect for finishing off a meal with sake. Enjoy it with our proud dashi.
Local Shinshu 100% soba. Since nothing extra is 'added' or 'included', you can enjoy the natural flavor and texture of the soba itself. (You can choose either tororo or grated daikon.)
