Yunagi Kurashiki Honten

This is a straw grill using straw directly sourced from contracted farmers in Okayama. By searing the surface of fresh bonito at high temperatures, the rich aroma and the flavor 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: 1,573 yen / Eight pieces: 2,860 yen (tax included)

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 Sawara are further enhanced by high-temperature cooking. Four pieces: 1,881 yen / Six pieces: 2,607 yen (tax included)

Sea bream from Setouchi is grilled in a rare straw method. It offers a different flavor compared to sashimi and 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 it on 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 texture with crackers.

Fresh asparagus delivered directly from the market. Enjoy the fragrant and juicy texture.

Seseri (neck meat) is a rare cut that can only be obtained from chickens in small quantities. It is a part that is well-exercised, characterized by a bouncy and firm texture along with juicy flavor. When combined with the rich aroma of straw grilling, it becomes exquisite.

The head chef carefully selects fresh fish that has arrived on the day, and it will be served as a platter of 5 types. Additionally, it can be prepared according to the number of people or personal preferences. Please feel free to ask.

With moderate rock shadows, sand, prey, stable water temperature, and beautiful 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, it is said 'Sawara!' is the representative popular 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 come to Okayama.

Fresh sea bream sashimi caught in Setouchi. It is rich in fat and highly recommended.

The Kanpachi from Setouchi is rich in fat and has a firm texture. Please try it at least once.

By grilling thick and impressive octopus on a hot plate, the texture and aroma are enhanced. You can choose the seasoning from 'Butter Soy Sauce' or 'Ponzu'.

Using thick and meaty eggplant, combined with carefully selected miso. The meltingly tender eggplant and rich miso are exquisite!

Kama toro is a rare cut. It can be a bit fatty when served as sashimi, but when grilled, the fat melts just right and it tastes amazing. We grill 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, tender and melts in your mouth.

Ishigaki Beef A4, the best marbled cut, tender and melts in your mouth.

Please enjoy with grated daikon and ponzu sauce along with colorful vegetables. You can savor the quality of the meat.

We proudly serve fried octopus from Setouchi. It is crispy and fragrant, and the more you chew, the sweeter it becomes. The rich aroma and toastiness are exquisite.

We offer delicious seasonal vegetables delivered directly from the market, prepared as tempura. Enjoy them together with plump shrimp.

Deep-fried Gala shrimp from Setouchi, allowing you to enjoy the aroma of shrimp and a crispy texture.

The black sea bass is said to be the king of simmered dishes. In particular, the black sea bass from Setouchi is of high quality, and its flavor is rich and exquisite. It pairs well with local sake from Okayama.

A specialty of Okayama, yellow garlic chives. Enjoy the crunchy texture and the rich, fluffy texture of the egg.

By simmering octopus slowly, it becomes tender and is exquisite.

This is a recommended dish made with egg, bonito, and kombu dashi.

This is pickled Mamakari, a specialty of Okayama (refreshing). It is said to be so delicious that you can't stop eating it with rice. Please try this Okayama specialty once for a memorable experience.

It has a sweetness amidst the aroma of the shore, and it pairs excellently with the special vinegar. This is a dish you definitely want to try at least once.

We have cooked large round Tanba black beans in our restaurant. Utilizing the chewy and pleasant texture of Tanba black beans, they are stewed to a refreshing sweetness.

This is salted sea bream. It goes well with sake.

This is octopus wasabi made using our restaurant's proud octopus.

Rich crab miso. Pairs well with alcohol.

Cabbage mixed with salted kelp and sesame oil. It's a flavor that becomes addictive.

Please enjoy the rich soybean tofu made in the local Kurashiki.

The deep umami of squid liver, often referred to as the foie gras of the sea, pairs well with alcohol, along with the crunchy texture of the flesh.

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 savory aroma and crispy texture that complements the sweetness of the market-fresh vegetables. You can choose from five types of dressing: onion, tomato, shiso, sesame, and Caesar.

We use a generous amount of recommended vegetables that are in season. You can choose from five types of dressing: onion, tomato, shiso, sesame, and Caesar.

By steaming fresh vegetables delivered directly from the market, their sweetness is enhanced. Yuzu ponzu 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 juice bursts out.

The oysters become plump and fluffy when steamed, and the aroma of the oysters spreads in your mouth. It pairs excellently with local sake from Okayama. 1,100 yen (tax included) ~

Rice cooked with our restaurant's pride, octopus. The exquisite rice infused with the flavors of tender octopus and vegetables is a masterpiece.

The proud marinated bonito and shirasu are a perfect match. It's so delicious that you'll want to eat it again and again. Please enjoy it as a closing dish after your drinks.

This is nigiri sushi made with the recommended seafood of the day.

The smooth and elastic texture is perfect for finishing off a drink. Enjoy it with our restaurant's special broth.

Shinshu local 100% buckwheat 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.)