Izakaya in the Kurashiki area! 10 popular spots to enjoy sake and small plates

Photograph:ニールマン

Kashiwaya Kobayashi is a popular izakaya where you can enjoy yakitori made with Kuro-Satsuma-dori (Black Satsuma chicken) from Kagoshima Prefecture while staying right in Kurashiki. They grill it over carefully selected binchotan (high-grade charcoal), which is said to bring out the full flavor of the ingredients.

The interior is said to be a refined space with a Japanese feel. It makes you want to visit on a Special day.

Photograph:気まぐれ小僧

The yakitori made with kuro-satsuma dori (black Satsuma chicken) is thick and plump, and some reviews even said, "I've never had yakitori this juicy!"

The photo shows the sasami (chicken tenderloin). It is topped with a garlic chive sauce from Okayama Prefecture, making this a nice dish where you can enjoy local flavors too.

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The "liver pâté" served during the course is a popular dish, known for its buttery aroma and smooth texture.

It has a rich liver flavor and is seasoned on the bold side, making it a great snack to go with drinks.

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Sosaku Shusai Daidokoro 9494 is an izakaya (Japanese pub) known for its carefully crafted original dishes that you can only find here. Jazz plays inside, and the space is said to be calm and relaxing.

Another plus is how easy it is to stop by from the Kurashiki Bikan Chiku (Kurashiki Historical Quarter).

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Their signature dish that almost everyone orders is Kinta-imo. It is a croquette-style dish made by deep-frying mashed potatoes packed with bacon and potato.

Because the coating is so thin, it apparently feels almost like eating potato just as it is.

Photograph:tom0523

Another appealing point of this restaurant is its wide selection of dishes that go perfectly with drinks.

The photo shows the visually unique “tsukune (chicken meatball) nori-maki (seaweed roll).” Adding neriume (pickled plum paste) gives it a light, refreshing taste.

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Kurashiki Shubo Den is an izakaya (Japanese pub) with great access from Kurashiki Station. Along with yakitori (grilled chicken skewers) made by hand every morning, you can enjoy local flavors such as seafood from the Setouchi region.

The restaurant has a lively atmosphere, and the staff are said to be cheerful as well. They also offer a wide selection of local sake from Okayama, so it is recommended for people who enjoy drinking.

Photograph:東雲稲荷

The yakitori (grilled chicken skewers), cooked slowly and carefully over time, is said to be plump, juicy, and delicious.

The photo shows the "Taisho Osusume Kushi no assortment 6-hon." It comes with six different cuts, served as three with salt and three with tare sauce, so you can compare a range of flavors.

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One thing you absolutely have to try is the seafood from the Setouchi (Seto Inland Sea).

The sawara (Spanish mackerel) "aburi sashimi," seasoned with salt and pepper, has a pleasantly springy texture and rich fat in the flesh, and it is said to taste great even without soy sauce.

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"Kyushu Damashii Kurashiki Ekimae Ten" is an izakaya with a wide variety of Kyushu dishes. Even while in Kurashiki, you can enjoy local specialties such as motsu-nabe (offal hot pot) and Hakata gyoza together with Special Imo Shochu.

It is conveniently close to the station and easy to visit, and local people often stop by after work.

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One Kyushu specialty you should not miss is Hakata motsu-nabe (Hakata offal Hot Pot). Packed with plenty of motsu, it lets you fully enjoy the rich flavor of the offal and the sweetness of the vegetables, and it is said to be excellent.

This restaurant offers three kinds of soup: "Odo Shoyu (classic soy sauce)," "Uma Shio (savory salt)," and "Shoga Tonkotsu (ginger pork bone broth)." You will want to come back again and again to try all of them.

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The "mentaiko (spicy pollock roe) cheese crispy fried rolls" are a popular menu item that also makes a perfect snack to go with drinks.

The mix of mildly spicy mentaiko, melty cheese, and the crispy wrapper is said to be just right and incredibly tasty.

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Sushi Sakaba Fumikazu is an izakaya right near Kurashiki Station where you can enjoy excellent sushi. Along with fresh fish sourced from all over Japan, they serve Japanese sake that pairs well with the food.

The interior is spacious and has a clean feel. It also has Private rooms, so it is a good choice for people who want more privacy.

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The wide variety of nigiri sushi lets you customize your order by choosing the size of the shari (sushi rice) and adding aburi mayonnaise (seared mayonnaise), which is a nice plus.

The photo shows the "Premium assortment," where you can enjoy comparing 10 pieces of nigiri sushi.

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The Okayama Prefecture local dish mamakari namasu (vinegared small fish) is one of the restaurant's recommended items.

It is made by pickling small fish from the herring family in vinegar, and the name comes from how good it is said to be, good enough to borrow rice for, but it also pairs well with Japanese sake.

Photograph:polaris tokyo

An izakaya in Kurashiki Center-gai with Private rooms. You can enjoy seasonal dishes while looking out at the garden, whose scenery changes with the seasons.

Inside, in addition to Private rooms that can accommodate groups of various sizes, there is also counter seating that is easy to use even for solo diners. It looks like a convenient place to use for any occasion.

Photograph:Hannibal Barca

The a la carte menu reportedly has many dishes that work well both as snacks to go with drinks and as side dishes with rice.

The photo shows "ko-fugu Kara-age (small pufferfish fried chicken)." Although white fish is often mild, this one is said to have plenty of umami and taste excellent.

Photograph:Hannibal Barca

The colorful "tempura assortment" pairs seafood such as shrimp and octopus with vegetables like shishito peppers and eggplant in a nice balance, and the vegetables are said to be especially good.

It makes a great dish to share with friends over drinks.

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Asamade-ya Nakasho Ten is an izakaya (Japanese pub) with a fun yatai-style (street stall-style) atmosphere and a wide menu of more than 90 items.

The spacious interior has an easygoing feel that makes it easy to drop in, so it is a great pick for people who want to have a lively time with family or friends.

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The photo shows the “Horumon Teppan-yaki,” and the Domestic Horumon is said to be generous in portion with a plump, springy texture.

It melts in your mouth the moment you take a bite, and it has a reputation for being irresistibly good.

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The "chahan (fried rice)," which is said to be popular with kids too, has a moist yet fluffy texture and just the right seasoning.

The "kimuchi chahan (kimchi fried rice)" is said to be nicely spicy, so you can choose based on your taste or mood.

Photograph:みこしゃん

Kuimono-ya Wan Kurashiki Ekimae is a Private room izakaya near Kurashiki Station, with the feel of a traditional Japanese house. You can enjoy Japanese modern creative dishes made with seasonal ingredients.

They offer a full drink lineup including draft beer, Japanese sake, and shochu, all of which pair well with the food. It looks like even serious drink lovers will be satisfied.

Photograph:東雲稲荷

The restaurant’s most popular menu item is the "Tezukuri Torori Cheese Tsukune," a handmade tsukune (chicken meatball skewer) filled with cheese. They steam the tsukune once before grilling it.

Inside the plump tsukune, you also get the crunchy bite of Cartilage, so it is fun to enjoy the texture as well.

Photograph:東雲稲荷

Another signature dish at the restaurant is the “huge daikon radish oden (Japanese stew).” Among the egg, konnyaku (firm yam cake), and fish cakes, the extra large daikon radish stands out the most.

Every ingredient is said to be well soaked with the flavor of the dashi broth, making it really great.

Photograph:polaris tokyo

"Hana no Mai Arufa Wan Kurashiki Minamiguchi Ten" is an izakaya pub that serves fresh seafood dishes from the fish tank installed inside the restaurant.

It also has good access from Kurashiki Station and comes with Private room options that can accommodate large groups. It also offers a full range of course menus, making it easy to use for drinking parties.

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One of the restaurant's recommended menu items is the "Hana no Mai Sashimi 5-kind assortment." It is also nice that you can enjoy it with different flavors using Himalayan rock salt, wasabi sesame, and soy sauce.

Since the contents change with the season, you can enjoy it with a fresh sense of excitement every time you order it.

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The “New Zealand katsu-jime (ikejime-style prepared) oysters 3-kind assortment” is a menu item that lets you enjoy large, plump oysters with three different seasonings: lemon, ikura (salmon roe), and momiji-oroshi ponzu.

The bright presentation also makes it look like a great way to liven up the table at a party.

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Setouchi no Umai Mono Sakanaya Dojo Kojima Ten is in a great location with direct access from Kojima Station.

They offer a full lineup of classic izakaya dishes, making it a place anyone can drop by with ease. Dishes made with fresh seafood from the Setouchi (Seto Inland Sea) area are also popular.

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The “Sashimi 5-Ten Assortment” made with seafood from the Setouchi (Seto Inland Sea) is a luxurious dish that includes hon-maguro (bluefin tuna).

Another nice touch is that you can enjoy it not only with soy sauce, but also with aosa (green laver) and sesame sauce to change up the flavor as you eat.

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The "kushiyaki (grilled skewers)" are perfect with drinks, and you can choose either sauce or salt.

For the sauce, they use brewing soy sauce made from Special soybeans, and for the salt, they use their original blend of sun dried savory salt, making this a dish that shows their care for the ingredients.