Cuisine

We always pursue newness while preserving tradition, with tastes and seasonal flavors that change with the seasons. We also strive to create dishes that carefully showcase each and every dish of the day, focusing on the freshest, most seasonal, and remaining produce from the Setouchi Inland Sea.
Ryokan Kurashiki Head Chef

Dinner

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Summer cuisine

Starting with seasonal vegetables, we offer a nourishing and gorgeous seasonal taste.

The meal venue is a restaurant. You can specify a start time from 18:00 to 20:00.

  • Depending on your accommodation plan, meals may be served at a restaurant.

Menu example

Aperitif plum liquor
Seasonal appetizer SASA-SUSHI/ wrapped with a bamboo leaf of sweetfish
Boiled octopus, tomato and soaked okra topped with unrefined MISO
SAKE boiled turban shell, soaked asuparagus and soaked celery mixed with SHIOKOJI / salt-malted rice
Simmered conger eel with Japanese pepper Soaked ginkgo nut
Deep-fried Indian perch marinated in vinegary sauce
Soup Red pumpkin potage mixed with soy milk and white MISO
Sesame TOFU / Boiled green soybean / Grated YUZU rind
SASHIMI Matsubara's red rockfish, harvest fish and cutlass fish
Hot pot dish Seasonal SHABU SHABU in broth with shredded Japanese ginger/Pike conger / Fried eggplant
Grilled dish Grilled Local beef sirloine/Soaked asparagus
Vinegary dish Boiled swimming crab, soaked Indian spinach and boiled red konjak covered with lemon flavored jelly
Cooked rice Boiled local rice KINUMUSUME with corn / MISO soup
Desert White peech / Shine muscat / Pione
  • If you have any likes, dislikes, or allergies, please let us know.
  • Please note that the menu contents and bowls may change slightly depending on the ingredients of the day.

Dinner upgrade

Pike conger Kaiseki
An additional fee of 11,000 yen per person
Pike conger is characterized by its delicate texture and light flavor. This is a kaiseki meal where you can enjoy pike conger in soup, hotpot, deep-fried dishes, and vinegared dishes. A total of 8 items.
Octopus Kaiseki
An additional fee of 3,300 yen per person
This is a kaiseki meal made with Shimotsui octopus, which can be enjoyed with shabu-shabu, fried chicken, and rice. A total of 8 items.
Local Wagyu beef course (all year round)
Current market price. Please inquire for additional fee.
This is a course meal where you can enjoy Wagyu beef from Okayama prefecture in a hotpot or grilled dish. A total of 6 items.
Sushi course (all year round)
An additional fee of 5,500 yen per person
This is a course meal where you can enjoy 10 types of seasonal seafood as sushi. A total of 6 items.
  • All prices include consumption tax (10%), service charge (15%) not included.
  • Please make your reservation no later than 3days before your intended visit.

A la carte

Local Wagyu beef and fresh ginger hotpot
Fee of 4,400 yen per person
Shabu-Shabu made with Local Wagyu beef from Okayama prefecture and shredded fresh ginger.
Grilled Wagyu beef loin and fillet from the prefecture
Fee of 8,800 yen per person
Enjoy the loin and fillet of Wagyu beef from Okayama Prefecture with 3 kinds of special sauces.
Sashimi arranged in the original shape of the sea bream
A whole fish 11,000 yen
We will prepare one whole sea bream with its head and tail still on as sashimi.
(One whole sea bream serves four people.)
  • All prices include consumption tax (10%), service charge (15%) not included.
  • Please make your reservation no later than 3days before your intended visit.

Autumn cuisine

Starting with seasonal vegetables, we offer a nourishing and gorgeous seasonal taste.

The meal venue is a restaurant. You can specify a start time from 18:00 to 20:00.

  • Depending on your accommodation plan, meals may be served at a restaurant.

Menu example

Aperitif Wild vine liquor
Seasonal appetizer Persimmon, steamed wheat gulten mixed with millet, served with sesame paste, served in a persimmon cup with pine nuts and green soybeans
Salted skin-grilled barracuda with soy sauce mixed with plum paste
Ball-shaped SUSHI wrapped with small herring
Boiled squid with squid ink
Sweet chili pepper / Pine needle-pierced ginkgo nut
Deep-fried lotus root / Sweet potato like the ginkgo tree leaves
Soup Steamed teapot with broth and seasonal ingredients
Boiled pike conger coated KUZU/ arrowroot starch
MATSUTAKE mushroom / Tied MITSUBA Japanese wild parsley / SUDACHI/ citrus
SASHIMI Rock porgy, striped jack and cutlass fish
Hot pot dish Simmered items, prepared separately and presented on a dish together Yellowtail, EBIIMO yam, soaked bok choy served with thick silver sauce mixed with seasonal mushrooms Grated Japanese ginger and YUZU/ fragrant citrus rind on top
Grilled dish Grilled local beef sirloin and various vegetables with sesame paste mixed MISO served on the magnolia leaf, served on the charcoal fire
Shredded white leeks, bulbil, lily bulb
Vinegary dish Steamed swimming crab, chrysanthemum petals, soaked spinach and grilled ERINGI mushroom covered with lemon flavored jelly topped with field caviar
Cooked rice Boiled local rice KINUMUSUME with grilled sea bream assorted fish broth for the soup on rice
Rice cracker, dried green tea leaves, MITSUBA and NORI/ dried laver for topping
Desert SHIEN grape and shine muscat grape
  • If you have any likes, dislikes, or allergies, please let us know.
  • Please note that the menu contents and bowls may change slightly depending on the ingredients of the day.

Dinner upgrade

Sea bream KAISEKI course
An additional fee of 5,000 yen per person
"Sea bream" The iconic fish of the Setouchi region in autumn.
We made "Sea bream Kaiseki course". Please enjoy it.
We will cook fatty and firm fleshed sea bream.
Thin sliced sea bream, sea bream SHABU SHABU, sea bream mixed rice, etc.
There are 8 dishes in total: seasonal appetizer, soup, SASHIMI, warm dish, grilled dish, vinegary dish, cooked rice, and dessert.
Spanish mackerel KAISEKI course
An additional fee of 5,000 yen per person
Spanish mackerel become fattier and more flavorful in the autumn.
We made "Spanish mackerel Kaiseki course". Please enjoy it.
We will cook seasonal spanish mackerel as SASHIMII SHABU SHABU, etc.
There are 8 dishes in total: seasonal appetizer, soup, SASHIMI, warm dish, grilled dish, vinegary dish, cooked rice, and dessert.
  • All prices include consumption tax (10%), service charge (15%) not included.

Winter cuisine

Starting with seasonal vegetables, we offer a nourishing and gorgeous seasonal taste.

The meal venue is a restaurant. You can specify a start time from 18:00 to 20:00.

  • Depending on your accommodation plan, meals may be served at a restaurant.

Menu example

Aperitif YUZU/ fragrant citrus liquor
Seasonal appetizer Boiled squid dressed with vinegared MISO served in a YUZU cup, topped with pine nuts Grilled barracuda with soy sauce mixed with plum paste
Simmered conger eel / Simmered canola flowers in sesame sauce
SUSHI of sea bream, like a camellia flower
Sliced arrowhead cracker
Soup White MISO soup
Boiled prawn / EBIIMO yam / KINTOKI carrot / YUZU zest
SASHIMI Thin sliced flathead fish, spanish mackerel and parrot fish
Hot pot dish SHABU SHABU in broth with grated turnip and YUZU zest
Sea bream / Chrysanthemum leaves
Please put in Japanese fermented chili paste "KANZURI" if you like
Grilled dish Grilled local beef sirloin and boiled broccolini
Sesame and soy sauce mixed SHIO-KOJI/ salted rice malt sauce for dipping
Shredded white leeks and ginger on top
Vinegary dish Steamed swimming crab, spinach and red konjac covered with lemon flavored vinergar jelly
Cooked rice Boiled local rice with oyster and ginger
Assorted fish broth for the soup on rice
Rice cracker, dried green tea leaves and NORI for topping
Desert Persimmon ice cream, apple and strawberry
  • If you have any likes, dislikes, or allergies, please let us know.
  • Please note that the menu contents and bowls may change slightly depending on the ingredients of the day.

Dinner upgrade

Kaiseki course of oyster MISO hotpot An additional fee of 5,000 yen per person
KAISEKI course featuring Ryokan Kurashiki's winter specialty, "Oyster MISO hotpot".
Please enjoy the dishes, brimming with the techniques and tradition lives on through generations.
  • All prices include consumption tax (10%), service charge (15%) not included.

Breakfast

Start your day with a variety of colorful side dishes and freshly baked soup stock rolls. You can enjoy it with rice cooked in a clay pot. The meal venue is a restaurant.

You can specify a start time between 7:30 and 9:00. Western breakfast can also be prepared. Please let us know in advance if you are interested.

Local sake

Mannenyuki （180ml：1 Go）990yen
Kihei (Junmai Dai Ginjo) （180ml：1 Go）1,980yen
Kurashikigawa Nagareru Mamani （180ml：1 Go）1,320yen
Arabashiri (Junmai) （180ml：1 Go）1,925yen
Arabashiri Light （250ml）1,650yen
Sanzen (Junmai Dai Ginjo) （180ml：1 Go）2,310yen
Morita Dai Ginjo (Dai Ginjo) （500ml）4,950yen
Kiseki no sake (Junmai Dai Ginjo) （180ml：1 Go）2,750yen
Morita Dai Ginjo Premium (Dai Ginjo) （500ml）7,700yen
Shizuku (Dai Ginjo) （180ml：1 Go）3,850yen
9｢NINE｣ (Junmai) （500ml）4,400yen
Chikurin Karoyaka (Junmai Dai Ginjo) （180ml：1 Go）1,650yen
OGANIC Chikurin (Junmai Ginjo) （180ml：1 Go）2,310yen
  • We also have beer, shochu, wine, champagne, and soft drinks.
  • All prices include consumption tax (10%), service charge (15%) not included.