Gourmet in Okayama Prefecture

Okayama Prefecture, blessed with a rich natural environment and a mild climate, has developed a diverse food culture that makes full use of ingredients from both the sea and the mountains. Facing the Chugoku Mountains and the Seto Inland Sea, the region offers an abundance of fresh seafood and locally grown agricultural products. Known as the “Fruit Kingdom,” Okayama is also famous for its high-quality white peaches and muscat grapes.

Among the many culinary delights of Okayama, three iconic dishes stand out: “Kakioko,” “Tsuyama Hormone Udon,” and “Ebimeshi.” Visitors to Okayama should not miss the opportunity to savor these dishes and immerse themselves in the local food culture.

Okayama’s Must-Try Gourmet Dishes

1. Hinase Kakioko (Oyster Okonomiyaki)

　● What Makes Hinase Kakioko Special

Hinase, a fishing town located in Bizen City, Okayama Prefecture, is renowned as one of Japan's leading oyster-producing regions. Kakioko—a local specialty made with freshly harvested oysters and okonomiyaki (savory pancake)—has won the hearts of both locals and visitors alike.

Freshly harvested oysters from Hinase are known for their minimal water content, ensuring they retain their plump texture and rich flavor even when cooked. This makes them perfect for Kakioko, where their tender texture and deep umami are showcased to the fullest. Additionally, each restaurant in Hinase has its own unique batter and sauce, allowing diners to experience a variety of flavors depending on where they dine.

　● The History of Kakioko

The origin of Kakioko dates back to the 1960s, when oyster farming began in Hinase. Fishermen would use oysters that were too small or damaged to be sold, incorporating them into okonomiyaki as a hearty meal. In 2002, the “Hinase Kakiokonomiyaki Research Association” coined the name “Kakioko,” bringing widespread recognition to this dish.

　● Where to Try Kakioko: Tamachan

Where to Try Kakioko: Tamachan
What Makes It Special:
Located in Hinase Town, Bizen City, “Okonomi Teppanyaki Tamachan” is a beloved spot famous for its Kakioko made with fresh, locally sourced oysters. Their signature preparation method involves grilling one side of the oyster to lock in its umami before placing it onto a specially crafted batter. The pancake is then cooked with olive oil to achieve a crispy exterior and a soft, fluffy interior. The dish is finished with a combination of their house-made sauce and Andes rock salt, offering a delightful contrast of flavors.
Access: A 2–3 minute walk from JR Sagaru Station (along National Route 250)
Address: 1118 Sagaru, Hinase Town, Bizen City, Okayama Prefecture
Google Maps：https://maps.app.goo.gl/weT5n3q1o7HHFMx96

2. Ebimeshi

　● What Makes Ebimeshi Special

Ebimeshi is a rice dish featuring shrimp as the main ingredient, stir-fried with a special sauce. Its distinctive dark brown color comes from the combination of demi-glace sauce, caramel sauce, and curry powder in its signature sauce. Despite its rich appearance, Ebimeshi offers a surprisingly light flavor with a pleasant aroma and gentle sweetness. The rice has a delightful, non-sticky texture, while the plump shrimp and crunchy onions add a satisfying contrast.

Ebimeshi is served at many restaurants in Okayama City and Kurashiki City. Among them, Ebimeshiya is particularly famous for preserving the original recipe. Known for its fragrant sauce and subtle curry flavor, this restaurant has become synonymous with authentic Ebimeshi.

　● The History of Ebimeshi

The origins of Ebimeshi trace back to Shibuya, Tokyo, where it was first created in 1955 at the curry restaurant Indeira. Later, in 1966, Tatsumi Ide, a native of Okayama, branched out from Indeira and opened a restaurant with the same name in Okayama City's Houkancho district. The version of Ebimeshi served at this restaurant became immensely popular, ultimately earning its place as a beloved local soul food in Okayama.

　● Where to Try Ebimeshi: Ebimeshiya

Where to Try Ebimeshi: Ebimeshiya
What Makes It Special:
Ebimeshiya is credited with bringing Ebimeshi, originally born at the curry restaurant Indeira in Tokyo’s Shibuya district, to Okayama. After an Okayama-native staff member from Indeira started offering the dish in their hometown, it quickly became a hit.
Ebimeshiya’s signature Ebimeshi features rice stir-fried in their original sauce, paired with plump shrimp for a combination of fragrant aroma and gentle sweetness. The menu also includes variations like Om-Ebimeshi, where the dish is wrapped in an omelet, and plates topped with hamburger steaks or fried shrimp, offering something for everyone.
Address: 2-53 Mannari Nishimachi, Kita Ward, Okayama City, Okayama Prefecture
Access: 7-minute drive from the Sanyo Expressway Okayama IC
Google Maps : https://maps.app.goo.gl/X6Mn1KYkzXyymxxH6

3. Tsuyama Horumon Udon

　● What Makes Tsuyama Horumon Udon Special

Tsuyama Horumon Udon, a beloved local dish from Tsuyama City in Okayama Prefecture, combines fresh offal, a special sauce, and udon noodles to create a distinctive flavor that has captured the hearts of many. With over 50 restaurants in Tsuyama serving this specialty, each establishment adds its own twist through variations in offal cuts, sauce blends, and cooking techniques. This makes it a perfect dish for food enthusiasts who enjoy exploring diverse tastes.

The rich flavor of Tsuyama Horumon Udon comes from the blending of fat rendered from the offal with the special sauce, resulting in a unique depth and aroma. The dish's appeal lies in its use of fresh offal, which is packed with vitamins and minerals and offers a variety of textures depending on the cut. The combination of the chewy, tender offal, springy udon noodles, and crisp vegetables creates a harmonious medley of textures in every bite.

　● The History of Tsuyama Horumon Udon

Tsuyama has long thrived as a hub for cattle and horse trading, providing easy access to fresh offal. During the Showa era, the practice of adding udon noodles to grilled offal served at teppanyaki (iron plate grill) restaurants gained popularity among regular customers. This fusion marked the origin of what we now know as Tsuyama Horumon Udon.

　● Where to Try Tsuyama Horumon Udon: Hashino Shokudo

Where to Try Tsuyama Horumon Udon: Hashino Shokudo
What Makes It Special:
Located in Tsuyama City, Hashino Shokudo is a historic eatery with over 120 years of history and is recognized as the originator of Tsuyama’s iconic Horumon Udon. The dish is made with fresh offal and their signature sauce, grilled to perfection on a teppan (iron plate). The tender, bouncy texture of the offal pairs beautifully with the chewy udon noodles, while the sweet and savory sauce enhances the overall flavor.
Diners can choose their preferred spice level from three options: mild, slightly spicy, or extra spicy. The retro interior of the restaurant retains a strong Showa-era atmosphere, offering a nostalgic dining experience. This welcoming spot is popular with both locals and tourists who come to enjoy a hearty meal in a warm, friendly setting.
Address: 549-9 Kawasaki, Tsuyama City, Okayama Prefecture
Access: A 10-minute walk from JR Higashi-Tsuyama Station
Google Maps：https://maps.app.goo.gl/j7n2HwtC9nKSrB6ZA

3 Must-Try Gourmet Dishes in Okayama (Local Specialties & Traditional Cuisine)