Information of Shops

Nishiki Daiyasu

Founded in 1921, this shop specializing in raw oysters has been in business for about 100 years. The current owner’s great-grandfather started peddling oysters from Hiroshima by an oyster boat by the Shijo Ohashi Bridge, and later opened a shop in Nishiki Market. In addition to raw oysters, the shop offers fresh sashimi, Kyoto home-style dishes, tempura, and other dishes. The 200-year-old building has a dining area in the back, from which you can enjoy a nice view of the garden.

• fresh fish
• deli
• restaurant

Nishiki Soya

Nishiki Soya is located by the Ito Jakuchu monument at the west entrance of Nishiki Market. It sells tofu and runs a restaurant serving tofu dishes. The shop offers set meals for lunch only. You can enjoy a healthy lunch with main dishes such as tofu hamburger steak, okara soy pulp croquettes, and mapo tofu soymilk hot pot with seasonal side dishes. A wide selection of tofu, Kyo-age fried tofu skin, fried silk tofu (soft and smooth tofu), soymilk, nama-fu (raw wheat cake), hirousu (deep fried tofu mixed with vegetables, etc.), okara tofu pulp, etc. are available for purchase.

• soy food
• deli
• restaurant

Nishiki Daimaru

The storefront is filled with a wide variety of fresh fish, salted and dried fish, and prepared and processed foods such as grilled fish, miso-pickled fish, and sushi. Each item looks delicious and catches the eyes of passersby on Nishiki St. The store starts preparing for the day from 6:00 a.m., and the day’s sashimi, grilled dishes such as eel and salted mackerel, and simmered dishes such as simmered sea bream head are all lined up. All of these dishes can be enjoyed at the store, as there are seats for customers to dine in.

• fresh fish
• dried salted fish
• processed fish
• deli

Toritoyo

It has been about 90 years since Toritoyo opened in Nishiki Market. It is a shop with a warm atmosphere run by a mother and son. The glass case in the storefront gives the impression that they specialize in poultry, but they also provide river fish. The river fish is purchased directly from Shiga Prefecture. Many of the dishes they offer are homemade, such as ayu sweetfish simmered in sweet soy sauce and moroko (a fish endemic to Lake Biwa) simmered in soy sauce. Ultimately, however, duck is most popular at this store.

• chicken
• deli

Nishiki Hirano

This Nishiki Market delicatessen has been in business for over 100 years, carefully preparing seasonal dishes one by one every morning. Dashi stock made from bonito and kelp is used to give the dishes a gentle and satisfying taste. The most popular item at this store is the dashimaki omelet using this dashi. You can enjoy the fluffy dashimaki in the store’s dining space.

• deli
• omelet
• obanzai
• restaurant

Yamasho

Appetizing skewers are lined up in front of the shop. Many people take pictures of them. This is a fresh fish store opened by its previous owner in 1950. Yellowtail, sea bream, Spanish mackerel—the seasonal fresh fish are all freshly selected by the knowledgeable owner, who has been coming to the market for 50 years. Sardines and mackerel are cooked with ginger, and white fish is seasoned moderately and cooked in the back of the restaurant, making the most of each fish's unique flavor.

• fresh fish
• processed fish
• deli

Hatanaka Shouten

Hatanaka Shouten was established 75 years ago. The current, third-generation owner of this family-run fish shop humbly says, “In Nishiki Market, where many stores are over 100 years old, we are still in the middle of the pack.” The shop offers fresh fish, sashimi, grilled dishes, and simmered dishes. Currently, they are focusing on processed products that can be taken home, such as homemade ayu sweetfish with roe simmered in Japanese pepper, fish pickled in miso, heshiko fermented fish, and chirimen sansho (dried baby sardines with Japanese pepper).

• fresh fish
• dried salted fish
• processed fish
• deli

Notoyo West

Notoyo West opened in 1963 as the west branch of the river fish specialty shop Notoyo. Their merchandise is exactly the same as that of the main store, but their specialty is kabayaki eel grilled over binchotan charcoal. They use Nishiki's groundwater for everything except washing. Since they sell freshwater fish, Nishiki's groundwater is indispensable to keep them alive. Freshness is the main selling point of their grilled fish.

• freshwater fish
• processed fish
• tsukudani
• deli

Karikari hakase

This popular takoyaki shop has a line of people waiting in front of it anytime one passes by. Why are there so many couples? Perhaps it is because the young and cheerful staff makes it easy to enter the shop. That may be one reason, but it may also be because of the delicious and reasonable price (280 yen for one pack of takoyaki). The crunchy takoyaki live up to the shop’s name (“kari kari hakase” ≈ “Doctor Crunch”).

• deli
• restaurant

Uoriki

This shop has been specializing in grilled fish since 1919. The shop is filled with the delicious aroma of grilled fish. Their focus is sea bream and hamo (pike conger eel). They especially recommend the ornamented sea bream for celebrations, grilled hamo, and the hamo tempura and hamo katsu (hamo cutlet), which can be eaten right in the shop. For those who need it, they also ship the celebratory sea bream to other parts of the country.

• processed fish
• deli