Information of Shops

Kimura

The variety and quantity of fish lined up in the shop is a sight to behold, which makes it no surprise that this is one of the oldest stores in Nishiki Market, dating back to the Genna era (1615-1624) in the Edo period. Because they purchase fish in large quantities for wholesale to ryotei (traditional Japanese restaurants) and caterers, the retail price to the general public is also very reasonable. You can enjoy at home the same high-quality fish as those served at ryotei and other high-end restaurants.

• fresh fish
• processed fish

Maruya

Although the shop is located in Nishiki Market, the owner says that he is not particular about produce from Kyoto. "Since we are not in the business of selling wholesale to restaurants but just retailing, we think it's best to source new and inexpensive produce from nearby regions. We go to the wholesale market to choose producers who we feel are good, and we try to purchase produce from their farms."

• Fruits and Vegetable

Yubakichi

A sign at the entrance of the store says it was established in Nishiki Market in 1790. Since then, Yubakichi has been dedicated to yuba (soy milk skin). It is the only shop that both sells and produces yuba in Nishiki Market. They have been able to continue to make yuba here because of Nishiki's groundwater, they say. The current owner is the ninth generation since the establishment of the store, and he still stubbornly maintains the store's traditional handmade methods.

• soy food

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

Nishiki Takakuraya

Takakuraya’s owner stands by the notion that “Kyoto pickles are not salty.” Takakuraya’s lightly pickled Daifuku hakusai —a variety of Chinese cabbage with a yellow core—is pickled in a low-sodium kelp stock to preserve the flavor of the sweet core. The red-leafed daikon radish, Shizumurasaki, which is grown only by one farm in Kumiyama, Kyoto Prefecture, has a refined taste that spreads in the mouth.

• pickles

Ooshima

Since 1946, Ooshima has been popular as a store for everyday footwear for people working in Gion, Kiyamachi, and Ponto-cho. The first thing that catches the eye upon entering the store is the large number of geta (Japanese clogs) and zori (Japanese sandals) that are characteristic of Kyoto. Among them, takageta (high clogs) are purveyed to cooks. It is said that their original purpose was to allow cooks to adjust themselves to the height of cutting boards and cooking tables. Zori are sold wholesale to shrines and temples and stores selling priests’ robes.

• household goods

Azumaya

The owner's desire to "cherish the atmosphere of Nishiki Market" can be felt in the plaster walls and the interior using lots of wood. The shop is passionate about sourcing sweets produced in Kyoto and sells cute sweets in small portions, making it a fun experience to shop there. It is exciting just to look at the kohaku-to (confection of brightly colored, melted agar-agar), which are like jewels that you can eat. Their lineup of dry confections made with wasanbon sugar changes with the seasons.

• Ingredients & Seasonings
• Japanese sweets

Ikemasa tei

Ikemasa-tei used to be a greengrocer famous for its ornamental vegetable carvings. It eventually began serving food in the back of the store and has now become a set meal restaurant during the day and an izakaya (Japanese style bar-restaurant) at night. You can enjoy Kyoto's home-style dishes, called obanzai, such as yuba soy milk skin with spinach, mizuna (Japanese mustard leaves) cooked with fried tofu skin, and steamed turnip with minced fish, at reasonable prices.

• obanzai
• restaurant

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

Nandaimon Nishiki branch

This restaurant is a hidden gem, tucked away a bit from the street of Nishiki Market. This is a Japanese beef steak restaurant operated by Nandaimon, a long-established yakiniku restaurant founded over 60 years ago. You can enjoy high-quality wagyu beef in a relaxed Japanese-style atmosphere. Only black wagyu beef is used. In particular, the fillets and sirloins are A5-grade Hirai beef from the Kyoto-Tanba-bokujo farm.

• restaurant