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 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

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

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

Tsunori

This shop has a long history. It was founded as a caterer in the late Edo period(1603-1867). After WWII, it became a fresh fish merchant, and now, with its ninth-generation owner, it is a fresh fish and charcoal grill shop. In addition to sashimi and fillets, the charcoal grill, which utilizes the facilities from the time when the shop was a caterer, is very popular. The sight of their lively grilling of sea bream, mackerel, yellowtail, saury, and other fish is sure to whet your appetite.

• fresh fish
• processed fish
• deli
• Ingredients & Seasonings

Kinshin

Kinshin operates from early in the morning. The work starts by around 5 am. They do not do retail, as they cater to professionals only. They are a fish store that has everything from fresh fish to frozen fish, delivering specialized ingredients to restaurants and ryokans in Kyoto and Shiga as well as other parts of Japan. It is a highly specialized store, unique to Nishiki.

• fresh fish

Uoyoshi

“We mainly wholesale to food establishments, but we also do retail. The shop was founded around 1933, so it has been doing business in Nishiki for nearly 90 years. The store's motto is ‘simple is the best,’” says the 30-year-old owner who has taken over the family business since he was 18 years old. “That is why we only deal in wild fish. We do not make or sell processed fish either.”

• fresh fish

Tsunoya

With the motto of "always procuring fish in the best condition," this store has been in operation since 1928. It is now run by its third-generation owner and has been in business for over 90 years. They deal in salted and dried fish, and their main products are chirimenjako (dried baby sardines), guji (tilefish), and overnight-dried flounder and barracuda. They are especially particular about Wakasa seafood and delicacies such as heshiko (fermented fish) and Wakasa flounder.

• fresh fish
• dried salted fish
• processed fish
• delicacy

Kanehide

This shop mainly wholesales to high-end restaurants. It orders rare seafood that cannot be found in other stores from all over Japan – Hokkaido to Kyushu. "We also go to Akashi, Maizuru, and Miyazu to purchase directly," the owner says. They also do retail sales to the general public.

• fresh fish