Information of Shops

Pulau Deco

The name of the shop reflects its main concept of creating your own island paradise in your home. “Pulau” means “island” in Indonesian. Many of the tableware and other items are imported from Bali. Japanese ceramics such as Kiyomizu-yaki and Arita-yaki are also featured.

• Tableware
• household goods

Hamohide Nishiki market main store

The owner, who was born into a family running a fish shop in Nishiki Market, known as “the kitchen of Kyoto,” became independent and opened Hamohide in 2017. “Though it was a hamo (pike conger eel) shop, the prawns started to sell well!” he says.
Shrimp, prawn, and prawn skewers with their bright red colors are lined up at the front of the shop.

• processed fish
• restaurant
• sake, whisky, beer

Hosokawa

Hosokawa is a retailer offering clothing, hand towels, handkerchiefs, specially processed T-shirts, and even monpe (Japanese work pants). It is also the only store in Kyoto where you can buy food models. The well-made models for pudding, fruit parfait, and other foods are a marvel to look at.

• household goods

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

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

Watahan

Founded in 1897, this shop has a history of over 120 years. Counted from the first owner, Hanshichi Watanabe, the current owner is the fourth generation. The store began as a retailer of fresh fish and now focuses on the preparation, processing, and sales of seafood such as fugu (puffer fish), pike conger eel, and oysters. In addition to small packs of sashimi such as wild sea bream, kampachi (greater amberjack), and blood clams, oysters with shells and deep-fried fugu are also available.

• fresh fish
• processed fish
• deli

Houkyuuan

The surimi (minced or ground seafood) used for the fish cakes at Houkyuuan is mainly made from the highest grade of shiroguchi (silver white croaker) and itoyori (golden threadfin bream), and is grinded in a stone mortar, which is the traditional method. No flour is used. It is gluten-free.

• fish cake
• western style sweets

Gomafukudo

The sight of staff grinding sesame seeds with a pestle and mortar at the storefront catches the eyes of people walking along Nishiki-koji Street. The entrance to the shop is filled with the delicious aroma of freshly ground sesame seeds. "Sesame seeds are supposed to be ground by pounding rather than rubbing the pestle over them," they say. "A bitter taste is inevitably produced when sesame seeds are ground by rubbing." This store specializes in sesame, offering a variety of sesame snacks and seasonings, its signature product being the pestle-pounded golden sesame seeds.

• Ingredients & Seasonings
• Japanese sweets
• seasoning

merchant vendor of traditional Japanese dry-goods store

Sushi and sashimi made from fresh tuna and sukiyaki made from Japanese black beef are available.

Yamadashiya

Whenever you pass by the shop, the aroma of hojicha (roasted tea), which the owner roasts day in and day out, invites you to come in. In Kyoto, hojicha is called “bancha.” The "ban" in "bancha" is the same as the "ban" in "obanzai" (home cooking), meaning "for daily use," so there is a theory that "bancha" was originally called as such because it was a tea commonly drunk in the home.

• Ingredients & Seasonings