Information of Shops

Yamaichi

Founded in the late Edo period (1603-1867), Yamaichi is one of the ten oldest shops in Nishiki Market.
“We continue to serve traditional, delicious, seasonal dishes such as our grilled hamo (pike conger eel), which is made by a special cutting technique using high-quality hamo from the Seto Inland Sea and immediately grilling it with our homemade sauce, and our dried codfish rehydrated in the groundwater of Nishiki Market, keeping the flavors of the good old days,” the owner says.

• dried salted fish
• processed fish
• tsukudani
• delicacy

Chinami

“Originally, we sold dried foods such as kelp, but my parents started tsukudani (food boiled down in soy sauce and mirin), and we have become a specialty store of kelp and tsukudani,” says the owner of Chinami. “While using high-quality kelp to make traditional products, we are also promoting kelp for a new audience with our creative original tsukudani, represented by our signature product ‘Oyajinakase.’ We strive to maintain a balance between tradition and innovation while always remembering the tradition of kelp-using cuisine.”

• tsukudani
• delicacy
• dry foods

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

Ookuniya

Founded in 1912, this river fish shop is famous for its eels. Although the store has a small frontage, its reputation resonates far and wide. They insist on domestic eels from Aichi Prefecture and natural eels from the Seto Inland Sea caught in Kojima Bay, Okayama Prefecture. They are carefully grilled over charcoal with a secret sauce. The store’s fourth-generation owner follows the cooking method handed down for generations.

• freshwater fish
• processed fish
• tsukudani
• deli

Fuji Shokuhin

The owner says that he often has customers who come and say, "I have a craving for the food I had in the old days." The store is filled with items representative of Kyoto's food culture, such as dried cod and cooked herring. The owner, who values conversation with customers, says, "I want them to buy what they like and arrange them in their own way on dishes and bowls of their preference," and "I don't want them to buy too much."

• tsukudani
• deli

Nomura Tsukudani

Nomura Tsukudani has an ample selection—about 100 kinds!—of tsukudani (food boiled in soy sauce). There are also products sold by weight for home use. Nomura Tsukudani has inherited the tradition of carefully making various products little by little since their early days when they were a delicatessen, which was still rare at the time.

• tsukudani
• deli
• delicacy

KAI

This shop specializes in furikake (a condiment to sprinkle on rice), delicacies, and snacks. The front of this store is different from other stores in that it is set up like a counter, where products are lined up in rows. Almost all of the products on display are available for tasting. It is fun to listen to the explanations given by the staff while trying various products.

• processed fish
• tsukudani
• deli
• delicacy

Notoyo

This is a shop specializing in river fish, of which there are only a few in Kyoto and only three in Nishiki Market. The products lined up in the store are fileted, cut into chunks, and cooked in large pots in the back of the store, where they also prepare products for wholesale delivery to kaiseki restaurants.

• freshwater fish
• processed fish
• tsukudani
• deli