Information of Shops

Kaisen Hotate Center

Kaisen Hotate Center sells grilled seafood, skewers, seafood rice bowls, etc., mainly using fresh scallops. Please stop by.

• processed fish
• restaurant

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

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

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

Nishiki Fujisho

This shop has been dedicated to providing fresh fish since mid-twentieth century. Currently, the store is run by the third-generation owner. He says he tries to make the most of this kind of shop that appeals to its long-term customers. "It's not flashy, it's orthodox. I don't follow trends, but I try to keep up with the times. I think that’s the secret to this shop's longevity.”

• fresh fish
• processed fish

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

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

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