Information of Shops

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.

• Grilled 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

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.

• River Fish

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 Wholesale

Sankyo Suisan

The company was founded in Osaka's central market. During the war, the owner returned to Kyoto, his grandfather's birthplace, and opened a store in Nishiki Market. Sankyo Suisan wholesales and retails dried swordtip squid, which has been its main product since its Osaka days, as well as salted and dried seafood such as cod roe and chirimen baby sardines, and delicacies such as karasumi (dried salted mullet roe pouch) and konoko (fermented salted sea cucumber intestines). They continue to focus on delivering delicious domestic seafood at affordable prices.

• Salted dried fish

Yamamoto Banba

Yamamoto Banba specializes in fresh, live river fish. They use Nishiki's underground water to deliver river fish straight to restaurants while they are still swimming. They also focus on making prepared specialty dishes using river fish. Because they process and use live fish, the taste is very delicious. They sell these products, which are made with fresh river fish from Lake Biwa and specially seasoned, in their store and ship them to other parts of Japan.

• River Fish

Nishiki Daitomo

Merely saying "dry foods shop" does not convey the depth of this store. The store owner says, "You may find what you are looking for," but it would be more appropriate to say, "You may find something you never thought you would find.” You will find everything from food for votive offerings, ingredients for chakaiseki (tea ceremony kaiseki dishes), and Japanese sweets to rare bottled ingredients. Some items are not on display in the store, so feel free to inquire.

• Dried Food

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.

• Wakasa

Kuwatou

A lineup of freshly cooked food invites passersby. The charm of this restaurant is that you can enjoy grilled and deep-fried seafood skewers all year round. It is a perfect place for when you feel a little hungry. This is an eat-in and take-out establishment, so you can eat the freshly cooked food in the shop, or you can take it home to enjoy.

• Seafood Restaurant