Information of Shops

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.

• Wagyu Steak

Ikemasa tei

Ikemasa-tei used to be a greengrocer famous for its ornamental vegetable carvings. It eventually began serving food in the back of the store and has now become a set meal restaurant during the day and an izakaya (Japanese style bar-restaurant) at night. You can enjoy Kyoto's home-style dishes, called obanzai, such as yuba soy milk skin with spinach, mizuna (Japanese mustard leaves) cooked with fried tofu skin, and steamed turnip with minced fish, at reasonable prices.

• Restaurant

Karikari hakase

This popular takoyaki shop has a line of people waiting in front of it anytime one passes by. Why are there so many couples? Perhaps it is because the young and cheerful staff makes it easy to enter the shop. That may be one reason, but it may also be because of the delicious and reasonable price (280 yen for one pack of takoyaki). The crunchy takoyaki live up to the shop’s name (“kari kari hakase” ≈ “Doctor Crunch”).

• Takoyaki

Kitao

Founded in 1862, this bean specialty shop sells black-soya and azuki beans produced in Tanba, Kyoto. Looking around the store, you will find that it is full of beans. Fresh beans, cooked beans, black soya bean tea, and black soya bean sweets. All products are made by this bean specialty store’s carefully chosen ingredients. There is a café on the second floor.

• Beans, Sugar, Restaurant

Hale

The restaurant's sign invites you to enter a narrow alleyway and into a quiet Kyoto machiya townhouse that makes you forget the bustle of the market. This was the native home of the owner's grandmother, who ran a kombu (kelp) shop until sometime before World War II. This is a lunch restaurant that focuses on Nishiki Market ingredients such as yuba (soy milk skin) and nama-fu (wheat gluten cakes), as well as vegetables from the Kyoto area. Their vegetarian dishes that do not use animal products are also recommended for the health-conscious.

• Vegetarian Cooking

Tobeian

A signboard on Nishiki Koji invites you into a little alleyway. As you go through the alley, you come to an opening where the restaurant stands. This dramatic approach to the restaurant is exciting in itself. The name of the restaurant, "Tobeian," is a pseudonym of the painter Ito Jakuchu (116-1800). Ingredients in season are purchased from famous stores in Nishiki, and the chef carefully checks them each time, thinking about how he can make the best dishes out of them.

• Kyoto Cusine

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

Hanayori kiyoe

The Kiyoe Olive Farm is located in South Australia. Kiyoe is the highest quality olive oil made from the ripe olives harvested there. This store sells Kiyoe olive oil and deep-fried foods made with Kiyoe olive oil. It is very popular among both locals and tourists.

• Olive oil