In search of the finest fish
anywhere in Kyoto.

Every week, without fail,
we drive our own live-fish tank truck
to the fishing ports of Fukui and buy at the auction ourselves.

Sometimes, for fish that never reaches Kyoto,
we go to Hokkaido, Sanriku or Shikoku ourselves,
and choose only what is genuinely good.

Since 1965 this restaurant has been carried
by the trust built with fishermen and fishery people across Japan,
and by the kindness of a great many people.

We will keep using that strength
to seek out truly delicious ingredients and serve them to you.

How our fish reaches the restaurant

news

Latest

Openings, closures and scenes from the auction — posted on Instagram

Every Thursday we post from our buying trip to Wakasa Bay.
The auction floor, the fish on it, and what we actually bought that morning.
Seasonal items such as ehomaki rolls and fugu hot pot are announced there too.

Instagram

Fish Auction

Buying at Auction

Founded in 1965. What we serve still begins, every week, on a Thursday auction floor. Those floors are not open to just anyone. Years of trade have built the trust that lets our owner walk in alongside a licensed buyer, look over the day's fish himself, and bid.

Every Thursday at 5 a.m. our own live-fish tank truck sets off on the two-hour drive to the ports of Wakasa Bay in Fukui. What he wins at auction comes straight back to Kyoto the same day — alive, without passing through any market or wholesaler. That is why the fish here reaches you at its freshest.

Read about the auction and our buying

Buyers choosing fish at the auction in a Fukui fishing port

Course Meal

Courses

Our courses are built around whatever is at its best right now. Fresh fish and shellfish sent directly from Wakasa Bay and Hokkaido are served as sashimi, grilled, fried and as sushi — each dish finished by hand, one at a time.

They are made to let you taste a whole season in one sitting, which makes them well suited to celebrations, business entertaining, or dinner with someone who matters. Pair them with sake we have chosen ourselves.

See the courses

A TAISHO course with crab, grilled fish and sashimi

Lunch

At lunch we put the same fish — sent straight from Wakasa Bay and Hokkaido — into generous, easygoing bowls at lunch-only prices.

A tuna bowl piled with rich, fatty maguro; a seafood bowl of plump prawns and whatever is in season; a daily special built from the best of that morning's delivery. Good seafood, without ceremony, in the middle of the day.

See the lunch menu

A TAISHO seafood rice bowl with prawn, sea urchin, salmon roe and sashimi

Ala Carte

Signature & À la Carte

We keep a full à la carte list built from seafood chosen all over Japan.

Sashimi platters of fish sent from Wakasa Bay and Hokkaido; grilled Wakasa guji (amadai tilefish) and nodoguro with the fat still on them; deep-flavoured raw oysters from Akkeshi in Hokkaido; sweet Hokkaido hairy crab and botan-ebi prawn — the season, as it comes.

These are dishes where the craft is in getting out of the ingredient's way. Best enjoyed with a glass of sake.

See the signature & à la carte menu

Live squid served as sashimi in its own shape on a bed of bamboo leaves

A chef breaking down fish inside TAISHO, with the day's catch on display

Online Shop

The taste of TAISHO,
wherever you are

We opened an online shop so you can enjoy the same seafood at home. Carefully chosen ingredients sent from Wakasa Bay and Hokkaido, our popular dried fish, and our own prepared seafood products — shipped anywhere in Japan.

Please take a look. (The shop is in Japanese and ships within Japan only.)

Visit the online shop

FAQ

Frequently Asked Questions

Do I need a reservation?

Booking is the surest way to have a table waiting. Parties of 1–6 can book online. For 7 or more, or for same-day bookings after 4:30 p.m., please call +81 75-571-2804. You are welcome at lunch without a reservation (lunchtime reservations are taken for course meals only).

Is there parking?

Yes — six free spaces: three in front of the restaurant and three in an L-shaped area beside it. The nearest station is Ono on the Kyoto Subway Tozai Line, a 0-minute walk (about 30 seconds) from Exit 1.

Are there private rooms?

There is one fully private horigotatsu room (sunken floor seating) and three semi-private ones. There are also two tatami rooms; with the partition removed they seat up to 30 guests.

What are your opening hours and closing days?

Lunch 11:00–14:00 (last order 13:50) and dinner 17:00–22:00 (last order 21:30). We are closed Mondays and the 1st and 3rd Tuesdays, and there is no lunch on Thursdays because the owner is at the fish auction. When holidays change the schedule we post it on Instagram and our official LINE.

Can we come with children or as a family?

Yes. We have tatami rooms, which work well for families and children. A children's plate is available (¥950 at lunch, ¥990 at dinner, tax included).

See all frequently asked questions →

Restaurant Info

OPEN
/: Hours
· 11:00 - 14:00 (last order 13:50)
· 17:00 - 22:00 (last order 21:30)
Closed—Mondays, 1st & 3rd Tuesdays, and Thursday lunch (auction day)
Parking—6 spaces (free)

ADDRESS
/: New Plaza Ono 1F
43 Kanshuji-higashiide-cho, Yamashina-ku
Kyoto 607-8216, Japan
Google Maps
Nearest station—Ono Station, Subway Tozai Line: 0 min walk (about 30 seconds)

TEL: +81 75-571-2804

* Calling ahead is the surest way for us to hold a table for you.

In search of the finest fishanywhere in Kyoto.