Katsugai Center Kyoto Gion Main Store

Various types of oysters, various types of rock oysters, scallops, surf clams, large clams, white clams, Hokkaido clams, clams, honbinos, moon clams, mussels, hokki clams, turban shells, abalones, flat clams, and other rare shellfish, all showcased in our proud aquarium.

In addition to live shellfish, we have a variety of rare local fish sashimi, side dishes, and overnight dried fish from fishing ports across the country! For those who think barbecuing might be a bit of a hassle, we also have plenty of dishes prepared by the restaurant.

We offer set meals throughout our business hours. Of course, you can enjoy seafood in a fishing port style without having to grill it. The presentation may not be elaborate, but this is the true fisherman's cut and cooking.

A proud sashimi platter featuring a selection of local fish recommended for the day!

A luxurious sashimi platter featuring bluefin tuna fatty belly, medium fatty tuna, red meat, and yellowfin tuna, all beautifully arranged!

The highest quality Kasukabe crab caught at Kasukabe fishing port in Hyogo Prefecture, boiled on the beach in front of the fishing port, and expertly peeled by veteran craftsmen, served with claw meat, body meat, stick meat, and crab roe in the shell!

The finest Kasukabe crab caught at Kasukabe fishing port in Hyogo Prefecture, boiled on the beach in front of the fishing port, and hand-peeled by veteran craftsmen. An explosion of claw meat, body meat, leg meat, and crab roe for 'crab lovers'.

The cheap ones are bitter due to the use of ammonium, they melt, but good sea urchin is extremely expensive! At our restaurant, we source sea urchin that is both easy to enjoy and delicious. It's about a mid-level quality, as balance is important in everything. The sourcing is in the order of Kitamurasaki, Ezo Bafun, Murasaki, Bafun, and Aka Uni, which one will it be? Sometimes there are two types available, and in that case, you can also compare them on a separate menu!

Cheap ones are bitter due to the use of ammonium chloride, they melt, but good sea urchin is extremely expensive! At our restaurant, we source sea urchin that is both easy to enjoy and delicious. It's about a mid-level quality, as balance is important in everything. Cheap ones are bitter due to the use of ammonium chloride, they melt, but good sea urchin is extremely expensive! At our restaurant, we source sea urchin that is both easy to enjoy and delicious. It's about a mid-level quality, as balance is important in everything. The sourcing is in the order of Kitamurasaki, Ezo Bafun, Murasaki, Bafun, and Aka. Sometimes there are two types available, and during those times, you can also compare them on a separate menu!

Cheap ones are bitter due to the use of ammonium, they melt easily, but good sea urchin is extremely expensive! At our restaurant, we source sea urchin that is both easy to enjoy and delicious. It's about average quality, as balance is important in everything. Cheap ones are bitter due to the use of ammonium, they melt easily, but good sea urchin is extremely expensive! At our restaurant, we source sea urchin that is both easy to enjoy and delicious. It's about average quality, as balance is important in everything. The sourcing is in the order of Kitamurasaki, Ezo Bafun, Murasaki, Bafun, and Aka. Sometimes there are two types available, so you can also compare them on a separate menu!

Recently, prices have been skyrocketing!! It seems that domestic salmon roe might be difficult for this restaurant's business model. However, we will do our best to source the best 'roe' possible!

The sushi chef and our store's seafood wholesale purchasing department have carefully selected the authentic bluefin tuna, purchased in blocks!

Block of authentic bluefin tuna selected by our sushi chefs and our seafood wholesale purchasing department!

The sushi chef and our store's seafood wholesale purchasing department have carefully selected the finest bluefin tuna, purchased in blocks!

We carefully select from three types of domestic octopus: true octopus, water octopus, and willow octopus. The sweetness of domestic octopus is truly different.

We carefully select from domestic squid varieties such as Surume squid, Aori squid, Kou squid, Akai squid, Yari squid, and Kensaki squid. Recently, squid prices have been high! Domestic squid is sweet and delicious.

A top-quality Kasuimi crab caught at Kasuimi Fishing Port in Hyogo Prefecture, boiled on the beach in front of the port, and hand-peeled by a veteran craftsman, retaining its rich sweetness.

A top-quality Kasukabe crab caught at Kasukabe Fishing Port in Hyogo Prefecture, boiled on the beach in front of the port, and hand-peeled by a veteran craftsman, retaining its rich sweetness.

A top-quality Kasukabe crab caught at Kasukabe fishing port in Hyogo Prefecture, boiled on the beach in front of the fishing port, and hand-peeled by veteran craftsmen, retaining its rich sweetness.

Domestic salmon. Not only focused on the quality of feed materials for safety and peace of mind, but also enjoy the authentic taste of local salmon that each region takes pride in!

The finest dish recognized by the people of Kochi. A masterpiece grilled by Mr. Tanaka, the bonito master from Kochi Nakatosa Kure Port Tanaka Fresh Fish Shop.

This white fish is consistently delicious.

A classic fish that you can't help but eat

Kyushu local specialty? Hand-peeled by the fishing port's mother

When it comes to red meat in Kansai, this is the type. In Kanto, there are more Bachi Maguro.

This is our pride, a dish that enhances the taste of raw fish without over-pickling it.

It's ordinary

Finely chopped recommended local fish mixed with miso and our shop's secret seasoning, believed to have originated from fishermen eating it on their boats.

Commonly known as K Button Shrimp (Toyama Shrimp) and Sweet Shrimp (Hokkoku Red Shrimp), this shrimp has recently become available in the market due to rising prices of the aforementioned varieties! The taste is not as good as the ones mentioned above, but it is still sweet and delicious.

Stored separately from the live tank. While some may want to eat from the tank, fresh does not always mean safe for raw consumption. First, it must be approved by the country for raw consumption in the fishing area where it was caught, and second, it must be distributed in a way that avoids contact with other bacteria. Check the recommended menu for the day!

Please try it, it resembles some kind of liver, it's rare. You'll get hooked! Recently, it's been very popular, and it's increased even when it's not available.

Here it is! Tuna prosciutto. Not made from pork fat, but a collaboration of tuna's umami and salt, also good for your health!

Sashimi of the heart (hatsu) of bluefin tuna, served with sesame oil and salt!

Crab miso made using a secret method passed down through generations by the proprietress of Kaneni, a long-established wholesaler in Kasukabe. It is made solely from crab miso, resulting in a smooth texture. That's why it surprises you. The texture is completely different from market crab miso. It was a hidden menu item, but due to the recent increase in orders, it makes its grand debut!

When available at the fishing port, we procure the larger ones.

Full of gelatin! For beauty and health!

Our proud sake accompaniment made with boiled tuna loin, mixed with oil and our special Kyoto-style spicy sauce.

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I want to focus on seafood, but this is a palate cleanser from our restaurant. The wasabi salt surprisingly pairs well.

The bigger the oyster, the tastier it is!

Fried horse mackerel that you can find anywhere, but you have to try this one! The crunch and fluffiness are the best!

Many customers expressed a desire to try both oyster fry and horse mackerel fry in small portions, leading to the creation of this dish!

King of the fugu world → tiger fugu, Queen → true fugu, our restaurant is the Queen. Be careful when biting as there are bones!

The only salad on the menu, this is a dish that is rarely available at our restaurant. If you are tired of the texture of shellfish, this is a must-try for your health.

Fresh live clams from the tank are placed in a special earthenware pot and steamed with sake or wine right in front of you on the stove, truly a delicacy from the beach. Adding special butter (110 yen) makes it even better...

Made from various shellfish from our aquarium! Enjoy it with white rice~

Yes, this is the exquisite product from Mr. Tanaka, known as the 'Bonito Meister,' which even the people of Kochi rave about for its deliciousness.

It's not in a pretty shape! I think there's quite a bit, about 100g.

Not sure about the types of shellfish? Don't know which one to eat? This is the perfect solution! The manager will choose a recommended selection of fresh shellfish for one person at an affordable price, directly from the tank to your table! The content changes daily and even by the hour! The photo is just an example, showing a platter for two.

This is delicious as a classic dish.

A high-end fish familiar in the Kanto region. It lives in the deep sea, so it is full of fat!

As the name suggests, the cheek meat of the tuna is marinated in a special teriyaki sauce! You must try it at least once!

Something you wouldn't expect! Various shellfish, cabbage, and onions baked in butter foil. This is delicious and gentle on the body~.

Extra large size of true hokkai dried overnight, with a focus on quality ingredients and no compromises from auction to drying, a true masterpiece.

This is imported! You probably won't find this size domestically anymore. If you want to eat this size, it might be an Ise lobster?

A treasure from fishermen on the Sanriku side of Kochi! Once you eat it, you'll say, 'This is it!' It will be served seasoned with salt and pepper, so please grill it!

That nostalgic taste that always wafts through the air at festivals. Enjoy it with domestic squid!

Sorry, it's often sold out.

Live domestic eel (mostly from Aichi Prefecture, Isshiki) grilled by eel artisans from a seafood company with a history of about 70 years using charcoal and hand-roasting, unmatched even by specialty shops!?

The love for rice is extraordinary! Gibei's original blend!

The love for rice is extraordinary! Mr. Gibei's original blend!

Originating from Niigata! Soba noodles blended with seaweed. Using 'Nama Soba' from Soma Seimenjo. The dipping sauce uses the original bonito broth from 'Kyoto Katsuo', established in the 10th year of the Meiji era! I think it's delicious~~.

Originating from Niigata! Soba noodles mixed with seaweed. Using 'Nama Soba' from Soma Seimenjo. The dipping sauce uses the original bonito broth from 'Kyoto Katsuo', established in the 10th year of the Meiji era in Kyoto! I think it's delicious~~. Tempura with soba is the classic combination!

For the cold season and those with cold sensitivity!

A rare soba dish generously filled with thick slices of fresh katsuo from Tanaka Fish Shop in Nakatosa, Kochi Prefecture, also served as a delicacy.

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A small home-sized rice bowl. Perfect for when you have a little hunger.

None in particular

This rice is said to have originated from fishermen eating it on the boat while busy.

Boiled red meat of tuna mixed with oil and our special Kyoto-style spicy sauce, proudly served on top of white rice, guaranteed to be a hit!

The ingredients of the Bara Chirashi are mixed with our original Kyoto style spicy sauce and served over rice. It's incredibly delicious. However, it is spicy!

A new dish from our restaurant, featuring plenty of yellowfin tuna marinated in a special Kyoto-style spicy sauce served over white rice. You'll eat it at lightning speed!

I think this combination of domestic salmon is rare!

The synergy of the finest ikura and the best rice is limitless

Uni, ikura, crab, scallop, salmon, this ultimate combination will surely invite you to a sea of flavors.

Sea urchin and salmon roe, a classic if you will!?

Crab... once a year is enough!?

Kitamurasaki sea urchin, Ezo bafun sea urchin, bafun sea urchin, purple sea urchin, red sea urchin, varies by season. Especially, red sea urchin is rare.

A craftsman with 70 years of experience grilling domestic eel has meticulously grilled eel kabayaki with a focus on charcoal and hand-grilling, presented not in a box but in the shape of eel. It is named 'Daimyo Rice' due to the grandeur of its presentation.

Fish scraps with red miso, slowly extracting the umami and fat of the fish at low temperature, a dish that requires considerable effort.

Often made on a whim