— It was all about the quality of the ingredients and how they were handled —
The full walk through Nishiki Market is shared here:
👉 🚉Walking Nishiki Market Kyoto | Food Street Experience and Crowd Changes
Oyster tasting begins.
A quiet moment to face each flavor.
Visit date: April 8, 2026 (Wednesday)
As I walk through Nishiki Market,
the oyster shop I had been curious about begins to open.
Just after opening.
No line yet.
I hesitate for a moment,
then step inside.
The shop faces the market street,
with a small standing area where a few people can eat.
Lively voices fill the air,
calling out to passersby.
A vibrant atmosphere.
I want to take my time,
so I choose a seat at the counter inside.
Before sitting down,
I’m asked to wash my hands.
A warm towel is also provided.
Perhaps hygiene is taken seriously here.
Next to me sits a young couple.
They are enjoying cooked oysters, not raw.
I choose raw oysters.
Once heated, they feel like a completely different food.
Ordering is done via QR code.
A very “modern Kyoto” style.
I order a seasonal assortment of four kinds of raw oysters.
The tasting order is specified.
- Rikuzentakata (Iwate Prefecture)
- Akitsu (Hiroshima Prefecture)
- Murotsu (Hyogo Prefecture)
- Konagai (Nagasaki Prefecture)
The first bite.
It begins quietly.
With each oyster,
the character gradually becomes stronger.
The outline of each flavor becomes clearer.
Ponzu sauce is available,
but I don’t use it.
Just lemon.
That is enough.
There is no unpleasant smell at all.
As a child, I didn’t like oysters.
The strong scent of the sea was overwhelming.
One day, I was given fresh oysters still in their shells.
My mother opened them with gloves and handed them to me as they were.
There was no unpleasant smell at all.
That moment changed everything.
Since then, I’ve liked raw oysters.
But it’s not always the case.
I was taught to choose the place carefully when eating oysters.
Fortunately, I’ve tried many over time,
and I’ve never had a bad experience.
Perhaps that’s why
I had no hesitation today.
Raw oysters from different regions, lined up.
Each with its own subtle character.
It makes me realize
how much the ingredients and handling can change everything.
Each one tastes so different—
it becomes something enjoyable.
Each oyster felt different,
and the experience became more enjoyable with every bite.
Even after finishing, I found myself wanting just a little more.
Still, I decided to move on.
In the afternoon, I walked through the streets toward Yasaka Shrine.
The cherry blossom festival will be shared in a separate article. (Coming soon)
🍵 YUMEVOJA Food Radar
Kakiya Nishiki Daiyasu
Seasonal assortment of four raw oysters (¥2,310)
Sweetness: ☆☆☆☆☆
Saltiness: ☆☆☆☆☆
Dashi: ☆☆☆☆☆
Oil: ☆☆☆☆☆
Spice: ☆☆☆☆☆
Aroma: ★☆☆☆☆
Volume: Light
👉 A dish that lets you taste the ingredients themselves
Ease of visit: ★★★★☆
YUMEVOJA Rating
★★★★★ Very satisfied
Personal evaluation including the food, atmosphere, and people.
📍 For business hours and crowd conditions,
please check the latest information on Google Maps.
Details may change.
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Kakiya Nishiki Daiyasu
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