丸弥太の創業は大正8年（1919）。
祇園の鮮魚店の番頭を務めていた初代 弥太郎が独立し、錦小路に店を構えたことにはじまります。
「京の台所」として名高い錦市場は、千年の歴史を有し、一流の食材が集まる場所。
弥太郎もまた、錦の名に恥じぬ確かな目利きで、プロの料理人を顧客に商いを広げて参りました。
二代目の時代には、ふぐの取り扱い免許を取得。
地下に、錦で一番大きな水槽を導入したのもこの頃です。
四代目となる現在も、歴史ある料亭や旅館から、
気鋭の若手料理人、地元のご家庭まで、多くのお客さまにご贔屓いただいております。

Maruyata was established in 1919 by Yataro, who worked as a head clerk of a fish shop in the Gion district before he set himself up as a fishmonger in the Nishiki Market. Renowned as “the kitchen of Kyoto”, the Nishiki Market has been the place to buy the best ingredients for a thousand years.
With his gift of having an eye for fine fish, Yataro expanded his business to professional chefs as his main clients. Maruyata added fugu, one of the most celebrated fish in Japan, to its list of fresh fish and seafoods when the second-generation owner acquired a license necessary to prepare and sell the deadly delicacy. It was also around this time that a fish tank—the largest in Nishiki Market—was installed in the basement. Currently run by the fourth-generation owner, Maruytata continues to pay extra attention on picking the freshest and finest seafood, providing them to Michelin-starred restaurants, acclaimed traditional-style inns, up-and-coming chefs, as well as home cooks.