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.