Daimaru Kyoto store (Shimogyo Ward, Kyoto City) will reopen the 8th floor restaurant floor on September 29, 2023. Eight new stores will open, including the first eel restaurant in western Japan and the first cafe in Kyoto Prefecture. It was opened to the press on September 28, the day before the opening.
The restaurant floor of Daimaru Kyoto store opened in November 1974. For many years, we operated the large dining room "Family Shokudo" that served nostalgic Western food, and before the renovation, about 400,000 people a year used it, but due to the aging of the facilities, it will be closed at the end of February 2022, and after 49 years. For the first time ever, we decided to completely renovate the floor. The new floor will have a store area of approximately 1,530 square meters, which is larger than before.
On September 29th, the eel restaurant "Sumiyaki Una Fuji" opened for the first time in western Japan, the delicatessen and barbecue "VEGGIE ISO TERRACE", the soba restaurant "Soba Ryori Yoshimura Daimaru Kyoto Bettei", and the ramen restaurant "Nippon Ramen" Rin Anne produced by Lab Q, Steak restaurant Mitaya Honten Yasuragi no Sato, Cafe Marufuku Coffee The Parlor, the first store in Kyoto Prefecture, Rooftop Terrace CIELO by ILcip resso (rooftop terrace cello by il) Seven Chipresso stores will begin operations.
The Italian restaurant "LA RISOTTERIA" will open on October 29th.
At "Sumiyaki Unafuji,'' you can enjoy the taste of a popular restaurant with its main branch in Nagoya. Green eel, which has a blueish back and is meaty up to its tail, is grilled all at once over charcoal, resulting in a crispy skin and fluffy flesh.
"Veggie Iso Terrace'' serves delicatessen dishes made with fresh vegetables from their own farms. There are also 40 terrace seats, and you can enjoy a barbecue in the open space.
"Soba Restaurant Yoshimura Daimaru Kyoto Bettei'' has a glass-enclosed soba making area where you can watch the artisans making soba by hand. In addition to the restaurant's limited-edition "Yuba-zukushi-zen,'' which uses homemade yuba, they also offer a wide variety of izakaya-style a la carte menus.
"Nippon Ramen Rin Arife produced by Lab Q" will feature "Miso Ramen" and "Chicken Paitan Ramen" which were previously sold as limited items at its stores, as its grand menu.
''Mitaya Honten Yasuragi no Sato'' uses rice, meat, and vegetables produced within Kyoto Prefecture to promote ''fusion with Kyoto.'' Steaks are served raw so that customers can grill them themselves, as well as ham prepared using traditional methods.
"Marufuku Coffee Shop The Parlor'' is also particular about using ingredients from Kyoto Prefecture, and has come up with pancakes using koji from Shirasugi Sake Brewery (Kyotango City) and parfaits topped with Japanese sake. We will also use vessels and cups made by glass artists in the prefecture.
The food at "Rooftop Terrace Cello by Il Cipresso'' is supervised by a restaurant in Gion, Higashiyama Ward, Kyoto City. They will also sell "Premium Kyoto Latte,'' which is made with raw milk from Tango Jersey Farm (Kyotango City).
The new restaurant floor aims to solve food issues such as soaring logistics costs, and works with wholesalers to run special trucks to collect ingredients from each producer and use them at each store. Substandard and unused products are also used as ingredients.
In addition, a new space called "Manga Wall'' has been opened, which collects approximately 3,000 food-related manga such as "Oishinbo'' and "Cooking Papa.'' It will not be loaned or sold, but users can read it for free within the space. They hope to create a place where local office workers and students can easily stop by, and motivate them to visit. The rooftop plaza, Kotohot Terrace, has also been reborn, with furniture made from zelkova and cedar grown in Keihoku, Ukyo Ward, Kyoto City.
Ryosuke Imai, Daimaru Kyoto store sales manager, said, "As Daimaru Kyoto store has been supported by local customers, we designed the new restaurant floor to be used by local customers on a daily basis. I want to aim for it," he said enthusiastically.
