Off-Limits Market Tour and Insights into an Expert Kyoto Chef’s Seafood & Dish Sourcing Process

Meet Your Guide, Expert Kyoto Chef Masaru Oba

This tour is personally guided by Masaru Oba, the head chef of Kodaiji Tantora, an exquisite tempura restaurant tucked away in the streets of Kyoto’s historic Higashiyama district. With a career spanning over 30 years, his journey began not in the world of fine dining, but instead at a yakiniku restaurant, where he began to ponder over the various uses of salt. This inspired him to train in traditional Japanese cuisine and hone his craft at various ryokan inns, increasingly focusing on quality rather than serving large numbers of people.

Chef Oba at Kodaiji Tantora, where he crafts masterful tempura courses

He comments, “My approach to cooking is to treasure tradition while also applying it to and incorporating new things.” One thing that remains unchanged is his absolute commitment to fresh, top quality ingredients, including the seafood he transforms into mouthwatering tempura and more.

Go Behind the Scenes of Some of Kyoto’s Finest Food

A 5-minute walk from Umekoji-Kyotonishi Station (just a stop away from Kyoto Station), Kyoto City Central Wholesale Market officially opened its doors in 1927, making history as the city’s first wholesale market. Today, it houses around 300 businesses supplying produce, meat, and more to over 3,000 buyers. 

The seafood section of the market, where you’ll find some of the freshest fish in Kyoto

Almost every day, 5:10 am marks the beginning of a dynamic auction where wholesalers compete to purchase fresh seafood. While it can be seen from a public viewing deck, the wholesale stalls - where they sell their wins to retailers, culinary professionals, and so on - are off limits to the general public. As a Wabunka guest, you will be granted special access with Chef Oba as your very own guide.

This passage contains just a few of the market’s many wholesalers, who sell around 200 varieties of seafood alone

Savor a Chef’s Insights Into Sourcing Quality Fish

Entering the market floor brings you to a new side of Kyoto; as you walk past potential buyers inspecting bright-eyed fish, the sounds of rushing water and the scent of the ocean wash over you. Chef Oba will help to contextualize all of this by offering valuable insights into how he obtains and makes full use of top quality fish.

Learn directly from Chef Oba about the fish vital for his mouthwatering tempura

Look forward to stopping at his supplier of choice, Seafoods Otani, run by fourth-generation owner Toru Otani and his son. Chef Oba sources almost all of his fish from Otani, a sign of his complete trust in the latter’s comprehensive knowledge and unwavering dedication to quality above all. You will be able to experience this firsthand by sampling a cut of fish bought by Otani at that very morning’s auction.

Whichever kind is chosen for you to sample, rest assured it will be approved by Oba’s trusted supplier (above photo is for reference only)

Of course, don’t forget to take advantage of Chef Oba’s wealth of culinary experience by asking him any questions you may have about not only seafood, but also Japanese cuisine in general.

Discover How Tableware and Kitchen Tools Shape Chef Oba’s Meals

After this special visit, take another step into Chef Oba’s world by visiting Katsufujiya, a long-established wholesaler that supplies dishes, knives, and just about anything else a culinary professional might need. 

Hear all about the tools of the trade directly from Chef Oba

With so many items of all shapes, sizes, and materials, Katsufujiya is a feast for the eyes, something that Chef Oba values in his own meals. He explains, “I want my food to not only be delicious, but also entertain and move my guests.” Thus, each plate, bowl, and cup is a vital part of their experience. Some are chosen to complement the size and color of a specific dish, while others jump out at Chef Oba, inspiring him to cook something that completes it.

Let these dishes inspire your own culinary curiosity

Whether you hope to level up your own Japanese cuisine or simply want a quality souvenir, Chef Oba is happy to explain about the dishes and tools you come across or even help you to choose something for yourself. 

Deepen Your Understanding of a Kyoto Culinary Master’s Craft

This Wabunka tour not only grants you access to an off-limits fish market area, but also takes you behind the scenes of an expert chef’s process. Savor the opportunity to learn firsthand about the fresh fish and beautiful dishes that Chef Oba transforms into unforgettable meals, knowledge that is sure to help you enjoy Japanese cuisine even more.

Take home a greater appreciation of not only Chef Oba and Kyoto’s cuisine, but also Japanese cooking as a whole