Naminami Co., Ltd. (Nakagyo Ward, Kyoto City, Representative Director: Tamotsu Itai), which operates the natural live fish restaurant "Sakana Naminami," will hold a special summer vacation project, the "Parent-Child Market Tour & Ultimate Fish Filleting Experience with a Master Craftsman of the Modern Era," every Friday and Saturday from July 18 (Sat) to August 29 (Sat).

This project will be personally instructed by Tamotsu Itai, the owner, who has dedicated 32 years to honing his skills in fish cuisine and has received commendations from the Minister of Health, Labour and Welfare, and has been selected as a Kyoto Prefecture Certified "Master Craftsman of the Modern Era." This is an exceptionally rare and authentic culinary education program in Japan that allows participants to experience everything from accompanying a tour of the "Kyoto City Central Wholesale Market," where general access is restricted, to practical fish filleting at the restaurant, all in one day.

※According to our company's research (as of July 2026). In our company's procurement activities at the Kyoto City Central Wholesale Market for over 30 years, we have not confirmed any similar experiential programs for general parents and children that combine "a tour of the Kyoto City Central Wholesale Market," "fish filleting instruction by a Master Craftsman of the Modern Era," and "culinary education."

Itai purchasing fish at the market while Itai prepares fish in the store

Passing on the Culture of Fish Cuisine to the Next Generation: Culinary Classes Offered

In recent years, there has been a noticeable decline in younger generations' interest in Japanese cuisine. According to a survey by the Agency for Cultural Affairs, the percentage of people who responded that they "like Japanese-style dishes" decreased from 65.8% in 1998 to 41.6% in 2024※. On the other hand, educational needs such as "wanting children to experience the real thing" are increasing year by year, and there is a particular demand for opportunities to learn about "the weight of receiving life."

(※R2 "Survey on Japanese Food Culture and Related Conditions" Report)

"Sakana Naminami," which has been conveying Japanese culinary culture as a restaurant specializing in natural live fish for 24 years, has been holding cooking classes for aspiring chefs and future business owners since 2021, working on skill succession. This project aims to foster interest in "food" and connect Japanese fish consumption culture to the future by allowing children to experience the vibrancy of the market, the importance of receiving the life of fish, and authentic Japanese food culture.

Three Features of This Program

1. [Behind the Scenes at the Market]

Accompanying a tour of the Kyoto City Central Wholesale Market in the early morning, which is usually off-limits to the general public. Observe the lively atmosphere of the auction floor and professional procurement up close.

2. [A Master Craftsman's Eye for Selection]

"Which fish is the most delicious?" A Master Craftsman of the Modern Era will teach you how to distinguish between farmed and wild-caught fish, and the "professional eye" for selecting seasonal fish.

3. [Lifelong Skill]

Fillet a fish larger than your own face with your own hands using professional knives. Mr. Itai will guide you, placing his hands on yours.

Complete Your Summer Vacation Free Research in One Day!

Participants will receive a special worksheet (tentative) to summarize the "secrets of fish" and "filleting procedures" learned at the market. Photography is also permitted, and the structure is designed to allow participants to complete their submission report on the same day.

Event Overview

Parent-Child Market Tour & Ultimate Fish Filleting Experience with a Kyoto Prefecture Certified "Master Craftsman of the Modern Era"

[Date and Time]

Every Friday and Saturday from July 18 (Sat) to August 29 (Sat)

※Dates will be determined according to the participant's convenience. Please contact us in advance for interviews.

[Location]

Kyoto City Central Wholesale Market, and Natural Live Fish Restaurant Sakana Naminami

[Target Audience]

Parents and elementary to junior high school students

[Content]

Market Tour

Fish Selection Lecture

Fish Filleting Experience

Culinary Education Talk

Tasting Experience

[Capacity]

Limited to 1 group per session (up to 8 people)

[Participation Fee]

20,000 yen per group (private market tour fee) + 12,000 yen per adult, 8,000 yen per child

※The 20,000 yen (private market tour fee) is the same regardless of the number of participants.

※Includes cost of natural fish ingredients and light meal.

[Day's Schedule]

6:00 AM Market Assembly (Kyoto Central Wholesale Market, Market 1, Hanayacho Parking Building)

8:00 AM Culinary Class Starts at Sakana Naminami

(231 Owari-cho, Fuyacho-dori, Nijo-sagaru, Nakagyo-ku, Kyoto City

Inside Fuyacho View Heights)

10:00 AM Tasting

11:00 AM End

[Instructor Profile Details]

Tamotsu Itai (Owner of Sakana Naminami)

Born in Kyoto City. His father disappeared when he was 8 years old, and he was raised in a single-parent household. He had a desire to support the family financially from a young age and entered the culinary field after graduating from junior high school. He joined a restaurant, honed his skills while learning the basics of Western cuisine, and obtained his culinary license at the age of 21. He then spent 12 years learning not only cooking techniques but also store operations and management, laying the foundation for his independence.

Seeking further culinary possibilities, he joined "Yamato Maru," a specialty restaurant for direct-sourced natural live fish, at the age of 28. He was deeply impressed by the true deliciousness of natural fish and the depth of Japanese cuisine. He learned procurement know-how directly from fishing ports and thoroughly refined his skills in fish selection, filleting, aging, and handling. He polished his techniques and knowledge not just within the framework of Japanese cuisine ingredients, but for "fish cuisine itself."

At the age of 37, he opened "Sakana Naminami," a restaurant specializing in natural live fish. He personally developed unique routes with fishing ports nationwide, mainly along the Sea of Japan, including Fukui Prefecture, Hyogo Prefecture, Oki Islands in Shimane Prefecture, Sado Island in Niigata Prefecture, Mie Prefecture, and Awaji Island. He pursued seasonal natural fish and further expanded the range of fish species he handles.

In 2022, the restaurant underwent a complete renovation. A full open counter was installed, establishing a style of creating dishes spontaneously based on conversations with customers. He offers simple yet powerful fish dishes that maximize the original flavors of the ingredients. He captivates gourmets with a variety of dishes such as sashimi, grilled dishes, and simmered dishes.

Major Awards and Positions

2021: Commendation from the Minister of Health, Labour and Welfare (Japanese Cuisine Chef)

2021: Kyoto Prefecture "Master Craftsman of the Modern Era (Kyoto no Meiko)" Award

Kyoto Prefectural Governor's Commendation for Food Sanitation Contributions

Kyoto City Mayor's Commendation for Food Sanitation Contributions

Master Chef of Japanese Cuisine / Culinary Technician

Received Master Certificate from the Japan Culinary Association

Received President's Award from the Kyoto Culinary Association

Received President's Award from the Japan Culinary Association

Certified as a Food Education Promotion Committee Member for Master Chef / Culinary Technician

Director, Kyoto Culinary Association

Director, Nakadachiuri Food and Beverage Association

Restaurant Overview

Sakana Naminami

Address: 231 Owari-cho, Fuyacho-dori, Nijo-sagaru, Nakagyo-ku, Kyoto City, inside Fuyacho View Heights

Seating with a full open counter

Enjoy the seasonal fish of the day while watching the master craftsman's knife skills.

Summer Specialty "Special Conger Eel Sandwich"

Carefully deboned near-shore live conger eel, fried in a double-layer. Mayonnaise and plum sauce are homemade and additive-free. Special bread made from domestic wheat, cut to a thickness specifically for the Naminami Conger Eel Sandwich, perfectly balanced with the conger eel.

Dishes Focusing on Seasonal Fish

Mainly natural fish carefully selected at the market, we offer dishes that maximize the umami of the fish while listening to customer preferences. The photo shows a shabu-shabu of natural live-caught cherry sea bream.

Cooking Classes

We offer cooking classes for aspiring chefs and those who want to learn professional fish filleting techniques.

<Restaurant>

https://naminami.jp.net/

Business Hours: 5:00 PM - 10:30 PM

Closed: Sundays and Mondays (However, open on Sundays for private events and with advance reservations)

<Cooking Classes>

http://naminami-cooking.com/

Sakana Naminami Instagram

Official LINE

Cooking Class Instagram

FACT BOX

  • Source: PR TIMES
  • Category: Event