Daimaru Kyoto Store: '2026 Roadside Station Gourmet Department Store' to be held from April 22 (Wednesday)

Daimaru Kyoto Store will host its first-ever "Roadside Station Gourmet Department Store," bringing together popular gourmet foods from roadside stations across Japan. You can enjoy local delicacies that have been loved by the local people. This event truly makes you feel as if you've visited a travel destination. 2026 Roadside Station Gourmet Department Store April 22 (Wednesday) → April 28 (Tuesday), 2026 Daimaru Kyoto Store B1F Gochipara Umaimonodokoro To be held sequentially in Kansai (exhibitor contents vary by store) https://dmdepart.jp/michinoeki/ Daimaru Umeda Store: May 11 (Monday) → 19 (Tuesday) Matsuzakaya Takatsuki Store: May 13 (Wednesday) → 19 (Tuesday) Participating "Roadside Stations" Roadside Station Takinomiya Roadside Station Tango Kingdom "Shoku no Miyako" Roadside Station Oribe no Sato Motosu Roadside Station Imoko no Sato Roadside Station Ito Marine Town Roadside Station Minami Echizen Sankaime Roadside Station Kitago Roadside Station Minami Echizen Sankaime Image is for illustration purposes. The container is not included. Uses "Fukui Pork," a local Fukui brand pork. This popular product offers the sweetness of fat, tenderness, and rich umami of the meat. Enjoy the perfect match of special tonkatsu sauce and freshly fried cutlets. Fukui Sauce Katsu Don (1 serving) 1,080 yen (tax included) Roadside Station Tango Kingdom "Shoku no Miyako" Approximately 8 times the size of Koshien Stadium! One of the largest roadside stations in Western Japan. It's a spot where you can savor authentic Tango ingredients, with craft beer brewed within the kingdom and specialty shops like an egg-on-rice restaurant where you can enjoy Tango eggs. This proud karaage (fried chicken) received the Special Award from the Chief of Staff of the Air Self-Defense Force and is recognized by the ASDF. It features a rich flavor that brings out the best in the ingredients, using Kyoto's classic seasoning "Kuro Shichimi" (black seven-spice blend), and a definite umami. Three other flavors are also available. 〈KUIYA〉 ASDF Soraage (Kuro Shichimi) ASDF Soraage (Kishu Plum flavor, Garlic flavor, Spice Curry flavor) (100g each) 486 yen (tax included) Roadside Station Ito Marine Town Image is for illustration purposes. Plates and other decorations are not included. From a sushi restaurant just 5 seconds from the sea, a unique flavor appears: a stick sushi made from "Kinmedai" (splendid alfonsino) dried fish, a specialty of Izu. By using dried fish, you can experience a different deliciousness of Kinmedai compared to sushi made with raw ingredients. 〈Umi to Sushi to Age Izumarusu〉 Kinmedai Bo-sushi (1 piece) 1,380 yen (tax included) Roadside Station Minami Echizen Sankaime Image is for illustration purposes. Plates and other decorations are not included. This grilled mackerel sushi, made with golden-brown grilled mackerel and Fukui Prefecture's Koshihikari rice, was the No. 1 selling product at roadside station shops in the latter half of 2025. The mackerel meat is moderately fatty, moist, and thick. The fragrant aroma spreads throughout your mouth with the fluffy, sweet sushi rice. Perilla leaf and pickled ginger are the key flavors. Grilled Mackerel Sushi (8 pieces) 1,550 yen (tax included) Roadside Station Kitago Uses bonito caught in Nichinan City, Miyazaki Prefecture. Nichinan's specialty "Shoyu Namabushi Kuzushi Honkatsuo," marinated in a carefully crafted, exquisitely sweet soy sauce-based tare, can be enjoyed in various ways: on rice, in salads, as a side dish, or as ochazuke (rice with tea broth) by pouring dashi over it! Shoyu Namabushi Kuzushi Honkatsuo (70g) 550 yen (tax included) Roadside Station Imoko no Sato An original product from Imoko no Sato, using "butternut squash," characterized by its smooth, buttery texture and nutty flavor. The package is also cute, imagining the plump appearance of butternut squash and the gentle sweetness and warmth of stew! Butternut Squash Stew (200g) 780 yen (tax included) Roadside Station Takinomiya Sanuki Udon from "Hinode Seimenjo," which has been making noodles using traditional methods since 1930. Craftsmen pursue the best in daily changing environments such as temperature and humidity, considering the amount of salt and water, kneading method, resting (aging), pressing method, stretching method, and boiling method. 〈Hinode Seimenjo〉Authentic Sanuki Raw Udon (4 servings, raw type, with soup) 680 yen (tax included)