The "2026 Michi no Eki Gourmet Department Store" fair is making its debut at Daimaru Kyoto, bringing together beloved local gourmet items from roadside stations (michi no eki) across Japan. The event runs from April 22 (Wed) to April 28 (Tue), 2026, on the basement floor at the "Gochi Para Umai Mono Dokoro" section.
Seven roadside stations from different prefectures are participating, each showcasing regional specialties that offer a taste of traveling without leaving the city.
2026 Michi no Eki Gourmet Department Store
April 22 (Wed) – April 28 (Tue), 2026
Daimaru Kyoto, B1F Gochi Para Umai Mono Dokoro
The fair is also scheduled at other Kansai locations (items vary by store):
- Daimaru Umeda: May 11 (Mon) – May 19 (Tue)
- Matsuzakaya Takatsuki: May 13 (Wed) – May 19 (Tue)
Official site: https://dmdepart.jp/michinoeki/
Participating Michi no Eki
- Kagawa: Michi no Eki Takinomiya
- Kyoto: Michi no Eki Tango Kingdom "Shoku no Miyako"
- Gifu: Michi no Eki Oribenosatomootosu
- Shiga: Michi no Eki Imoko no Sato
- Shizuoka: Michi no Eki Ito Marine Town
- Fukui: Michi no Eki Minami Echizen Sankairi
- Miyazaki: Michi no Eki Kitagou
Fukui – Michi no Eki Minami Echizen Sankairi
Image for reference. Serving vessel not included.
The Fukui Sauce Katsu Don features "Fukui Pork," a local brand prized for its sweet fat, tender meat, and savory depth. It is paired with a dedicated tonkatsu sauce made specifically for katsu dishes.
Fukui Sauce Katsu Don
(1 serving) ¥1,080 (tax included)
Also from the same station, the Yakisaba Sushi pairs golden-grilled mackerel with Fukui-grown Koshihikari rice. It ranked No. 1 in roadside station shop sales during the second half of 2025. The mackerel is richly fatty and moist, and the subtly sweet rice is finished with perilla leaves and pickled ginger.
Image for reference. Plate and decorations not included.
Yakisaba Sushi
(8 pieces) ¥1,550 (tax included)
Kyoto – Michi no Eki Tango Kingdom "Shoku no Miyako"
One of the largest roadside stations in western Japan, covering an area equivalent to about eight Koshien baseball stadiums. The site features a craft beer brewery and a restaurant specializing in tamagokake gohan (egg-on-rice) using local Tango eggs.
The karaage from the KUIYA brand received a special award from the Japan Air Self-Defense Force. The black seven-spice (kurozanshō) variety highlights the natural flavors of the chicken, and three additional flavors are also available.
〈KUIYA〉 Air Self-Defense Force Karaage (Black Seven-Spice)
Air Self-Defense Force Karaage (Kishu Ume, Garlic, Spicy Curry)
(100g) ¥486 each (tax included)
Shizuoka – Michi no Eki Ito Marine Town
Image for reference. Plate and decorations not included.
A sushi restaurant located steps from the sea presents Izu's specialty kinmedai (golden eye snapper) as a pressed stick sushi made with dried fillet. Using dried fillet instead of fresh fish brings out a different depth of flavor unique to this preparation.
〈Umi to Sushi to Age Izumarusu〉 Kinme Stick Sushi
(1 piece) ¥1,380 (tax included)
Also from the same station, a convenient rice mix that delivers a full-flavored kinmedai rice simply by cooking it together with regular rice.
Kinmedai Rice Mix
(for 2 go / approx. 300g rice) ¥900 (tax included)
Miyazaki – Michi no Eki Kitagou
Marinated bonito made from katsuo caught in Nichinan City, Miyazaki Prefecture, soaked in a carefully crafted sweet soy sauce. It can be served over rice, tossed into salads, mixed with ohitashi, or enjoyed as ochazuke (rice in dashi broth).
Shoyu Namabushi Kuzushi Honkatsuo
(70g) ¥550 (tax included)
Shiga – Michi no Eki Imoko no Sato
An original product from Imoko no Sato using butternut squash, a variety prized for its smooth, butter-like texture and nutty aroma. The stew captures the gentle sweetness of the squash, and the packaging—inspired by the rounded shape of the vegetable—is also noted as a highlight.
Butternut Squash Stew
(200g) ¥780 (tax included)
Kagawa – Michi no Eki Takinomiya
Sanuki udon from Hinode Seimensho, a noodle maker following a traditional production method that dates back to 1930. The noodles are made by artisans who adjust salt content, water, kneading, aging, pressing, stretching, and cooking each day based on temperature and humidity conditions.
〈Hinode Seimensho〉 Authentic Sanuki Fresh Udon
(4 servings, fresh type, with soup) ¥680 (tax included)
Tenkasu (tempura flakes) crafted by a long-established seafood wholesaler, using a blend of squid and fish paste for a noticeably rich flavor. They work as a topping for udon, okonomiyaki, stir-fried vegetables, cold tofu, and salads, or can be enjoyed on their own as a snack.
Yazou's Serious Tenkasu
(150g) ¥594 (tax included)
Gifu – Michi no Eki Oribenosatomootosu
A soft jelly made from Gifu-grown Fuyu persimmons. The concentrated sweetness of the persimmon spreads with each bite, and it can be enjoyed at room temperature or chilled.
Fuyu Kaki Hitoshizuku
(6 pieces) ¥1,200 (tax included)
Chopped Hida red turnip pickle (akakabura shiozuke) combined with daikon, ginger, turnip leaves, and shiso, seasoned in soy sauce. The mild acidity makes it easy to eat, and it pairs well with rice, fried rice, and onigiri fillings.
〈Hida Yamami-ya〉 Kuishimbo
(160g) ¥500 each (tax included)
Photos are for reference. Serving vessels and decorations are not included in products.
Product availability is subject to change due to weather conditions, supply status, and other factors.
