Daimaru Kobe Department Store Revamps Basement Floor with New Japanese Specialty Zone

Daimaru Kobe Department Store will open a new zone dedicated to Japanese specialty brands on its basement floor on June 29, 2026, as part of a major renovation of its food hall. The revamped B1 area will feature four established Japanese brands: Kayanoya, Mangetsu, Shinso, and Fumuroya, each offering unique products and experiences.

Kayanoya will introduce a live kitchen where customers can watch cooking demonstrations and sample seasonal dishes and condiment pairings. Mangetsu, a confectionery founded in 1856 during the Edo period, will open for the first time in the store, offering its iconic "Ajari Mochi" pastry — a half-baked sweet inspired by the braided bamboo hats worn by ascetic monks on Mount Hiei, filled with Tamba Dainagon azuki bean paste and encased in a secret blended rice dough.

Shinso, a long-established maker of tsukudani (simmered seafood and seaweed) and salted kelp, will also renovate its space. The brand will offer its "Salt Kelp for Home" blend of kelp from Hokkaido's Dounan and Rishiri regions, priced at 1,080 yen (tax included). Fumuroya, a specialty shop for Kaga-style wheat gluten products, will renovate as well and offer its "Fu Manju" steamed buns exclusively at the Kobe store in the Kansai region.

All four brands aim to provide high-quality Japanese food products and an engaging shopping experience. The new zone underscores Daimaru's commitment to enhancing its food hall with premium, traditional offerings.