大安 本店（京つけもの）

Daiyasu began in 1902, when the founder's great-grandfather opened the shop at sixteen; the site says it has stuck to pickles alone for over 120 years. Its senmaizuke keeps the old two-stage method — a first pickling, then the main pickling — using the traditional Kyoto vegetable Shogoin turnip with Hokkaido kelp. Aji-suguki (100 g) costs ¥540 including tax; senmaizuke (110 g) costs ¥864; half a daikon with yuzu costs ¥756. Its online shop delivers within Japan only. A second shop at Kyoto Station opens at 8:30 for the journey home.

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