Kiyoken

Kiyoken's history began in 1908 from a small stand inside the first-generation Yokohama Station. At the time, Tokyo Station's ekiben dominated and operating in Yokohama Station was hardly an advantageous environment, but with the goal of "creating a Yokohama specialty," the company continued selling ekiben and tea snacks.

In 1928, inspired by the wish of first-generation president Mokichi Nonami to "create a Yokohama specialty," Kiyoken's original "Shiumai" was born — taking a hint from Chinatown shumai. The small, bite-sized shiumai using domestic pork and dried scallop adductor was developed as an ekiben-friendly product that stays delicious when cold, building its position as a Yokohama specialty thereafter.

In 1954, the "Shiumai Bento" launched as shiumai's little sister. Its straw-bale rice and side-dish composition has hardly changed since launch, and today it is loved as a standard Yokohama souvenir and one of Japan's best-selling ekiben.

Afterward, in addition to bento and shiumai production and sales, the company expanded into Chinese restaurants, Italian restaurants, banquet halls, and wedding venues. Under the banner "create specialties and landmarks," it has walked together with the city of Yokohama. Today the company has grown to operate roughly 160 directly managed shops centered on its Takashima headquarters in Nishi-ku, Yokohama — with shiumai/dim sum and Tokyo divisions.

Going forward, Kiyoken will continue to send out experiences that "fill the heart through food" from Yokohama — proud as a local brand, through shiumai, ekiben, restaurants, and factory tours.

Founded in 1908. A "local brand" that started from a Yokohama Station stand

Kiyoken was founded in 1908 as a stand inside the first-generation Yokohama Station (today's Sakuragicho Station). Cherishing pride in being born and raised in Yokohama and guided by the management philosophy of "aiming to be a truly excellent local brand rather than a national brand," the company has worked to create specialties and landmarks unique to Yokohama through ekiben, shiumai, and restaurant operations.

"Old-Fashioned Shiumai" — a bite-sized specialty born in Yokohama

Kiyoken's "Old-Fashioned Shiumai" was born in 1928 from the wish to "create a Yokohama specialty." The rich flavor combining domestic pork and dried scallop adductor from the Sea of Okhotsk, and the bite-sized form that stays delicious even cold, are hallmarks. More than 90 years after launch, it is still made today as the unchanged taste of Yokohama, faithful to its recipe.

"Shiumai Bento" — an ekiben that represents Japan

Born in 1954 from the desire to "create an ekiben unique to Yokohama," the "Shiumai Bento" is loved for its unchanged combination of straw-bale-shaped rice, five old-fashioned shiumai, marinated grilled tuna, fried chicken, tamagoyaki, simmered bamboo shoots, apricot, and tsukudani of kombu and ginger. A long-selling ekiben packed with Kiyoken's commitment to being "delicious even when cold."

Learn the history of ekiben and the secrets of the Shiumai Bento on a Yokohama Factory tour

The Yokohama Factory offers tours where visitors can see the history of ekiben, the shiumai production process, and the Shiumai Bento packing line. With tastings of freshly made shiumai and side dishes, a display corner for the "Hyochan" soy sauce containers, and a petit museum shop, adults and children alike can enjoy experiencing Kiyoken's craftsmanship.

"Yokohama time with shiumai" — expanding from bento and dim sum to restaurants and banquet halls

Beyond shiumai and ekiben, the company also operates Chinese and Italian restaurants, banquet halls large and small, and wedding venues. With shops around Yokohama Station and inside commercial facilities, the brand proposes "Yokohama time with shiumai" across diverse occasions — from everyday bento to anniversary dining.