Lunch Course
- Tango Otohime Gozen - Remembering the Sea of Urashima
- Operates Fridays, Saturdays, Sundays and national holidays
- 13:05 Depart from Amanohachidate → 14:50 Arrive in Nishmaizuru
- Adult: 14,500 yen per person
- A luxurious course featuring the bountiful seafood and mountain produce of Kyotango.
Schedule
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13:05 Depart from Amanohachidate
Lunch Course
A luxurious course featuring the bountiful seafood and mountain produce of Kyotango. Known as the land of the Urashima Taro legend, Tango's journey is adorned with a special meal inspired by this tale. Upon opening the "tamatebako" (treasure box), a treasure trove of mountain and sea delicacies unfolds: fresh seasonal sashimi, abalone stewed in oyster sauce, rare Kobe beef steak, steamed sea bream with wakame seaweed, and Tango-style bara sushi. A rich Kyoto kinako (soybean flour) panna cotta completes the meal.
Details
This course includes a Special Limited Edition Goshuin from Urashima Shrine
This is a special limited edition Goshuin (temple seal) handwritten and stamped by the head priest of Urashima Shrine, located in the birthplace of the Urashima Taro legend, for each passenger of the Tango Kuromatsu train.- *This is a Goshuin note. Please paste it into your own Goshuincho (temple seal book).
- *Since the Goshuin that has been handed down at the shrine for over 100 years is being stamped, there may be some missing parts in the seal impression.
- *Due to this being limited to passengers of the Tango Kuromatsu train lunch course, Goshuin will not be granted at Urashima Shrine.
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Nagu Kaigan [Stops for approximately 15 minutes]
Nagu Kaigan(Nagu Beach)
The train will stop at the most scenic point on the Kyoto Tango Railway, in the Tango Amanohashidate Oeyama Quasi-National Park.
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Slow Running Over the Yuragawa Bridge
Yuragawa Bridge(Yura River)
This approximately 551-meter railway bridge connects Miyazu City and Maizuru City over the mouth of the Yura River. The Tango Kuromatsu train slows down as it travels across the bridge, allowing you to enjoy the scenery, as the train appears to run directly on top of the ocean.
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14:50 Arrive at Nishi-Maizuru
Route map
Menu
Tamatebako (treasure box)
Inspired by the "tamatebako" (treasure box) of the Urashima legend, this meal is filled with seasonal ingredients from Tango
- Kyotango-produced wood ear mushrooms simmered in Arima style, whitebait, and shiso leaves
- Simmered Pacific saury in vinegar
- Dashimaki (rolled omelet) made with sargassum horneri
- Seasonal mixed vegetables, turban shell with Japanese horseradish, kinpira (stir-fried burdock root) with celery and walnuts, etc.
Sashimi platter with three types of seasonal fish and garnishes
Carefully selected fresh fish is served with special soy sauce and garnishes to enhance the flavor of the fish
Stewed abalone with oyster sauce, awase, Chinese kale, and white-haired scallions
High-quality Kyotango-produced abalone is steamed for an hour to soften it before being slowly simmered in a pork bone broth and oyster sauce based sauce
Kohaku Wagyu Steak from Kyoto - with Green Onion and Sansho Pepper Sauce
Kohaku Wagyu, a brand of Wagyu beef from Ikari Kogen Ranch in Kyoto Prefecture, is grilled over charcoal and cooked to the most delicious temperature. Served with vegetables from Aoki Farm. The sauce is a special one made with Kyotango-produced green onion and a touch of Sansho pepper.
Steamed Red Sea Bream with Wakame Seaweed - Red Rice Sake Lees Soy Sauce
The red sea bream is seasoned, coated with egg white, and gently steamed at a temperature just below the point where the protein coagulates. The sauce is based on Onojin's red rice sake lees soy sauce, which uses sake lees from "Ine Mankai," a sake brewed by Mukai Shuzo using ancient red rice. This creates a sauce with a rich aroma.
Tango Bara Sushi
Enjoy Tango Bara Sushi, a longevity food of Tango.
Miso soup
Red miso soup, nameko mushrooms, mitsuba (Japanese parsley), powdered sansho pepper
Panna cotta made with Kyoto kinako, Seasonal fruits
Kyoto-style panna cotta made with Kyoto kinako and milk from Jersey Farm Dairy Kitchen Sora
Tantetsu Coffee
Please enjoy this specialty coffee, for which particular attention is paid to the production area and quality.
Special Limited Edition Goshuin from Urashima Shrine
This is a special limited edition Goshuin (temple seal) handwritten and stamped by the head priest of Urashima Shrine, located in the birthplace of the Urashima Taro legend, for each passenger of the Tango Kuromatsu train.
*This is a Goshuin note. Please paste it into your own Goshuincho (temple seal book).
*Since the Goshuin that has been handed down at the shrine for over 100 years is being stamped, there may be some missing parts in the seal impression.
*Due to this being limited to passengers of the Tango Kuromatsu train lunch course, Goshuin will not be granted at Urashima Shrine.
Lunch Course Possible Allergens
| Menu Item | Milk | Egg | Wheat | Peanuts | Soba (buckwheat) |
Shrimp | Crab | 28 Other Items |
|---|---|---|---|---|---|---|---|---|
| Kyotango-produced wood ear mushrooms simmered in Arima style, whitebait, and shiso leaves | - | - | - | - | - | - | ||
| Simmered Pacific saury in vinegar | - | - | - | - | - | - | ||
| Dashimaki (rolled omelet) made with sargassum horneri | - | - | - | - | - | - | ||
| Seasonal mixed vegetables | - | - | - | - | - | - | - | Walnut |
| Sashimi platter with three types of seasonal fish and garnishes | - | - | - | - | - | - | Squid | |
| Stewed abalone with oyster sauce, awase, Chinese kale, and white-haired scallions | - | - | - | - | - | - | Abalone | |
| Kohaku Wagyu Steak with Green Onion and Sansho Pepper Sauce | - | - | - | - | - | - | - | Beef |
| Steamed Red Sea Bream with Wakame Seaweed - Red Rice Sake Lees Soy Sauce | - | - | - | - | - | Soy | ||
| Tango Bara Sushi | - | - | - | - | - | - | Mackerel | |
| Miso soup | - | - | - | - | - | - | - | |
| Panna cotta made with Kyoto kinako, Seasonal fruits | - | - | - | - | - | - | Soy, Gelatin |
*We apologize for any inconvenience, but we are unable to make changes to the menu.
Chefs/Restaurants Producing the Lunch Course
Centrale Hotel Kyotango
The hotel is located in Omiya-cho, Kyotango City, Kyoto Prefecture, about a 15-minute drive from Amanohashidate. Situated in a natural environment surrounded by the sea and mountains, it offers easy access to tourist destinations.
At our hotel's "Ono no Komachi Onsen," you can enjoy a natural hot spring with an open-air bath, not only for guests staying overnight but also for day-trip visitors. All 20 guest rooms are designed to offer panoramic views of the center of Kyotango City, and we offer a variety of room types, including Japanese-Western style rooms, Western-style rooms, and special rooms. Furthermore, in March 2023, we opened "THE SAKURA VILLAGE," a garden villa with a natural hot spring open-air bath, which has been very well-received by many guests.
Enjoy dishes that utilize the finest ingredients carefully selected by our chef throughout the seasons. You can savor dishes made with abundant local ingredients from the Tango region, including seafood such as crab, yellowtail, oysters, and squid, as well as mountain produce.
Please enjoy your stay at our hotel, which provides an ideal environment for business trips, sightseeing, and special events.