Travel Lunch Course
- ~ A Tango Journey Felt with All Five Senses ~
- Operates Fridays, Saturdays, Sundays and national holidays
- 13:05 Depart from Amanohachidate → 14:50 Arrive in Nishmaizuru
※Please pass through the ticket gate at Amanohashidate Station by 12:45. - Adult: 15,000 yen per person
There's no child fare - This course allows you to enjoy sightseeing both from the window and through food, as Tango's famous sights appear successively on your table while you enjoy the changing view outside.
Schedule
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Please pass through the ticket gate at Amanohashidate Station by 12:45.
Lunch Course
This course allows you to enjoy sightseeing both from the window and through food, as Tango's famous sights appear successively on your table while you enjoy the changing view outside. A Japanese-Western fusion with Western cuisine as the main style. Each plate is themed after a famous Tango sight, expressing flower fields and seas through ingredients, presentation, and color. Please enjoy it along with the scenery from the window.
Details -
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
Sea Breeze of the Boat Houses: New Onion Blancmanger
A blancmanger using new onions and eggs from Mitsuno Poultry Farm in Ine Town, which uses feed blended with rice bran, cultivation rice, fish meal, and other high-quality ingredients. Please enjoy with caramel flavored with onion skin.
Flower Fields of Kyotango: Local Fish and Kasumi Crab Yam Pickle Roll
Appetizer beautifully arranged with edible flowers, inspired by the flower fields of Hanago OKADA near Yuhigaura Onsen. The dressing uses Fuji Vinegar Premium from Iio Jozo in Miyazu City, adding a gentle aroma and acidity; please enjoy the marriage with local fish.
Fragrant Rice Fields of Kyotango: Rice Flour Bread and Whole Wheat Bread
Rice flour bread using rice flour made from Kyotango-grown Koshihikari rice; a special bread developed through trial and error with Tanpapan, a shop located near our hotel. The octopus confit is prepared soft by slow-cooking at low temperature for two hours.
Sunset at Yuhigaura: Tango Grouper and Clams in Sea Broth
Tango Guji (Horse-head fish) is a Kyoto Brand Product that clears thorough quality control from landing to distribution and strict selection standards. This dish is a sea broth combining dashi from Tango Guji bones and clam dashi, with tomato puree hidden within; when it melts, it turns red, expressing the beautiful sunset of Yuhigaura, also selected as one of Japan's Top 100 Sunsets.
Blessings of the Highlands: Kohaku Wagyu Charcoal Grill
A steak using Kohaku Wagyu, Kyoto Prefecture's first circular brand wagyu raised with beer lees as fertilizer at the Ikari Highlands Ranch in Kyoto, seared over charcoal and heated to the temperature that provides the most delicious serving. The sauce is a special sauce based on Madeira sauce mixed with Iio Jozo's purple sweet potato vinegar for added acidity.
Green View of Amanohashidate: Matcha Cheesecake
A dessert evoking the image of Amanohashidate, one of Japan's Three Scenic Views. A blue plate represents the sea, a homemade matcha cheesecake represents the pine tree rows, and crumbled cookie crumble represents the sandy beach.
Tantetsu Coffee
Please enjoy this specialty coffee, for which particular attention is paid to the production area and quality.
Travel Lunch Course Possible Allergens (28 items)
| Menu Item | Milk | Egg | Wheat | Peanuts | Soba (buckwheat) |
Shrimp | Crab | Walnuts | 20 Other Items |
|---|---|---|---|---|---|---|---|---|---|
| Sea Breeze of the Boat Houses: New Onion Blancmanger | - | - | - | - | - | - | Chicken Broth | ||
| Local Fish and Kasumi Crab Yam Pickle Roll | - | - | - | - | - | - | - | Gelatin | |
| Rice Flour Bread | - | - | - | - | - | - | |||
| Whole Wheat Bread | - | - | - | - | - | - | |||
| Sunset at Yuhigaura: Tango Grouper and Clams in Sea Broth | - | - | - | - | - | - | - | - | |
| Blessings of the Highlands: Kohaku Wagyu Charcoal Grill | *1 | - | - | - | - | - | - | - | *1: Sauce contains butter, beef. |
| Matcha Cheesecake | - | - | - | - | - | - |
*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.