Lunch Course
- - Hagoromo Tennyo Meal -
- Operates Fridays, Saturdays, Sundays and national holidays
- 13:05 Depart from Amanohachidate → 14:50 Arrive in Nishmaizuru
- Adult: 15,000 yen per person
- (There's no child fare)
- A multiple course meal that evokes the ancient legend of a heavenly maiden (tennyo) wearing a robe of feathers (hagoromo).
Schedule
-
13:05 Depart from Amanohachidate
Lunch Course
The kami enshrined at the outer shrine of Ise-jingu Shrine, Toyouke Okami, was relocated from the land of Tango. As the greatest of the kami of bountiful harvests, offerings were made at shrines all over the Tango area, and Tango is reputed to be the birthplace of rice farming in Japan. In addition, there are also folktales about Toyouke Okami and the tennyo of the hagoromo legend, and the version of the hagoromo legend passed down in Tango is said to be the oldest in Japan.
Details
Using ingredients from Mineyama, Kyotango, a place associated with the Hagoromo Tennyo, it is full of seasonal ingredients evoking the elegant and mystical appearance of the tennyo dressed in her robe of feathers. -
Nagu Kaigan (Nagu Beach) [Stops for approximately 15 minutes]
Nagu Kaigan
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 (Yura River) Bridge
Yuragawa Bridge
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
[Appetizer: Hagoromo Tennyo]
Packed with seasonal ingredients, it is inspired by the graceful and mysterious appearance of Hagoromo Tennyo.
Konnyaku Made in Tennyo no Sato Simmered in Soy Sauce
Made with Tennyo no Sato konnyaku
Baked Wheat Gluten and Millet Cakes Coated with Miso.
Made with hagoromo miso that features the sweetness of Onojin koji malt and a silky texture
Salted Koji Malt Stir-Fry with Japanese Babylon Sea Snail and Seasonal Local Vegetable.
Japanese Babylon sea snails and seasonal local vegetables are stir-fried with Onojin salted koji malt.
Angel Shrimp Simmered in Soy Sauce
Colorfully wrapped shrimp with a name that is a perfect match for the image of the Hagoromo Tennyo.
Kami Crab Wrapped in Poached Chicken with Edible Flowers and Salted Ponzu Sauce
Seasonal red crab is beautifully wrapped to look like a crystal. Please enjoy it with a simple salted ponzu sauce.
[Sashimi]
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.
[Grilled Dish]
Marinated Spanish Mackerel Grilled with Ginjo Miso Made with Sake Lees from Takeno Shuzo and Roasted Chestnut Gratte
Spanish mackerel caught in nearby waters is marinated before grilling in a marinade made with sake lees by Takeno Shuzo in Yasaka, where the Hagoromo Tennyo is said to have ended up living. This superb dish combines the slightly sweet and mellow flavor of roasted chestnuts with the rich taste of sake lees.
[Steamed Dish]
Steamed Tilefish Wrapped in Tofu Skin with Ginan Sauce, Salmon Roe, Wasabi and Yuzu Peel Garnish
This dish is made by steaming high-grade tilefish wrapped in tofu skin like a fluffy feather robe, and topping it with a starchy sauce flavored with bonito.
[Side Dish]
Kyo no Niku Kohaku Wagyu Beef Steak with Kujo Onion and Sansho Pepper Sauce
Kohaku Wagyu beef is Kyoto Prefecture’s first “upcycled” brand wagyu beef fed on beer mash at Ikari Kogen Ranch, Kyoto, and this steak is grilled over a charcoal fire, and cooked to the most delicious temperature for serving. Please enjoy it paired with vegetables from the Aoki Noen farm and a specially made soy sauce-based sauce with aromas and sweetness imparted by pot herbs.
[Heavenly Rice]
Steamed Rice and Seasonal Vegetables with Lotus Leaf and Pearl Barley
In connection with the worship of the Hagoromo Tennyo as a kami of bountiful harvests, we steamed rice with crunchy pearl barley, wrapped it in a lotus leaf, and called it heavenly rice.
[Soup Course]
Clear Soup with Cresent Moon Tofu, Pumpkin, Usagi Daikon Radish, and Yuzu Garnish
Bonito dashi broth is poured over egg tofu shaped like a crescent moon, representing the fantastical sight of the Hagoromo Tennyo finally returning to the heavens.
[Dessert]
Hagoromo Custard Pudding Made with Fromage Blanc, Kyotango Pear Gelatin, Seasonal Fruits
Fromage blanc is used for the elegant look of the Hagoromo Tennyo wrapped in a silken feathered robe, creating a refined pure-white custard pudding. The gelatin is made with Kyotango pears, adding a simple sweetness.
Tantetsu Coffee
Please enjoy this specialty coffee, for which particular attention is paid to the production area and quality.
Lunch Course Possible Allergens
| Menu Item | Milk | Egg | Wheat | Peanuts | Soba (buckwheat) |
Shrimp | Crab | 28 Other Items |
|---|---|---|---|---|---|---|---|---|
| Appetizer | - | - | *1 | - | - | *2 | *3 | Gelatin(Salt ponzu jelly), *1: Wheat gluten, *2: Delicious Shrimp stew, *3: Crab crystal roll |
| Sashimi | - | - | - | - | - | *4 | - | Squid(when using squid), Gelatin, Foam soy sauce, *4: When sweet shrimp are included |
| Grilled Dish | - | - | - | - | - | - | - | - |
| Steamed Dish | - | - | - | - | - | - | - | Soy, Tofu skin, Salmon roe |
| Side Dish | - | - | - | - | - | - | - | Beef |
| Heavenly Rice | - | - | - | - | - | - | *5 | Mutsutake mushuroom(If using as a filling for rice), *5: If using crab as a filling for rice. |
| Soup Course | - | - | - | - | - | - | ||
| Dessert | - | - | - | - | - | - | Gelatin |
*We apologize, but menu items cannot be changed.
*Because we use seasonal ingredients, the menu changes depending on the season.
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.