Lunch Course
- - A Train Journey Exploring Navy Recipes -
- 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)
- This exclusive course offers a luxurious time exploring unique history and gastronomy found nowhere else. Enjoy Maizuru’s carefully selected ingredients, featuring dishes like historic naval recipes elevated with a modern twist.
Schedule
-
13:05 Depart from Amanohachidate
Lunch Course
Discover a special lunch course inspired by authentic navy cookbooks preserved in Maizuru. We bring you exclusive flavors crafted from premium Maizuru ingredients, including traditional navy recipes reimagined for the modern palate. The menu bursts with playfulness, showcasing a unique black hamburger steak themed after the "Tango Kuromatsu" train and a charming, retro-style pudding. Combined with the beautiful, changing scenery from the train window, indulge in a luxurious time where history meets fine dining.
Details -
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 Platter]
Jelly dish
Seasonal ingredients are enclosed in clear dashi, inspired by the sparkling glimmer of the ocean dancing outside your window.
Caponata
A colorful stew bursting with the concentrated sweetness of vegetables.
Sweet Potato Kinton
Experience the gentle heart of old Japan through its beautifully smooth and melting texture.
Marinated Bigfin Reef Squid
Enjoy the perfect harmony of its tender, chewy texture and sophisticated seasoning.
Curry Croquette Curry Croquette
The iconic navy curry is transformed into a delightfully crunchy croquette. Let the rich aroma of spices stimulate your senses for the perfect start to this lunch course.
Clam Chowder
A modern take on the hearty "white milk stew" once loved aboard navy ships. The rich flavors of seafood and creamy milk melt together into a comforting bowl that warms the heart.
Nikujaga: Authentic Japanese Beef and Potato Stew
Considered the ultimate navy dish with its roots in Maizuru. This authentic masterpiece brings together traditional, slow-cooked flavors enhanced by modern techniques, delivering a rich depth unique to its birthplace.
Savory Japanese Egg Custard
This comforting steamed custard once brought relief to weary soldiers during intense training. Savor its refined and complex depth, elevated by the exquisite fragrance of traditional broth.
Braised Pork Belly Bun
Tender, melt-in-your-mouth braised pork is wrapped in a soft, fluffy steamed bun.
Roast Beef Rice Bowl
Thick, succulent slices of roast beef served over premium Tango rice. Enhanced by a secret-recipe sauce that elevates the meat's natural umami, this main dish is both powerful and refined.
Wagyu Hamburger Steak with Special Black Sauce
Inspired by the "Tango Kuromatsu" train, this striking hamburger steak features a bold black look from infused squid ink. Experience a unique and thrilling taste profile as juicy Wagyu meets the rich, briny aroma of the sea.
Egg Pudding
This egg pudding revives the classic "custard" flavor, which was the height of Western luxury in the Meiji era. Indulge in a blissful finale of rich, creamy egg and bittersweet caramel.
Tantetsu Coffee
Please enjoy this specialty coffee, for which particular attention is paid to the production area and quality.
Souvenir: Biscuits
These aromatic biscuits capture the history of original naval hardtack. Take them home to enjoy, allowing each bite to bring back the wonderful moments of your trip.
Lunch Course Possible Allergens (29 items)
| Menu Item | Milk | Egg | Wheat | Peanuts | Soba (buckwheat) |
Shrimp | Crab | Walnuts | Cashew nuts | 20 Other Items |
|---|---|---|---|---|---|---|---|---|---|---|
| Jelly dish | - | - | - | - | - | - | - | - | Chicken,Gelatin | |
| Caponata | - | - | - | - | - | - | - | Chicken,Soy | ||
| Sweet Potato | (Powdered cheese) | - | - | - | - | - | - | - | - | |
| Curry Croquette | - | - | - | - | - | - | Beef | |||
| Marinated Bigfin Reef Squid | - | - | - | - | - | - | - | - | - | Fish(Squid,Horse mackerel,etc) |
| Clam Chowder | - | - | - | - | - | - | Squid | |||
| Nikujaga: Authentic Japanese Beef and Potato Stew | - | - | - | - | - | - | - | - | Beef,Soy | |
| Savory Japanese Egg Custard | - | - | - | - | - | - | - | Chicken,Soy | ||
| Braised Pork Belly Bun | - | - | - | - | - | - | - | - | Pork,Soy | |
| Roast Beef Rice Bowl | - | - | - | - | - | - | - | Beef,Soy | ||
| Wagyu Hamburger Steak with Special Black Sauce | - | - | - | - | - | - | Beef,Squid | |||
| Egg Pudding | - | - | - | - | - | - | - | |||
| Souvenir: Biscuits | - | - | - | - | - | - | Almond |
*We apologize, but menu items cannot be changed.
*Because we use seasonal ingredients, the menu changes depending on the season.
The Restaurant & Chef Behind the Produce
Arle
A beloved bistro in Maizuru, Kyoto, has completed its stunning transformation. In late June 2026, it relocated to a historic ochaya (traditional geisha salon) machiya townhouse, reborn as the new "Arle." The interior beautifully harmonizes traditional Japanese elegance with modern Western touches, offering an extraordinary escape where you will feel as if you have stepped back in time.