Starting in October, the Kyoto Tango Railway will switch the menu on its "Tango Kuromatsu-go" restaurant train to an autumn-winter lineup, treating passengers to seasonal dishes and sweets unique to northern Kyoto Prefecture.
Three courses are available: a Morning Course (6,800 yen; Fukuchiyama to Amanohashidate), a Lunch Course (15,000 yen; Amanohashidate to Nishi-Maizuru), and a Local Fish Course (7,500 yen; Amanohashidate to Nishi-Maizuru).
The Morning Course features six items, including a Mont Blanc dessert made with "Tamba chestnuts," a famous Kyoto specialty. The Lunch Course offers modern interpretations of Maizuru's naval cuisine—such as Wagyu beef hamburger steak—alongside dishes like *nikujaga* (meat and potato stew) and curry croquettes.
The Local Fish Course showcases seafood bounty from the Tango region, featuring items such as Kumihama-grown Pacific oysters and *isobe-age dashi* (deep-fried *kamaboko* fish cake coated in seaweed and served in broth) made with Maizuru *kamaboko*. On select days, the menu also includes sashimi made from "Miyako Maguro"—small, wild bluefin tuna caught in Kyoto Prefecture.
"We want passengers to enjoy the sea of Tango through both the scenery and the cuisine," says attendant Rena Ozaki (23 years old).
The train operates on Fridays, Saturdays, Sundays, and public holidays through March 2027. Reservations can be made via the Tango Railway website.
