Spring to autumn dishes

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Seasonal flavors

Fresh fruits of the sea and flavors of the four seasons

 flavors of the four seasons

  • Tango, Kyoto is one of the best kingdoms of food of the Kansai region with an abundance of the fruits of the sea and the riches of the soil.

    The natural bounties of the land and the sea go in cycles to serve as the backbone of Tango’s food culture. Kotonoya wishes to serve visitors to Tango, in northern Kyoto, with food that is fresh and has been passed down locally through generations which they cannot enjoy in cities.
    The fisherman’s fare and crab dishes, which the chef handles with commitment and care, are prepared with love every day so that customers can enjoy them as the “flavors of Tango” which never disappoint.

  • Local seafood you can enjoy in Tango

    From blackthroat seaperch to horse mackerel, flying fish, chicken grunt, spiny red gurnard, swordtip squid, Hong Kong grouper, horned turban, abalone, Alaskan pink shrimp and botan shrimp, the coast of Tango is an excellent fishing ground where rich sea planktons and phytoplankton enriched with the nutrients of the mountains and washed down by the rivers merge.
    The fresh and various seafood caught with pound nets and trawlers in many small local fishing ports vary by the seasons.
    Enjoy the seasonal flavors unique to Tango in a variety of ways, including raw, braised and grilled.

Japanese cockles

Shellfish you can enjoy in Tango

Shellfish nurtured by the sea of Tango where rich nutrients from the soil are washed down include the horned turban, oysters, abalone and sea urchins

Spring seafood

  • Japanese Spanish mackerel

    Japanese Spanish mackerel

    Kyoto Prefecture is number one in Japan for the catch of Japanese Spanish mackerel. Delicious Japanese Spanish mackerel are caught throughout the year, and one that weighs over 2.5kg is fatty and goes well with miso. Since it has a tender flesh and loses its freshness quickly, there is very little time that it can be enjoyed as sashimi.

  • Abalone


    You can enjoy its crunchy texture and mild aroma of the sea when eaten as sashimi or its delicate and deep umami when cooked.
    Disk abalone which is caught in front of our offices, where the sea has an abundance of seaweeds, is indeed the king of shellfish.

  • Cherry bass

    Cherry bass

    Seabream which becomes fatty in readiness for spawning, when cherry blossoms bloom, comes into season as Cherry Bass when its body turns pink.

Summer seafood

  • Iwagaki oyster

    Iwagaki oyster

    Iwagaki oysters caught in Tango are plump and are also called “the milk of the sea” for their rich and creamy texture. Their flavor in the summer with the help of the sea rich in quality phytoplankton is well recommended.

  • Japanese cockles

    Japanese cockles

    Japanese cockles of Tango are the best in Japan for their “size”, “meatiness” and “flavor.” They are indeed superb for the umami which fills the mouth the more they are chewed.

  • Squid served alive

    Squid served alive

    Squid caught in early summer is tough to keep alive in a fish tank for it damages itself by hurling its body to the barriers and does not live long, so it is a rare treat which cannot be enjoyed in cities.
    Only a squid served alive has a beautiful, translucent flesh. Savor a sugata zukuri (sashimi arranged in the original shape of the fish) of squid served alive.

Autumn seafood

  • Blackthroat seaperch

    Blackthroat seaperch

    It is no exaggeration to call this expensive fish the white fatty tuna for it has a melt-in-the-mouth texture and sweetness. Savor this delicacy which is rarely served in cities.

  • Matsutake mushroom

    Matsutake mushroom

    The king of autumn delicacies “Matsutake” can be enjoyed “steam boiled in an earthenware pot”, “cooked in rice”, etc., only during the autumn season. Enjoy its distinctive, crunchy texture and its rich, natural autumnal aroma.

  • Tango Koshihikari rice

    Tango Koshihikari rice

    Koshihikari rice grown in Kyotango with its abundant nature has a characteristic firmness which is key to its deliciousness, and its sticky texture accentuates the natural sweetness of Koshihikari. Be sure to try the “new season rice” harvested in the autumn.