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.
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