投稿タイプ：itineraries

Travel around famous spots in “Kyoto by the Sea” and “Woodland Kyoto” by train

This course will take you by train around northern Kyoto, where you can enjoy beautiful views of Kyoto by the Sea and delicious dishes from the Japan Sea. The scenic views of Amanohashidate, one of Japan's three most famous scenic views, and the funaya boat houses of Ine are not to be missed. Unwind from your travels at a hot spring spa in Amanohashidate. In "Woodland Kyoto," take a tour of Fukuchiyama Castle, built by the famous Japanese warrior Akechi Mitsuhide. Enjoy beautiful views on the Hozugawa River boat ride from Kameoka as you wend your way to Arashiyama in Kyoto. Arashiyama is Kyoto's archetypal spot for beautiful views of the ever-changing seasons.

Take the Kansai Airport Express Haruka from Kansai International Airport to Kyoto, where you'll transfer for the Maizuru Limited Express train bound for Higashi Maizuru.
By Kansai Airport Express Haruka (JR Kansai Airport Line)/Maizuru Limited Express (JR San'in Line): 3 hrs 30 mins

投稿タイプ：itineraries

Take a drive to Kyoto by the Sea and a trip to appreciate Miyama’s picturesque scenery.

This is a driving course centered around northern Kyoto Prefecture, where you can enjoy the picturesque views of Kyoto by the Sea. You'll get to see Maizuru Bay, Amanohashidate, Ine's funaya boat houses, San'in Kaigan Geopark, and other beautiful views of the Japan Sea. Unwind from your trip at Yuhigaura Hot Spring. There are old Japanese style kayabuki thatched roof houses in Miyama's Kayabuki no Sato. On the last day you'll make your way to Kyoto City and take a stroll around Arashiyama, an exemplary Japanese sightseeing spot.

投稿タイプ：rentals-list

Ayabe Tourist Information Center

投稿タイプ：rentals-list

Fukuchiyama Tourist Information Center

投稿タイプ：info-centers-list

Ayabe Tourist Information Center

投稿タイプ：info-centers-list

Fukuchiyama Tourist Information Center

投稿タイプ：restaurants

Torizo

The walls of Torizo are covered with posters of musicians, record jackets, and motorcycle photos. As you enter, you’ll hear a welcoming voice from the back of the restaurant, like being in an old record shop!
Torizo is an izakaya with a different style of fowl meat dishes. The owner, Mitsutaka Kondo, trained at the famous fowl restaurant Torinako in Fukuchiyama, and opened his own restaurant in 2013. There are elegant dishes using Kyoto-style soup stock that is full of flavor, with duck meat and green onions.

投稿タイプ：restaurants

Totogen

Totogen was established in the early Showa era (1926-1989) in Maizuru, a location that is as competitive as it gets when it comes to fish markets. Totogen procures local seafood directly from Maizuru’s fishing port, Tsuruga, and Amino Port in Kyotango. Chef Tetsuya Oishi prepares seasonal seafood like rock oysters in summer, shore plovers in spring and autumn, and crab in winter.

投稿タイプ：restaurants

Tsuruya Shokudo

Tsuruya Shokudo specializes in seafood, but also offers purple soba and ancient red rice udon. Look for the teahouse-like shop along the stone-paved street behind Motoise Kono Shrine. The restaurant also has views of Amanohashidate, one of Japan’s Three Scenic Views, which is fitting, since you can order a special rice bowl that uses ingredients from Miyazu Bay (the bay on one side of Amanohashidate).

投稿タイプ：restaurants

Suginoya

Suginoya is a sanuki udon (a type of udon typical of Kagawa Prefecture) specialty shop in Kyoto, on the northern edge of Amanohashidate. After 8 years of studying at a famous udon shop in Kagawa, the fourth generation owner of souvenir shop Suginoya, Masto Yamazaki, opened his own udon shop next to the souvenir shop in 2012. Even as Mr. Yamazaki adheres to the production methods, flavors, and hospitality that he learned at the Kagawa udon shop, he says he uses ingredients and seasoning from Miyazu because, in his own words, "Once I finished my studies are returned home, I felt that the chikuwa fish cakes and little jako fish are tastier here."

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Cucini

Cucini is run by a chef who decided to start his own farm. He continues to further his own education in nutrition and cuisine, and also works educating children about food. His focus on showcasing local ingredients doesn’t just stop at his farm, either: chef Iwanishi sources his ingredients from a variety of local farmers, including Kyotango farmers and fishermen, eggs from Mino Chicken Farm in nearby Ine, Yoka pigs from Toyooka (in neighboring Hyogo Prefecture), Tajima chicken (also from neighboring Hyogo Prefecture), and more. The result is cuisine with deep local flavor, ethical thinking, and close to zero carbon footprint from the food, which is good for the environment as well.

投稿タイプ：restaurants

Haneman Ramen

This popular ramen shop sees a line of people of all ages on weekdays, cyclists who come to Tango on weekends, and bikers touring the Tango Peninsula. Haneman has built a strong reputation for ramen with an excellent, light pork and chicken bone soup base with plenty of savory back fat. With eight types of ramen, including pork bone and soy sauce, Chinese soba, miso, salt, and seafood flavors, there's something for everyone. The noodles used are straight and thin, procured from Hiroshima and selected according to each type of soup.