This is an area where visitors can enjoy the beauty of the natural landscape, led by Amanohashidate, one of the three most scenic spots in Japan. Amanohashidate Shrine, a popular power spot for love fulfillment, is also recommended.
The Maizuru, Miyazu, and Kyotango areas offer sightseeing spots such as Amanohashidate, Honganji Temple, and Mt. Oe; sightseeing events such as the Tanabata Festival, the Rekishi Kaido Tango 100km Ultra Marathon, and the Miyazu Toronagashi Fireworks Festival; and local gourmet foods such as bread, winter melon, and Kyoto ramen.
Amanohashidate is all too well known for the story of the Tennyo (heavenly maidens) who descended from the sky. You can see the difference in scenery between the outer and inner seas up close, and the view from the observatory at "Amanohashidate Viewland" is also magnificent. When you see this view, you will understand why it is indeed called one of the three most scenic spots in Japan.
The Tango Peninsula is famous for its seafood, especially abalone and sweet shrimp in spring, summer, and fall, and snow crab in winter. The area is lined with guesthouses facing the Sea of Japan, all of which offer fresh and delicious meals that will surely satisfy your taste buds.
There are many historic sites and Buddhist temples in the area, including "Chion-ji Temple," one of Japan's three monju temples and a sacred site, and "Seishoji Temple," the 28th temple on the Saigoku pilgrimage, with its five-story pagoda, which blends beautifully with the surrounding scenery.
You can also study historical sites at the Tango Local History Museum, which exhibits materials on the history, art, archaeology, and folklore of northern Kyoto Prefecture, and enjoy golf at the Miyazu Country Club while looking out over the tranquil Sea of Japan.
When it comes to gourmet food, this area is definitely known for its seafood. The area is famous for its delicious seafood in all seasons, including the ever-popular "crab" and "sweet shrimp with young," as well as "abalone grilled in a cruelty-free manner.
In summer, the "Shojo-hama" beach, where the water is very clear and clean and the sand is said to cry, is famous for its seine nets, and is crowded with visitors who come to swim at the "Kotobiki" beach, where you can also try your hand at seine fishing.
The seafood is so delicious that you should stay at a minshuku when you come to the Tango Peninsula. A car is recommended to visit these areas, but the seaside road of Tango Peninsula is an area of continuous unique beauty and elegance, so please give it a try.
If you go uptown, you will also find "Kayetsu Soho Park" where you can collect insects and go hiking. This is a popular spot for families, as it offers a playground for children.
The Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center Livestock Breeding Center Highland Farm, where you can eat steak and play with rabbits and sheep, is equally enjoyable. If you want to enjoy an agricultural experience, "Maizuru Fururu Farm" is recommended.
Amanohashidate is one of Japan’s most celebrated scenic destinations. This distinctive natural landmark is a long, curved sandbar that stretches across Miyazu Bay, separating it from the inland waters of Aso Sea. When viewed upside down through a traditional technique called matanozoki, the sandbar appears to form a bridge reaching into the sky. This striking illusion gave the site its name, which...»
Located south of Amanohashidate, one of Japan’s Three Scenic Views, Chionji Temple is a historic Buddhist temple believed to have been founded in 808. Officially known as Tenkyōzan Chionji, it has long been revered as a place where visitors can pray to receive wisdom and achieve academic success. The temple’s principal deity is Monju Bosatsu, the Bodhisattva of Wisdom, associated with the Japanes...»
Amanohashidate View Land is an amusement park with an observation area offering spectacular views of Amanohashidate, one of Japan’s Three Scenic Views. Located at the summit of Mount Monju on the southern side of Amanohashidate, the park features a variety of rides and attractions suitable for children and families. From the observation area, the long, pine-covered sandbar appears to rise into th...»
Motoise Kono Shrine is a historic Shinto shrine located in Miyazu, Kyoto Prefecture, at the foot of Mount Nariai. Its history is closely connected to Amanohashidate, one of Japan's most celebrated scenic destinations, which is said to have once served as the approach to the shrine. Kono Shrine is traditionally regarded as a former place of worship for deities now enshrined at Ise Grand Shrine, giv...»
Kasamatsu Park is one of the best places to admire Amanohashidate, a spectacular sandbar in northern Kyoto Prefecture and one of Japan's Three Scenic Views. The park is located on the northern side of Amanohashidate, halfway up Mount Nariai, at an elevation of approximately 130 meters above sea level. Amanohashidate is a long, narrow sandbar lined with pine trees that stretches for about 3.6 kilo...»
Goro Sky Tower stands atop Mount Gorogatake, near the center of Maizuru City in Kyoto Prefecture. Mount Gorogatake rises to 301 meters above sea level, and the tower itself is 50 meters tall. Located within Gorogatake Park, the tower is a popular destination for visitors seeking spectacular panoramic views. From the observation room, approximately 325 meters above sea level, visitors can enjoy sw...»
Nariai Mountain, officially known as Tsuzumigatake, is a 569-meter-high mountain on the Tango Peninsula in northern Kyoto Prefecture. Kasamatsu Park, famous for the traditional viewing technique known as “Matanozoki,” is located on its slopes. From the mountain, visitors can enjoy sweeping views of Miyazu Bay and the surrounding landscape. Combining spectacular scenery with historic temples and s...»
Gorogatake Park is a scenic destination offering sweeping views of Maizuru Bay. From the nearby Goro Sky Tower, visitors can enjoy a 360-degree panorama of Maizuru City and its surrounding landscapes....»
Buri shabu-shabu is a beloved winter specialty of Ine, a picturesque fishing town on the eastern tip of the Tango Peninsula in northern Kyoto Prefecture. Here, visitors can enjoy slices of richly flavored winter yellowtail while taking in the remarkable scenery of Ine’s traditional funaya waterfront houses....»
Barazushi, similar to what is commonly known as chirashizushi in eastern Japan, is a type of sushi made by scattering a variety of colorful toppings over seasoned rice. Although it is enjoyed in many forms throughout Japan, the Tango region of northern Kyoto Prefecture has its own distinctive version, known as Tango barazushi. In Tango, this local specialty is an essential part of celebratory mea...»
Saba heshiko is a traditional preserved food from Ine, a fishing town on the northern tip of the Tango Peninsula in Kyoto Prefecture. Made by fermenting fresh mackerel in rice bran and salt, it has been enjoyed for generations as a way to preserve the local fishing catch. Ine is famous for its distinctive funaya boathouses, traditional buildings that stand along the waterfront with boat garages o...»
Gura-jiru is a traditional clear-style fish soup from the Tango Peninsula in northern Kyoto Prefecture. Made with a local fish known as gura or gubi, it is a beloved winter specialty prized for its rich broth and uniquely silky texture. The fish's official Japanese name is norogenge. It is caught by bottom-trawl fishing during the winter months, often alongside snow crab, another celebrated seafo...»
Kokutan Burger is a local specialty burger from Kyotango, in northern Kyoto Prefecture. Its most distinctive feature is its completely black bun, made with rice flour blended with bamboo charcoal powder. The bun has a pleasantly chewy texture and makes a memorable first impression. Inside the bun is a crispy, fragrant fillet of fried Spanish mackerel, accompanied by tomatoes and other vegetables....»
Isaza odorigui is a distinctive springtime delicacy enjoyed in the Kyotango area of northern Kyoto Prefecture. The dish features live isaza, small freshwater fish that migrate upstream in spring. They are dipped alive into ponzu, a tangy Japanese citrus-based sauce, and eaten while still moving. The lively fish can continue jumping even in the ponzu, sometimes leaping right out of the serving bow...»
Nikujaga, a comforting Japanese stew of meat and potatoes, is often regarded as the quintessential taste of home cooking in Japan. The city of Maizuru, in northern Kyoto Prefecture, is closely associated with the dish’s origins, which are said to date back to the early days of the Imperial Japanese Navy. In 1901, Admiral Heihachiro Togo became the first commander-in-chief of the Maizuru Naval Dis...»
Tsutsukawa soba is a traditional handmade buckwheat noodle specialty from the Tsutsukawa area of Ine Town, in the northern part of the Tango Peninsula in Kyoto Prefecture. The region is well suited to buckwheat cultivation thanks to its abundant underground spring water and the significant temperature differences between day and night. These conditions help produce firm, high-quality buckwheat gra...»
Konoshiro-zushi is a traditional local dish from the Kumihama Bay area in northwestern Kyoto Prefecture. Unlike conventional sushi, which uses vinegared rice, this distinctive regional specialty is made with seasoned okara (soybean pulp) stuffed inside a whole fish....»
Oil sardines are a popular specialty of the Amanohashidate area in Kyoto's Tango region. They are made by preserving carefully selected, fresh Japanese anchovies caught in nearby waters using traditional techniques....»
Noma soba is a distinctive buckwheat specialty grown in the cool, high-altitude landscape of the Noma district in Yasa ka-cho, Kyotango City, in northern Kyoto Prefecture. Cultivated at an elevation of approximately 600 meters, this locally produced soba is known for its rich, natural aroma and satisfying flavor....»
Nonbara konnyaku is a traditional Japanese food that has been made since the Taisho period (1912–1926) in Nonbara, a small village at the northern tip of the Tango Peninsula in Kyoto Prefecture. It is known for its firm, springy texture, offering a satisfying bite reminiscent of traditional home cooking....»
Tango Sakyū Kansho are sweet potatoes grown in the sand dune fields of Kyotango City, in northern Kyoto Prefecture. Their standout qualities are their rich sweetness and satisfyingly fluffy texture, making them a popular local specialty....»
Kumihama sand dune tomatoes are a specialty of Kumihama, in the northern part of Kyoto Prefecture along the Sea of Japan. Grown in greenhouses on coastal sand dunes, these tomatoes are known for their juicy texture and rich, concentrated flavor....»
Shizuka Gozen is a small, distinctive variety of daikon radish grown in sandy soil in the Tango region of northern Kyoto Prefecture. It is recognizable by its short, stout shape and is named after Shizuka Gozen, the famous mistress of the samurai warrior Minamoto no Yoshitsune....»
Manganji sweet peppers are a distinctive Kyoto vegetable known for their unusually large size, thick and tender flesh, and natural sweetness. They contain relatively few seeds, making them easy to prepare and enjoy....»
Taiza crab is a premium variety of male snow crab landed at Taiza Fishing Port in the Taiza district of Tango Town, Kyotango City, at the tip of the Tango Peninsula in northern Kyoto Prefecture. Snow crabs caught and landed here are specially known as Taiza-gani and are regarded as among Japan's finest crabs....»
Ine kanburi, or winter yellowtail from Ine, is a prized seafood specialty from Ine, on the northern coast of the Tango Peninsula in Kyoto Prefecture. The area is renowned for its winter yellowtail, which is raised in the calm waters of Ine Bay and is said to have qualities remarkably similar to wild-caught fish....»
Miyazu tori-gai are large bivalve shellfish cultivated in the waters of Miyazu and the surrounding Tango region in northern Kyoto Prefecture. Known by the brand name Tango tori-gai, these shellfish are prized for their impressive size and distinctive natural sweetness....»
Gura, also known locally as gubi, is a rare fish found around the Tango Peninsula in northern Kyoto Prefecture. Its official Japanese name is norogenge. It has a long, slender, whitish body and a distinctive slippery surface covered in a gelatinous substance....»
Tango sazae is a type of Japanese turban shell harvested in the waters around the Tango Peninsula in northern Kyoto Prefecture. Tango was the historical name for this region, which projects into the Sea of Japan. Shaped by the area's rough waves and abundant marine life, these shellfish are known for their plump meat and excellent flavor....»
Kumihama oysters are a prized seafood specialty cultivated in Kumihama, a district of Kyotango City in northern Kyoto Prefecture. Although the area faces the rough waters of the Sea of Japan, the enclosed nature of Kumihama Bay keeps its waters relatively calm, creating ideal conditions for oyster farming....»
Tango sawara, or Spanish mackerel from the Tango region, has become a notable seafood specialty in Kyotango City, northern Kyoto Prefecture. Until relatively recently, catches of this fish were limited, and it was not widely eaten in the area. In recent years, however, catches have increased dramatically, at times reaching the highest annual volume in Japan. This increase has inspired the creatio...»
Tango guji is a premium variety of red tilefish, known by its official Japanese name, aka-amadai. Highly sought after in Kyoto Prefecture and throughout the Kansai region, this white-fleshed fish is prized for its delicate sweetness and is an essential ingredient in traditional Kyoto cuisine....»
Isaza, also known as shirouo (ice goby), is a small fish belonging to the goby family. Even when fully grown, it reaches only about 5 centimeters in length. Caught in the Miyazu area of northern Kyoto Prefecture, it is a seasonal delicacy that signals the arrival of spring....»
Maizuru rock oysters are a celebrated summer seafood specialty from Maizuru, in northern Kyoto Prefecture. Although oysters are often associated with winter, that season is mainly for Pacific oysters. Rock oysters, by contrast, are at their best in summer. Maizuru's rock oysters feed on abundant phytoplankton in the surrounding waters, allowing them to grow larger than Pacific oysters. They are p...»
Itaw akame is a traditional Japanese seaweed product made by collecting young wakame seaweed shoots in early April, drying them, and cutting them into flat sheets. In the Tango region of northern Kyoto Prefecture, the sight of wakame seaweed swaying in the spring breeze is a familiar seasonal scene, signaling the arrival of spring....»
The Kumihama area, located in the southwestern part of Kyotango City, is known both for aquaculture in the calm waters of Kumihama Bay and for fruit cultivation on the coastal sand dunes. The area's significant temperature differences between day and night, combined with the excellent drainage of its sandy soil, create ideal conditions for growing melons....»
The Tango Peninsula, home to Kyotango City, is a treasure trove of agricultural and seafood products. The region benefits from clean water, significant temperature differences between day and night, and sandy soil well suited to growing fruit....»
In the Tango region of northern Kyoto Prefecture, nigisu is also known locally as okigisu. Its Japanese name, meaning “resembling shirogisu,” comes from its similarity in appearance to the Japanese whiting. Despite this resemblance, the two fish belong to entirely different groups. Nigisu has a small adipose fin near the rear of its back, a characteristic that places it among fish related to salm...»
Akagarei, or red flatfish, is one of the signature catches of the Tango region in northern Kyoto Prefecture. Locally, it is also called magarei, and its catch volume ranks second only to snow crab. It is an important fish in the region's bottom-trawl fishing industry. The name “akagarei,” meaning “red flatfish,” is believed to come from the reddish discoloration that occurs when the fish's body i...»
Mandarin oranges are usually cultivated in the warmer regions along Japan's Pacific coast, making the Yura district of Miyazu City in Kyoto Prefecture a particularly unusual growing area. Located on the Sea of Japan coast, Yura has a long history of citrus cultivation dating back to the Azuchi–Momoyama period (1568–1600). Orchards spread across riverside fields and rolling hills, where the differ...»
Tango grapes are grown in several districts of Kyotango City, including Kumihama, Amino, Yasaka, and Tango. The region produces a wide variety of grapes, including Bailey A, Rosario Rosso, Ryōgyoku, Pione, and Campbell Early. These grapes are renowned for their extraordinary sweetness. Their flavor is so intense that they are sometimes described as almost too sweet to eat in large quantities....»
Sakyū no Tamago, meaning “Egg of the Sand Dunes,” is a distinctive small watermelon grown in the Mihama area of Kyotango City, Kyoto Prefecture. Located along the Sea of Japan, the area features a stretch of sand dunes extending approximately six kilometers from east to west. The sandy soil drains well, making it ideal for fruit cultivation. This environment has helped establish Sakyū no Tamago a...»
Hakurei Shuzo is a historic sake brewery that began producing sake in 1832 (the third year of the Tenpo era), after receiving permission from the local feudal lord to use rice collected as land tax for brewing. The brewery contracts local farmers certified as Eco-Farmers to grow sake rice using reduced amounts of agricultural chemicals and chemical fertilizers. For brewing, it uses Fudō Sansui, e...»
Mukai Shuzo is the only sake brewery in Ine, a town at the tip of the Tango Peninsula known for its picturesque funaya—traditional boathouses lining Ine Bay. The brewery has preserved its sake-making traditions for approximately 250 years since its founding. Since Kuniko Mukai, the eldest daughter of the family, became the brewery’s master brewer, Mukai Shuzo has also focused on creating innovati...»
Pears have been cultivated in Kyotango City, Kyoto Prefecture, since the Meiji period (1868–1912). Pears grown on the Tango Peninsula are recognized under the regional brand name Kyotango Pears. The main variety is Gold Nijisseiki, an improved version of the well-regarded Nijisseiki pear, developed to enhance its flavor and make it more enjoyable to eat. These pears have a crisp texture, refreshi...»
Unlike many sake breweries in Kyoto that bring in master brewers from other regions, breweries in Kyotango City continue to produce traditional sake using local water and rice, guided by the expertise of master brewers who know the area well....»
The history of Tamagawa sake at Kinoshita Brewery dates back to 1842, during the late Edo period. Today, this historic brewery continues its pursuit of exceptional sake under the guidance of British-born master brewer Philip Harper....»
Imotan is a traditional-style sweet potato shochu carefully crafted by Tango Kura using Kyo Kansho, a premium sweet potato variety grown in the Tango region of Kyoto Prefecture. Known for its excellent flavor, this local sweet potato gives the spirit a rich, concentrated taste....»
Yasaka Tsuru Egao Hyakuyaku is a signature sake from Takeno Brewery, a local brewery that strives to be cherished by its community as a true neighborhood sake maker. The brewery emphasizes hands-on craftsmanship and a personal approach to brewing. Its sake is carefully handcrafted using locally grown rice and pristine underground water flowing from the sacred Mount Kongodoji. The result is a smoo...»
Kumi no Ura is a refined sake crafted using highly polished Gohyakumangoku, a premium sake rice variety grown in the Tango region, together with yeast specially selected for ginjo brewing. The careful brewing process creates a sake with a delicate, light character and a beautifully rounded flavor....»
Yosa Musume is a fine sake produced by Yosa Musume Brewery in Yosano, a mountainous area in northern Kyoto Prefecture. The brewery uses clear spring water from the foothills of Mount Oe, with views toward Amanohashidate, one of Japan’s Three Scenic Views. The sake is carefully crafted using traditional brewing methods and two premium sake rice varieties: Yamada Nishiki and Iwai. It is known for i...»
Shirakiku is the signature sake of Shirasugi Sake Brewery, a long-established brewery that has been producing local sake since 1776. Located in the Tango region of northern Kyoto Prefecture, the brewery is committed to using locally grown rice, sourced exclusively from contracted farmers in the area. The brewing water is naturally occurring ultra-soft water that has continued to flow for more tha...»
TANGO KINGDOM Beer is brewed at the facility inside Tango Kingdom “Food Paradise,” one of western Japan’s largest roadside stations, located in Kyotango. Taking advantage of the region’s rich natural environment and local ingredients, the brewery produces craft beer using brewing equipment from Germany. The lineup includes a Pilsner with a mild bitterness and an easy-drinking character, a München...»
The Tango Peninsula in northern Kyoto Prefecture is known for its fruit cultivation, supported by significant temperature differences between day and night and sandy soil with excellent drainage. Around Miyazu, near the famous scenic sandbar of Amanohashidate, grape growing is particularly popular, and local producers also make wine from the harvest. In 1999, Amanohashidate Winery was established...»
Chie mochi is a traditional Japanese sweet with a history stretching back to the Karyaku era (1326–1329). It is sold at four teahouses lining the approach to Chion-ji Temple near Amanohashidate: Yoshino Chaya, Hikobei Chaya, Kanshichi Chaya, and Chitose Chaya. The sweet is inspired by Monju Bodhisattva, enshrined at Chion-ji Temple and associated with wisdom and learning. Monju is widely known th...»
The Tango region of northern Kyoto has a long and thriving tradition of soy sauce production. There are four soy sauce breweries in Kyotango City and two in Miyazu City, each contributing to the area's rich culinary heritage....»
Kumihama Bay, located in the northwestern corner of Kyoto Prefecture, is a brackish lagoon separated from the Sea of Japan by a sandy spit known as Shotenkyo. This natural landscape creates a beautiful coastal setting and provides a rich source of local seafood. Tai senbei, or sea bream crackers, are a regional specialty made by processing and baking seafood caught in the Sea of Japan and Kumiham...»
Kintsuba is a traditional Japanese confection consisting of a thin pastry wrapper filled with sweet bean paste, similar in texture to yokan, a firm Japanese jelly made from sweetened bean paste. Known for its refined flavor and understated sweetness, it is a popular accompaniment to Japanese tea. In Kyotango City, the confectionery shop Okashi-shi An continues this tradition by creating kintsuba ...»
Iio Jozo is a long-established vinegar brewery in Miyazu, Kyoto Prefecture, home to Amanohashidate, one of Japan’s Three Scenic Views. Founded in 1893, the company has been producing vinegar for more than a century, preserving traditional brewing methods across generations. The brewery believes that excellent vinegar begins with excellent ingredients. Clean water, fertile soil, and a climate with...»
Kotobiki Salt is a traditional sea salt made using 100% natural seawater from the area around Kotobikihama Beach in the Tango region of northern Kyoto Prefecture. The beach is famous for its singing sand, which produces a distinctive sound underfoot thanks to its clean sand and low levels of impurities. To make Kotobiki Salt, clear seawater is drawn from the natural surroundings and boiled in tra...»
Tango Jersey Farm’s Milk Kobo Sora is a specialty dairy shop producing high-quality dairy products from fresh Jersey cow’s milk. Since its founding, the business has remained committed to using fresh milk, guided by a simple goal: to share the delicious natural flavor of milk with everyone. The farm’s signature cheesecake captures the full richness of freshly milked Jersey milk. Its preparation b...»
Decchi yokan is a traditional winter dessert that has been made in the Kyotango area for generations. Although mizu-yokan, a soft Japanese red bean jelly, is often associated with summer, it is traditionally enjoyed in winter in the Tango region. Compared with summer varieties, decchi yokan contains less sugar and agar, giving it a delicate sweetness, a high moisture content, and a smooth, slippe...»