Take the 'G' train to eat northern Kyoto cuisine

posted on May 6, 2016

Kyoto Tango Railway's gourmet sightseeing train Kuro-Matsu, which runs through the northern part of Kyoto Prefecture, has begun a new service, in which chefs cook local foods in front of the passengers.

The service started in April and offers freshly made dishes that are available both on the trains and also on the station platforms along the line, with the help of people living along the line.

There are four course menus, priced from ¥7,800 to ¥8,800, served either to or from Toyooka, Hyogo Prefecture, the train's terminal.

This reporter ordered the "Betsubara course," that comes with four relatively light meals and a gift, which you can choose from among a selection of several small Tango chirimen (silk crepe) goods.

At the platform of Kumihama Station in Kyotango, Kyoto Prefecture, Takeshi Fukuda, senior managing director of the Shotenkyo tourism association, was busy serving ryoshi-jiru (fishermen's soup) with his staff.

To make this happen, he had traveled around the city buying the bony parts of fresh, seasonal fish such as yellowtail and red sea bream from fishermen and ryokan inns.

Through the steam rising from the soup, Fukuda chatted with passengers who asked him about his secrets for making tasty soups.

"Ordinary local dishes are new to those from other places and a delight to them. The new train service has given us the opportunity to increase our appeal as a tourist attraction," he said.

At Amino Station, Ryusuke Obata, head chef of Torimatsu, a restaurant in Kyotango, cut some local-style bara-zushi (colorfully decorated pressed sushi) into pieces.

"This sushi originally is a homemade cuisine served on celebratory occasions or at festivals. The taste and ingredients of sushi differ depending on each household. In that sense, this local food is a 'treasure' that you can't find in other places," he said.

Restaurant Kanemasu no Shichirinyaki in the city of Miyazu in the prefecture serves char-grilled seafood on the platform of Miyazu Station. Passengers eat semi-dried fish, called ikkokuboshi. Such fish include young squid, sawara Spanish mackerel and aji horse mackerel.




source by the-japan-news
Next bit of japanflyness
favorite_border

When Ginkgo leaves turn yellow, the festivity begins in Jingu Gaien.

The year-end festival at Nishiarai Daishi Temple.

Sengakuji Temple, where 47 ronin are buried, holds the Festival to celebrate the anniversary of their avenge.

Legendary foxes march around the city on New Year's Eve.

Rikugien creates magical view and beautiful evening in the center of Tokyo.