[Kyoto Amanohashidate] 3 Dinner Restaurants in Miyazu, Chosen by a Local

Amanohashidate is in Miyazu, in the northern part of Kyoto Prefecture.

Facing the Sea of Japan, the area lands plenty of seafood, so sushi, kaisendon and other seafood dishes are a strength here. Tango also produces good kuroge wagyu beef and vegetables.

As a result, the area has a good number of restaurants built around local ingredients.

This article introduces three restaurants for dinner recommended by a local who was born and raised in Miyazu.

Some of them are not widely known, so it is worth a look if you are after places that locals keep to themselves.

Soranokaori: Vegetables from the Restaurant’s Own Farm, and Fish Straight from the Tank

Soranokaori is a Japanese restaurant serving fish, vegetables and meat from the Amanohashidate area of Miyazu.

Course Menus Built Around Farm Vegetables and Fresh Fish

Alongside vegetables from the restaurant’s own farm, fish is kept in a large tank in the dining room until it is served.

There are three courses, and the Tamayura course is a good place to start.

It runs through sashimi, a grilled dish, a small hot pot and a meat dish, in a quantity that suits most appetites.

A local crab course is also served from around November to the end of February, so book ahead if you want to try crab from the waters off Tango.

Besides the courses there are plenty of à la carte dishes, including small plates such as wagyu shigureni, salads made with vegetables from the farm, overnight-dried fish, and sashimi platters and sushi.

Allergies can be accommodated, so it helps to let the restaurant know in advance.

A Large Counter and Table Seating

The dining room has a large counter seating up to 10 people and tables for four and six.

The counter suits guests who want to talk with the chefs while they eat.

The table seats are in private rooms, which suits a quieter meal. Two rooms can be combined to seat 10 people.

Zabou: Edomae Sushi from an Experienced Chef

For sushi, Zabou is the place. What stands out here is the skill of chef Yoichi Akashi and the quiet, upscale room.

The Work of Chef Akashi

Chef Yoichi Akashi trained for a combined 17 years at Michelin-listed restaurants in New York and Los Angeles, at Edomae Sushi Sushitsu in Roppongi, Tokyo, and at Sushi Chozo in Miyazu, Kyoto.

He turns fish landed on the Tango Peninsula into Edomae sushi in the classic style.

A Counter Where You Can Watch the Chef at Work

Seating is a counter only, for eight guests.

There is a single course of Edomae sushi: an opening dish, a soup and about ten pieces. The fish changes with what comes in that day, so the course is left entirely to the chef.

That is possible because of the chef’s skill and the quality of what he buys.

It suits guests who want to watch a chef at work and talk with him while they eat.

Allergies and ingredients you would rather avoid can be accommodated, so mention them in advance.

Aceto: Italian Cooking Built on Tango Ingredients and Vinegar

An Italian restaurant named after aceto, the Italian word for vinegar.

It was opened by Iio Jozo, a vinegar brewery, in a 120-year-old townhouse that was renovated for the purpose.

A Restaurant That Reflects Iio Jozo’s Commitment to Tango

Iio Jozo has been making vinegar for more than 120 years, handling every stage in house from growing the rice through sake brewing to vinegar making, and choosing its ingredients carefully.

That approach has drawn attention from chefs in Japan and abroad, and the brewery has appeared in the manga Oishinbo.

Iio Jozo wanted visitors to eat something they could not have in a city while taking in the landscape of Tango, and to come to Tango for that meal.

For that reason the restaurant deliberately opens for dinner only.

The idea is that guests eat at Aceto, stay in the Tango area afterward, spend a little longer here and come to like the place.

Sicilian Cooking from a Chef Who Trained in Italy

The Tango area produces Taiza crab and winter yellowtail, along with game such as wild boar and venison.

With plenty of careful producers and sake breweries nearby, and with Iio Jozo’s own vinegar to work with, Aceto keeps added fat to a minimum and builds flavor instead.

The chef trained in Sicily, Italy, and then cooked Sicilian food in Tokyo for 20 years.

The cooking is built around what the ingredients themselves bring.

There is a single course menu at ¥11,000, along with the Aceto party plan, which serves Italian dishes as fillings for hand-rolled sushi.

It works for farewell parties, wedding after-parties and similar occasions, and standing receptions can be arranged, so ask if you are planning a party.

Summary

This article introduced restaurants in Amanohashidate recommended by a local for dinner.

All three build their menus around fresh fish, meat and vegetables from the Tango area of Kyoto, which makes them useful for business dinners and celebrations.

Some of them rarely appear in the media, so they are worth knowing if you are looking for somewhere quieter.

We hope this helps you plan your meals in the area.

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