Tan’s Vegetables

Our vegetables are grown as they should be, without any burdens to the natural environment. The products we use are carefully grown by farmers using natural farming methods and no fertilizers or pesticides. Organic cultivation (JAS) and pesticide-free cultivation mean no agricultural chemicals are used, whereas natural farming means no need for pesticides as crops are cultivated in a way that makes the most of the power inherent in nature (i.e., no tillage, no weed elimination, no chemicals). You can taste the difference—vegetables grown with natural farming methods have a distinct sweetness and rich flavor.

Shizenkōbō Aoki

Omiya-cho, Kyotango City

“No two people—or vegetables—are exactly alike.” Vegetables and fruits grown slowly and with care using natural farming methods that lack pesticides or fertilizers. A five-woman coop tends to all aspects of the farming process, from cultivation to harvest, and then delivers the bounty to Tan for breakfast.

Tentomushi Batake (aka “Ladybug Field”), Umemoto Farm

Yasaka-cho, Tango City, Kyoto

“We are what we eat.” In Mr. Umemoto’s fields, the soil is prepared using only natural materials such as cut grass and fallen leaves. Even weeds are left as they are, in nature, to maintain a vibrant ecosystem along with insects and microorganisms. With the goal of making school lunches organic, the farm is a place to support children and young people to become farmers and become self-reliant. Our staff members participate in their training for farmers every year.

Tan’s Rice

Our rice is homegrown in Ichinono, Kumihama-cho, Kyotango, in paddy fields where tadpoles and grasshoppers swim and jump happily about (telltale signs of a healthy natural environment free of agricultural chemicals). The rice is cultivated using fertile soil, cool and clean water flowing from the mountains, and with the benefit of a temperature difference between day and night. The result is a distinctive luster, stickiness, and sweetness—and a human face! Tan staff members are responsible for the entire process, from soil preparation, seedling cultivation, and planting to weeding, mowing, harvesting, threshing, hulling, drying, inspection, and milling. We promote a manufacturing process that allows you to see the producer's face and feel the earth’s blessings in each grain of rice.

Iio-Jozo

Miyazu City, Kyoto

From the finest rice, the finest vinegar.“ First we brew sake using pesticide-free rice homegrown in beautiful terraced rice paddies with clean water from underground streams. We use eight times more rice than most vinegar producers and employ a traditional “static” fermentation. The result is a vinegar more than two years in the making with a unique, rich taste. We are a Tango-proud vinegar brewery.”

Tan’s Cuisine

We prepare meals in our kitchen based on the formula of “one soup, three dishes” to bring you a proper breakfast, an enjoyable lunch, and a relaxing dinner.

BREAKFAST

8:00 and 9:00
(2 seatings)

LUNCH

12:00-14:30
(last order 14:00)

DINNER

18:00-22:00
(last order 21:00)


Closed on Mondays
(if national holiday falls on a Monday,
the restaurant will be closed the following Tuesday).

Breakfast at Tan

Our breakfast showcases Tango vegetables. One dish on the menu, Heshiko, is a regional specialty made of mackerel and sardines preserved in rice bran and salt. It’s superb paired with rice. Enjoy self-serve drinks on the upper floor after your meal.

Lunch at Tan

Our lunch features seasonal ingredients and signature rice bowls and noodles. Enjoy a leisurely midday meal.

Tan’s Beef and sansho pepper bowl
miso soup with vegetables / pickles / simmered eggs / seasonal salad
2,970yen

Rice bowl with tempura conger eel and wild mountain vegetables in starchy sauce
miso soup with vegetables / pickles / seasonal salad
3,300yen

Warm bowl of mulberry noodles in sake lees soup with sawara (Spanish mackerel) fritter
Served with a seasonal salad
3,300yen

Lunch à la carte

Steamed Tango vegetables / 1,210yen
Croquettes (three varieties) / 1,100yen
Yuzu steamed winter vegetables and scallops / 1,650yen
Seasonal sashimi / 1,650yen

※Can be ordered as lunch menu add-on, not as à la carte only.
◉ Menu items subject to change depending on availability of ingredients
◉ Meals contain soy, eggs, and wheat
◉ Prices shown include tax

Dinner at Tan

We invite you to enjoy dinner as if you were relaxing in your own living room—around the fireplace in the winter, or while looking at the swaying willow trees through the open window during the warmer seasons.

Evening course

(example menu)

Autumn salmon roasted over straw,
by salmon roe, muscat, and chrysanthemum flowers

Seasonal salad

Steamed hamo (conger eel) with matsutake and mushrooms

Charcoal-grilled Tanba beef

Pureed autumn eggplant soup

Fried horse-head fish(guji) with aonori seaweed

Rice dish

Sweets

Evening course

17,500yen

First Floor

Enjoy à la carte dishes while drinking local Tango sake and craft beer around our kitchen table. Perfect for light, casual dining experiences. We also offer course menus on the ground floor from 11,000 yen.

Evening à la carte

Tan specialty vegetable dishes / 880yen

Tempura of organic Tango vegetables / 1,100yen

Seasonal soup / 880yen
(chilled soup with winter melon and white miso)

Straw-roasted salmon roe and salmon / 1,870yen

Seared hamo(conger eel) sashimi / 1,650yen

Tempura of season’s final hamo(conger eel)
and matsutake mushrooms / 3,300yen

Smoked ayu fish tempura(one whole fish) / 660yen

Charcoal-grilled eggplant / 880yen

Tempura of season’s final hamo(conger eel) / 1,650yen

Tempura eel / 1,760yen

Crispy charcoal-grilled eel / 3,300yen

Charcoal-grilled Tanba beef rump roast / 4,180yen

◉ Menu items subject to change depending on availability of ingredients
◉ Meals contain soy, eggs, and wheat
◉ Prices shown include tax