One of the winter dish representing "Kyoto by the Sea", which inclueds Maizuru City, Miyazu City, and Kyotango City, is Kyo-Sawara. Among the “Kan-sawara (winter Spanish mackerel)” caught from the late autumn to early spring and weighing over 1.5kg is called “Kyo-sawara.”Because sawara (Spanish mackerel) loses it freshness quickly, it is best to enjoy at local area.The traditional way to eat it is as sashimi, with the sweet, rich fat which melts in your mouth. It is also recommended to eat with ponzu sauce or salt instead of soy sauce. What’s more, you must-try Saikyo-zuke ( fish pickled in sweet Kyoto-style miso), and shabu-shabu. In addition, the winter season features varieties of fresh seafood such as "Maizuru Crab" and yellowtail. Enjoy these seasonal delights at the popular roadside station (roadside rest area) "Michi-no-eki Maizuru Port Tore Tore Center" or at local restaurants where they serve it.

[From TIC TOKYO Concierge]
The light and refreshing taste of Amanohashidate Wine goes well with seafood and local specialties. “Kyoto by the Sea" area has many accommodations with hot spring and stunning views of the Sea of Japan. Why not enjoy the blessing of the sea from the region and hot spring for you to relax.