Refreshments

Light Meals

Light Meals

“GranClass (with Beverage and Light Meal Service)” trains only

We are offering the following seasonal menu featuring both Western and Japanese fare.
An attendant will help you at your seat after boarding.
*Service not provided on “GranClass (No Beverage or Light Meal Service)” trains.

Western Fare Menu

「Regional flavors in the spring air」

Culinary delights are at their finest in the spring breeze. Our seasonal fare includes a Fukushima-style squid and carrot frittata that's been given a Western update, a mashed green peas and red seabream risotto, and chicken and lotus root au gratin made with sake lees from an historic Fukushima brewery, all certain to please the palate.

From left:

Appetizer

01.Fukushima-style squid and carrot frittata

Squid and carrot is a local Fukushima dish made with marinated dried squid and carrot, but we've given it a Western flare with the addition of olives and capers.

Seafood

02.Mashed green peas and red seabream risotto

Red seabream served on a bed of risotto made with coarsely mashed green peas that evoke traditional zunda. Experience the flavors of spring in every bite.

Meat

03.Chicken and lotus root au gratin
with Fukushima sake lees
*Contains alcohol

Our savory chicken au gratin is made with sake lees from Niida Honke, a Fukushima brewer, for a subtle flavor that gently unfolds across the palate.

Dessert

04.Strawberry and sakura mousse

The gentle sweetness of this airy mousse is accented by bright strawberries and a delicate hint of sakura to capture the essence of spring.

Allergens

• *Current as of April 1. Passengers will be notified of any changes to the menu.

• wheat
• egg
• milk
• squid
• beef
• soybean
• chicken
• pork
• gelatin

CLOSE

Japanese Fare Menu

「Three flavors of Fukushima」

As spring breezes begin to stir, enjoy the prologue to your journey with a thoughtfully prepared meal of Fukushima beef Hamburg steak, fried potato mochi and savory regional miso.
Supervised by Japanese Cuisine Chef Hiromitsu Nozaki.

From left:

01.Fukushima beef Hamburg steak
Rapeseed buds wrapped in tofu skin

Hamburg steak made with Fukushima beef, finished in a sweet and savory Japanese style.
Simmered rapeseed buds wrapped in tofu skin filled with the flavors of spring.

02.Fukushima-style fried potato mochi in shiso miso
Sardines simmered in soy sauce and sprinkled with bonito flakes

Fried potato mochi in shiso miso, our take on a Fukushima classic known as miso kanpura.
Flavorful sardines simmered in soy sauce and sprinkled with bonito flakes.

03.Amazake manju tempura with savory Fukushima miso
Ostrich fern lightly sprinkled in soy sauce

Manju tempura is a local delicacy prepared with amazake. Accompanied by savory miso made with Fukushima cucumbers.
Ostrich fern lightly sprinkled in soy sauce.

04.Thick fried tofu simmered in tuna flake broth
Sweet seasoned egg yolk with shrimp
Tohoku-style shiso miso roll

Mild and thick fried tofu simmered in tuna flake broth.
A colorful dish of egg yolk balanced perfectly between sweet and sour, and topped with shrimp.
Shiso rolls, a favorite in the Tohoku region, are an excellent way to savor the incredible flavors of shiso and miso.

Allergens

• *Current as of April 1. Passengers will be notified of any changes to the menu.

• shrimp
• walnut
• wheat
• egg
• milk
• beef
• sesame
• salmon
• soybean
• gelatin

CLOSE

Western Meals Producer

DEAN & DELUCA
Social Kitchen TORANOMON

Our selection of savory and sweet morsels was crafted to showcase the vast natural bounty cradled by the sea and mountains. DEAN & DELUCA has created an incredible culinary encounter where chefs from Social Kitchen TORANOMON craft this incredible bounty into bite-size delicacies.

DEAN & DELUCA

An upscale chain of grocery stores that showcases amazing flavors from around the world. Their first store opened in Japan in 2003, and they have since continued to use their connections to regional artisans to highlight unique local cuisine.
"DEAN & DELUCA" official web site

Social Kitchen TORANOMON

Chef Kan Morieda supervises the creation of delicacies inspired by the seasons and climate of Japan through a project designed to create a culinary community. In this "incubation platform", he brings together promising young chefs with their own restaurants, connecting them with companies and society at large to spark collaboration.
"Social Kitchen TORANOMON" official web site

Japanese Meals Supervisor

Japanese Cuisine SupervisorHIROMITSU NOZAKI

This menu incorporates both new and old Japanese culinary techniques, infusing them with my own unique outlook to deliver fresh delicacies with flavors that exceed the expectations of the changing times. Enjoy Japanese fare colored by seasonal bounty that is sure to enhance the luxury of your journey.

Profile of Hiromitsu Nozaki

Born in the Furudono, Ishikawa in the prefecture of Fukushima in 1953. After graduating from Musashino Nutrition College, he prepared Japanese cuisine at Tokyo Grand Hotel, then worked at Happo-En after completing five years of training.
He became the head chef at Tokuyama, located in Nishiazabu, Tokyo, in 1980, then opened Waketokuyama in Minami Azabu in 1989, working as its executive chef. Nozaki also served on the menu advisory board for Tokyo 2020 Olympics and Paralympics Village dining services. He left Waketokuyama in December 2023.
In his current position of Japanese Cuisine Supervisor, he promotes gastronomy based in simple, clean Japanese fare created using nutritionally and technically founded preparation methods, which he shares through a variety of media. He also serves as a corporate culinary supervisor.

Notes from the Producers

Sake lees

Located within Koriyama, Tamuramachi, in central Fukushima, Kanezawa is a picturesque area filled with rural scenery and golden rice swaying gently in the breeze. This locale is the home of Niida Honke, a sake brewery dating back over 300 years that produces junmai sake with pesticide-free local rice. For Shizenshu, their flagship brand, they use only local rice nourished by well water that is grown naturally without pesticides or fertilizer. This additive-free, estate-grown sake is fermented slowly with natural yeast and lactic cultures native to the brewery in cedar barrels which are sourced within the mountains surrounding the brewery, for a one-of-a-kind drinking experience. The lees produced in this process are equally aromatic, encapsulating the umami and sweetness of the rice. As you enjoy the sake lees, we hope you will reflect on the sight of ripened rice fields—the very origin of sake brewing, carried forward to future generations.

Niida Honke

Founded in 1711, Niida Honke hastened their efforts to become a fully self-sufficient sake brewer following the 2011 Great East Japan Earthquake, diligently pursuing cultivation that preserves the rice fields of Japan while also working to innovate in their brewing methods. This passion is clear in their brewery tours, on their sales floor and during customer-appreciation events.

Fukushima beef Hamburg steak

Ekiben (lit. station lunchbox) are Japanese-style boxed lunches served at train stations around the country. In this tradition comes the Tohoku Fukko Ekiben, filled with edible delights from around the area, created to support local disaster relief efforts through the power of cuisine. The 13th iteration features a popular Hamburg steak made with Fukushima Beef, a brand of Japanese Black Beef, and domestically grown onions. The beef is prepared through a distinctive slow steam roasting method that envelops it in its natural juices to ensure it is plump and tender, before being flame seared for a delightful aroma. Experience the sweetness of fresh onion and the unique umami of Japanese Black Beef as they fill your palate, an incredible flavor emblematic of Tohoku.

Daichi Foods Co., Ltd.

Daichi Foods began in fish processing in the coastal area of Ishinomaki, Miyagi, gradually shifting towards Hamburg steak and other meats before their factory was destroyed in the Great East Japan Earthquake. Holding firm to their commitment to delivering products with a sense of urgency, they reopened the next year in Misato, adjacent to Ishinomaki, where they continue to process and sell frozen Hamburg steak and other brand name meat products.

• *Quantities are limited and available while supplies last.
  If refreshments are unavailable, passengers are provided with a substitute item for after they disembark.
• *Menu is subject to change depending on seasonal changes and availability in order to reduce food waste.
• *Please enjoy refreshments on board the train. Please refrain from taking food with you when you exit.
• *Seafood may contain bones or shells, so please be careful during your meal.
• *Seasonings used in one item may affect the flavor of another.
• *Spoons and forks for refreshments are made of biomass plastic.
• *We are currently working to replace other plastic items.
• *Photos for illustrative purposes only.

Beverages

Beverages

“GranClass (with Beverage and Light Meal Service)” trains only

Over 10 kinds of beverages, including alcohol and soft drinks, are available.
Feel free to ask the attendant for available snacks or sweets .
*Service not provided on “GranClass (No Beverage or Light Meal Service)” trains.

Drink Menu

Drink Menu

Alcohol

White Wine

Chardonnay and Koshu White Wine Blend, a GranClass Original

MANNS WINES, Yamanashi Prefecture

A blend of Nagano Chardonnay and Yamanashi Koshu grapes, this dry white combines the luxurious, sweet bouquet and pure, crisp fruitiness of Chardonnay with the acidic and gentle bitterness of Koshu.

Red Wine

Muscat Bailey A red wine, a GranClass original

MANNS WINES, Yamanashi Prefecture

A carefully crafted blend of muscat bailey A from Yamanashi, Yamagata and Nagano, this full-bodied red wine features a deep color and the decadent aroma of cassis jam.

Sake

Nanbu Bijin Junmai Ginjo,
180 ml

NANBU BIJIN Co. LTD.
Ninohe-shi, Iwate Prefecture

Nanbu Bijin Junmai Ginjo is a mellow yet flavorful sake brewed with Gin Otome, rice grown in the city of Ninohe, Iwate that is ideal for brewing sake.
The refreshing ginjo aroma and gentle fruit-forward flavor gradually give way to a balance of umami and sweetness characteristic of the rice, so we hope you'll enjoy these lingering flavors with your favorite cuisine.

Cognac

Hennessy V.S, 50 ml

Hennessy, Cognac Region, France

This cognac boasts a creamy, supple flavor with hints of vanilla and notes of roasted almond and brown sugar. A blend of more than 40 types of eaux de vie (brandy), all made from grapes from carefully selected locations in the Cognac region. Excellent served on the rocks or mixed with water or soda.

Other Alcohol

• - Beer
• - Non-Alcoholic Sparkling Wine
•  
•  

Soft Drinks

Hot

• - Green Tea
• - Herbal Tea

• - Coffee
•  

Cold

• - Apple Juice
• - Black Oolong Tea
• - Coffee

• - Mineral Water
• - Sparkling Water
•  

• *We may not always be able to accommodate your request due to changes to drinks offered or certain items selling out.
• *Please enjoy your drink on board the train. Please refrain from taking beverages with you when you exit.
• *Contents may change as circumstances require.
• *Please ask your GranClass Attendant for information about other alcoholic beverages.
• *Consumption of alcohol by persons under the age of 20 and driving under the influence of alcohol are prohibited by law.
• *Photos for illustrative purposes only.

Other Service

“GranClass (with Beverage and Light Meal Service)” trains only

Passengers are welcomed aboard with complimentary water, snacks and wet towels, and sweets are also available.
*Service not provided on “GranClass (No Beverage or Light Meal Service)” trains.

Welcome Set
(all passengers)

Passengers are welcomed aboard with complimentary water, snacks and a wet towel.

Welcome Set

Sweets

*Please ask a GranClass attendant if you wish to have sweets.

GranClass Original Recipe
Fukushima peach jam pound cake

Made with peach jam from Fukushima, this moist cake features the sweet aroma of peaches and a mellow flavor.

Sweets Supervisor

Chef Patissier, Hotel Metropolitan EdmontMITSUHIRO IYAMA

Born in Kobe, Hyogo
After working for a pastry maker, went to France in 2008 where his training included working as chef patissier at Le Chamarré Montmartre, chef patissier at Le Grand Restaurant / Chef Jean-François Piège (2 stars) and as premier chef de partie at Park Hyatt Paris Vendôme Pur’ (1 star)
Returned to Japan in 2015 and became chef patissier at OGASAWARA-HAKUSHAKU-TEI
Joined NIPPON HOTEL Co., Ltd. in 2016 and became the chef patissier for Train Suite Shiki-shima
Became the chef patissier for Hotel Metropolitan Edmont in 2018

• *Products with different taste from the above-mentioned pound cake may be offered.
• *Pound cake is limited to one order per passenger.
• *Quantities limited.
• *Photos for illustrative purposes only.