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

「Harvest abundance」

Enjoy the fruits of autumn, from a rich mushroom quiche and a risotto of herb-roasted autumn Hokkaido salmon, to venison simmered in red wine, then finish your meal with a dessert of chestnut and chocolate sure to evoke a sense of the harvest season, all accompanied by beautiful views of changing leaves from the window.

From left:

Appetizer

01.Mushroom and cured ham quiche

A rich quiche filled with aromatic mushrooms and flavorful cured ham, finished to perfection with cheese.

Seafood

02.Herb-roasted autumn Hokkaido salmon

Delectable herb-roasted Hokkaido autumn salmon. The herbs compliment the risotto to accentuate the flavor.

Meat

03.Gratin with venison simmered in red wine

A rich gratin of sweet potato, savory red wine-simmered venison and herbaceous breadcrumbs.

Dessert

04.Autumnal gâteau au chocolate

An refined combination of chocolate and chestnut to herald the coming of autumn.

Allergens

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

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

CLOSE

Japanese Fare Menu

「The autumn harvest of Oshu」

Enjoy a meal filled with the bountiful autumn harvest of Oshu. Feast on simmered clams, tofu fritters perfectly paired with Sugar-pickled salted tomato, and fatty Sanriku coho salmon flavored with a blend of misos from Iwate and Sendai.
Supervised by Japanese Cuisine Chef Hiromitsu Nozaki.

From left:

01.Simmered tofu fritter
Sugar-pickled salted tomato
Vegetables seasoned with soy sauce and bonito

Simmered bite-size fritters.
Preserved tomatoes finished with salt.
Vegetables seasoned with a touch of soy sauce and bonito.

02.Dried whitebait and soybean simmered in a Japanese pepper sauce
French bean
Basil and cheese pork meatloaf

Dried whitebait and soybean simmered in a light Japanese pepper sauce.
Salted French bean for color.
Pork meatloaf with basil and cheese cooked to perfection.

03.Clams simmered in miso and ginger
Dried apple and yuzu layered with butter and coconut

Clams simmered in miso and ginger.
Dried apple and yuzu layered with butter, with coconut sprinkled on both sides.

04.Fried then simmered traditional julienned wakame stem
Grilled miso Sanriku coho salmon

Traditional julienned wakame stem from Sanriku and carrots fried then simmered in sesame oil.
Sanriku coho salmon marinated in a blend of Iwate no Daichi rice miso and Sendai miso then grilled (may contain small bones).

Allergens

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

• wheat
• milk
• sesame
• salmon
• mackerel
• soybean
• pork
• wild yam
• apple
• 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

Hokkaido autumn salmon

Surrounded by the Sea of Japan, the Sea of Okhotsk and the Pacific Ocean, Hokkaido boasts the highest fishing yield in Japan. A nutrient-rich environment of cold and warm currents undulates beneath the surface of the water, nurturing the most delicious seafood. Autumn salmon, in particular, are a renown seasonal delicacy of the area that can be found in September and October when the salmon begin their upstream migration. Once caught, they are initially processed in Hokkaido to maintain freshness before being sorted by color, and those used in our risotto are of the highest quality. Their juicy texture, refreshing flavor, and low calorie and fat content make autumn salmon perfect for a variety of dishes. The superior quality is thanks to the perfect union of not only the seas and the ocean, but even the forests and rivers of Hokkaido, so enjoy this unique delicacy!

Hokkaido Federation of Fisheries Cooperative Associations

Organized in 1949 with funding from fishery cooperatives across the prefecture, the Hokkaido Federation of Fisheries Cooperative Association handles sales, purchasing and leadership for the industry, forming one pillar of a trifecta including producers and fishery cooperatives that works together to ensure the stable, safe and secure supply of high-quality seafood.
Holding strong to their policy of "building a fishing industry in Hokkaido that achieves a sustainable future," they also engaging in tree-planting initiatives in their Fishermen's Forest Creation Project, all in order to create a stronger and more prosperous industry for the prefecture.

Iwate no Daichi (Rice miso)

The city of Hanamaki, located in mid-west Iwate, boasts the incredible natural beauty of the Ou Mountains in the west and the Kitakami Highlands to the east. At Mt. Hayachine, the highest peak of the highlands, meltwater seeps underground, filtering through the bedrock into a massive underground vein. This water is known as Hayachine Reisui (lit. sacred water of Hayachine), and is used to make Iwate no Daichi rice miso.
Water is a central part of the miso fermentation process, and the medium-hard Hayachine waters are rich in magnesium, dramatically improving both the flavor and aroma of the miso. Beethoven's Symphony No. 6 "Pastoral" is played in the brewery to stimulate the yeast, as the microorganisms play their part inside wooden barrels employed since the Meiji period, guided by skilled artisans in a "collaborative" effort unique to Sasacho Brewing Co. We're certain the rich aroma and unique balance of depth and sweetness found in this miso will be a delectable part of your meal.

Sasacho Brewing Co.

Engaged in production and sales of miso, soy sauce and soup bases since its founding in 1906, under the motto of quality first. Believing that seasonings are the backbone of Japanese cuisine, Sasacho works to pass on the culinary culture cherished across the nation, continuing its legacy through artisan techniques and wooden barrels employed since the Meiji period. Their meticulous attention to production methods and ingredients ensure the finest traditional flavor is preserved.

• *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 Gran Class 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 Gran Class 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[Tohoku & Hokkaido Shinkansen]

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.

Sake[Hokuriku Shinkansen]

Kuzuryu Junmai, 150 ml

Kokuryu Sake Brewing Corporation, Eiheiji-cho, Fukui Prefecture

This popular junmai sake is named after the Kuzuryu River, the largest river in the prefecture of Fukui. Refreshing and easy-to-drink, it retains the flavor of Gohyakumangoku rice grown in Fukui for a naturally rich yet bitter taste brought out by a faint aroma of kiwi and papaya that will remain on the palate to perfectly accompany your meal.

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.

Traditional dried Nagano persimmon pound cake

A flavorful combination of Shinshu (traditional name for Nagano) dried persimmon and the gentle sweetness of kibizato (cane sugar). The chewy texture of the pieces of persimmon is a delightful accent!
"Kibizato" is a registered trademark of WELLNEO SUGAR Co., Ltd.

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.