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

「A cozy winter journey」

Compliment your winter journey with comforting cuisine, such as our risotto, bursting with the flavor of Aomori Pacific cod; chicken and mushroom meatballs prepared in Tsugaru miso; and a dessert pairing rich, milky butter with tart cranberry.

From left:

Appetizer

01.Chorizo and carrot cake salé

A savory pound cake that combines the sweetness of carrots with a spiced crust, accented with salty and spicy chorizo.

Seafood

02.Aomori Pacific cod brandade risotto

A creamy risotto of Pacific cod and potatoes that perfectly compliments the mild flavor of the cod.

Meat

03.Tsugaru miso chicken and mushroom

A chicken meatball with savory mushrooms, coated in rich, flavorful Tsugaru miso, then grilled to perfection.

Dessert

04.Nut and cranberry butter cake

Cranberries and nuts kneaded into rich, milky butter. Enjoy the combination of tart cranberry and nutty crunch.

Allergens

• *Current as of November 25. Passengers will be notified of any changes to the menu.

• walnut
• wheat
• egg
• milk
• cashew nut
• beef
• soybean
• chicken
• pork

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Japanese Fare Menu

「Northern aspirations」

Cuisine inspired by the natural bounty of the north. Enjoy a feast of classic flavors and new culinary experiences, such as Aomori scallop, a dish of minced squid local to Tsugaru, and kombu seaweed from Hokkaido.
Supervised by Japanese Cuisine Chef Hiromitsu Nozaki.

From left:

01.Deep-fried minced squid
Shoestring scallop, herring roe and kombu seaweed salad

A local classic from the Tsugaru region of Aomori, made from a mix of deep-friend tenderized minced squid and vegetables.
A delicious combination of ingredients featuring shoestring scallop, herring roe and Hokkaido kombu seaweed.

02.Simmered pumpkin
Smoked duck

Pumpkin delicately stewed until soft and tender for a gentle sweetness.
Duck smoked in apple chips that perfectly compliment this rich dish.

03.Herring wrapped in kombu seaweed
French bean
Simmered scallop

Herring delicately wrapped in Hokkaido kombu seaweed, then seasoned with sugar, soy sauce and mirin.
Salted French bean for color.
Aomori scallops simmered in a light soy sauce broth.

04.Sweet simmered sweet potato
Vegetables seasoned with soy sauce and bonito
Clam and vegetable omelet served on the shell

The flavor of simmered sweet potato is accented and enhanced with sesame salt.
Vegetables seasoned with a touch of soy sauce and bonito.
Eggs seasoned with dashi stock and mixed with clams and vegetables for a refined flavor. Served on the shell.

Allergens

• *Current as of November 25. Passengers will be notified of any changes to the menu.

• wheat
• egg
• squid
• sesame
• soybean
• gelatin

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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

Pacific cod

The Sanriku Coast, which spans Aomori, Iwate, and Miyagi prefectures, is where the Kuroshio and Oyashio Currents meet, forming one of the world's three largest fishing areas. A treasure trove of amazing seafood, these waters are nourished by the surrounding forests, themselves sustained by snowmelt from the region's mountains.
In Aomori in the north, you'll find Hachinohe Port, known for its squid, mackerel and other delectable seafood. Its mainstay, however, is Pacific cod. While cod is often associated with winter, you'll be enjoying the spring-to-summer season's catch, when it's at its most delectable and boasts a firm, satisfying texture. These thick cuts are hand-filleted on the day they're caught, with advanced freezing technology used to ensure they remain exceptionally fresh. We're delighted to share the rich and delicious bounty of the Sanriku waters with you!

Marugen Suisan Co., Ltd.

Marugen Suisan operates across Aomori, including at one of Japan's leading ports, Hachinohe. The company ships fresh seafood to markets nationwide, while also producing a variety of seasoned and processed foods—such as squid, mackerel and cod—making it even easier for everyone to enjoy premium seafood.

Herring kombu wrap

Hokkaido is a vast land of incredible natural resources, and our herring wrapped in kombu is locally sourced and prepared using traditional methods for the finest flavor.
Made with thick Nemuro kombu and Hokkaido herring, and seasoned with only soy sauce, mirin and sugar, this delicacy is prepared in the traditional way—in a small pot that allows the broth to circulate and infuse flavor evenly, simmering over an open flame with heat carefully adjusted as scum is skimmed off. Our in-house sauce is crafted per batch, ensuring the ingredients' natural flavors are expressed in the sauce itself, for a rich yet refined taste. We're proud to share our take on a dish loved for generations—a perfect balance of fluffy kombu and tender, delectable herring that you're sure to love!

Takahashi Food Industry Co., Ltd.

Takahashi Food Industry uses select Hokkaido ingredients, focusing on seasonings and methods used at home for generations to preserve and pass on the painstaking culinary technique of tsukudani, a traditional simmering method. The company produces a wide variety of products, including both herring and salmon kombu wraps, as well as sweet simmered dried herring, conveying the nostalgic flavors of traditional Japanese home cooking—refined for today's elegant dining experience.

• *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.