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

「The joy of spring in full bloom」

Enjoy light fare based on the joy of spring, including rapeseed bud quiche that heralds the arrival of the season, risotto made with salmon trout, a rare delicacy from Ishikawa, gratin of Date chicken and lotus root from Fukushima and Miyagi, and colorful desserts.

From left:

Appetizer

01.Rapeseed bud quiche

A refreshing quiche of springtime rapeseed buds and bacon.

Seafood

02.Risotto with salmon trout simmered in tomato sauce

Risotto featuring tomato sauce with Ishikawa salmon trout, known for their rich flavor and orange color.

Meat

03.Date chicken and lotus root au gratin

Baked to perfection to pull out the full flavor of Date chicken from Fukushima/Miyagi and lotus root.

Dessert

04.Framboise ganache cake

An exquisite combination of flavorful, tart raspberries and moist cake.

Allergens

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

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

CLOSE

Japanese Fare Menu

「Gentle spring」

At last, gentle spring has come. Savor the flavors of the season on your journey, from sakura shrimp and bamboo shoots to delicately simmered hijiki seaweed and meatballs with the pleasing texture of cartilage.
Supervised by Japanese Cuisine Chef Hiromitsu Nozaki.

From left:

01.Beans in a sesame sauce
Steamed and fried minced vegetables and raisins

Vibrant edamame and soy beans with a sesame sauce.
Steamed and fried minced fish and rum-soaked raisins served to represent the springtime color of rapeseed buds.

02.Fried then simmered sakura shrimp and burdock root
Komatsuna in soy sauce

Fried then simmered sakura shrimp and burdock root served in a sweet and spicy sauce.
Komatsuna in dashi soy sauce.

03.Simmered hijiki
Strawberry layered with butter and coconut

Hijiki slowly simmered in a sweet broth.
Strawberry layered with butter and coconut

04.Chicken meatball with cartilage
Simmered carrot
French bean
Bamboo shoot

Chicken meatball with cartilage for a pleasant texture, served in our homemade sauce.
Garnished with simmered carrot cut in a flower shape, dark soy-marinated bamboo shoots and colorful French bean.

Allergens

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

• shrimp
• wheat
• egg
• milk
• orange
• sesame
• soybean
• chicken
• apple

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

Salmon trout

The historic Togi Port in Shika, Ishikawa, located almost in the center of the Noto Peninsula, is where a variety of fish are caught through methods including fixed net, trawl and cage fishing, and is where salmon trout are raised. The amount of salmon trout caught here have greatly reduced in number due to last year's Noto earthquake, the tsunami that followed and subsequent restoration work.
Salmon trout fishing began in 2014, after salmon farms were damaged in the Great East Japan Earthquake, fry were purchased to bolster populations in affected areas. Since then, fry have been purchased from Iwate every December and raised in fishing areas with abundant plankton until early spring. The salmon trout raised in the fertile waters of the Noto Peninsula are characterized by bright orange flesh, rich flavor and moderate fat levels, making them a delicacy loved by everyone.

Saikai Maruteichi Co., Ltd.

The top of the fishing industry at Togi Port, they engage in fixed net fishing of sea bream, tuna, yellowtail, and mackerel, as well as cultivation of salmon trout and yellowtail. They also run area restaurant Kaiten Sushi Saikaimaru, which serves extremely fresh seafood, including salmon trout, caught through fixed net fishing.

Date Chicken

The city of Date, famous for its fruit, is located in the northern part of Fukushima, on the border of Miyagi. Date chicken is raised in the nature-rich Abukuma Highlands that surround the city. This rare and special brand of chicken is raised through special breeding methods in a relatively cool climate and with plenty of pure water.

Date chicken was created through repeated trial and error, with the aim of finding the best of both "young chicken" known for tender meat and "local chicken" with firmer meat. Breeding is time-consuming and labor-intensive; their method employs mainly plant-based feed and free-range coops to reduce stress. Furthermore, both parents are akadori, which are a rare breed of Japanese chicken, further ensuring only the best flavor, as only Date chicken can offer—a unique crisp texture that is tender yet firm, juicy meat and fat that melts in your mouth.

Date Bussan Co., Ltd.

Date chicken was developed 40 years ago based on the famous French Bresse chicken, in an effort to supply chicken both delicious and easy to cook. The chicken was made especially upon the request of chefs, who regard it as versatile and easy to use in Japanese, Western or Chinese fare, and is mainly served in high-end restaurants in and around Tokyo.

• *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]

KATSUYAMA, Junmai Ginjo, Ken, 180ml

Katsuyama Supreme Sake Co., Ltd., Miyagi Prefecture

The International Wine Challenge (IWC) in the UK is the international gateway to the world of wine. The competition added a sake category in 2007, awarding the world's greatest sake the title Champion Sake. Ken Junmai Ginjo won this honor in 2019, so we can't wait for you to discover its elegant, refined flavor.

Sake [Hokuriku Shinkansen]

Kuzuryu Junmai, 150 ml

[Kokuryu Sake Brewing Corporation, Eiheiji-cho, Fukui]

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.

Tochigi Tochiaika® strawberry pound cake

This pound cake made is made with a combination of refreshing Tochiaika strawberries, a unique variety from Tochigi with low acidity and rich fragrance, and a hint of vanilla.
Tochiaika is a registered trademark of Tochigi Prefecture (Registration No. 6232688). Tochiaika License No. T2024-083

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.