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

「Select Winter Flavors」

Our selection of flavors make the most of the ingredients winter has to offer, from sweet, juicy pumpkin to rich ocean cod and wine-raised pork. Take in the scenery from the window as you dine on seasonal fare.

From left:

Appetizer

01.Hokkaido pumpkin bread gratin

A perfect blend of sweet, juicy pumpkin from Hokkaido and parmesan cheese.

Seafood

02.Pacific cod brandade risotto

A rich, creamy risotto filled with fresh Pacific cod from Hokkaido.

Meat

03.Wine-raised pork ragu

Pork is slowly simmered to bring out all the flavor, contrasting perfectly with the sweetness of Beni Haruka sweet potatoes.

Dessert

04.Chestnut soufflé cake

This light, fluffy soufflé cake features the exquisitely rich, slightly sweet flavor of chestnuts.

Allergens

• *Current as of November 29. Passengers will be notified of any changes to the menu.

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

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Japanese Fare Menu

「Winter Scenery」

A good meal is the perfect way to find comfort when dramatic shifts in weather mark the changing of the seasons. We've featured a menu filled with traditional Japanese flavors that will inspire your search for winter scenery, such as fibrous Miyagi wakame stems, and carrot and fish paste wrapped in frozen-dried tofu and gently simmered in dashi stock. Supervised by Japanese Cuisine Chef Hiromitsu Nozaki.

From left:

01.Carrot and fish paste wrapped in frozen-dried tofu
Pressed fava bean and lily bulb

Fish paste mixed with colorful carrot wrapped in frozen-dried tofu. Pressed fava bean and lily bulb.

02.Kiwi layered with butter and coconut
Simmered kombu seaweed, fried fishcake,fried tofu and carrots

Layers of dried kiwi and butter, accented with coconut.
Simmered kombu seaweed, fried fishcake, fried tofu and carrots.

03.Dried daikon strip salad
Burdock root wrapped in beef

A salad featuring strips of dried daikon finished with a light yuzu dressing.
Burdock root wrapped in beef for a flavor both savory and sweet.

04.Miyagi wakame stems in sesame sauce
French bean
Scallop and pumpkin fishcakes

Wakame stems from Miyagi in a refreshing sesame sauce.
French bean added for color.
Fishcakes made with scallop and pumpkin.

Allergens

• *Current as of November 29. Passengers will be notified of any changes to the menu.

• wheat
• egg
• milk
• kiwi fruit
• beef
• sesame
• mackerel
• soybean
• chicken
• wild yam
• 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

Kitajima Wine-raised Pork

Kitajima Pork is from Yoichi, a town surrounded by the Sea of Japan and mountains, located in the eastern base of the Shakotan Peninsula in western Hokkaido. Taking advantage of the warm climate and abundant natural wealth, the town features thriving agriculture and livestock industries, and is known especially for its wine and Kitajima Wine-raised Pork, which, as the name suggests, is pork raised on red wine for incredible texture and flavor. Kitajima Pork Farm pigs are raised without any antibiotics or other drugs in a stress-free environment with strict temperature control, fed nutrients such as wheat and vegetable oil, and given groundwater pumped from 150 meters underground to ensure it is virtually free of bacteria. This care and effort leads to incredibly safe pork with exceptional flavor—the fat, in particular, is sweet with a refreshing taste that lingers. We hope you'll enjoy the rich and juicy flavor unique to Kitajima Pork.

Masaki Kitajima, Kanekita Kitajima Pork Farm

Kanekita Kitajima Pork Farm was established 49 years ago in Yoichi. Masaki Kitajima began turning his attention toward nutritional education, and started raising healthy pork to feed the children who will become the leaders of the future. About eight years ago, he began shipping out his own pork brand, Kitajima Pork. He continues to raise pork in Yoichi, using his efforts to bring attention to the town and help it thrive.

• *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, a Gran Class original

MANNS WINES, Yamanashi Prefecture

Carefully crafted from grapes grown in the eastern area of the Chikumagawa Wine Valley in Nagano, this crisp, dry white wine features a bouquet of lemon and other citrusy florals. As it gets warmer, you'll detect bolder notes of peach and apple that never detract from its exquisite acidity.

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.

Baked Gorojima Kintoki sweet potato pound cake

Filled with the light, fluffy goodness of rich and sweet Gorojima Kintoki sweet potato, one of the 15 traditional Kaga vegetables of Kanazawa, for a pound cake that is both simple and satisfying.

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.