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 refreshing and breezy gourmet journey」

Join us on a gourmet journey, refreshing and breezy like unwinding at a summer resort. Enjoy light, summery fare, like seasonal corn salad and Michinoku Seiryu chicken meatballs from Iwate, and even Panna cotta with succulent Akatsuki peach from Fukushima.

From left:

Appetizer

01.Corn and edamame salad timbale

Sweet corn and edamame tossed in a refreshing pesto genovese for a rich, summery taste.

Seafood

02.Whiting and roasted seaweed risotto

A delicate risotto with tender whiting, featuring the savory flavor of roasted seaweed.

Meat

03.Iwate Michinoku Seiryu chicken meatball

Juicy Iwate chicken meatballs with a gentle, palate-pleasing flavor.

Dessert

04.Akatsuki peach panna cotta

A luscious combination of Akatsuki peach from Fukushima and sweet panna cotta made from raw milk.

Allergens

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

• wheat
• egg
• milk
• cashew nut
• mackerel
• soybean
• chicken
• pork
• peach
• gelatin

CLOSE

Japanese Fare Menu

「Refreshing pickled delights」

Summer is the perfect season for pickled treats, so you'll love the Edo sweet miso marinade of our tender grilled chicken and our miso-marinated rockfish. Try our cheesy pastry of Hakata chicken liver for another great way to beat the heat during your summer getaway.
Supervised by Japanese Cuisine Chef Hiromitsu Nozaki.

From left:

01.Grilled chicken marinated in Edo sweet miso
Ostrich fern

Chicken marinated in Edo sweet miso, then grilled until tender.
Ostrich fern lightly flavored with soy sauce and additional seasonings.

02.Steamed and fried minced tomato and chicken
Hakata chicken liver and cheese pastry

Minced tomato and chicken steamed and fried for a colorful treat.
Minced chicken liver enclosed in cheesy pastry.

03.Vinegared jellyfish
French bean
Eggplant in bonito and kudzu starch

Jellyfish with a refreshing vinegar zest.
Salted simmered French bean for color.
Eggplant paste flavored with bonito and wrapped in a kudzu starch batter.

04.Pumpkin salad
Grilled rockfish marinated in miso

Pumpkin topped with a creamy dressing for a rich flavor.
Rockfish marinated in miso and grilled.

Allergens

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

• wheat
• egg
• milk
• sesame
• soybean
• chicken
• pork
• 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

Michinoku Seiryu chicken

The town of Sumita in southern Iwate is surrounded by the rich natural beauty of the Kitakami Mountains and the nearby Kesen River, a treasure trove of freshwater fish. The area stays warm in the winter thanks to the Pacific Ocean's influence on the climate, and cool in the summer because of its inland location, making it the perfect place to raise chickens.
Michinoku Seiryu chickens are each given individual attention as they are raised in the area's fresh air and given the finest drinking water—the name (seiryu, meaning pristine water) emphasizes this pure drinking water flowing from underground and the nearby mountains. Every aspect of the environment is carefully considered for utmost health and comfort, including feed containing rosemary, thyme and other herbs, as well as sleeping areas made plush with quality sawdust. We hope you enjoy the tender richness of Michinoku Seiryu chicken!

Sumita Foods Co.,Ltd.

Sumita Foods is part of the Zennoh Chicken Foods group, which handles everything from raising to processing in around 30 farms and plants scattered across Sumita. Beyond simply creating products from the chickens, themselves, the company is engaged in the development of its own brand of chickens, and recycles chicken manure from its farms to create fertilizer and other products.

Edo sweet miso

Edo miso comes from the period of the same name (1603-1868), when it was loved by the common people of the time. Breweries producing this food culture staple were spread across the city, with Edo sweet miso treated as a delicacy at restaurants and eateries.
Edo sweet miso is distinctive for containing twice as much rice malt and half the salt of typical miso, fermenting for a very brief 10-day period, so it lacks that typical miso aroma. These features combine to make it the perfect supporting player in a variety of dishes, bringing out the flavors of whatever its paired with. The excellent balance of sweet, savory (umami) and salt is the very essence of Edo culinary culture, which emphasizes the flavor of ingredients in seasonal fare. We hope you enjoy this traditional delight, passed down since the days of Edo.

HINODEMISO CO,LTD.

The company was founded in 1919, however both Edo sweet miso and Edo miso were considered luxury goods and were subsequently banned during WW II due to the large amount of rice malt required for production. Twenty years later, second-generation owner Moriyasu Kawamura brought back Edo sweet miso upon careful research, then, about a decade ago, third-generation owner Hiroyuki Kawamura discovered documentation that led to the revival of Edo miso after a 70-year hiatus, so this traditional flavor can now be enjoyed in the modern era.

• *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.