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

「Refreshing summer delights」

Our summer menu brings together refreshing seasonal flavors, from corn, edamame and tomato to Egoma pork from Yamagata. We hope these culinary offerings bring a sense of ease, like a summer breeze stirring fresh green foliage.

From left:

Appetizer

01.Fish cake and edamame Genovese

The bright flavors of edamame and fish cake open with notes of basil for a crisp, herbaceous finish.

Seafood

02.Spiced risotto with mackerel simmered in chili tomato sauce

Savory mackerel is complemented by aromatic, spice-infused tomato for a subtle yet invigorating kick.

Meat

03.Yamagata Egoma pork and corn meatball in lemon sauce

Our meatballs bring together the rich flavors of Egoma pork
and sweet corn, with tart citrus for a clean, crisp finish.

Dessert

04.Pear and black tea panna cotta

An elegant pairing of refreshing Yamagata pear juice and the delicate, lingering white floral notes of black tea.

Allergens

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

• wheat
• egg
• milk
• mackerel
• soybean
• chicken
• pork
• gelatin

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Japanese Fare Menu

「The flavors of Shonai」

Discover the flavors of Yamagata’s Shonai region through local favorites like pickled vegetables and shiso seeds; and dashi, a refreshing blend of cucumber, shiso, and Japanese ginger; alongside fragrant dadacha-mame (edamame) and nameko mushrooms nurtured by the region’s natural environment.
Supervised by Japanese Cuisine Chef Hiromitsu Nozaki.

From left:

01.Steamed chicken and tofu skin simmered in ginger
Yamagata-style cucumber, shiso and Japanese ginger

Gently steamed chicken and tofu skin simmered in ginger.
This Yamagata favorite combines the bright flavors of shiso
and Japanese ginger perfectly with the refreshing crunch of cucumber.

02.Simmered taro
Shonai (Yamagata) nameko mushrooms in soy sauce and black mirin
Simmered and grilled squid
Corn and fish cake fritter

Taro simmered in a sweet and savory sauce.
Okki nameko mushrooms from the Shonai region of Yamagata, simmered in a broth of traditional soy sauce
and black mirin.
Squid simmered until tender then lightly grilled.
A delicately sweet combination of fish cake and corn.

03.Dadacha-mame (edamame) cake salé
Sweet Japanese mugwort mochi wrapped in bamboo leaf

Mochi made from Yamagata's famous dadacha-mame is carefully baked to bring out the incredible flavor
and aroma.
Mochi filled with smooth red bean paste and subtle hints of mugwort, delicately wrapped in bamboo leaf.

04.Simmered eggplant
Yamagata-style pickled vegetables and shiso seeds

Eggplant gently simmered in a dashi broth.
A traditional Yamagata blend of crisp pickled vegetables, subtly accented with aromatic shiso seeds.

Allergens

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

• crab
• wheat
• egg
• milk
• squid
• salmon
• soybean
• chicken
• pork

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

Utsukushima Egoma Pork

Utsukushima Egoma Pork was developed in 2002 by the Fukushima Prefectural Livestock Research Center over five years. These pigs are raised on feed blended with egoma (perilla), a plant in the mint family that is rich in alpha-linolenic acid, a nutrient essential for good health. The result is pork prized for both nutritional value and rich flavor.
During the month before shipment, freshly ground perilla is mixed into the feed to allow its nutrients to fully develop in the meat. Because perilla oxidizes quickly, only the amount needed for each day is prepared, requiring painstaking manual labor and limiting production to a select number of farms. Alongside meticulously controlled feed, water, and raising conditions, the pigs are tended with exceptional care, resulting in tender meat, delicately sweet fat, and refined flavor. We hope you enjoy this premium pork, a source of pride for Fukushima Prefecture.

Nikusho Co., Ltd.

Based on their philosophy, "Delivering healthy and delicious branded meats from Fukushima," Nikusyo provides products such as Fukushima beef
and Utsukushima Egoma pork, which was first sold at their flagship antenna shop following its development. Nikusyo continues to work closely with producers, supporting perilla sourcing and feed development methods to promote the brand.

Yamagata Genki Dashi

Dashi, not to be confused with Japanese soup stock, is a combination of finely chopped summer vegetables such as cucumber and eggplant, mixed with aromatic ingredients like Japanese ginger and shiso, which is then flavored with soy sauce and other seasonings. A specialty of Yamagata’s inland Murayama and Okitama regions, this dish has been enjoyed
for generations during the scorching heat of the summer farming season, often served over rice or tofu. A beloved local classic with countless variations, it is said that “with 100 households come 100 different recipes.”
Sanwa Tsukemono Shokuhin dashi is made from domestically grown vegetables that are flash-frozen immediately after harvesting to preserve freshness, then salted to maintain their vibrant color. These refreshing, aromatic vegetables are then prepared in a kombu seaweed and bonito broth for a layered, complex flavor. We hope you'll enjoy this dish's centuries-old farming origins as you gaze out over the tranquil Yamagata scenery.

Sanwa Tsukemono Shokuhin

Sanwa Tsukemono Shokuhin produces and sells pickles and other vegetable-based products, placing particular emphasis on domestic produce, freezing methods, and processing techniques that preserve natural flavor
and texture. Their signature product,
Yamagata Genki Dashi, has maintained the same beloved flavor without any changes to its seasonings or ingredients since its release in 2003, making it a long-time favorite among locals.

• *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 GranClass 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 GranClass 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

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.

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.

GranClass Original Recipe
Fukushima peach jam pound cake

Made with peach jam from Fukushima, this moist cake features the sweet aroma of peaches and a mellow flavor.

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.