Spring - Autumn
Enjoy a journey through idyllic scenery containing mountain villages, terraced rice paddies and vineyards,On this overnight trip, "enjoy a journey through idyllic scenery containing mountain villages, terraced rice paddies and vineyards,
while also admiring the beautiful crafts and artwork of each region on route.
while also admiring the beautiful crafts and artwork of each region on route."
Arrive at Enzan Station.
Board charter bus for Shin-Yu Tan-Bo at Enzan.
*Guests may not remain on board the Train Suite Shiki-shima.
Shin-Yu Tan-Bo at Enzan[Stopover for sightseeing]
Learn all about the birthplace of Japanese wine, in addition to enjoying some wine tasting.
A wine concierge will be in attendance, in order to answer any questions.
Soft drinks are provided for those who do not indulge in alcohol.
Bettei Zabou, Fuefuki Hot Springs
- Zabou is run by the oldest Japanese winery still in existence. The restaurant serves authentic cha-kaiseki cuisine, prepared by head chef Minoru Hosaka.
Enjoy the Food and Wine of the Koshu AreaAs you dine on charyori (kaiseki cuisine, or Japanese haute cuisine), you can get a taste for traditional Japanese hospitality based on the concept of wakei seijaku (harmony, respect, purity and tranquility).
This concept permeates the seasonal cuisine and accompanying tea ceremony.
I believe that the most important thing is to express the feeling of each season and use carefully honed techniques to bring out the true flavor of the ingredients.
You can also partake in wine from Koshu Katsunuma's Marquis Winery, the oldest Japanese winery still in existence.
Three sommeliers have carefully selected Marquis Wine especially for the guests of Train Suite Shiki-shima.
Enjoy this special marriage of wine and charyori that is deeply rooted in the local climate and culture.
Minoru Hosaka Charyori Kaiseki Maruki (Fuefukigawa-Onsen Hot Springs Bettei Zabou)
- Miyakoen is a complex containing a tourist vineyard and a winery that was established by the Japanese wine pioneer Kotaro Miyazaki.
Trace the history of Koshu wine in the very place where Japanese winemaking started out.
- Attend a wine seminar conducted by a concierge at this winery, which is a winner of many prestigious international awards.
The seminar includes a tasting of Koshu and other local wines, with canapés prepared by grand chef Shoji Hirota, of the winery restaurant Zelkova.
Depart Enzan Station.
[Dinner] onboard the train - [Overnight] on Train Suite Shiki-shima
Dinner prepared by Train Suite Shiki-shima executive chef Shigeru Sato
- The Train Suite Shiki-shima dinner menu is arranged by executive chef Shigeru Sato.
Succeeding cuisine and numerous considerations on Train Suite Shiki-shima, which have been built up by the supervisors, Nakamura and Iwasaki, I will create meals of imaginative narrativity, with great attention to the ingredients and a culture unique to each area.
I am from Akita in northeastern Japan, which means that I have such a commitment, and always do my very best to highlight the most attractive points of each area through my cuisine.
I am very much looking forward to welcoming the guests to Train Suite Shiki-shima.
Shigeru SatoExecutive chef of Train Suite Shiki-shima
Arrive at Obasute Station.
Shin-Yu Tan-Bo at Obasute[Stopover for sightseeing]
The view of Zenkoji Plain from Obasute Station is famous for being one of the best views in all of Japan.
Take in this stunning night scene from a special lounge made of Nagano wood on the platform, while enjoying hors d'oeuvres along with some local sake or wine.
Depart Obasute Station.
[Overnight] on Train Suite Shiki-shima
Enjoy a drink at Lounge Komorebi in Car 5.
Relax with a drink while watching the evening scenery from the train window. Lounge Komorebi in Car 5 is open to guests at all times apart from during meal service. [For the foreseeable future, Lounge Komorebi will be closed from 24:00 to 05:00 as a measure to prevent the spread of the novel coronavirus (COVID-19).]
Arrive at Kitakata Station.
Board charter bus for Shin-Yu Tan-Bo at Aizu-Wakamatsu.
Shin-Yu Tan-Bo at Aizu-Wakamatsu[Stopover for sightseeing]
The Aizu-Wakamatsu area is well known for Tsuruga Castle and the Byakkotai Army.
Enjoy some delicious local Aizu cuisine and admire Aizu lacquerware.
Takino, a restaurant serving local Aizu cuisine
- Housed in a building that is 250 years old, Takino serves local cuisine from the Aizu region.
Enjoy wappa-meshi, which is named for traditional Aizu dishes “Mage-wappa”.
Please also enjoy regional sake only to be found in Aizu.
The culinary riches of Aizu partaken on traditional "Aizu lacquerware"In Aizu, an area rich in traditional Samurai culture, we greet guests with regional cuisine in a 250 year old military encampment building which has received the prefecture's Architectural Culture Award.
We've begun to prepare fresh vegetables, specially grown by local farmers, in order to serve meals characteristic of Aizu onboard Train Suite Shiki-shima.
Enjoy the freshly dug bamboo shoots, warabi and other mountain produce collected that morning, together with Aizu’s local “kozuyu” dish served on traditional Aizu lacquerware.
We hope you'll experience Aizu's simplicity, and the obstinate spirit of the craftsmen in each bite of your breakfast.
Yukiko Baba Takino
Suzuzen Lacquerware Store
- Aizu lacquerware tradition dates back more than 400 years.
Suzuzen Lacquerware Store opened over 180 years ago.
Its unique technique of making beautiful and easy-to-use lacquerware has been passed down through the ages.
It is possible to try one's hand at painting a lacquered container using a method known as “maki-e”.
Depart Aizu-Wakamatsu Station.
[Lunch] onboard the train
Lunch prepared by chef Kazunori Otowa of Otowa Restaurant (Utsunomiya)
- Chef Kazunori Otowa of Otowa Restaurant serves cuisine that reflects the total natural environment of Tochigi.
Savor the Terroir of Tochigi with French CuisineFor me the most important thing is to express the ingredients and natural features of the region.
When I was training at "Alain Chapel" in the village Mionnay on the outskirts of Lyon, I was struck at how much pride the local people took in their hometown.
That's when I decided I wanted to open a restaurant in my own hometown of Utsunomiya.
Using ingredients such as Rainbow trout, Tochigi beef and local vegetables, I’ve built up my own expression of the region.
It’s been 35 years since I put down roots in Utsunomiya.
To culminate this time, I want to set a table on Train Suite Shiki-shima that expresses the region of Tochigi, and am generating ideas to that end.
Kazunori Otowa Otowa Restaurant
Arrive at Ueno Station.
Enjoy the company of the train crew and your fellow travelers one final time, while reflecting on a wonderful time spent aboard Train Suite Shiki-shima.
Train Suite Shiki-shima