Your Journey on
Train Suite
Shiki-shima

4 Day/3 Night Trip Spring-Autumn

Experience the lifestyle and culture in harmony with nature.

Trip Itinerary

  • Spring - Summer
  • Autumn

This package features the bountiful nature and seasonal landscapes of Hokkaido. Experience living alongside the nature and culture of Hokkaido and Eastern Japan.

Stopover 1:
Nikko (Tochigi Prefecture), Day 1

  • Ueno Station [Departure 11:20 AM]
  • Nikko Station [Arrival 2:11 PM]
  • Nikko Toshogu Shrine
  • Nikko Station [Departure 5:00 PM]
Nikko Toshogu Shrine/Nikko Station

Pray for a good journey at Nikko Toshogu Shrine, a World Heritage Site dedicated to Tokugawa Ieyasu, a leader who brought peace and stability to Japan. You'll take a special tour just for Train Suite Shiki-shima passengers. On your return to Nikko Station, you can relax in the VIP room or explore the White Room, a beautiful former first class lounge with plaster walls and a chandelier.

Stopover 2:
Hakodate (Hokkaido), Day 2

  • Hakodate Station [Arrival 6:18 AM]
  • Ryotei Fumoto (Breakfast)
  • Ainu cultural performance, Museum of Northern Peoples,
  • chartered trip on Hakodate tram, walk around morning market
  • Hakodate Station [Departure 11:26 AM]
Breakfast at Ryotei Fumoto
Ainu cultural performance and visit to Museum of Northern Peoples
Chartered trip on Hakodate tram, walk around morning market

Located right next to the Tsugaru Strait between Hokkaido and the Japanese mainland, Hakodate has been a place of flourishing trade with Aomori on the other side of the strait since the Jomon Period (14,000-300BC). Various indigenous cultures made their way here from northern regions. Hakodate then became the gateway to Japan with the arrival of Commodore Perry in 1854, giving rise to significant development. Picture scrolls provide you with fascinating information about the treasured traditions of the indigenous Ainu people and how Hakodate rose to prominence as an international city.
You'll then travel back to Hakodate Station on a Hakodate tram chartered especially for Train Suite Shiki-shima passengers. After arriving at Hakodate Station, you can walk around the Hakodate Morning Market at your leisure.

Stopover 3:
Datemombetsu Station (Hokkaido), Day 2/Higashi-Muroran and Toya (Hokkaido), Day 3

  • Noboribetsu Station [Arrival 3:17 PM]
  • Stay in Takinoya, Noboribetsu-Onsen Hot Springs
  • Higashi-Muroran Station [Departure 9:55 AM]
  • Datemombetsu Station [Arrival 2:31 PM]
  • Stay in the Niseko area
    Zaborin, Hanazono-Onsen Hot Springs or
    Mokunosho, Kombu-Onsen Hot Springs
  • Niseko Area Yama no Marche
    ("Mountain Market")
  • Toya Station [Departure 10:55 AM]
Niseko Area Yama no Marche ("Mountain Market")
(for passengers staying in the Niseko area)

Spend the day at the Niseko Sahina Campground, recognized as the most comfortable campground in Japan. Here you can sample local specialties such as Niseko-grown produce, and hear the story of each specialty from the producers.

Stopover 4:
Aomori (Aomori Prefecture), Day 3 (Jomon Site Trip)

  • Aomori Station [Arrival 4:40 PM]
  • Sannai Maruyama Site
    Yonhiki no Neko in the Aomori Museum of Art (Dinner)
  • Aomori Station [Departure 9:16 PM]
Sannai-Maruyama Site and dinner at Yonhiki no Neko in the Aomori Museum of Art

Many remnants of life in the Jomon Period (14,000-300BC) can be seen in Aomori. With recreations of Jomon buildings, you can step 5000 years back in time on this special Train Suite Shiki-shima program.
Dinner will be served in the restaurant Yonhiki no Neko, where you'll enjoy Aomori-style French food prepared by chef Masanori Kawaguchi from Hotel Jogakura at the foot of Mt. Hakkoda. The restaurant is located in the Aomori Museum of Art, which is home to a gigantic scene-painting of a ball by Chagall, and its menu is a nod to various artists.

Stopover 5:
Shin-Hakodate-Hokuto (Hokkaido) and Hirosaki (Aomori Prefecture), Day 3 (Gono Line Trip)

  • Shin-Hakodate-Hokuto Station [Arrival 1:17 PM / Departure 1:39 PM]
  • Hokkaido Shinkansen Hayabusa
  • Aomori Station [Arrival 2:36 PM]
  • Tachineputa no Yakata (Museum)
  • Kizukuri Station [Departure 5:00 PM]
  • Chartered trip on Resort Shirakami
    (Dinner on board)
  • Hirosaki Station [Arrival 9:51 PM / Departure 10:17 PM]
Trip on Hokkaido Shinkansen and Tour of Tachineputa no Yakata (Museum)
Chartered trip on Resort Shirakami with dinner on board

Take a trip on the Hokkaido Shinkansen between Shin-Hakodate-Hokuto and Shin-Aomori and experience the Seikan Tunnel from a different vantage point to Train Suite Shiki-shima.
At Goshogawara Station, you can view the grand 23m-high building of Tachineputa no Yakata up close. You'll then travel from Goshogawara to Hirosaki by a chartered trip on Resort Shirakami, a pioneering sightseeing train by JR East. As you watch the scenery go by outside the window, you'll enjoy a followed by a bento box prepared by Hiroki Takamura from Akita-based Japanese restaurant Nihon Ryori Takamura. This meal will give you an appreciation of the depth of Tohoku cuisine.

Stopover 6:
Tsuruoka and Atsumi Hot Springs (Yamagata Prefecture), Day 4

  • Tsuruoka Station [Arrival 5:18 AM]
  • 1. Early-morning trip to Kurage Dream at Kamo Aquarium
  • 2. Morning bath at Bankokuya in Atsumi-Onsen Hot Springs
  • 3. Watch the making of shina-ori cloth, one of Japan's three oldest weaving styles
    ※Select from one of the following.
    ※You can also stay on Train Suite Shiki-shima.
  • Atsumi-Onsen Station [Arrival 6:00 AM / Departure 7:45 AM]
Wake up and explore Shonai with one of three activities

You'll wake up at Tsuruoka Station, Yamagata Prefecture in the early morning. Watch jellyfish floating dreamily at Kamo Aquarium, enjoy a morning bath at Atsumi Hot Springs, a spring visited by many historic figures including famous poet Matsuo Basho, or watch the making of shina-ori cloth, one of Japan's three oldest weaving styles which uses thread made from tree bark fibers. After waking up on Train Suite Shiki-shima, enjoy the fresh morning air of the Shonai region.

Stopover 7:
Niitsu and Higashi-Sanjō (Niigata Prefecture), Day 4

  • Niitsu Station [Arrival 9:30 AM]
  • Tour of Gyokusendo hammered copper studio
  • Higashi-Sanjō Station [Departure 12:30 PM]
  • Ueno Station [Arrival 5:17 PM]
Experience the work of Japanese master craftspeople at Gyokusendo in Tsubame

Tsubame City in Niigata Prefecture is home to the masters of world-famous silverware, including the cutlery used at the party after the Nobel Prize ceremony. Gyokusendo is a hammered copper studio that has honed its skills in the cold wind and snow of Niigata, molding copper with a metal hammer for around 200 years. Spend the last day of your trip seeing one of Japan's world-famous crafting traditions up close in its elegant glory.

*All photos are for illustrative purposes.

This package features the bountiful nature and seasonal landscapes of Hokkaido. Experience living alongside the nature and culture of Hokkaido and Eastern Japan.

Stopover 1:
Nikko (Tochigi Prefecture), Day 1

  • Ueno Station [Departure 11:20 AM]
  • Nikko Station [Arrival 2:11 PM]
  • Sightseeing Rinnoji Temple & Nikko Station
  • Nikko Station [Departure 5:00 PM]
Sightseeing Rinnoji Temple & Nikko Station

The first stop on your Train Suite Shiki-shima journey will be at Nikkozan Rinnoji Temple, one of the Shrines and Temples of Nikko that are designated as a World Heritage Site.
In addition to visiting Sanbutsudo Hall, the largest wooden structure in the Nikkozan area, you will be given an exclusive tour of areas that are usually not open to the public, guided by a temple priest.
You will then see the richly colored autumn foliage in the traditional Japanese garden with a mossy pond at the center.
On your return to Nikko Station, you can admire the VIP room or explore the White Room, a beautiful former first class lounge with plaster walls and a chandelier.

Stopover 2:
Hakodate (Hokkaido), Day 2

  • Hakodate Station [Arrival 6:18 AM]
  • Ryotei Fumoto (Breakfast)
  • Ainu cultural performance, Museum of Northern Peoples,
  • chartered trip on Hakodate tram, walk around morning market
  • Hakodate Station [Departure 11:26 AM]
Breakfast at Ryotei Fumoto
Ainu cultural performance and visit to Museum of Northern Peoples
Chartered trip on Hakodate tram, walk around morning market

Located right next to the Tsugaru Strait between Hokkaido and the Japanese mainland, Hakodate has been a place of flourishing trade with Aomori on the other side of the strait since the Jomon Period (14,000-300BC). Various indigenous cultures made their way here from northern regions. Hakodate then became the gateway to Japan with the arrival of Commodore Perry in 1854, giving rise to significant development. Picture scrolls provide you with fascinating information about the treasured traditions of the indigenous Ainu people and how Hakodate rose to prominence as an international city.
You'll then travel back to Hakodate Station on a Hakodate tram chartered especially for Train Suite Shiki-shima passengers. After arriving at Hakodate Station, you can walk around the Hakodate Morning Market at your leisure.

Stopover 3:
Datemombetsu Station (Hokkaido), Day 2/Higashi-Muroran and Toya (Hokkaido), Day 3

  • Noboribetsu Station [Arrival 3:17 PM]
  • Stay in Takinoya, Noboribetsu-Onsen Hot Springs
  • Higashi-Muroran Station [Departure 9:55 AM]
  • Datemombetsu Station [Arrival 2:31 PM]
  • Stay in the Niseko area
    Zaborin, Hanazono-Onsen Hot Springs or
    Mokunosho, Kombu-Onsen Hot Springs
  • Niseko Area Yama no Marche
    ("Mountain Market")
  • Toya Station [Departure 10:55 AM]
Niseko Area Yama no Marche ("Mountain Market")
(for passengers staying in the Niseko area)

Spend the day at the Niseko Sahina Campground, recognized as the most comfortable campground in Japan. Here you can sample local specialties such as Niseko-grown produce, and hear the story of each specialty from the producers.

Stopover 4:
Aomori (Aomori Prefecture), Day 3 (Jomon Site Trip)

  • Aomori Station [Arrival 4:40 PM]
  • Sannai Maruyama Site
    Yonhiki no Neko in the Aomori Museum of Art (Dinner)
  • Aomori Station [Departure 9:16 PM]
Sannai-Maruyama Site and dinner at Yonhiki no Neko in the Aomori Museum of Art

Many remnants of life in the Jomon Period (14,000-300BC) can be seen in Aomori. With recreations of Jomon buildings, you can step 5000 years back in time on this special Train Suite Shiki-shima program.
Dinner will be served in the restaurant Yonhiki no Neko, where you'll enjoy Aomori-style French food prepared by chef Masanori Kawaguchi from Hotel Jogakura at the foot of Mt. Hakkoda. The restaurant is located in the Aomori Museum of Art, which is home to a gigantic scene-painting of a ball by Chagall, and its menu is a nod to various artists.

Stopover 5:
Aomori (Aomori Prefecture), Day 3 (Tsugaru Trip)

  • Aomori Station [Arrival 4:40 PM]
  • Wanimokko
  • Japanese Restaurant in Hirosaki City (Dinner)
  • 弘前駅 22:17頃出発
Wanimokko

Surrounded by a beautiful natural landscape, Owani Town in Aomori Prefecture has a long history with both forestry and lumber since olden times.
Wanimokko is a studio making custom-made furniture and woodwork from solid natural wood that uses Japanese Hiba cypress and beechwood, which is all readily available in the locality.
While making sure to protect the natural woodland environment in Minamitsugaru District, the studio adheres to hand-made products. All pieces of work really allows one to feel the sheer warmth and tenderness of nature.
See, experience and touch the raw attractiveness of natural materials used in simple furniture of good taste.

Stopover 6:
Tsuruoka and Atsumi Hot Springs (Yamagata Prefecture), Day 4

  • Tsuruoka Station [Arrival 5:18 AM]
  • 1. Early-morning trip to Kurage Dream at Kamo Aquarium
  • 2. Morning bath at Bankokuya in Atsumi-Onsen Hot Springs
  • 3. Watch the making of shina-ori cloth, one of Japan's three oldest weaving styles
    ※Select from one of the following.
    ※You can also stay on Train Suite Shiki-shima.
  • Atsumi-Onsen Station [Arrival 6:00 AM / Departure 7:45 AM]
Wake up and explore Shonai with one of three activities

You'll wake up at Tsuruoka Station, Yamagata Prefecture in the early morning. Watch jellyfish floating dreamily at Kamo Aquarium, enjoy a morning bath at Atsumi Hot Springs, a spring visited by many historic figures including famous poet Matsuo Basho, or watch the making of shina-ori cloth, one of Japan's three oldest weaving styles which uses thread made from tree bark fibers. After waking up on Train Suite Shiki-shima, enjoy the fresh morning air of the Shonai region.

Stopover 7:
Niitsu and Higashi-Sanjō (Niigata Prefecture), Day 4

  • Niitsu Station [Arrival 9:34 AM]
  • Tour of Gyokusendo hammered copper studio
  • Higashi-Sanjō Station [Departure 12:30 PM]
  • Ueno Station [Arrival 5:17 PM]
Experience the work of Japanese master craftspeople at Gyokusendo in Tsubame

Tsubame City in Niigata Prefecture is home to the masters of world-famous silverware, including the cutlery used at the party after the Nobel Prize ceremony. Gyokusendo is a hammered copper studio that has honed its skills in the cold wind and snow of Niigata, molding copper with a metal hammer for around 200 years. Spend the last day of your trip seeing one of Japan's world-famous crafting traditions up close in its elegant glory.

*All photos are for illustrative purposes.

Cuisine

In the tale of any journey,
one hungers for cuisine that lingers in memory.

The most anticipated pleasure of travelers on Train Suite Shiki-shima, must be the meals partaken on-board the train and at each destination.

Breakfast, lunch and dinner each feature fare that reveals the peculiar contours of the regions we travel through. At each destination you’ll savor dishes prepared by chefs reared on the flavors and ingredients of that region, as you appreciate its beauty through the train windows. It will definitely be cuisine that lingers in your memory.

  • * The information listed in “Cuisine” is current as of June 2016.
  • * All photos are for illustrative purposes. They may differ from the meals actually served on each Train Suite Shiki-shima journey.

Introduction of staff providing a fantastic flavors

Katsuhiro Nakamura

Overall Cuisine Supervisor

As a means to assemble a great team of cooking staff that provide the best possible level of cuisine for Train Suite Shiki-shima, I have spent more than one year together with my long-time friend, Hitoshi Iwasaki, traveling and eating in the eastern Japan region to discover elite chefs to collaborate and work with us. Ingredients that are characteristic of an area prepared with the intuition of a chef with actual roots in an area result in the most exquisite cuisine. Also, the entire cooking staff will collaborate to deliver just the right volumes and balance for all three meals of the day. My aim is to create a dining environment that has never been witnessed before, or in fact a “Three-star restaurant on wheels.”

Hitoshi Iwasaki

The first executive chef of Train Suite Shiki-shima and now cuisine supervisor

As Executive Chef on Train Suite Shiki-shima, I visited a number of collaborating restaurants around eastern Japan with the Overall Cuisine Supervisor, Katsuhiro Nakamura, to best determine how to stage a narrative for each region’s food. I also made sure to serve some meals on the train. Beginning in the spring of 2019, I will extend support as a Cuisine Supervisor in conjunction with Nakamura, with our real intention that all meals served during the trip will be great memories for the guests, whether on board Train Suite Shiki-shima or not. Please enjoy a new world of cuisine imagined and planned by Shigeru Sato who has taken on the important role of Executive Chef.

Shigeru Sato

Executive chef of Train Suite Shiki-shima

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.

The essence of Tokyo-kappo cuisine livening up a trip departure
  • Onboard the train
  • Lunch

Hayato Kushima (left)
Yusuke Tomura (center)
Shingo Yoshimizu (right)

Kurogi
Minato-ku/Tokyo

Tokyo-kappo, among the best of all Japanese cuisine, and something to be truly proud of on a global scale, is served by our chefs working at full tilt. It is a meeting of the very best selected quality materials and craftsmanship, while observing each and every ingredient with careful consideration and the finest of sensibility. Kurogi constantly pursues the creation of “ambrosial tastes” that take full advantage of the uniqueness of all ingredients that leave a memorable impression.
On Train Suite Shiki-shima, we offer a Shokado bento meal that is full of fine gems from Daimon Kurogi, such as rice with grilled salmon belly, in addition to dishes of the season that are sure to liven up the atmosphere of any trip.
Kurogi dishes are prepared with the utmost attention and become part of the many vivid scenes on Train Suite Shiki-shima.

A breakfast of Hakodate's Famous Squid and Salmon Roe Rice Bowl
  • Outside of the train
  • Breakfast

Yuji Ogata

Ryotei Fumoto
Hakodate

The Japanese restaurant Fumoto, whose name alludes to the foot of mount Hakodate, housed in a building constructed in the early Showa period, is frequented by locals as a place to enjoy the tastes of Hakodate. Train Suite Shiki-shima gives guests a breakfast of squid and salmon roe — seafood characteristic of Hakodate. The ingredients for the entire year's stock of Shoyu-zuke salmon roe (salmon roe pickled in soy sauce) are caught in the waters off Hakodate during October and November each year, when salmon roe is in season. When I was a kid, I ate squid sashimi, bought from the lady selling squid, every morning for breakfast. We've prepared various seasonal ingredients to please the refined palates of our discerning clientele.

French cuisine expressing the "climate" of Hakodate
  • Onboard the train
  • Lunch

Yuya Sekikawa

climat
Donan

The style of climat is to build up each plate one at a time, with advice and ingredients, such as vegetables, mutton, pork, beef, cheese and eggs, supplied by colleagues who are almost family. I'm excited to prepare meals that convey the climate and culture of southern Hokkaido. Passengers on Train Suite Shiki-shima will think to themselves, “I’m really in Hakodate!”. I’ve lived in Hakodate since I was born, and like it more than any other city I’ve visited. With the mountains and sea so near, it’s a place that makes you glad to be alive. My chief desire is that guests will come away with the same feeling.

Hokkaido, to be enjoyed with all five senses
  • Onboard the train
  • Lunch

Keiji Miyata

Molière Café "Come Rain or Come Shine"
Sapporo City/Hokkaido

Opened as affiliated restaurant of Molière, French restaurant in Sapporo.
A homely atmosphere, where guests are welcomed in the main by female staff members.
An open kitchen in full view of all, offers so much “pleasure” to enjoy dining with “vision” in addition to a great “taste.”
One of our greatest joys is serving dishes that one can always enjoy regardless of rain or shine, whether on a special day or not, and make them one of the greatest of memories on a Train Suite Shiki-shima trip.

Experience a French Take on the Many Flavors of the Land and Sea of Aomori
  • Outside of the train
  • Dinner

Masanori Kawaguchi

Head Chef, Hotel Jogakura
Aomori

I am the head chef at Hotel Jogakura, one of the top resort hotels in the Hakkoda-san Mountains. I grew up in Aomori, and have been intimately familiar with the Tsugaru area ever since I was a young child. I make use of the training I received and the experience I gained in Tokyo and France to craft French-style dishes that make the most of ingredients unique to the mountains and waters of Aomori. The sea in this area is blessed with whitefish and scallops, while Lake Jusanko provides clams and freshwater fish. The region also boasts a wide variety of medicinally effective wild vegetables and herbs such as garlic, as well as Kuraishi brand beef, a bountiful variety of apples, and many more Aomori delights. These are all used in the delicious menu for Train Suite Shiki-shima.

Preserving the Essence of Edo Cuisine in Akita
  • Onboard the train*
  • Dinner

Hiroki Takamura

Japanese Restaurant Takamura
Akita

At 28, after training in the historic Takohachi restaurant in Mejiro Tokyo, I returned to my hometown in Akita to open my own store. Instead of changing the flavors and techniques learned from my master, I strive to preserve traditional Edo cuisine here in Akita. Back in the Edo period, Edo (Tokyo) must have seemed like a foreign country to people coming in from the countryside. My restaurant's style is to create that same feeling by using western ingredients in Edo cuisine. Not gaudy or showy, but beautiful.
※From spring to summer
※Provided onboard the Resort Shirakami train.

Delicious bounties from the Shirakami Mountains
  • Outside the train
  • Dinner

Yoshihiko Tonozaki

Suzume no Oyado
Hirosaki, Aomori

The name Suzume no Oyado means "The Sparrow's Inn". There is a well-known Japanese fable in which a kind man takes care of a wounded sparrow and is then repaid for his kindness at the sparrow's inn. We chose this name to acknowledge the help we received from many different people in order to open our restaurant in 1982 and express our desire to repay that kindness, and that spirit lives on to this day in everything that we do.
In Tsugaru, you can enjoy an abundance of seasonal ingredients from the mountains, seafood from the Sea of Japan and vegetables from the Tsugaru Plain throughout the year. There are also many foods that nobody else knows about, which we will take this opportunity to introduce to you.
Our cuisine for Train Suite Shiki-shima will feature premium abalone from Kyuroku Island and delicious bounties from the Shirakami Mountains, showcasing the laid-back culture of the Tsugaru region. All of our staff will make the most of our short time together, and look forward to making your visit a memorable one.
※Only autumn

World Class Breakfast in Shonai, the Capital of Food
  • Onboard the train
  • Breakfast

Masayuki Okuda

Al-che-cciano
Tsuruoka, Yamagata

The diverse terrain of Shounai in Yamagata is blessed with the riches of both the sea and the mountains. It has garnered attention for its rich variety of ingredients, with various fruits and vegetables produced year-round. Cradled by Mt. Chōkai and the Three Mountains of Dewa, the Shonai Plain area produces a diverse array of vegetables and livestock. Cold and warm currents mix at Shounai beach on the sea of Japan, attracting around 130 species, including local fish in season, into the nets of local fishermen. Using these ingredients from Shounai, I aim to create the world's finest breakfast. Enjoy a perfect moment as you watch the morning break over the Sea of Japan.

Bringing "Kiwami", the Essence of Niigata Sushi, to Even Greater Heights
  • Onboard the train
  • Lunch

Toshiya Yoshizawa

Sekaisushi
Niigata

"Kiwami" is a standard dish provided by the "Niigata prefecture sushi guild", a voluntary association in Niigata prefecture. Kiwami was created with the concept of making it easy to sample Niigata's seasonal delicacies. It features fish emblematic of Niigata such as black throat sea perch, fatty tuna and northern pink prawn, plus sea urchin, salmon roe, and other local seasonal fish all eaten with a premiere fish sauce. On Train Suite Shiki-shima we've condensed this "Kiwami" into a dish that further heightens the distinct flavor of Niigata sushi. I'd like to have guests enjoy the same fresh-made sushi served in our restaurant as they watch the landscape roll by outside the car window.

The unaltered flavor of Nabechaya Street in Niigata's Furumachi
  • Onboard the train
  • Lunch

Norio Yokoyama

Sushi Cuisine Marui
Niigata

For over forty years, I've run a restaurant on Nabechaya street in Furumachi — a place that still recalls the traditional pleasure quarters of Niigata. With "always the highest level of freshness" as my motto, first thing each morning I visit the market in the city at Myogadani to select whitefish like black throat sea perch, northern pink prawn, Sado tuna, etc. Also, this year we have begun to use specially grown traditional koshihikari rice. I'm sure you'll be able to taste the difference in the flavor of the sushi rice. My shop is making ready to provide the taste of Niigata sushi, backed by tradition and formality, to guests onboard the train.

Seasonal Niigata Fish, Edomae Style
  • Onboard the train
  • Lunch

Toichi Yamada

Sushiyasu
Niigata

Sushiyasu's style is to bring out various flavors of sushi made in the Tokyo Style of work I learned from my father before me. The fatty tuna is topped with a dollop of aromatic Shizuoka wasabi, and the red tuna is marinated. The northern pink prawn is eaten with fish sauce. Enjoy arrangements that capitalize on the flavor of whitefish like olive flounder and fivespot flounder seasoned with shio-ponzu (sea salt and citrus sauce), kimo-shoyu (soy sauce with fish liver), etc. Also try our hikarimono bo-zushi (rod-shaped sushi topped with large slice of silvery fish), and our castella rolled omelet. Finally, savor the lightly seasoned elegant small nigiri sushi — perfect for the end of a journey.

Taste the whole of Hokkaido in our Northern Kaiseki
  • Outside the train
  • Dinner/Breakfast

Takakiyo Sekine

Zaborin
Niseko

An inn standing in the middle of a primeval forest. This is a place where you can come together with nature and feel the changing of the seasons. There are just 15 rooms, each spacious and equipped with a continuously-flowing 100% natural spring water spa. The meals are prepared by a native Hokkaido chef using home-grown vegetables paired with edible wild plants and mushrooms collected by the staff forager. We hope you'll relish our "Northern Kaiseki" Japanese-style meals — as beautiful as paintings, and with a delicate flavor to match. We're sure it will satisfy even Train Suite Shiki-shima passengers, well versed in various foods in Japan and around the world.

Hot Springs and Cuisine Found Only in Noboribetsu
  • Outside the train
  • Dinner/Breakfast

Noriko Suga

Takinoya
Noboribetsu

Noboribetsu has so many varieties of hot springs that it is often called a "hot-spring department store". Takinoya itself has four different kinds, including a radium spring and a table salt spring. We hope Train Suite Shiki-shima passengers will enjoy taking a break in the middle of their journey to soak comfortably in the hot waters, and partake of delicious food amidst the gardens and forest planted by our first proprietor. For dinner, in addition to fresh sashimi and horsehair crab, we have a fruity desert that has received high praise. Breakfast includes rice, eggs, natto and other choice foods characteristic of a Japanese inn.

The blessings of the earth, Plentiful Niseko Vegetables
  • Outside of the train
  • Dinner/Breakfast

Toshikazu Tokuchi

Moku no sho
Niseko

Located in the resort area of Niseko, and wrapped in warmth from the surrounding trees, our hot spring and inn greet visitors with the promise of a relaxing stay in a second home. Meals are based around seasonal vegetables like potatoes, asparagus, mushrooms and edible wild plants. Sashimi caught in the nearby coastal waters is accompanied by fresh vegetables. And guests love the Takikomi gohan (mixed rice), made with local rankoshi rice and lily bulbs. They also like to gather around the fireplace in the evenings to roast marshmallows. We hope Train Suite Shiki-shima passengers will relish their stay in a Japanese inn as a distinct experience from the time they enjoy onboard the train.

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