4-Day/3-Night Trip

LunchOnboard the trainLunch by Kurogi (Tokyo)

• The initial meal on the TRAIN SUITE SHIKI-SHIMA was Japanese cuisine.
  It came with season ingredients served in an idealistic style.
  Dining SHIKI-SHIMA
  
  Lounge Komorebi
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• The essence of Tokyo-kappo cuisine livening up a trip departure

  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 select 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, passengers enjoyed a Shokado bento meal that was full of fine gems from Daimon Kurogi, such as rice with grilled salmon belly, in addition to dishes of the season that would liven up the atmosphere of any trip.
  Kurogi dishes prepared with the utmost attention became part of the many vivid scenes on TRAIN SUITE SHIKI-SHIMA.
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SHIKI-SHIMA provided a special tour of historic sites from the Edo Period (1603-1868), which included Nikko Toshogu Shrine, a World Heritage Site commemorating the achievements of the Shogun Ieyasu Tokugawa in bringing about 260 years of peace to Japan.

SightseeingNikko Toshogu Shrine

• Passengers experienced a special TRAIN SUITE SHIKI-SHIMA itinerary as well as a visit to Yomeimon, a National Treasure of Japan which has undergone major repairs that took around four years, and the Nemuri-neko (sleeping cat) and Three Wise Monkeys wood carvings.
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SightseeingNikko Station

• At Nikko Station, passengers witnessed the special room that was built for Emperor Taisho and the White Room, a beautiful former first class lounge decorated with white plaster walls and a chandelier.
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DinnerOnboard the trainDinner prepared by TRAIN SUITE SHIKI-SHIMA executive chef Shigeru Sato

• The dinner menu was arranged by executive chef Shigeru Sato.
  The onboard meal was a special experience that was truly enjoyable.
  Dining SHIKI-SHIMA
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• Building on the culinary legacy of TRAIN SUITE SHIKI-SHIMA supervisors, Nakamura and Iwasaki, I created meals of imaginative narrativity, with great attention to the ingredients and culture unique to each area.
  I am from Akita in northeastern Japan, which means I have a strong commitment to always do my very best to highlight the most attractive points of each area through my cuisine.
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Cocktail Hour

The passengers enjoyed a drink at Lounge Komorebi in Car 5, and relaxed with a drink while watching the evening scenery from the train window.

In Hakodate, exchange with Aomori, which lies just across the Tsugaru Strait, has flourished since the Jomon Period. The culture has been influenced by what people have brought with them from the north. Then, Hakodate became a gateway to the nation with the arrival of Commodore Perry in 1854. Passengers experienced the culture that Hokkaido’s indigenous Ainu people have so carefully preserved and the historical emaki (picture scrolls) of Hakodate, which has grown into a thriving international city.

BreakfastOutside the trainJapanese Restaurant Fumoto

• This restaurant serves a wide variety of seasonal local Hakodate cuisine.
  Passengers enjoyed some delicious seafood dishes that can only be found in Hakodate.
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• A breakfast of Hakodate's Famous Squid and Salmon Roe Rice Bowl

  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 served 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 prepared various seasonal ingredients to please the refined palates of our discerning clientele.
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SightseeingAinu Dance Performance

Passengers visited Gotoken, a historic long-established restaurant that opened in 1879.
They enjoyed an exciting dance performance featuring the traditional culture of indigenous Ainu people, which has been passed down through the generations.

SightseeingHakodate City Museum of Northern Peoples

Opened in what was previously the Hakodate branch of the Bank of Japan, the museum has precious artifacts outlining a history of the northern peoples.

SightseeingTrams (Hakodate Shiden)

• Passengers took a special trip to Hakodate Station on a retro tram, an exclusive offer of this tour.
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LunchOnboard the trainLunch prepared by chef Yuya Sekikawa of Climat (Hokuto)

• The meal was prepared using only the finest local ingredients, including vegetables, meats, cheeses and eggs. Passengers experienced the culture of southern Hokkaido while dining on its very best cuisine.
  Dining SHIKI-SHIMA
  
  Lounge Komorebi
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• French cuisine expressing the "climate" of Hakodate

  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 love to prepare meals that convey the climate and culture of southern Hokkaido.
  They gave passengers on TRAIN SUITE SHIKI-SHIMA the feeling of really being 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 was for guests to come away with the same feeling.
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Select an accommodation on the 2nd day

LunchOnboard the trainLunch by Molière Café "Come Rain or Come Shine" (Sapporo)

• Sapporo’s Café Molière “Come Rain or Come Shine” serves French cuisine full of the rustic flavor of the finest Hokkaido ingredients. Here, no expenses were spared to provide passengers with a high-quality French lunch for their last meal in Hokkaido.
  Dining SHIKI-SHIMA
  
  Lounge Komorebi
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• Hokkaido, to be enjoyed with all five senses

  The restaurant opened as affiliated restaurant of Molière, French restaurant in Sapporo.
  It has a homely atmosphere where guests feel welcome.
  The open kitchen is in full view of all, and offered 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.
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Cocktail Hour

The passengers enjoyed a drink at Lounge Komorebi in Car 5, and relaxed with a drink while watching the evening scenery from the train window.

Passengers arrived at Tsuruoka, Yamagata in the morning.
Passengers chose from three different activities: ①Watching jellyfish floating dreamily in Kamo Aquarium, ②taking a morning bath at Atsumi Hot Springs, a site visited by many historic figures including the famous poet Matsuo Basho, or ③observing the making of shina-ori cloth, one of Japan's three oldest weaving styles that uses thread made from tree bark fibers.

BreakfastOnboard the trainBreakfast prepared by chef Masayuki Okuda of Al-ché-cciano (Tsuruoka)

• The Shonai region of Yamagata is renowned for its bountiful seafood and mountain vegetables.
  Passengers enjoyed a sumptuous breakfast making the most of Shonai delicious foodstuff.
  Dining SHIKI-SHIMA
  
  Lounge Komorebi
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• World Class Breakfast in Shonai, the Capital of Food

  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 aimed to create the world's finest breakfast. Passengers enjoyed a perfect moment as they watched the morning break over the Sea of Japan.
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Tsubame, Niigata is a craftsperson's town that is world-famous for silverware, including the cutlery used for the Nobel Prize banquet. At the journey's final stop, passengers experienced the tradition and elegance of this world-famous Japanese craft.

Stopover for SightseeingGyokusendo

• Gyokusendo is a hammered copper studio that has honed its skills in molding copper using a metal hammer for close to 200 years.
  Passengers enjoyed observing this traditional craft.
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LunchOnboard the trainLunch of Niigata’s Special Kiwami Sushi prepared by Niigata Sushi Masters

Passengers enjoyed sushi with seasonal Niigata ingredients prepared by sushi masters Toshiya Yoshizawa from Sekaizushi, Norio Yokoyama from Sushi Cuisine Marui and Toichi Yamada from Sushiyasu.
The delicious taste of locally sourced fish takes center stage when it comes to Niigata sushi, which the passengers experienced first-hand.

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

  "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, this "Kiwami" was condensed into a dish that further heightened the distinct flavor of Niigata sushi.
  Guests enjoyed the same fresh-made sushi served in my restaurant as they watch the landscape roll by outside the car window.
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• The unaltered flavor of Nabechaya Street in Niigata's Furumachi

  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 one can taste the difference in the flavor of the sushi rice.
  Passengers enjoyed the taste of Niigata sushi, backed by tradition and formality.
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• Seasonal Niigata Fish, Edomae Style

  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.
  Passengers enjoyed arrangements that capitalized 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. They also tried our hikarimono bo-zushi (rod-shaped sushi topped with large slice of silvery fish), and our castella rolled omelet.
  Finally, they enjoyed the lightly seasoned elegant small nigiri sushi — perfect for the end of a journey.
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