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

「Autumn in Transition」

Inspired by the changing autumn landscape, our seasonal menu features
a quiche of salmon and sweet autumn pumpkin, herb-roasted Akagi chicken with apple, and rich chestnut
and roasted green tea gâteau au chocolate.

From left:

Appetizer

01.Pumpkin and salmon quiche

Generous pieces of salmon and pumpkin are combined with a crust made with pumpkin for a delicately sweet quiche.

Seafood

02.Risotto with Niigata Shiiya mozuku and scallop

Thick Shiiya mozuku, an edible seaweed harvested in Shiiya, Niigata, is generously incorporated into the risotto. Seafood flavors and the texture of itaya scallop evoke the lingering essence of summer.

Meat

03.Herb-roasted Akagi chicken with apple

Akagi chicken and apple are roasted with herbs, bringing savory
and sweet together for an irresistible taste of autumn.

Dessert

04.Chestnut and roasted green tea gâteau au chocolate

Inspired by the image of gathering chestnuts among fallen leaves, this rich, comforting gâteau au chocolate is perfect for a relaxing moment.

Allergens

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

• wheat
• egg
• milk
• salmon
• soybean
• chicken
• apple

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Japanese Fare Menu

「Local Flavors」

Discover regional culinary treasures, from folded tofu skin and minced squid and fish with cheese and black pepper from Fukushima to soy-marinated egg yolk inspired by the autumn moon, Aomori scallop,
and traditional julienned wakame stem from Sanriku.
Supervised by Japanese Cuisine Chef Hiromitsu Nozaki.

From left:

01.Folded tofu skin
Broccoli with black pepper oil

Folded tofu skin gently simmered until tender. The natural sweetness of soybeans unfolds across the palate.
Broccoli tossed in oil seasoned with black pepper.

02.Spinach and enoki with sesame
Soy-marinated egg yolk
Minced squid and fish with cheese and black pepper

Spinach and enoki seasoned with sesame for a rich, nutty flavor.
Savory soy-marinated egg yolk evokes the harvest moon.
Minced squid and cheese seasoned with black pepper for a subtle kick.

03.Fried then simmered traditional julienned wakame stem
Soy-simmered Aomori scallop

Traditional julienned Sanriku wakame stem and carrot fried, then simmered in sesame oil.
Aomori scallops simmered in a light soy sauce broth.

04.Fried pumpkin and lotus root fish cake
French bean
Cucumber pickled in Sendai miso

Fried fish cake with pumpkin and lotus root for satisfying sweetness
and texture.
Salted simmered French bean for color.
Domestic cucumber pickled in deeply savory Sendai miso seasoned with chili pepper.

Allergens

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

• wheat
• egg
• milk
• squid
• sesame
• mackerel
• soybean
• chicken

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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

Niigata Shiiya mozuku

Located on the Sea of Japan in Niigata’s Chuetsu region, the city of Kashiwazaki is known for abundant seafood such as sea bream. Among the local specialties is rock mozuku, which grows amid the rough waves of the sea in the Kasashima area of Kashiwazaki. Shiiya mozuku is harvested in the Shiiya district, a peaceful fishing village located in Kasashima.
Rock mozuku is characterized by a naturally crisp texture. To preserve this distinctive texture, Shiiya mozuku is never salt-preserved. During a short window in summer, staff work together, diving into
the waters to collect the mozuku growing naturally along the rocky shore. After being carefully washed by hand in seawater, some is shipped fresh, while the rest is vacuum-packed and flash-frozen.
The considerable time and effort that goes into harvesting Shiiya mozuku preserves
the firm bite and natural coastal flavors of fresh mozuku.

Village Co., Ltd.

Village was started by four friends who had known each other since elementary school
and enjoyed spearfishing in the waters off Shiiya. Hoping to revitalize
the fishing village as the number of fishers declined, they opened Shiiya Village stay&sauna, offering sauna facilities and locally sourced food. Their efforts, including events that bring together chefs from around Japan to prepare dishes using seafood from Shiiya, have been recognized for helping revitalize the local community.

Folded tofu skin

Nikko, Tochigi, is one of Japan’s leading tourist destinations and home to numerous historic temples and shrines, including Nikko Toshogu Shrine, dedicated to Tokugawa Ieyasu. Reflecting the town’s close ties to Buddhism, tofu skin has long been used as an ingredient in Buddhist vegetarian cuisine. Alongside Kyoto tofu skin, traditional Nikko tofu skin carries this history into the present day.
One distinctive way to experience this culinary tradition is through folded tofu skin. Carefully selected ingredients are used to make sashimi-style tofu skin by hand, with closely controlled temperature
and timing. The tofu skin is then carefully gathered and shaped into a rounded bundle, its many folds giving it a distinctive texture. It holds together well when simmered
and absorbs plenty of dashi, bringing together the aroma of soybeans
and the flavor of the broth for a deep, satisfying taste.
Along with the scenery and culture you encounter on your journey, we hope you enjoy the distinctive flavors of tofu skin.

Nikko Yuba Manufacturing Co., Ltd.

Nikko Yuba Manufacturing began producing tofu skin in 1988 with the goal of bringing
the flavors of Nikko tofu skin to a wider audience. In 1996, the company was certified as an official supplier to Nikko Toshogu Shrine, and even makes offerings of tofu skin to
the shrine. With a focus on carefully selected ingredients
and handmade production,
the company sells a wide variety of tofu skin products, from traditional sashimi-style tofu skin to croquettes and fritters made with tofu skin. At their factory, visitors can also observe the production process, try making tofu skin by skimming it from the surface of soy milk,
and sample the finished product. Through these activities, the company works to share Nikko tofu skin with a wider audience.

• *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
Ibaraki Beni Haruka sweet potato pound cake

Ibaraki Beni Haruka sweet potato is slowly roasted and strained, then combined with traditional wasanbon sugar and salt from Niigata to accentuate its natural flavor. Enjoy a refined sweetness that brings out the distinctive flavor and aroma of Beni Haruka.

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.