The wonders of beautiful Japan can be savored in the cuisine served on MIZUKAZE. Planned by Takeshi KADOKAMI and overseen by top-class culinary artisans, dishes contain an extravagant variety of ingredients from along the route, and are made on board. The unique cuisine of MIZUKAZE is one more thing to look forward to.

Culinary Artisans

  • Takeshi KADOKAMI

    Food columnist

    TAKESHI KADOKAMI

    Profile
    Takeshi KADOKAMI is editorial advisor to Amakara Techo, a leading culinary magazine. He produces and writes columns for food-related programs and magazines, and makes appearances in TV shows including Maki’s Magical Restaurant, and in other media. With a network of food producers across various regions, he connects suppliers, distributors, chefs, servers and consumers. His publications include Boku wo Yobu Ryoriten (“Restaurants that Call on Me”) (Create Kansai), and Slow Food na Yado (“Slow Food Inns”) (Kirakusha).
    • TAKESHI KADOKAMI
    • TAKESHI KADOKAMI
    Thoughts on MIZUKAZE
    The main objective of MIZUKAZE is to communicate the charms of West Japan. A journey on MIZUKAZE should be an enjoyable and meaningful occasion in a person’s life, and I aim to create this, first of all, through sumptuous cuisine as well as a dining experience that draws on numerous inspirations.

    TAKESHI KADOKAMI

Artisans Overseeing the Cuisine

  • Yoshihiro MURATA

    Third generation owner
    and chef of Ryotei Kikunoi

    Yoshihiro MURATA

    Profile
    An innovative chef, Mr. Murata experiments with original methods and creative ingredient combinations in preparing traditional Kyoto cuisine.
    He was a committed campaigner to have Japanese cuisine registered as a UNESCO Intangible Cultural Heritage.
    • Yoshihiro MURATA
    • Yoshihiro MURATA

    Yoshihiro MURATA

    Thoughts on MIZUKAZE
    The main purpose of taking a train is to reach a destination; however, on MIZUKAZE, the time itself spent traveling is to be enjoyed to the fullest. Ways of enjoyment change with each generation. I hope to enhance the appeal of the journey through the cuisine, and aim to create an experience so wonderful that those aboard MIZUKAZE become really enamored of Japan.

    Yoshihiro MURATA

  • Hajime YONEDA

    Owner and Chef
    of HAJIME Restaurant Gastronomique

    Hajime YONEDA

    Profile
    Mr. Yoneda’s diligently honed skills, innovative spirit, uncompromising perfection and grand world view expressed through cuisine are rated highly internationally.
    He was selected as one of the “100 chefs au monde” representing the world’s best chefs.
    • HAJIME YONEDA
    • HAJIME YONEDA

    HAJIME YONEDA

    Thoughts on MIZUKAZE
    Mountains, rivers, sea, and land ... ride the MIZUKAZE and all at once, at every turn, the whole of this natural beauty leaps into view. I aim to create an experience that brings to those aboard a sense of the connectedness of the life of the land, its beauty, balance and harmony.

    HAJIME YONEDA

  • Yoshiyuki HIROTO

    Owner and chef
    of hiroto

    Yoshiyuki HIROTO

    Profile
    After training at a starred restaurant in the UK, a hotel in Tokyo and other establishments, Mr. Hiroto opened hiroto in Hiroshima City. By talking to producers, he makes the best use of ingredients. He serves simple, yet deeply impressive cuisine.
    • Yoshiyuki HIROTO
    • Yoshiyuki HIROTO

    Yoshiyuki HIROTO

    Thoughts on MIZUKAZE
    Cuisine is one of the various elements to enjoy on MIZUKAZE. Through the natural process of purchasing the best ingredients, cooking them appropriately, and serving them in the best possible condition, I want to provide unforgettable dishes which add color to the journey of each and every guest.

    Yoshiyuki HIROTO

    Offered on the following courses
    Sanyo Course (Shimonoseki-bound)
  • Junichi UENO

    Fourth generation owner of
    Anago Meshi Ueno

    Junichi UENO

    Profile
    Mr. Ueno is the fourth generation owner of Anago Meshi Ueno.
    He has made Anago-meshi (rice with conger eel) a dish representative of Hiroshima.
    • JUNICHI UENO
    • JUNICHI UENO

    JUNICHI UENO

    Thoughts on MIZUKAZE
    Established in 1901, my ekibento (meal boxes sold on trains or at train stations) family business has a history of over 100 years, and to this day, its taste and spirit remain unchanged. I see this project as a chance to establish a new business. As if to run counter to the times, I will provide Anago-meshi (conger eel served on rice), prepared in a traditional way with the flavor my taste buds remember from childhood.

    JUNICHI UENO

    Offered on the following courses
    Sanyo Course (Osaka-bound)
  • Hideaki TACHIBANA

    Owner
    of Wasai Kukan Tachibana

    Hideaki TACHIBANA

    Profile
    After training at a restaurant in Matsue City, Shimane Prefecture, and other establishments, Mr. Tachibana opened Wasai Kukan Tachibana in Okuizumo. He makes full use of local ingredients from Okuizumo, to serve the tastes of the seasons.
    • Hideaki TACHIBANA
    • Hideaki TACHIBANA

    Hideaki TACHIBANA

    Thoughts on MIZUKAZE
    Whenever I saw MIZUKAZE running, I longed to take a trip on the train. I would be delighted if the guests on MIZUKAZE come to know Okuizumo. It is in a rural area, but it has its own unique culture, which flourished with Tatara ironmaking. I would like guests to sample the ingredients of Ozuizumo, where traditional Japanese scenery remains, and enjoy the food culture which prospered with the Tatara ironmaking.

    Hideaki TACHIBANA

    Offered on the following courses
    Sanin Course (Shimonoseki-bound)
  • Atsushi TAKENAKA

    Owner and chef
    of Mia paese

    Atsushi TAKENAKA

    Profile
    After training in Shizuoka and Italy, Mr. Takenaka opened Mia paese, an Italian restaurant, in Hamada City, Shimane Prefecture. He uses ingredients from Shimane, which is rich in nature, in his dishes.
    • Atsushi TAKENAKA
    • Atsushi TAKENAKA

    Atsushi TAKENAKA

    Thoughts on MIZUKAZE
    I serve cuisine based on the theme of quality from the local region. I make use of the rich, natural ingredients of Sanin, which are produced in the rugged terrain and vivid four seasons. The concept of MIZUKAZE is superior quality with a touch of nostalgia. I serve cuisine in which the quality of Sanin can be sampled, and would be delighted if it enriched the journey of the guests.

    Atsushi TAKENAKA

    Offered on the following courses
    Sanin Course (Shin-Osaka-bound)

MIZUKAZE Culinary Artisans

Supervision from June 2017
to September 2021

  • Kenichi KOYAMA

    Owner and Chef
    of Le Jardin Gourmand

    Kenichi KOYAMA

    Profile
    After training at prestigious restaurants in Switzerland and France, Mr. Koyama opened Le Jardin Gourmand in his hometown of Hiroshima. He uses carefully selected local ingredients in his dishes.
    • KENICHI KOYAMA
    • KENICHI KOYAMA

    KENICHI KOYAMA

    My thoughts
    Many beautiful islands in the Seto Inland Sea, mountains with an altitude of over 1,000 m, citrus fruits abundantly grown in the warm coastal regions, and mountainous areas where apples are cultivated in deep snow. Hiroshima beef, the source of cattle fattening which spread across the country. Come to Hiroshima, where a varied natural environment and ingredients exist in one prefecture.

    KENICHI KOYAMA

  • Hirokazu HARA

    Owner and Chef
    of Le Restaurant Hara au naturelle

    Hirokazu HARA

    Profile
    Mr. Hara worked as sous chef in a French restaurant and trained in France and Switzerland before opening Le Restaurant Hara au naturelle in Shimane Prefecture.
    • HIROKAZU HARA
    • HIROKAZU HARA

    HIROKAZU HARA

    My thoughts
    Matsue, where I live, is a small city blessed with fresh food resources in which you can directly appreciate the history, culture, mountains and sea. The people living here are gentle, and time passes slowly and pleasantly. Be sure to come here to rest and relax. I am sincerely looking forward to meeting you in Matsue.

    HIROKAZU HARA

  • Koji UEDA

    Owner and Chef
    of Restaurant BONNE-MAMAN NOBU

    Koji UEDA

    Profile
    After training at a restaurant in Tokyo, Mr. Ueda opened Restaurant BONNE-MAMAN NOBU in Shimane Prefecture.
    He serves refined dishes that make use of local ingredients.
    • KOJI UEDA
    • KOJI UEDA

    KOJI UEDA

    My thoughts
    I am from Masuda, which is a rural city. Masuda has an abundance of excellent ingredients and producers who strive to create high-quality produce. These ingredients and producers will be put in the spotlight, and more and more people will come to know about Masuda, which will bring new energy to the Sanin area, even if just a little. I would be delighted if I could play a part in this.

    KOJI UEDA

  • Meals onboard the train
    Guests eat the meals prepared in the Dining Car open kitchen in their rooms. Relax and enjoy cuisine containing a variety of ingredients from along the route while gazing out of the large windows at the beautiful passing scenery.

    Meals onboard the train

  • Aperitif Time
    We prepare aperitifs just before dinner as night falls. “Aperitif” is French for an alcoholic drink served before a meal. It brings out the flavors of the coming meal. Relax and enjoy gazing out at the twilight scenery with a drink.

    Aperitif Time

*All the cuisine photographs are shown for illustrative purposes only, and differ from the actual dishes served aboard TWILIGHT EXPRESS MIZUKAZE.