Dining

Culinary Artisans

• Takeshi KADOKAMI

  Food columnist

  

  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).

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  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.

  

Artisans Overseeing the Cuisine

• Yoshihiro MURATA

  Third generation owner
  and chef of Ryotei Kikunoi

  

  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.

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  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.

  

  Offered on the following courses

  Sanin Course (Shimonoseki-bound) ／ Sanin Course (Shin-Osaka-bound) ／ Sanyo Course (Shimonoseki-bound) ／ Sanyo Course (Osaka-bound) ／ Sanyo / Sanin Course (Round tour)

• Hajime YONEDA

  Owner and Chef
  of HAJIME Restaurant Gastronomique

  

  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.

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  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.

  

  Offered on the following courses

  Sanin Course (Shimonoseki-bound) ／ Sanin Course (Shin-Osaka-bound) ／ Sanyo Course (Shimonoseki-bound) ／ Sanyo Course (Osaka-bound) ／ Sanyo / Sanin Course (Round tour)

• Kenichi KOYAMA

  Owner and Chef
  of Le Jardin Gourmand

  

  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.

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  Thoughts on MIZUKAZE

  When I was studying in Europe, the following quote from Jean Anthelme Brillat-Savarin’s The Physiology of Taste had a huge impact on me: “The discovery of a new dish confers more happiness on humanity than the discovery of a new star.” I am constantly thinking about how I can offer such “new dishes” on MIZUKAZE.

  

  Offered on the following courses

  Sanyo Course (Shimonoseki-bound)

• Junichi UENO

  Fourth generation owner of
  Anago Meshi 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.

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  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.

  

  Offered on the following courses

  Sanyo Course (Osaka-bound)

• Hirokazu HARA

  Owner and Chef
  of Le Restaurant Hara au naturelle

  

  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.

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  Thoughts on MIZUKAZE

  I aim to offer dishes which highlight the wonderful nature of the Sanin area. I want them to convey the burgeoning freshness of the ingredients that go into them, and the passion and principles of their producers. I see MIZUKAZE as a bridge between those taking the journey and the producers of the ingredients.

  

  Offered on the following courses

  Sanin Course (Shimonoseki-bound)

• Koji UEDA

  Owner and Chef
  of Restaurant BONNE-MAMAN NOBU

  

  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.

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  Thoughts on MIZUKAZE

  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. MIZUKAZE will put these ingredients and producers in the spotlight, 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.

  

  Offered on the following courses

  Sanin Course (Shin-Osaka-bound)

• 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.

  

• Aperitif Time

  We have prepared an aperitif time just before dinner as night falls. “Aperitif” is French for an alcoholic drink served before a meal. It brings out the tastes of dinner which is soon to be served. Relax and enjoy gazing out at the darkening scenery with a drink.

  

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