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)

• Yoshiyuki HIROTO

  Owner and chef
  of 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.

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  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.

  

  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)

• Hideaki TACHIBANA

  Owner
  of Wasai Kukan 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.

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  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.

  

  Offered on the following courses

  Sanin Course (Shimonoseki-bound)

• Atsushi TAKENAKA

  Owner and chef
  of Mia paese

  

  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.

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  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.

  

  Offered on the following courses

  Sanin Course (Shin-Osaka-bound)

• 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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  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.

  

• 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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  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.

  

• 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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  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.

  

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  Meals enjoyed in the Dining Car DINER PLEIADES, which inherits tradition, and envelops you in a refined and luxurious atmosphere.
  Meals enjoyed in your room, where you can take your time and relax in a comfortable space.
  Enjoy meal times unique to MIZUKAZE in each place, while taking in the flowing scenery.

  *Guests cannot choose where meals are served, as the location is already decided.
  *For departures up to June 2022, the Dining Car is not in use. Guests will have meals served in their rooms.

• 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.

  

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