This supreme journey has been designed by experts who are leaders in their fields. The exceptional skills of these highly rated artisans are apparent in the interior design, the train exterior and the magnificent cuisine, all of which form part of the pleasure of the train journey.
Architect, interior designer
Kazuya URA worked at Nikken Sekkei Ltd. and was head of Nikken Space Design before establishing URA Kazuya Design Laboratory in 2012. He has designed luxury hotels and reception facilities for various corporations, and was involved in the design of the Kyoto State Guest House. He is the author of Tabi wa Guestroom, (“Traveling Means Guestrooms”) Vols. 1 and 2 (Kobunsha), and Hakatte Kaku Tabi (“Travels Surveying and Drawing Guestrooms”) (Shokokusha).
After working at Nissan Motor Co. Ltd., Tetsuo FUKUDA established A&F Corporation in 1985. He has designed a wide range of products, from industrial equipment with a focus on transportation, to daily commodities. He has also designed many trains, including the Sunrise Seto and Sunrise Izumo sleeper cars and the N700 Series Shinkansen. He is a professor emeritus at the Advanced Institute of Industrial Technology (AIIT), and the co-author of Product Design (Works Corporation, ed. JIDA).
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).
Planned by Takeshi KADOKAMI and overseen by top-class chefs, dishes contain an extravagant variety of ingredients from along the route, and are made on board.
Yoshihiro MURATA of Kikunoi strives to popularize washoku (Japanese cuisine), which is recognized by UNESCO as an Intangible Cultural Heritage, across Japan and the world. Hajime YONEDAof Hajime expresses his grand world view through his culinary creations with uncompromising dedication. These chefs draw on their experience, wisdom and skill to deliver the very best of West Japan’s rich cuisine.
Even more expert chefs, from the Sanin and Sanyo regions, are to join MIZUKAZE in the future. The unique cuisine of MIZUKAZE is one more thing to look forward to.
Yoshihiro MURATA Third generation owner and chef of Ryotei Kikunoi
Yoshihiro MURATA opened the Kikunoi Kiyamachi Restaurant in 1976, and Akasaka Kikunoi in Tokyo in 2004. An innovative chef, he 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. He was awarded the "Gendai no Meiko" (Contemporary Master Craftsman) by the Ministry of Health, Labor and Welfare, the “Chiiki Bunka Korosha” (Regional Culture Distinguished Service) by the Agency for Cultural Affairs, the "Kyoto-fu Sangyo Korosha" (Kyoto Prefecture Industry Distinguished Service) and the "Kyoto-fu Bunka Korosho" (Kyoto Prefecture Culture Distinguished Service Award) by Kyoto Prefecture. He is the author of many publications, including Wariai de Oboeru Wa no Kihon (“Basics of Japanese Cooking, Learned through Ratios”) (NHK Publishing), Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant (Kodansha International ), and SALAD Shinhasso, Shinteisto no Washoku Salada 120 (“120 Japanese Salads - New Ideas and Tastes”) (Shibatashoten).
Owner and Chef of HAJIME Restaurant Gastronomique
After graduating from university, Hajime YONEDA worked as a computer engineer before becoming a chef. His diligently honed skills, innovative spirit, uncompromising perfection and grand world view expressed through cuisine are rated highly throughout the culinary industry. He has attracted international attention, with his restaurant listed in the Foodie Top 100 Restaurants and Asia's 50 Best Restaurants rankings. He was selected as one of the “100 chefs au monde” representing the world’s best chefs.