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 (Kyoto-bound)／Sanyo Course (Shimonoseki-bound)／Sanyo Course (Kyoto-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 (Kyoto-bound)／Sanyo Course (Shimonoseki-bound)／Sanyo Course (Kyoto-bound)／Sanyo / Sanin Course (Round tour)

• Atsushi TAKENAKA

  Owner and chef
  of Mia paese

  

  Profile

  After graduating from university, Takenaka continued his training in Italian cuisine while working for a corporation. Then, at age 24, he became a professional chef. He later opened Mia paese, an Italian restaurant, in his hometown of Hamada, Shimane Prefecture. Drawn by the ingredients available in Shimane, with its rich natural environment, he uses serving dishes made by local craftsmen such as Iwami ware to pursue a cuisine that could only be made here. In concert with his local producers, Takenaka is a chef who truly expresses the terroir of his region. Mia paese closed its doors in May 2024, but Takenaka opened a new place called Shiro in Kyoto in August. He was featured two years running in Gault & Millau, the French restaurant guide, in 2020 and 2021.

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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

  For departures up to February 2023: Sanin Course (Kyoto-bound)
  For departures from March 2023 to February 2025: Sanin Course (Shimonoseki-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

  For departures up to February 2023: Sanin Course (Shimonoseki-bound)
  For departures from March 2023 to February 2025: Sanin Course (Kyoto-bound)

• 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

  For departures through February 2025: Sanyo Course (Kyoto-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 (Kyoto-bound)

• Toru FUJIMORI

  Owner and chef
  of Fée des Neiges

  

  Profile

  From Tottori City, Tottori Prefecture. He originally hoped to be a soccer player, but made the decision to follow the path of French cuisine at age 19, moving to France and spending three years there apprenticing at some of its most famous restaurants. After returning home, he trained in Tokyo, and then opened FÉE DES NEIGES in his hometown of Tottori in 2007. While expertly using the techniques of French cuisine, he focuses on offering healthy French dishes that utilize Tottori ingredients. He also carefully selects from the bounty of San’in vegetables, deepening his relationships with producers as he strives to convey the charm of his hometown to the fullest extent through the power of cooking. By respecting the culture and traditions of Tottori and reflecting them in his cooking, he contributes to enriching local cuisine.

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  My thoughts

  My menus are designed to try to express the region's wonderful ingredients through imagery associated with the San’in region, such as the Tottori Sand Dunes, Mt. Daisen, and the "White Rabbit of Inaba" from the Kojiki, the Record of Ancient Matters. Tottori’s ingredients are truly excellent, so I’ll be happy if you can appreciate the richness of our food.

  

  Offered on the following courses

  For departures from March 2025: Sanin Course (Shimonoseki-bound)

• Yuki MITSUI

  Owner
  of Mitsuki

  

  Profile

  From Hawai Town, Tottori Prefecture. He started down the path of cooking at age 21, apprenticing at a Japanese food ryokan and the Tokyo branch of Kyoto’s famous Tankuma Kitamise. During his apprenticeships, he built up connections with producers around the country, and then in 2013 he returned to his home of Tottori, where he opened Mitsuki. His cooking is noted for its simplicity, valuing the taste of the ingredients. He provides dishes that make the most of Tottori produce, and focuses on showcasing their appeal. He also values his deep connections with local businesses and regular customers, striving to meet their expectations. Supported by all his regulars, he continues to devote himself to being worthy of their faith in him.

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  Thoughts on MIZUKAZE

  I have incorporated the diverse flavors of Japanese cuisine, such as sprinkling aromatic yuzu citrus, dried mullet roe, Japanese pepper, or perilla leaf on appetizers, fish dishes, meat dishes, and rice respectively to boost their fragrance. Tottori is blessed with mountains, rivers, and the sea. I hope you will enjoy the terroir of Tottori through menus that interweave ingredients from this natural beauty.

  

  Offered on the following courses

  For departures from March 2025: Sanin Course (Kyoto-bound)

• Kentaro KATO

  Owner and chef
  of Hasunomi Chinese Restaurant

  

  Profile

  From Kurashiki City, Okayama Prefecture. After graduating from middle school, he started working part-time at a local Chinese restaurant while going to high school, aiming to follow the path of the chef. Later, he apprenticed in Takamatsu and at Tokyo’s Azabu Choko (Yangtze), and then in 2010, he opened his own place, Hasunomi Chinese Restaurant, in Okayama in 2010. Valuing the relationship between producers and local ingredients such as Okayama’s vegetables and seafood from the Inland Sea, he emphasizes providing dishes that make skilled use of seasonal ingredients. He also has a deep knowledge of natural wines, and seeks to pair food and wine through his interactions with producers. Aiming to draw out the power of each ingredient to the maximum, he uses the many different techniques of Chinese cooking in his efforts to let the world know the wonders of his home town.

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  My thoughts

  Gathering ingredients that allow diners to feel a sense of closeness to Okayama Prefecture and the rest of the Sanyo region, I have created a menu that will allow diners to sense the diversity of Chinese cooking through techniques and seasonings, such as offering appetizers that are each prepared in a different way. I hope you will enjoy the richness of Inland Sea ingredients in this wonderfully varied set menu.

  

  Offered on the following courses

  For departures from March 2025: Sanyo Course (Shimonoseki-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.

• 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.

  

*Please note that as of March 2025, the meal at Al Mare will change to lunch.

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