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

  • 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

    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.

    KENICHI KOYAMA

    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 (Kyoto-bound)
  • 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

    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.

    HIROKAZU HARA

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

    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.

    KOJI UEDA

    Offered on the following courses
    Sanin Course (Osaka-bound)
  • Susumu KOYAMA

    Owner and Patissier
    of PATISSIER eS KOYAMA

    Susumu KOYAMA

    Profile
    In 2003, Mr. Koyama established PATISSIER eS KOYAMA in Hyogo Prefecture. He is active in a wide range of fields, including Western sweets culture, and is attracting attention from around the world. In the contest of C.C.C (Club des Croqueurs de Chocolat) -France’s authoritative chocolate association, he won the highest Gold Tablette award for six consecutive years.
    • SUSUMU KOYAMA
    • SUSUMU KOYAMA

    SUSUMU KOYAMA

    Thoughts on MIZUKAZE
    I am based in Sanda City, Hyogo Prefecture, where I make sweets using, first of all, local ingredients as well as delicious high-quality materials sourced from around the world. It is very exciting for me to be creating sweets which correspond with the production areas that MIZUKAZE runs through.

    SUSUMU KOYAMA

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