East Japan Railway Company (JR East) has announced the menu contents to be offered in Grand Class on Shinkansen trains from July to September. As in the past, it will be offered on Tohoku Shinkansen, Hokkaido Shinkansen, and Hokuriku Shinkansen trains with attendant service.
The light meal menus are all supervised by Hiromitsu Nozaki, Executive Chef of the Japanese restaurant “Buntokuzan. The concept for the Tohoku and Hokkaido Shinkansen trains is “Northern Summer Doyo,” and for the down train, the menu includes duck mustard flavor and broiled eel. On the up train, the set includes beef stew, scallop and lotus root stew, and salmon grilled in miso sauce. The concept for the Hokuriku Shinkansen is “Hokuriku’s Summer Nourishment,” and on the down train, it includes simmered conger eel tempura with chicken flavored with sansho (Japanese pepper), and on the up train, it includes simmered beef and grilled salmon with salt.
The tea cakes are “Niigata Prefecture Tea Bean Pound Cake” supervised by Hitoshi Iwasaki and Kakunobu Iyama, both of whom work at the Hotel Metropolitan Edmont. The cake is based on “KUROSAKI CHAMAMEAN” and accented with salt from Murakami City’s scenic “Sasagawa Nagare” stream.
© Source travel watch