JR East, JR Hokkaido, and JR West will renew the service contents of “Grand Class (with beverages and snacks)” on the Tohoku, Hokkaido, and Hokuriku Shinkansen trains from October 1.
The “snacks” will be changed to “refreshments” and the menu will be the same on all routes and in all directions, while passengers will be able to choose from Western or Japanese food on each train. In addition, food loss will be reduced by switching from a raw food system to a frozen system. The menu will be produced by the select store “DEAN & DELUCA” and supervised by Mr. Hiromitsu Nozaki, Executive Chef of “Buntokuzan”.
For beverages, red and white wines will be offered in original bottles to match the renewed “refreshments”. The beverages are supervised by Mr. Toshiyuki Suzuki, chef-sommelier of Tokyo Station Hotel, and Japanese tea and apple juice will also be supervised by him. At the same time, the company also announced the discontinuation of some beverages and a change to “shiochoko” snacks.
In the tea cakes section, “Shinshu Apricot Pound Cake” was introduced as a new menu item from October. It was supervised by Mr. Kakunobu Iyama, chef patissier of Hotel Metropolitan Edmont. In addition, the method of offering tea cakes will be changed to a request to the attendant, and the frequency of menu changes will be once every six months.
In addition, the number of full-time attendants will be changed from two per train to one, and the restriction on the number of seats available for sale, which was implemented as a measure against the new coronavirus, will be terminated. In addition, the number of seats on sale will no longer be limited as a measure to prevent the spread of the new coronavirus.
© Source travel watch