CUISINE(EN) | Nishitetsu | The travel train The Rail Kitchen Chikugo

MEALS(Jun–Aug)
Petit four – Ingredients
MEALS(Sep–Nov)
Petit four – Ingredients
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BRUNCH MENU
ALLERGY
Allergy INFO
MENU DIRECTION
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LUNCH & DINNER
MEALS(Jun–Aug)

- Amuse

Chilled soup with corn and cucumber

- Vegetable Plate

Zucchini and eggplant's alla scapece
Boiled egg with dried tomato sauce
Muscat and peach's caprese salad

- Meat Plate

Spicy pork stew

- Seasonal Vegetable Pizza

Shiso leaves pizza / Zucchini pizza

- Petit Four

miel's ice cake

FOODS foods

- Corn

Anri Farm started in Yanagawa City with the cultivation of soft rush, and now dealing with a wide range of agricultural products, such as cultivation of rice and fruits and production of gelato, and popsicles, etc.Aiming to be the dream agricultural business of the new generation, we would love to pick up new challenges at all times. Our mission of "cultivating by authentic farmers and promoting safe, delicious crops" has taken supporters by storm.We are pleased to present the super sweet corn soup produced by Anri Farm.The super sweet corn has been around for 2 years and reputation rapidly spread that 20,000 pieces was selling out quick in just 2 days. It is absolutely a popular item.

- Zucchini and Eggplant

We grow a wide variety of vegetables in the city of Ukiha without using any pesticides or chemical fertilizers. We are working hard on farming methods that bring out the natural essence of vegetables by keeping soil and the environment rich in microorganisms.

- Yumuta Farm Eggs

Bamboo shoots produced by Yame are used in the pizza. Fukuoka Prefecture is the largest bamboo shoot-producing region in the country. Many of the bamboo shoots produced in Fukuoka Prefecture are grown in red soil suitable for cultivation, characterized by their reduced bitter taste and freshness.

- The egg of iTo farm

iTo farm treasures “natural egg raising” in the quiet, splendid Mino Mountains in the city of Ukiha. Flat breeding is adopted, and chickens are feed with fermented foods with a special blend of special enzymes and other ingredients, season-fresh vegetables, and mellow, soft, and clean groundwater. The eggs laid by healthy chickens are featured with the pale, beautiful lemon-colored yolk and elastic whites, and are rich in flavor.

- Peach

A fruit farm providing nice crops with natural fertilizers and minimal use of chemicals in 40 years with "Kiyomizu Yusui" which was selected as one of the 100 best water in Japan, and the mountains of Mino. The rich, sweet taste and juicy texture of the fruits inculcated in such a nice environment are simply discernible.

- Riverwild Ham Factory Pork

Minou Itton pork, produced at Riverwild Ham Factory in Ukiha-shi, is used for the meat plate. The pork is traditional Japanese Sangen Ton (a crossbreed of three types of pig) and has a characteristic light taste with a mild favor. It is also used for school lunch in Ukiha-shi.

- Wheat

Minami-no-Kaori, wheat grown on the Chikugo Plains, is used for pizza. In fact, Fukuoka has the 2nd highest wheat production volume in Japan after Hokkaido. Minami-no-Kaori is noted for its great aroma, as well as its soft, chewy, and smooth texture.
LUNCH & DINNER
MEALS(Sep–Nov)

- Amuse

Grilled butternut pumpkin soup

- Vegetable Plate

Spaghetti aglio e olio with Hakata eggplant & gingko nuts
Persimmon and mango salad
Japanese taro and wood ear mushroom seaweed butter

- Meat Plate

Grilled Salsiccia (Italian sausage)
Garnish- grilled mushrooms

- Seasonal Vegetable Pizza

Half & half- Lotus roots and sweet pepper

- Petit Four

Brown rice green tea meringue & fig butter biscuit sandwich, coffee biscotti, and nuts from Food Laboratory Yanagawa

FOODS foods

- Butternut Squash

The butternut squash used for persimmon and butternut squash ethnic salad of the vegetable plate is harvested at Tokunaga Farm in Omuta-shi. Butternut squash is shaped like a gourd and has a distinctive nutty flavor and sticky texture.

- The Milk from Matsuno Farm

The number of cows in Matsuno Farm is strictly limited to ensure sufficient space. Cattle barns are located on highlands with great ventilation and splendid sceneries, along with underground water full of all essential minerals. Rice husks are used as cow bed and they are changed every day for the utmost comfy environment for both people and cows- all cows are fed and managed carefully in an individualized manner. Fresh milk from the healthy cows is pasteurized and processed right at the ranch for the freshest, greatest milk.

- The Persimmons from Migita Orchard

Historic persimmons with stories over generations; “premium persimmons” stemmed from continuous improvements in cultivation and utilization of terrain and organic fertilizer, all planted naturally if at all possible. Our persimmons are filled with unique and discernible essence- once you try, you will love it in the rest of your life.

- Taro from Aozora Farm

A couple growing vegetables at Mt. Jonyama in Chikuzen-machi and rice at Ogoi city. The “tremendous grasses” growing in the farms and rice fields contain a great diversity of microorganisms eat and decompose for the soil with great fertility, and thus, healthy, lively, and delicious vegetables and rice needing no chemicals and artificial fertilizers. They are our source of energy. We do agriculture and try our very best with the wish to retain our environment for the upcoming generations.

- Sashimi Nori Seaweed

Elusive fresh nori seaweed, for which the quality is difficult to maintain and could only be eaten locally, has been commercialized through the cooperative efforts of industry, government, and academia. Enjoy the unaltered taste of the seashore with this scalded sashimi nori seaweed, produced from the Ariake Sea, Yanagawa.

- Nagarekawa Lotus Root

Nagarekawa lotus root harvested in Nagarekawa, Ukiha-machi, Ukiha-shi is used for vegetable plate and seasonal vegetable pizza. The lotus root, harvested using an ancient technique of digging through hard mud with a hoe, has a distinctive stickiness, soft and flaky texture.

- Riverwild Ham Factory Pork

Minou Itton pork, produced at Riverwild Ham Factory in Ukiha-shi, is used for the meat plate. The pork is traditional Japanese Sangen Ton (a crossbreed of three types of pig) and has a characteristic light taste with a mild favor. It is also used for school lunch in Ukiha-shi.

- Nakamura-en

This company in Yame-shi manages the whole process of yame tea leaves and some herbs, from cultivation to sales. Yame-shi is one of the leading tea production areas in Japan. They have developed an original blend of tea with selected ingredients such as yame tea leaves and various herbs cultivated in-house especially for Harunoki, their original brand.
Original herbal tea made of fragrant herbs cultivated by Nakamura-en and exclusively blended for THE RAIL KITCHEN CHIKUGO is served on the train.

- Mushrooms

The bunashimeji, eringi and enoki mushrooms used for seasonal vegetable pizza are grown in Oki-machi, a leading mushroom producing area in western Japan. "Mottainai Declaration (Zero Waste Declaration)" has been proclaimed in Oki-machi where reducing waste throughout the town and utilizing it in agriculture as a resource has been taken into their town development in order to create recycling society.

- Brown rice green tea meringue & fig butter biscuit sandwich, coffee biscotti, and nuts from Food Laboratory Yanagawa

Splendid sceneries in any seasons and songs of boatmen presented by the relaxing waterflow in the river of Yanagawa- Food laboratory Yanagawa is located in quietly next to a shrine. We make confections with the simple ingredients and quality agricultural products from Kyushu. Regarding baked confectioneries, we use whole-grain flour and almonds that have been homemade with our workshop millstone. Aroma and fresh taste are always our priority. On the selling days on weekends, visitors can indulge in freshly made tarts and scones best in the seasons, as well as premium meals with stunning toppings that you could find nowhere else.
Cuisine includes popular local bread, seasonal veggie soup, seasonal fruits, and an original blend coffee.
◎ Tickets of “The Local Indulging Brunch Trip” is only available on the same day at Nishitetsu Fukuoka (Tenjin) Station north exit office.(08:00~09:15) The sale ends as soon as the seat is no longer available.

- Wayside Bread from Chez Sagara

Creation of the yuzu dog was supervised by Mr. Kazuhiro Sagara, the owner of Chez Sagara in Tanushimaru-machi, Kurume-shi. Mr. Sagara was one of the Japanese finalists for La Coupe du Monde de la Pâtisserie, known as the World Cup of bread. This popular bread shop attracts many customers, including both local people and tourists. The yuzu dog, made with bread which is crispy on the outside and soft on the inside, and stuffed with special Riverwide Ham Factory sausage with a hint of yuzu kosho (a spicy, hot Japanese condiment made from yuzu rind, chili and salt) is very popular at the shop.

- Wayside Coffee from Coffee County

Coffee County in Kurume-shi is a very popular coffee shop run by Mr. Mori, who goes to coffee production areas to carefully select the beans that he roasts and serves at his shop. Original coffee with specially blended beans exclusive to The Rail Kitchen Chikugo is served.

Allergens（Summer Menu）

Menu item		Eggs	Milk	Wheat
Amuse	Cold soup of corn and cucumber
Vegetable Plate	Zucchini and eggplant Scapece
	Boiled egg with dried tomato sauce	○
	Peach and Muscat Caprese		○
Meat Plate	Stewed pork with spices
Seasonal Vegetable Pizza	Pizza with Green Shiso leaves	○	○	○
Seasonal Vegetable Pizza	Pizza with Zucchini		○	○
Petit Four	miel ice cake	○	○	○

Allergens（Autumn Menu）

Menu item		Eggs	Milk	Wheat	Buckwheat	Peanuts	Prawn	Crab
Amuse	Grilled butternut pumpkin soup		○
Vegetable Plate	Spaghetti aglio e olio with Hakata eggplant & gingko nuts
	Persimmon and mango salad
	Japanese taro and wood ear mushroom seaweed butter		○
Meat Plate	Grilled Salsiccia (Italian sausage)
Meat Plate	Garnish- grilled mushrooms
Seasonal Vegetable Pizz	Pizza with Lotus roots	○	○	○
Seasonal Vegetable Pizz	Pizza with sweet pepper	○	○	○	○	○	○	○
Petit Four	Coffee biscotti, and nuts	○		○
	Fig butter biscuit sandwich	○	○	○
	Brown rice green tea meringue		○

Brunch

Menu item		Eggs	Milk	Wheat	Buckwheat	Peanuts	Prawn	Crab
Yuzu dog	Yuzu dog	○		○
seasonal veggie soup	seasonal veggie soup	Please contact our staff for more information.

We use the same objects such as cookware, tableware and dishwasher for all the menus.
Please fully understand in respect of contamination prior to use.

These two chefs, who are skilled at dishes that bring the ingredient's flavors to life, are able to bring out the maximum appeal of the ingredients found along the train line in simple flavorings.
Only at The Rail Kitchen Chikugo can you enjoy the delicious meals of Mr. Imai, who does not have a restaurant in Kyushu, and Mr. Watanabe, who offers dishes not found at his restaurant.

Main Dish

en boca Co., Ltd. Representative Tadashi Imai

Mr. Imai began in 2001 with the opening of the restaurant “en boca” in Karuizawa, the resort area of Nagano Prefecture. A chef as well as an architect, Mr. Imai developed new dishes from the flames of a firewood kiln, based on the concept of "dishes by creative thinking." His pizza which uses seasonal vegetables is particularly well-received. Currently he manages 3 pizza-based restaurants, which can be found in Tokyo, Karuizawa, and Kyoto.

Amuse - Meat Plate - Vegetable Plate

Chef Yasuhiro Watanabe

Mr. Watanabe was born in 1980. Working at COMME des GARÇONS, he developed a unique aesthetic sense. In 2007, he came into his own as a chef, establishing a studio in Futako-tamagawa, and primarily working as a cooking instructor. Later, he shifted his base of operations to Fukuoka in 2015.
Even after relocating, he's continued to be featured in TV shows and magazines, and has held nationwide exhibitions for cooking events that use ingredients from every region, as well as proposing new expressions for the ingredients that are unique to that region.
As an author, he has published "68 Simple and Beautiful Dishes in 5/15/30 Minutes" (Magazine House), "Fruit Cooking" (Heibonsha) with fruits as the theme, and a collection of his recipes was featured in "Spring/Summer/Autumn/Winter Everyday Feasting" (Magazine House) in the magazine “Ginza” from the May 2011 edition to the July 2014 edition.

LUNCH & DINNERMEALS(Jun–Aug)

LUNCH & DINNERMEALS(Sep–Nov)

LUNCH & DINNER
MEALS(Jun–Aug)

LUNCH & DINNER
MEALS(Sep–Nov)