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

MEALS(March–May)
Petit four – Ingredients
MEALS(Jun–Aug)
Petit four – Ingredients
BRUNCH SET
BRUNCH MENU
ALLERGY
Allergy INFO
MENU DIRECTION
SUPERVISOR

LUNCH & DINNER
MEALS(March–May)

- Amuse

Steamed Tomato with Bayleaf

- Vegetable Plate

Fava bean, spring Cabbage and Mint Frittata
Celery & New Burdock Root Salad
Broccoli & Radish in an Anchovy Sauce

- Meat Plate

Neapolitan style Beef Stew

- Seasonal Vegetable Pizza

Pizza with Fava bean / Pizza with Bamboo shoot

- Petit Four

Qui tico co Dorayaki (Pancake with Azuki-red bean paste filling)

- Drinks (Welcome / After)

*In addition, local sake and wine are available for a fee.

FOODS foods

- Petit Four Qui tico co

Designated as a National “Preservation District for Groups of Traditional Buildings”, the white walled "Kurazukuri" line the streets of Yoshii town in Ukiha city. Inside one of the town’s earthern-walled warehouses is the famous Dorayaki store, "Qui tico co". Beginning with Azuki red-bean paste filling pancake Dorayaki, for 22 years, the husband and wife team have ably managed this store, which is a lovely relaxed space, filled with a unique line up of items such as the famous Dorayaki, along with Lemon Cheesecake, Tiramisu, and seasonal fruits! This time around, THE RAIL KITCHEN CHIKUGO is pleased to offer an original Dorayaki, only available here, from the wonderful Qui tico co store. Please do enjoy this delicious item!

- Hakata Wagyu Beef

We bring you beef plates using Hakata Wagyu beef that was carefully raised by farmers registered with Fukuoka prefecture as Hakata Wagyu beef producers. In the southern part of the prefecture, where the Chikugo river flows with plentiful water, and the Chikugo plains spread out, there are many different agricultural items grown here. Hakata Wagyu beef cattle are carefully raised in this abundant natural environment of Fukuoka prefecture. The cattle are fed with the high quality rice straw from harvested rice, which produces meat with a reputation for "tender and juicy deliciousness".

- Radish

Used in the amuse. Fukuoka Prefecture is proud to be the second largest producer of radish in the country, and most of it comes from the town of Kitano. Best known for its fresh red color, it’s called “20-day radish” in Japanese because in the summer, it can be harvested in 20 days.

- Bamboo Shoots

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.

- Yumuta Farm Eggs

The poultry is free-range farmed in a location surrounded by the mountains and fields of Ukiha, and are raised with pesticide-free vegetables and fermented, homemade feed. Their eggs have a lemon-colored yolk, and the egg whites have elasticity. These are used in the mayonnaise of the vegetable plate.

- 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.

- 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.

- Runa Farm Eggs

- iTo farm Eggs
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 Sora eggs of Runa Farm

Sora eggs (literally "sky eggs") were born from the our strong will to provide safe and secure food for children. All feeds are fermented using fermentation bacteria naturally born in the mountains. Everything that our chickens eat is fermented foods such as miso and yogurt. The premium eggs were born from healthy chickens and thus they dont have any unpleasant smell of eggs. We adopt a flat breeding system to create an environment where chickens can move around freely.

- 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.
The Chikugo region is a major wheat production area in Fukuoka Prefecture. Bread and coffee from local popular shops is served.
◎ You can purchase the same-day ticket of "Taste the Region Brunch Travel" at the north exit ticket counter of Nishitetsu Fukuoka (Tenjin) Station. (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. You can take home an original travel mug with logo of the shop.

Allergens（Spring Menu）

Menu item		Eggs	Milk	Wheat	Buckwheat	Peanuts	Prawn	Crab
Amuse	Steamed Tomato with Bayleaf			○
Vegetable Plate	Fava bean, spring Cabbage and Mint Frittata	○	○
	Celery & New Burdock Root Salad
	Broccoli & Radish in an Anchovy Sauce
Meat Plate	Neapolitan style Beef Stew
Seasonal Vegetable Pizza	Pizza with Fava bean	○	○	○
Seasonal Vegetable Pizza	Pizza with Bamboo shoot	○	○	○
Petit Four	Qui tico co Dorayaki (Pancake with Azuki-red bean paste filling)	○ Some products	○ Some products	○ Some products	○ Some products	○ Some products	○ Some products	○ Some products

Allergens（Summer Menu）

Menu item		Eggs	Milk	Wheat	Buckwheat	Peanuts	Prawn	Crab
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	○	○	○	○	○	○	○

Brunch

Menu item		Eggs	Milk	Wheat	Buckwheat	Peanuts	Prawn	Crab
Yuzu dog	Yuzu dog	○		○

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(March–May)

LUNCH & DINNERMEALS(Jun–Aug)

LUNCH & DINNER
MEALS(March–May)

LUNCH & DINNER
MEALS(Jun–Aug)