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

MEALS(Dec–Feb)
LUNCH
MEALS(Dec–Feb)
DINNER
MEALS(Mar–May)
LUNCH
MEALS(Mar–May)
SWEETS
BRUNCH SET
BRUNCH MENU
ALLERGY
ALLERGY INFO
MENU DIRECTION
SUPERVISOR

LUNCH
MEALS(Dec–Feb)

- Welcome drink

- Amuse-bouche

- Vegetables

- Meat

- Pizza with seasonal Vegetables

- Petit four

- Served after dinner

Contact
E-mail: railkitchen@nnr.co.jp
Limited time Dinner
MEALS(Dec–Feb)

- Drinks

- Appetizers

- Pizza with seasonal vegetables

- A la carte

Contact
E-mail: railkitchen@nnr.co.jp
LUNCH
MEALS(Mar–May)

- Amuse-bouche

- Vegetables

- Meat

- Pizza

- Petit four

Contact
E-mail: railkitchen@nnr.co.jp
Season exclusive fruits cuisine
MEALS(Mar–May)

- Drinks

- Appetizers

- Pizza with seasonal Vegetables

- A la carte

Contact
E-mail: railkitchen@nnr.co.jp
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（Winter Menu/LUNCH）

Menu item		Eggs	Milk	Wheat
Amuse	Romanesco soup		○	○
Vegetable Plate	Fried Tsubomina		○	○
	Marinated turnip and kumquat
	Salad with Katsuona and arugula		○
Meat Plate	Burdock and pork cooked in red wine
Pizza with seasonal vegetables	Hakata eggplant	○	○	○
Pizza with seasonal vegetables	Crowndaisy	○	○	○
Petit four	Tiramisu with Yame green powdered tea from Ushijima-seicha	○	○	○

Allergens（Winter Menu/Limited time Dinner）

Menu item		Eggs	Milk	Wheat
Appetizers	Tartine with herb cream cheese		○	○
	Orange salad
	Boiled Hakatana flower
	Fried Tsubomina		○	○
	Grilled Riverwild sausages
	Arista
Pizza with seasonal vegetables	Hakata eggplant	○	○	○
	Crowndais	○	○	○
	Japanese persimmon and orange		○	○

Allergens（Spring Menu/LUNCH）

Menu item		Eggs	Milk	Wheat
Amuse	Rape blossom crema		○
Vegetable Plate	Green beans and potatoes (herb sauce)			○
	Bismarck asparagus	○	○
	Ricotta and strawberry salad		○
Meat Plate	Grilled pork with tomato sauce
Pizza	beans assorted	○	○	○
Pizza	Bamboo shoots	○	○	○
Petit four	Citrus and creamy jelly soup		○

Allergens（Spring Menu/Season exclusive fruits cuisine）

Menu item		Milk	Wheat
Appetizers	Grilled banana starter	○
Main Dish	Hakata wagyu steak with strawberry sauce
Dessert	Citrus and creamy jelly soup	○
Pizza	Strawberries and kiwis fruit pizza	○	○

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.

LUNCHMEALS(Dec–Feb)

Limited time DinnerMEALS(Dec–Feb)

LUNCHMEALS(Mar–May)

Season exclusive fruits cuisineMEALS(Mar–May)

LUNCH
MEALS(Dec–Feb)

Limited time Dinner
MEALS(Dec–Feb)

LUNCH
MEALS(Mar–May)

Season exclusive fruits cuisine
MEALS(Mar–May)