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

MEALS(Sep–Nov)
LUNCH & DINNER
MEALS(Dec–Feb)
LUNCH
MEALS(Dec–Feb)
DINNER
BRUNCH SET
BRUNCH MENU
ALLERGY
ALLERGY INFO
MENU DIRECTION
SUPERVISOR

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

- Served after dinner

Original herbal tea

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.

- Milk from Matsuno Farm

Matsuno Farm breeds a limited number of cows. Cows are relaxed in the cow shed. The cow shed is located on an airy hill in the middle of grass and rice fields and benefits from mineral-rich groundwater. They use chaff as sheeting for cow beds and clean them every day. Matsuno Farm seeks a comfortable environment for both people and cows. They control breeding for individual cows, feed them by hand with great care, and immediately sterilize expressed milk in low-temperature heat in the milk processing factory in the farm to deliver fresh delicious milk from healthy cows.

- 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.

- Pork from Riverwild factory

Please enjoy proscuitto from Riverwild in Ukiha City on our meat plate. The pork is from a traditional Japanese Sangenton (pig created by crossbreeding three species of pigs) that local farmers breed with passion to contribute to local food production and consumption, and has a mild non-fatty taste.

- 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.
LUNCH
MEALS(Dec–Feb)

- Welcome drink

Amaou strawberry sparkling wine or seasonal fruit juice

- Amuse-bouche

Romanesco soup

- Vegetables

Fried Tsubomina
Marinated turnip and kumquat
Salad with Katsuona and arugula

- Meat

Burdock and pork cooked in red wine

- Pizza with seasonal Vegetables

Half & Half Pizza - Hakata eggplant and crowndaisy

- Petit four

Tiramisu with Yame green powdered tea from Ushijima-seicha

- Served after dinner

Original herbal tea

FOODS foods

- Milk from Matsuno Farm

Matsuno Farm breeds a limited number of cows. Cows are relaxed in the cow shed. The cow shed is located on an airy hill in the middle of grass and rice fields and benefits from mineral-rich groundwater. They use chaff as sheeting for cow beds and clean them every day. Matsuno Farm seeks a comfortable environment for both people and cows. They control breeding for individual cows, feed them by hand with great care, and immediately sterilize expressed milk in low-temperature heat in the milk processing factory in the farm to deliver fresh delicious milk from healthy cows.

- Turnip cultivated by Kenta Morimitsu, KONSAIBITO

Kenta Morimitsu is the third owner of the Japanese radish farm that his grandfather started at Zendojimachi in Kurume City. He started cultivating turnips in addition to radishes. the turnips that grow on the rich land of the Chikugo Plain developed by the Chikugo River are firm, sweet, and delicious. He takes pride in cultivating turnips every day on the field he took over from his father.

- Pork from Riverwild factory

Please enjoy proscuitto from Riverwild in Ukiha City on our meat plate. The pork is from a traditional Japanese Sangenton (pig created by crossbreeding three species of pigs) that local farmers breed with passion to contribute to local food production and consumption, and has a mild non-fatty taste.

- Romanesco Broccoli

Romanesco broccoli is a unique looking vegetable, whose head has a spiral, granular pattern lending it the appearance of coral. It originates in Europe, and the taste of its flower buds can be enjoyed as you would cauliflower or regular broccoli.

- Eggplant

This eggplant is used for both the vegetable and meat plates Fukuoka Prefecture has the 4th highest eggplant production volume in Japan. The eggplant is noted for its dark and glossy bluish purple color, slender shape, and subtle bitterness. It is suitable for any dish.

- Ushijima-seicha

Since Sadajiro first started a tea plantation in 1921 at Yame, Fukuoka, they have cultivated, manufactured, and sold Yame Tea appreciated across Japan there. Yame green powdered tea tiramisu on the menu is served only on special occasions at their Japanese-tea cafe, Leaf Heart. Please enjoy the green scent, fresh bitterness, and beautiful appearance of vivid green tea tiramisu generously sprinkled with a lot of Yame green powdered tea.
Limited time Dinner
MEALS(Dec–Feb)

- Drinks

All you can drink (such as sake, shochu, wine, beer,
cocktails, and non-alcoholic drinks）

- Appetizers

Tartine with herb cream cheese
Orange salad
Boiled Hakatana flower
Fried Tsubomina
Grilled Riverwild sausages
Arista

- Pizza with seasonal vegetables

Half & half pizza - Hakata eggplant and crowndaisy
or
Half & half pizza - Japanese persimmon and orange

- A la carte

(charged separately)

FOODS foods

- Cream cheese from Omu Milk Products

Since founded in Omuta City in 1934, they have produced fresh cream and cheeses selected by three-star chefs and famous patissiers with special attention to raw milk, freshness, and formula, emphasizing quality. Kyushu cream cheese is made of raw milk and cream produced in Kyushu. Fermented with four lactobacilli, this cheese has a light acidic flavor and rich taste. Omu Milk Products continues to make products with great care without cutting corners.

- 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.

- Hana Tachibana

The Yame region is located in the southernmost part of Fukuoka Prefecture, and as well as boasting fertile soil carried from the mountains by the Chikugo and Yabe rivers, its inland climate is warm during the day and cold at night, making it the perfect environment for cultivating fruit. Hana Tachibana is a variety of mandarin orange harvested in the Yame region, and can only be given that name when it is of superior quality and has a high sugar content. It is an original brand from JA (Japan Agricultural Cooperatives) Fukuoka Yame, and you can enjoy a taste of mellow acidity within its robust sweetness.

- Pork from Riverwild factory

Please enjoy proscuitto from Riverwild in Ukiha City on our meat plate. The pork is from a traditional Japanese Sangenton (pig created by crossbreeding three species of pigs) that local farmers breed with passion to contribute to local food production and consumption, and has a mild non-fatty taste.

- 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.
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（Autumn Menu）

Menu item		Eggs	Milk	Wheat
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	○

Allergens（Winter Menu）

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 Limited Time Menu）

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		○	○

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(Sep–Nov)

LUNCHMEALS(Dec–Feb)

Limited time DinnerMEALS(Dec–Feb)

LUNCH & DINNER
MEALS(Sep–Nov)

LUNCH
MEALS(Dec–Feb)

Limited time Dinner
MEALS(Dec–Feb)