The dining experience aboard the ARU RESSHA is directed by Chef Yoshihiro Narisawa.
Chef Narisawa is the owner and chef de cuisine of the NARISAWA restaurant in Minamiaoyama, Tokyo, and he has been making a name for himself both in Japan and internationally as a chef who continues to craft dishes with the natural environment as his theme.
You can enjoy a fish dish, a meat dish, sweets, and mini-sweets.
Chef Narisawa visits food producers throughout Kyushu and uses only high-quality products that he has personally checked using all five of his physical senses.
In addition, the dinnerware used for meals on the ARU RESSHA has been specially made for this train by Kyushu craftworkers.
Experience a luxurious time full of extraordinary feelings — all arranged for your enjoyment.
Owner and chef de cuisine of the NARISAWA restaurant in Minamiaoyama, Tokyo.
He established his own category of cooking called “Innovative SATOYAMA Cuisine,” and he continues to cook attractive dishes designed around the natural environment, such as “Sustainable and Beneficial Gastronomy” (gourmet food that is sustainable and is beneficial for both the soul and the body), and “Evolve with the Forest” (living with the forest).
At the same time, he established a panel of experts under the name “QUEST” to engage in activities for forest protection and reforestation, protection of the natural environments as well as food culture of Japan, and to connect to the next generation. He also strives to preserve and sustain the knowledge and techniques of various regions in Japan, and he shares his efforts to do so with the rest of the world.