The Meal and Route
Toyama Bay Sushi Course
Approx. 2 hours 7 minutes long
Departs from and returns to Toyama Station after turning back at Tomari Station near the border of Niigata Prefecture. This is a tour of Toyama’s eastern area.
Dep. 11:00 am
Arr. 11:51 am/
Dep. 12:06 pm
Arr. 1:07 pm
※The above time schedule is subject to change.
Throughout the four seasons, Toyama Bay produces an abundance of seafood. This sushi course consists of eight pieces of Toyama Bay Sushi that are only served in “The Story of 13000 Feet.” Chefs will make prime-quality sushi inside the train to serve guests local fish in the freshest state. Don’t miss this opportunity to savor kitokito seafood only available in Toyama.
※Kitokito means “fresh” in the local Toyama dialect.
Toyama Bay Sushi
“The Story of 13000 Feet” original version
The meal is provided by the Toyama Sushi Quotient Life Hygiene Trade Association
The association consists of union members who own sushi restaurants in Toyama Prefecture. Their objective is to introduce the wonderful world of sushi. In 2011, they began selling the Toyama Bay Sushi Set that includes sushi made from fresh seafood caught in Toyama Bay and local Toyama rice combined with soup.
Kaiseki Cuisine Course
Approx. 2 hours 32 minutes long
This is a long route that departs from and returns to Toyama Station after turning back at Takaoka Station and Kurobe Station.
Dep. 3:22 pm
Arr. 3:42 pm/
Dep. 4:04 pm
Arr. 5:07 pm/
Dep. 5:22 pm
Arr. 5:54 pm
※The above time schedule is subject to change
This traditional Japanese kaiseki cuisine consists of fresh seafood caught in Toyama Bay, vegetables, and mountain vegetables produced with Toyama’s beautiful water and rich land, and locally produced delicious rice. Treat your palate and feast your eyes on Toyama’s seasonal delicacies prepared luxuriously.
The meal is provided by Chisato Sansou
Chisato Sansou offers a spectacular view of the Tateyama mountain range. The restaurant is built in a traditional gassho style and is located in the quiet countryside. Their hearty cuisines are filled with the blessings of nature and are made from Toyama’s seasonal ingredients.
Produced by Takeji Isa
After joining Hotel New Otani, he became the head banquet chef and was the chef in charge at the State Guest House and the Prime Minister’s Office. He became the executive chef in 1999. From 2008 to 2012, he assumed the post of Top Food Advisor. He was awarded the L’Ordre du Mérite Agricole in 2007 and the Medal with Yellow Ribbon in 2014. He has been the Executive Supervisor for Hotel New Otani Takaoka since 2017.
Local sake brewed with Toyama’s delicious water and rice
※The legal drinking age is 20 years old.
Toyama Prefecture is known for having one of Japan’s best water. Sake made from pure water and tasty rice makes Toyama’s sake a popular name brand. On the train, we have various brands of sake brewed in the harsh cold climate, best served cold.
Important reminders about the meal
＜About each course＞
- The contents of the meal are subject to change depending on the season.
- Guests are not allowed to bring their own food or drinks onto the train or take home the leftover food from the meal provided on the train.
- We do not have children menus and infant menus.
＜About food allergies＞
We do not have alternative menus for guests with allergies.
Meet our Collaborators
Toyama Black (edamame) /
JA Imizuno (Imizu City)
The edamame soybean used in the kaiseki course is the Toyama Black brand provided by JA Imizuno. Since edamame tends to lose its freshness quickly, the surrounding temperature must be maintained at a consistent level from harvest to sales. At JA Imizuno, the beans are harvested early in the morning when the temperature is still low. They are then precooled to keep them at a low temperature to maintain their freshness. In 2016, “Toyama Black” was registered as a trademark in the vegetable category, helping it to boost its brand awareness.
Hanakomachi Tomato /
Morisaki Kaihatsu Ltd., Fureai Farm
(Funahashi Village, Nakaniikawa-gun)
The tomato used in the kaiseki course is produced in Funahashi, the smallest village in Japan. It’s the medium-sized Hanakomachi Tomato grown in a greenhouse produced by the Agricultural Department of an affiliated company of Morisaki, a company that specializes in wrecking and public works. The organically and hydroponically cultivated Hanakomachi Tomato is grown using the subsoil water from the Tateyama mountain range. Since it has a high sugar content and thin skin, it can be eaten like a dessert. Enjoy the rich taste.
Kurobe Meisui Pork /
Sakurai Ham (Kurobe City)
Snow melt-water low in mineral salt content from the Tateyama mountain range flows into the Kurobe River in eastern Toyama. It is one of the clearest rivers in Japan. The Kurobe Meisui Pork used in the kaiseki course is fed this water to grow into big-boned pork with plenty of red meat and bamboo vinegar feed to increase umami components to produce delicious pork. Since a pig’s body component is 50% water, it is not an overstatement to say that the delicious water of Kurobe brings out the taste in the meat. This pork is a true delicacy that is packed with the blessings of nature.
Kubota Farm Kurenainoyukai (Takaoka City)
The satoimo (Japanese taro) used in the kaiseki course is provided by Kubota Farm Kurenainoyukai. In the Sano District in Takaoka City, where Algit satoimo is cultivated, subsoil water from the Shogawa River collects into the Ikadama irrigation channel, making it a region rich in water. That clear water is combined with Algit to produce satoimo. Algit is a 100% natural kelp feed grown in the beautiful icy cold sea in Norway, close to the North Pole. It absorbs sunlight and nutrition from the sea. Enjoy the starchiness and texture of delicious satoimo rich in vitamins, minerals, amino acids, and polysaccharides.
＊The ingredients may change depending on the season.