Sleeping limited express "Twilight Express" finishing operation in March We have eaten "Sayonara Special Menu" that is offered in a dining car, ahead of the other

Of the bed trainTwilight ExpressHas been operating between Osaka and Hokkaido for 26 years, but due to its aging operation will be terminated on March 12, 2015. The dinner menu which was being developed from August last year to decorate the finish of the end "Goodbye special menu"Was completed and tasting was done at the press release's presentation, so I ate ahead of what the finish was.

The press presentation was held this time is the central building near Shin-Osaka station.


Going in ... ...


Arrived at the office of JR West Japan Food Service Net located on the 7th floor.


There was a table in the office like this.


Water, dishes, spoons, forks, etc. were set on desks with no offices.


Mr. Ito, a JR Food Service Net, a photographer who has just developed a special menu for goodbye this time. The retirement of Twilight Express was announced in May of 2014, but in August the goods' selling was amazing, saying "The office was like an Amazon warehouse." But the main thing about Twilight Express is not the goods but the dining car as well, especially since the French cuisine to eat while watching the sunset of the Sea of ​​Japan is the main eventTsuzuki groupWe collaborated with them and worked on developing menus to shape the culmination of Twilight Express.


Mr. Shuichi Nakada of French cooking professor Tsuji Cooking Professional College who was responsible for the production on the left, Mr. Kiyohiro Nishikawa of French cuisine adviser on the right. Ms. Nishikawa served as the chef at the Kyushu-Okinawa Summit Summit Banquet in 2000.


So, the tasting time starts. The good-bye special menu was cooked with plenty of ingredients along Twilight, the first thing that came out was "Hokkaido Ikura no Cornea"


Plenty of Hokkaido 's salads.


It is a mini size that you can hold by hand, and a black sesame-containing corn is used like an ice cream.


Smoked salmon mousse is used, and the texture is fluffy smooth. Those smoked rainbow trout are also used, and the taste is solid.


The appetizer is "Terrine of Aomori duck, Chutney sauce of" Okasukaki "from Niigata Prefecture. It has become a pretty bowl with coloring that I am pleased with women. In addition, since all the dishes served in this tasting are about one half to one third of the size, the appetizers are originally twice the amount of this dish.


Because many elderly people get on board, Terrine of Aomori duck is "Goldfish"Wind. "One day to add meat to spices and salt, add sweet potatoes to make shapes every other day, and then leave one more day baked the next day", it took 4 days to make one item that took time to make is.


Duck meat with sweet carved meat and sweet potato. Because it uses sweet sauce which smells cinnamon a little, it made soft chicken, so it is soft and sweet finish on the whole, and the course is targeted around 60 years old so it is a soft texture.


The vegetables were marinated and pickled.


Although bread was also offered, butter was added with British sea salt called Rishiri kombu and Maldon, it is a faint smell of the ocean.


Next was the paper cup that appeared. what? And when I look at the contents inside ... ...


It was soup. This is "a crab and a biscuit of biscuits, a compote of a yuri root of JA"


There was a lily compote along with the body of a large crab and crab. "Yetai" is JA in the area famous for lily root judgment. Crab's rich soup and rice noodles are combined, and there is not a feeling of saltiness while there is richness, but a person who likes Amerikaine sauce etc. is unbearable finish.


......, and four kinds of sake that appeared here. In the eatery cars it is said that Japanese sake called "Domperi" or "Kudoki" is offered. "Skillful" is a drink that is dry but fruity and easy to drink, it is said that it is also used in this dish.


There was one act that cooking was actually done on the spot.


Santin Bocca of the Sea of ​​Japan Sea and hand-made pasta with herbs are packed in the dish


The source is put on ... ...


Arrived at the table.


Parmesan cheese and sprinkles are sprinkled as a topping.


The Sea of ​​Japan sees the texture made as a preprint at the moment of making a tooth, but it is very soft and I feel the scent of Japanese sake "good at hand" used for fluffy and sauce. The raw ham was put on top of the bank, and it was a dish that seemed to suit sake from the use of dullness and cheese.


Hand-made pasta is soft and boiled, and since three kinds of herbs are contained, each pasta has a different taste.


Main meat dishes are also served.


I came out "Twilight carefully selected Kuroge Wagyu beef with stewed gourd and beef tongue, taro mousse terrine"


Braised beef tongue in front. On the surface are topped with orange peel and rosemary.


Bovine tongue is so much troator as not to bite. The taste of the sauce and orange etc. citrus peel and rosemary scent spread well in the mouth with compatibility.


It is the turtle mousse terrine that is laid under the calf tongue. It is stickier than mashed potatoes, and the taste is somewhat Japanese atmosphere. It seems that juice is also used as sauce in boiled taro.


Gurie of black beef fillet meat.


Butter sauce using red wine was put on top, but also faint acidity like fruit flavors and marinade was felt and it seemed to be delicious even if you eat it with bread only this much ... I could not help thinking .


The goodness of combination of red wine butter and soft Kuroge Wagyu bewilderingly was moved by the meat which can be eaten with almost no chew, but according to Mr. Ituku, the meat prepared this time is what is supposed to be used originally Another thing, a real dinner course said that better meat would be used.


In the dessert there is "Pleiades" Parfa · Grassée, Macaroons, Fruit Salad, Has Cup Sauce "


It looks cute dessert, but the salad of the fruit on top is said to be stained glass of Twilight Express. Twilight Express has a classic and beautiful car, and because of wanting to leave something, the name of the dining car "Pleyades" is given and this design was done together. The red sauce is used in Hokkaido famous Haskappu, and whipped milk "Drambui"Whiskey with herbs and honey added along with sake that flavored with sake.


Makaron popular with women is also included.


It is difficult to provide frozen ice cream in a restricted environment called a dining car, but as a result I thought that I wanted to offer something cold to desserts, I used plenty of cream and was finer and smoother than ice cream Frozen dessert "Parfait Glasse". The finely cut fruit salad is a refreshing mouthfeel, the Huskap sauce is "awesome this sauce, it was a finish that raised a voice that I did not eat such a tasty husky cup."


At the end of the tasting, an idea sketch of the menu provided this time was also made public.


The idea of ​​cooking is drawn finely in this way. Cornet of Hokkaido Ikura was provided by inserting it in a glass with white sesame seeds, but it seems that offering by inserting it in the stand was considered though.


In addition, goodbye special menu will be offered from February. Also at the same time original premium goods are scheduled to be sold in the car only, unbearable goods will also appear for people like original vanity box pin badge (1500 yen).


· Continued
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