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Kuma chose champagne gold as a base color for the design, which is set off with images of local scenery. Summer is the theme of car number two, shown above.
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The third, autumn-themed carriage features the fall foliage of the Chichibu mountains.
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The ceiling of the second carriage, which evokes local limestone caves, is made using washi paper dyed with persimmon juice. It has been specially treated to make it fireproof. The noren curtain is made from traditional Chichibu meisen silk cloth.
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Kuma’s trademark use of wood with a modern touch can be seen in the ceiling of the fourth carriage. The sugi (Japanese cedar) planks from Hannō and other nearby cities in Saitama have also been fireproofed.
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The June dinner menu. (Courtesy of Seibu Railway)
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The June dinner includes rib roast beef and taro stewed in black vinegar (left) and sea bream and rice chazuke (a dish in which green tea is poured over other ingredients) (right). (Courtesy of Seibu Railway)
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Driver Sunaga Takeshi usually operates express trains and instructs younger colleagues.
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The waitresses are working as train crew members for the first time but are keen to provide good service.
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Passengers on the dinner train receive souvenirs. The butter castella cake is made with Chichibu tea and the furoshiki wrapping cloth from local materials. (Courtesy of Seibu Railway)
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The restaurant train passing through Ikebukuro, Tokyo (left), and in front of Bukōzan mountain in Chichibu (right). (Courtesy of Seibu Railway)
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