Meal: Lunch Day Visited: Saturday Budget: ¥1,200 Closest Station/Neighborhood: Bankei Ski Resort Reservation Needed?: Yes Payment: Cash; Credit; E-Payment Kid Friendly?: Yes Yakiniku delivered to your table by a toy train! Very cool. Lunch sets are very affordable and filling. We enjoyed our pork and chicken sets, which were served with Japanese pickles and miso soup. Service was friendly and the restaurant was clean. Great for kids! English Menu?:

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Great experience and incredible chicken! A bit out there but worth it.

If you come to Bankei Ski Resort, you just have to eat the "Waka・Jin Lunch Set" (young chicken, Jingisukan) at Bankeien! Set menus come with free refills of rice and soup, which is perfect for refueling between ski runs. A model D51 train brings your food 🙂 When I came on another day, there was a different menu limited to weekends and holidays, and that day's special was the "Melty Cheese Beef Tendon Stew Bowl". Absolutely superb, and the bamboo shoots in the small dish were delicious too! All this for a thousand yen? Jackpot! 😆

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Some seats get food delivered by the SL 🚂 and some don't. However, if there are a lot of orders, a human brings it. It's a charcoal-grilled-on-a-grate style. I recommend the Jingisukan and the chicken. I don't really recommend the beef sagari… The mini taiyaki (250 yen) is delicious if you grill it until the skin is crispy. (The cheapest way to get the SL moving)

Since it reopened I've been coming 2 or 3 times a year, and the charcoal-grilled young chicken here is really delicious as always. Normal operating hours this year (winter is lunch only, last order at 15:00, closing at 16:00) run through today, Sunday 12/15… and until February next year it will apparently be reserved for group bookings. The SL train that has been delivering food since I was a child is still going strong. Rice and piping hot wakame soup (quietly delicious) are free to refill yourself, the young chicken lunch set is about 1600 yen, and I also ordered extra single servings of young chicken, Jingisukan, and beef tongue, but here young chicken is really the only choice. I think the key is to grill it until the skin gets slightly charred and crispy. I'd like to come again next year.

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