A gourmet drama starring Hidekazu Majima. Majima plays Takamiya Susumu, a salaryman who works in the internal audit office of a non-life insurance company, who enjoys the "Izakaya Shinkansen", taking out local gourmet food on the Shinkansen on his way home from a business trip. Takamiya, who travels around the country on day-trip business trips, spends a blissful time enjoying ekiben (boxed lunches), local cuisine, local sake, and sweets on the bullet train.

Susumu Takamiya, a salaryman working in the internal audit office of a non-life insurance company, secretly enjoys eating local takeout food on the bullet train on his way home from a business trip. Hidekazu Mashima, in his first solo starring role in a gourmet drama, plays the main character Susumu Takamiya, who enjoys the finest gourmet foods and drinks he finds on his business trips alone on the Shinkansen. Station lunches, local cuisine, local sake and craft beer, and even sweets - local take-out gourmet food is served one after another! Tonight, too, the Shinkansen will be transformed into a luxurious izakaya space!

Near Furukawa Station in Miyagi Prefecture, Susumu Takamiya was depressed. He had made a rare mistake at work and was in trouble with the branch office. With heavy feet, he enters a roadside station and finds a rice called "Sasayui", which he has never heard of before. It is said to be an improved version of Sasanishiki, a rice variety that was once so popular that it was called "yokozuna" but lost its position and almost disappeared. Tonight's sake will be made from "Sasayuki". It's a good day to be on the izakaya shinkansen, encouraged by the rich aroma of sake.

After a successful day of work in Utsunomiya, Susumu Takamiya recalls the fight he had with his wife last night. With a sigh under control, he prepares two snacks: gyoza (dumplings) hot off the grill and brimming with juices, and crispy, juicy fried chicken halves. Of course, beer is the perfect accompaniment. The beer is, of course, to be paired with the gyoza, and is said to have been specially developed for this purpose. Once you've quenched your thirst, it's time for the gyoza. The waiter recommends the Ichimi mayonnaise sauce, but is it really suitable?　I was a bit skeptical when I tried it...

Old shop or new shop? When in doubt, buy both. After finishing his work in Koriyama early, Susumu Takamiya went to the Izumiya Sake Shop, a sacred place for sake lovers, and picked up a bottle of Minowamon, which he had been curious about for a long time. This is what a business trip to the countryside is all about. I thought that any dish would go well with sake that has been stripped of its bitterness, so I chose onigiri (rice balls) as my dish of choice. However, a quick search revealed that there were two shops on the menu that I was interested in: one was a long-established shop that had been serving rice balls for over 40 years, and the other was a lesser-established shop that was particular about its ingredients and charcoal-grilled salmon onigiri.

After finishing work in Sendai, Susumu Takamiya plans to pick up his daughter Saki, who is learning ballet, when he returns to Tokyo. But the izakaya bullet train is not to be left out. He strolls around the station and the long-established department stores in search of new culinary encounters. I'll be drinking a craft cider from the Akiu Winery, which overcame many setbacks to open in the hope of reviving the Tohoku region. The smell of alcohol is a no-no, but cider is a safe bet. As Susumu gazed out of the train window, he was filled with emotion as he savoured the refreshing sourness and thirst-quenching taste.

Utsunomiya. Susumu Takamiya had one goal in mind. The combination of old sake and sweets. He had been wanting to try it for a long time, and now he finally had the chance. First of all, we got some smoked yokan (sweet bean jelly) from a Japanese confectionery shop established in 1885. Then we took the JR Karasuyama line for about 50 minutes to Shimazaki Shuzo's Dokutsu Sake Brewery. According to the shop assistant, the brewery was converted from a war-time structure, and the temperature is kept at a constant level, making it like a natural wine cellar. We walk through a cool, dimly lit cave. At the end of the cave lies the treasure we seek.