Sachan went a little crazy at Ekibenya Tokyo Station, didn’t she?
For the record, I recognized 3 of her 5 selections, and yeah, they are not cheap (1000-1500 yen each). The delayed punchline is that while most ekibens are designed with the intent to feature local specialties from a local shop (meibutsu 名物/meisan 名產), most are sold from a large chain (usually a JR affiliate or a kombini affiliate) made in a central kitchen right outside of Tokyo/Osaka/Nagoya/Hokkaido. They are also described as “kinda bland” since it has to generate the least amount of inoffensive smells as possible (you are on a train after all). That being said, there are bentos that are self-heating and can generate smells while heating up...
here's an example of one referenced in the Solitary Gourmet.
Top:
Octopus pot rice from Awajiya 淡路屋 in Kobe. That one is actually good and the included ceramic jar is a nice keepsake and considered collectible.
https://all.awajiya.co.jp/?pid=147329936
Second:
Tuna and Salmon Roe Kaisendon from from Nihonbashi Daimasu 日本ばし大増 (JR East's catering division, but originally JNR's catering division based in Tokyo). Raw seafood, supposed to be good if fresh.
https://nihonbashidaimasu.co.jp/ekiben/detail/1543.html
Third:
Not 100% sure but it could be a traditional pressed horse mackeral sushi from Ofunaken 大船軒 in Kamakura (but really just a brand owned by JR East), also raw seafood. Usually good if you enjoy sushi that’s “a bit more fishy”
https://foods.jr-cross.co.jp/matsuri/ekiben/detail/601.html
Fourth:
Relatively easy - beef sukiyaki from Nihonbashi Daimasu. Sweet but a bit bland.
https://nihonbashidaimasu.co.jp/ekiben/detail/1314.html
Fifth:
“Original Tori Meshi”
Also not 100% sure, so likely this one? Chicken prepared 4 ways - a Nihonbashi Daimasu product…also sweet and a bit bland as well.
https://nihonbashidaimasu.co.jp/ekiben/detail/1032.html