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First Class Western Cuisine Menu for Japan Departure (from September 2009 onwards)
Received one Michelin star for three consecutive years. Modern French dining towering above Tokyo.
Modern French menu supervised by Signature, a recipient of the Michelin star for three consecutive years

Menu served on following flights　Served during the following period
Narita→London, Paris, Frankfurt, Chicago,
New York, Los Angeles and San Francisco
September 1, 2009 - February 19, 2010
*This period may change

Signature is the fine dining restaurant at the Mandarin Oriental, Tokyo; it was awarded one star in the Michelin Guide Tokyo 2008, 2009 and 2010. Chef de cuisine Olivier Rodriguez creates his French-inspired menus with style, daring, and delicacy.

His original dishes make ingenious use of Japanese ingredients and are famously light, charming gastronomes from Tokyo and worldwide. Relax and enjoy this special marriage between spirited and light modern French dining and ANA expertise.

 Olivier Rodriguez

Started his career cooking in southern France under Franck Cerruti, now the head chef of three-Michelin-star restaurant Louis XV in Monaco. Came to Japan in 2000 after gaining broad experience at top-class restaurants in France and Italy. Became chef de cuisine at Signature in 2005.

A la carte menu from a chef de cuisine This modern French cuisine was created by Signature―the Michelin-starred fine dining restaurant at the Mandarin Oriental,Tokyo. Sea urchin,snow crab,Japanese beef, autumn vegetables… Stylish,ingenious use of Japanese ingredients makes for delightful pairing with wines chosen by our sommelier.

  • *It is an image photograph.
  • Tapas Molecular Bar amuse
  • Artichoke royale with ossetra caviar, bouillabaisse consommé and saffron-scented focaccia
    Lobster with cooked and raw cauliflowers, botargo shavings and bouquet of aromatic herbs
    Warm steamed foie gras with caramelized Jonathan apple and cardamom-scented sauce
    Tuna Carpaccio with romaine lettuce Caesar salad
    Composition of white wine-braised winter vegetables,
    extra-virgin olive oil emulsion and fresh coriander
  • Grilled Kagoshima wagyu beef rib eye with braised burdock roots, potatoes and truffle condiment [508 kcal]
    Citrus rind-broiled sole with candied fennel tart and sea urchin egg sauce [326 kcal]
    Black pepper-crusted roast Challans duck breast with green cabbage compote and red wine reduction [416 kcal]
    Nutmeg-flavored pumpkin gnocchi with walnut and Roquefort sauce [263 kcal]
  • Traditional baguette, champignon, ciabatta or sun-dried tomato focaccia with a choice of flavorful premium Échiré butter or extra-virgin olive oil
  • Lavender-perfumed goat cheese with a hint of Chinese quince and pomegranate
  • Tangerine and yoghurt sorbet on pain d' épices and orange skin confiture
    Manjari chocolate and raspberry bar served with raspberry and caramel sauce
    Warm madeleine with vanilla-flavored pear and chestnut minestrone
    Selection of fresh seasonal fruit with compotes
  • Premium chocolate Mandarin Oriental, Tokyo

First Class Japanese Menu for Japan Departure (from September 2009 onwards) More details