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First Class Japanese Menu for Japan Departure (from September 2009 onwards)
Tsujitome brings seasonal delicacies and service to new heights with its celebrated kaiseki cuisine.
Japanese kaiseki menu supervised by acclaimed Tsujitome, a distinguished restaurant dating back to Meiji Period.

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 - January 31, 2010
*This period may change

Tsujitome is a distinguished kaiseki restaurant dating back to the Meiji Period, when its founding chef Tomejiro Tsuji studied under an Urasenke tea ceremony master. "Kaiseki courses are all about delighting guests,"says Yoshikazu Tsuji,

current master chef with more than 60 years of experience and who trained under legendary gastronome and chef Rosanjin Kitaoji.
He offers an exquisite selection of the freshest ingredients of autumn, arranged to exemplify their truest essence.

Click here for Western menu

Yoshikazu Tsuji

Born in 1933, he is the third master chef at Tsujitome. Trained under the legendarychef and artist Rosanjin Kitaoji from age 20 after beginning his culinary journey at age 15. Offers cooking classes in his celebrated kaiseki cuisine at his restaurant in Akasaka, Tokyo.

Kaiseki cuisine from a master chef Beautiful small plates created by Tsujitome,the distinguished kaiseki restaurant dating back to the Meiji Period.Spiny lobster,matsutake mushroom, quail, shima-aji (striped jack mackerel), ayu (sweetfish) with roe… An exquisite seasonal selection is carefully prepared to highlight the purity of these remarkable ingredients. The best of autumn in Japan.

  • *It is an image photograph.
  • Zensai
  • Yolked prawn sweets, paupiette of smoked salmon-turnip and broiled botargo of mullet
    Squid-salmon roe salad, simmered conger eel-kombu kelp roulade
    Grilled chicken white breast and pounded yuzu citron cake
  • Nimonowan
  • Japanese spiny lobster quenelle and brown algae with aromatic yuzu citron in rich clear soup
  • Otsukuri
  • Kombu kelp-cured sea bream sashimi
  • Mushimono
  • Steamed grated-turnip with prawn and conger eel in rich seafood broth
  • Shusai
  • Grilled yellowtail fish belly with special soy marinade [205 kcal]
  • Sunomono
  • Salt-boiled crabmeat and stem lettuce salad dressed with ginger soy vinaigrette

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