Cuisine of Aichi

Multi-course Japanese Cuisine
* Featuring produce from Aichi Prefecture.

Littleneck clams simmered in soy sauce and a Japanese-style rolled omelet made with eggs from Nagoya Cochin chickens are served as hors d'oeuvres. The main dish features hot pot-style Nagoya Cochin chicken meatballs. Octopus from Aichi Prefecture is used for the aromatic octopus rice.


■Flights to Shanghai (Pudong) and Hong Kong (Departing from Nagoya)
■Availability: January 2016