■ Some flights to North America, Europe, and Singapore (Japan departures)
■ Service period: Mar. 2015
Sauté of Japanese sea perch from Osaka with smoky flavor served with potato puree produced in Hokkaido
Slightly bittersweet asparagus sauce and dill oil go well with sauté of succulent Japanese sea perch with a slight smoky flavor. This dish is finished with basil and wedge-shaped mini tomatoes so that it looks pleasing to the eye.