头等舱

* The rice, miso soup and Japanese pickles are ANA originals.

"Ebitei Bekkan", Owner
Kentaro Mura

This winter menu was created under the supervision of Kentaro Mura, the owner and chef of the renowned restaurant Ebitei Bekkan. Red snow crab is used generously in both the pressed-sushi appetizer and the soup of simmered vegetables. The simmered dish features Gensuke daikon, a signature Kaga vegetable, gently cooked in a fragrant broth made with the same daikon. For sashimi, lightly seared young tuna is served alongside vinegared young Japanese Spanish mackerel presented in a kizushi style. The side dish is a gently simmered assortment featuring the rich and creamy texture of taro from Kamiichi, Toyama. The main dish is seasonal yellowtail, marinated in Saikyo miso and grilled to a fragrant finish, accompanied by rape blossoms pickled in kelp and vinegared lotus root. A traditional Japanese-style chicken loaf, often enjoyed during New Year celebrations, is accented with a hint of brandy and is served alongside a seasonal appetizer of dried persimmon and Gokayama tofu dressed in a creamy sauce, served in December and January. Pairs beautifully with sake or wine.

适用航线：成田、羽田出发前往北美、欧洲航线

ANA Chefs - Western Cuisine

Smoked Japanese Spanish mackerel is served with abalone simmered in a shellfish broth, accented with Ichida persimmon, and finished with a small jar of caviar for each guest. A mandarin jelly in a gâteau style, layered with Japanese Black wagyu rillettes, foie gras, and duck confit, accented with the aroma of caramelized nuts. The beef is a sautéed wagyu fillet brushed with an herb sauce and paired with a rich red wine and vegetable sauce, accompanied by a side of purple sweet potato and other vegetables in three layers. The fish is flounder rolled and steamed together with prawn and cod milt, served with a crisp squid ink tuile, baked in a lattice pattern, to break apart as you enjoy the dish.

适用航线：成田、羽田出发前往北美、欧洲航线