机内餐食、饮料

The menu begins with a crab and avocado salad served inside a kumquat. January's appetizer is stem lettuce served in the style of the traditional Japanese New Year's decoration kadomatsu. December features an ankimo anglerfish liver dish slow-cooked with Japanese Arima sansho pepper and served with burdock, Japanese leek, and other winter vegetables. January and February offer the light flavors of chawanmushi, steamed savory egg white custard, with steamed sea urchin with thin yuba tofu covered in a thick sauce. December and January have crispy fried golden eye snapper and deliciously flavorful seasonal Kyoto taro wrapped in beef. The February Japanese wagyu beef is a sirloin grilled with miso and chopped shiitake mushrooms. Plump shrimp-filled fried crunchy lotus roots provide a delightful accompaniment.

Applicable Routes: Routes from Narita/Haneda to North America and Europe (excluding late night flights)

The appetizer of smoked scallops is served with a small jar of caviar. Marinated gravlax salmon and sea bream served with a grated carrot sauce. The grilled Japanese wagyu beef tenderloin main is served with a rich sauce with the concentrated umami of the meat. Accompanied by lotus root galette. The fish is a rare Brittany anglerfish cheek sautéed in butter and balanced with fish stock, cream, and ginger for a beautifully light flavor. The dish is gorgeously arranged with mushrooms, dried tomatoes, sautéed spinach, and two kinds of raisins.

Applicable Routes: Routes from Narita/Haneda to North America and Europe (excluding late night flights)

The appetizer is an assortment of dishes named after pines, bamboo, and plum. A small bowl of vinegared Japanese salad is served with seasonal sakhalin surf clams topped with grapefruit pulp and salmon roe. Braised pork is arranged with simmered lotus root and shiitake mushrooms and drizzled with mild sesame ponzu sauce. The main dish, a lotus root tofu, is kneaded with kudzu starch, grilled and served with lightly cooked Japanese Black wagyu beef. Enjoy with a thick wasabi-flavored sauce. A white miso and soy sauce moist grilled splendid alfonsino is then served with fried taro and rolled dashimaki tamago omelet.

Applicable Routes: Routes from Narita/Haneda to North America, Europe (excluding Honolulu, Vladivostok), Mexico, Oceania (NH881, NH889) (excluding some flights)

The appetizer is a pate inspired by the Japanese countryside with marinated lotus root and apple confit. Smoked tuna is served with a tartare of shrimp and surf clam adductors chopped and flavored with yuzu miso. The main dish of sautéed beef filet is served with redcurrant puree and a peppery sauce. The dish is accompanied by a baked celeriac and potato dauphinoise. The winter fish is an assortment of anglerfish, scallops, and shrimp served with a beautifully fragrant sauce with timut pepper.

Applicable Routes: Routes from Narita/Haneda to North America, Europe (excluding Honolulu, Vladivostok), Mexico, Oceania (NH881, NH889) (excluding some flights)