機上餐點/飲品

Located near Nanzenji Temple in Kyoto, Hyotei’s main branch is a centuries-old traditional Japanese restaurant that retains its original thatched roof design from its days as a teahouse. Beloved by those who eat there, Hyotei has maintained the traditions of Japanese cuisine, become intimately knowledgeable of ingredients and continues to slowly evolve in tune with the seasons. Known throughout the world, Hyotei receives customers who travel across the globe just to enjoy the seasonal flavors of Kyoto. Enjoy a taste of Hyotei's world-class hospitality in this menu's vibrant, fragrant offerings.

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

When you sink your knife into the duck prosciutto enveloped in a glossy ogyochi jelly, persimmon and mascarpone will appear from inside. Please enjoy it with an herb sauce. The caviar on the smoked scallops is combined with creamy yuba, and the broth and consommé jelly adds a light Japanese flavor. The main dish of wagyu fillet is grilled and served with plenty of potherb and a warm and sweet ponzu vinegar sauce.

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

Please start your meal by enjoying this colorful appetizer. Mukago, or bulblets, are an autumn delicacy with a warm and soft texture.They are steamed with eggs and domyoji, a course rice flour, forming a stone wall shape. The small bowl of smoked salmon is served with refreshing five-colored vegetables flavored with vinegar. Both meat and fish feature in the warm main dish. Chicken meatballs with the crunchy and elegant texture of yagen cartilage are broiled in a sweet and spicy sauce. Push your chopsticks into the moon-like egg yolk to crack it and allow it to entwine with the sauce to create a mellow taste. The autumn white tilefish is grilled with the scent of yuzu.

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

Hideki Takayama manages the restaurant, THE LANDIS TAIPEI Paris 1930 de Hideki Takayama, which creates spectacular dishes by incorporating Taiwanese tea and local Taiwanese ingredients with a Japanese sense of aesthetics. The chef led the Japanese team to win the Asia-Pacific Selection 2014 and 2018 for the international Bocuse d'Or competition known as the "culinary olympics." Enjoy French cuisine as only a Japanese chef could create with the dishes of Mr. Takayama.

Applicable Routes: Routes from Narita/Haneda to Thailand, Singapore, Indonesia, Malaysia (excluding late night flights), India

The Mont Blanc-style dessert glass, inspired by “Ispahan,” is a harmony of rose, lychee and framboise. Sink your spoon down into the glass and scoop all the layers out together. Together with the melt-in-your-mouth marron cream, the flavors of “Ispahan” will stimulate your five senses, creating a sweetness that makes your tastebuds rise to the heavens.

Applicable Routes: Routes From Narita/Haneda to North America, Mexico, Oceania and Asia (excluding some flights)