機上餐點/飲品

The appetizer for March is a clam cradled in its shell and scented with a hint of cherry blossoms. Enjoy the pillowy-like clam along with field mustard greens and glehnia root. In April, enjoy the pleasing texture of razor clam, bamboo shoots and udo (mountain asparagus) arranged in a checker design and finished off with a leaf bud miso. May will feature ark shell clams with hanawasabi pickled in soy sauce and served with sea urchin and Japanese yam. The main dish for March is tilefish with urui (mountain vegetables), bamboo shoots, and field mustard greens wrapped in yuba (bean curd skin). As you sink your chopsticks into this dish, you will sense a whiff of spring air. The Japanese beef sukiyaki for April and May will present you with a sense of spring. Seasonal Japanese parsley and udo are braised in a rich warishita (sukiyaki base made of soy sauce, sweet sake and sugar).

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

Let your eyes be drawn to the nicoise-style salad presented in a floral pattern. Hot-smoked salmon, angel prawns, tsubugai, and simmered saffron potatoes are carefully arranged inside a crown of tomato slices. The main dish of grilled wagyu is prepared in a playful Japanese style. The fillet is topped with a whole-grain mustard and a puree of roasted and minced Kujo negi (leeks). The side dish includes kogomi (fiddleheads) and dried bamboo shoots in an arrangement reminiscent of spring. Red bream poêlé is served on a bed of zucchini puree with tiny scallops together with a lemon and lemon zest cream sauce.

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

A springtime menu in collaboration with "Ginza Okuda." Please savor the cuisine of an artisan who prioritizes the essential flavors of the ingredients themselves. The side dish is seasonal, plump firefly squid, with a miso sauce flavored with the aromatic young leaves of the Japanese pepper tree. Chilled beef shabu-shabu is mixed with ponzu jelly for a bright flavor.The fish main dish is Japanese Spanish mackerel boiled in soy sauce for a delicate flavor that makes the most of the ingredients. Cooked soft and full in red sake and tamari soy sauce, it is served with springtime color in the form of giant butterbur and bamboo shoots, etc.

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

A dry-cured ham of tuna is covered in sesame seeds and served seared in tataki style. Crab salad is garnished with a jelly of Japanese dashi stock. We hope you will enjoy it together with an herb sauce of basil and Italian parsley and the added sweetness of pistachio. The main dish of beef cheek meat stewed in red wine sauce is covered with mushrooms in a white sauce for a rich flavor. Butter-roasted tilefish is served with a sauce made from the aromatic sansho Leaf for a springtime touch. It is served with orzo pasta with green peas and spinach kneaded into it.

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