機內餐飲

The appetizer is creamy new potatoes, stuffed and steamed with conger eel and burdock cooked in sugar and soy sauce. The soup for March is a clam soup. The clam is briefly boiled and wrapped in a tofu and rice flour batter. The soup for April and May features rolled mugwort wheat gluten, accompanied by seabream roe and topped with pepper tree buds. The main for March and April is seasonal masu salmon. The salmon is grilled and flavored with miso mixed with bitter butterbur sprouts. Accompanying are grilled bamboo shoots wrapped in beef and wasabi buds pickled in soy sauce. The main for May is a steamed roll of blackthroat seaperch, wrapping fish paste and yuba tofu skin. The dish is served with grilled lotus root and boiled baby bamboo shoots.

供應航線：成田、羽田出發的北美、歐洲航線

This is a spring menu made in collaboration with Shinmonzen Yonemura. For the appetizer, roast beef using Japanese beef is finely chopped like tartare and served on two pies, one with lentils and the other with avocado. Smoked firefly squid and heart clam are served on matcha green tea bread with a green asparagus puree. Enjoy with caviar to sprinkle over. The main is Wagyu beef fillet served with bamboo shoots and wakame seaweed, garnished with a thick soft-shelled turtle sauce, demi-glace sauce and a helping of pepper tree buds. The lobster is slow cooked in oil at a low temperature with fragrant sansho pepper and pairs perfectly with butterbur miso.

供應航線：成田、羽田出發的北美、歐洲航線

This is a spring menu made in collaboration with Ginza Okuda. The appetizer features prawn and firefly squid arranged on a base of sakura leaves, accompanied by fiddlehead ferns, rape blossoms, bamboo shoots, and butterbur topped with a sesame cream. The side dish is masu salmon and sea bream marinated in kelp. Enjoy sea urchin, pen shell mussels, and crab served with a refreshing ginger vinegar jelly. The beef main is braised in red miso and served with Japchae-style glass noodles with three colors of bell pepper. Accompanying are fried soft largehead hairtail and umami-packed prawn dumplings, dressed with a thick sauce of simmered shredded vegetables.

供應航線：成田、羽田出發的北美、歐洲 (檀香山、海參崴除外)、墨西哥、大洋洲 (NH881、NH889) (部分航班除外) 航線

The appetizer of chicken is cooked until tender and topped with a colorful salad of vinegared vegetables. Marinated sea bream is served with parsley couscous. The main is a beef fillet steak accompanied by brown butter, smokey bacon and refreshing capers to bring out the umami of the meat. The fish is a golden threadfin bream. Steamed with its beautiful skin still attached, the fish is served in a cream souplike sauce made with shellfish and a mix of garlic and thyme. Enjoy with a side of spring snap peas with a basil sauce.

供應航線：成田、羽田出發的北美、歐洲 (檀香山、海參崴除外)、墨西哥、大洋洲 (NH881、NH889) (部分航班除外) 航線