EVA AIR Introduces Kyoto-Style Eel Cuisine For Summer

In Japan, doyo-no-ushi-no-hi is a special day in summer devoted to eating eel. This year, doyo-no-ushi-no-hi falls on July 30. EVA Air invited Kyoto-based three-Michelinstarred chef Motokazu Nakamura to create a special menu for July featuring eel as the main course. The dainomono dish consists of broiled eel with Japanese pepper, a refreshing combination of flavors. The appetizer dishes include sesame tofu, while the hassun dish offers the chance to sample Japanese spiny lobster.

Kyoto-Style

Chef Motokazu’s exceptional broiled eel is served throughout July only in Premium Laurel Class aboard flights from Taipei to Osaka and Tokyo.