Kyoto-Style Dining With Elegant Autumnal Flavors

In a continued collaboration with Michelin three-starred Kyoto-based Chef Motokazu Nakamura, EVA Air has introduced new seasonal inflight cuisine for Business Class passengers on flights from Taipei to Osaka and Tokyo. The Kyoto-style meal for autumn includes ayu fish simmered in sake and soy sauce, prawn sushi, and crabmeat and salmon roe tossed with mixed vinegar. November’s main course is miso-marinated grilled cobia served with fukusa egg and deep-fried lotus root, while that for December is yuzu-flavored grilled yellowtail.

Kyoto-Style Dining With Elegant Autumnal Flavors