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.


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