Kyoto-Style Inflight Cuisine

Kyoto-based Chef Motokazu Nakamura, whose restaurant has held three Michelin stars for seven consecutive years, designs kaiseki-style meals for EVA Air. This month, the main course is steamed abalone and grilled scallop accompanied by young bamboo shoot and wakame. The dish is served with kudzu-thickened, bonito-flavored soy sauce. Available in Royal Laurel, Premium Laurel, and Business Class cabins on flights from Taipei to Tokyo and Osaka, this seasonal specialty is prepared with sake-steamed abalone and scallops from Hokkaido.