Kyoto-style Cuisine: Warming Autumn Flavors

With the arrival of colder weather, EVA Air has introduced a new, warming Kyoto-style kaiseki meal. Created by Michelin three-starred chef Motokazu Nakamura, the meal includes a main course of broiled Chilean sea bass with sea urchin, prawn dumpling with bonito-flavored sauce, and deep-fried glutinous rice breaded with fresh gluten. The side dishes are ginkgo nut tofu with miso sauce, tossed crabmeat with ginger-flavored vinegar served with cucumber and sesame seeds, and overnight dried sweetfish tossed with spinach served on chrysanthemum. Royal Laurel Class/Premium Laurel Class/Business Class passengers flying from Taipei to Tokyo (Narita) or Osaka will be able to enjoy this sumptuous autumn meal.

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