Taiwan’s EVA Air has teamed up with three-star Michelin Restaurant Nakamura Kyoto. EVA joins other international airlines to provide collaborative dining experiences for its passengers.
Business and Economy class passengers on EVA flights from Taipei’s Taoyuan Interational Airport to Osaka get to enjoy the meal from this collaboration since 10 March 2015.
Motokazu Nakamura is the restaurant’s sixth-generation chef. Nakamura Kyoto has been awarded three-star Michelin status every year for the past five years.
Vegetarian selections are also available so that every passenger can experience the style and techniques of Kyoto’s traditional culinary arts and kaiseki dining.
Chef Nakamura has made several trips to Taiwan to work with Evergreen Sky Catering to determine the best way to prepare, reheat and serve each dish. Besides training the inflight kitchen staff on preparation, Chef Nakamura has also trained EVA’s flight attendants in the art of inflight preparation, instilling the importance of every detail in order to keep the experience passengers on board as closely as customers in the restaurant.
A brand new menu presents local flavours in the spirit of Kyoto cuisine expressed as a Japanese phrase that means one should “treasure every encounter for it may never reoccur.”
In Business Class, fresh ingredients such as salmon, octopus, carrageenan and okra are used with enhancing flavours from shiso peppers and pomelo. Japan Rishiri vinegar is used to bring out the savoury umami flavour of snapper shasimi. He also serves Japanese clams and squid with his own spicy miso vinegar. His unique sesame tofu uses sago in its main ingredient for the pearls. He also makes a special sesame cream sauce to go with a dish of shrimp, seasonal green bamboo shoots, sweet peppers and taro.
Business Class passengers can expect a different entrée every month. This month, a grilled shiso-pepper flavoured salmon fillet is served with green bamboo shoots and lotus root. In April, a selection of sukiyaki made with American beef and Kyoto spices will be available. In May, a flounder fillet cooked with his own blend of soup stock, soy sauce and mirin, a light Japanese rice-wine vinegar.
Economy Class customers get to enjoy a beef sukiyaki and sesame tofu.
EVA constantly searches for the best gourmet and gourmand experiences in every corner of the world.
