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83 enVoyage
In Japan, doyo-no-ushi-no-hiis a special
day in summer devoted to eating eel. This
year, doyo-no-ushi-no-hi falls on July 29.
EVAAir invited Kyoto-based three-Michelin-
starred chef Motokazu Nakamura to create
a special menu for July featuring eel as the
main course. The dainomonodish 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
˚͉ɛίӊϋٙ˜ɺ͜㗮ʒ㗮˚™வ
˂dேึ࠮͜ᛯ௡˸໾̂ʩंfʦϋٙ
˜ɺ͜㗮ʒ㗮˚™ މ 7˜29˚d ڗ ࿲ঘ
٤तйᒗሗԸІԯேٙϷՉ؍ɧ݋˴ᄼ
EVA AIR INTRODUCES KYOTO-STYLE
EEL CUISINE FOR SUMMER
7˜ዚɪԯࣘଣ ᜫઆࢀ֙ʩंတတ
PHOTOGRAPHY
ÿ
EVA
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.
ʕӀʩࠇd މ ࣚ܄ၚːணࠇ˸ᛯ௡މ ˴
ᕚٙԯࣘଣʩंൄఊd୚ː଒ሜٙႈደ
ᛯ௡Р˸ࠬբ૶อٙʆಕdዢࠜϾଗ
ɹdภৣۃ ൄٙQྲ࠰ዢ௦ߡ Ԍၵeɞ
ʂٙͺැᎲሃᒻ଩ऎբd˸৷ඩٙԯࣘ
ଣࠬբd௑Мઆܓ ཀففࢀ˚f
ɭ׵ 7˜ගภ࠱ֻ̨̏࠭͟ɽԦe؇ԯ
ঘफ࣭ٙڿ ጵࣚ܄dேঐۜྒྷʕӀ˴ᄼ
तйணࠇٙ˚͉ࣛ˿ඩߧ ࠬբdίࣚ೻
ʕᐏ՟တတٙݺɢl