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enVoyage
In a continued collaboration with
Michelin three-starred Kyoto-based
Chef Motokazu Nakamura, EVA Air
has introduced new seasonal inflight
cuisine for Business Class passengers
on flights from Taipei to Osaka and
Tokyo. The Kyoto-style meal for
autumn includes ayu fish simmered in
sake and soy sauce, prawn sushi, and
KYOTO-STYLE DINING WITH ELEGANT
AUTUMNAL FLAVORS
ʕӀԯࣘଣ ᒗઆۜྒྷᎴඩ߇ᗲ
crabmeat and salmon roe tossed with
mixed vinegar. November’s main
course is miso-marinated grilled cobia
served with fukusa egg and deep-fried
lotus root, while that for December is
yuzu-flavored grilled yellowtail.
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