EVA teams with Michelin three-star Nakamura Kyoto for Business, Economy meals

12 Mar 2015  2041 | World Travel News

TAIPEI, Taiwan - EVA Air teamed up with three-star Michelin Restaurant Nakamura Kyoto to create gourmet inflight meals for business and economy passengers on the airline’s flights from Taipei’s Taoyuan International Airport to Osaka, starting on 10 March, 2015. Motokazu Nakamura, the restaurant’s sixth-generation chef, is also preparing vegetarian selections so that every passenger can enjoy tastes of Kyoto’s traditional culinary arts and kaiseke dining.

“Chef Nakamura designed a special menu to give our passengers on this route fine dining experiences inflight,” said EVA President Austin Cheng. “Because inflight meals have to be prepared in advance and reheated onboard the aircraft, this menu has been a challenge for Evergreen Sky Catering (EGSC), Chef Nakamura and us. Chef Nakamura made several trips to Taiwan to work with EGSC and establish perfect preparation, reheating and serving times for each dish. His dedication and passion for food mirrors EVA’s commitment to quality services.”

Chef Nakamura not only taught EGSC’s cooking staff preparation techniques but also brought in experts to fine-tune tastes and presentation for the traditional kaiseke-style specialties. He also took EGSC’s chefs to Nakamura Kyoto to learn by working side-by-side with him. He trained EVA's flight attendants in the art of inflight preparation and the importance of the tiniest details. For example, they must thoroughly scrub their hands before massaging hand-picked wasabi leaves to bring out the aromas and flavors that are part of a grilled white fish and steamed rice dish.

Chef Nakamura’s traditional Kyoto cooking requires careful selection of fresh seasonal ingredients from the best markets in Taiwan. The result is a brand-new menu that presents local flavors in the spirit of Kyoto cuisine, expressed as “Ichigo Ichie,” a Japanese phrase that means one should “treasure every encounter for it may never reoccur.” The acclaimed chef is guided by this philosophy as he creates cuisine that meets Kyoto’s highest standards to be served in the style of EVA’s warm hospitality. Nakamura Kyoto has been awarded three-star Michelin status every year for the past five years.

The chef has created business class appetizers with fresh salmon, octopus, carrageenan and okra, and enhances the flavors with shiso peppers and pomelo. He uses sought-after Japan Rishiri vinegar to bring out the savory umami flavor of snapper sashimi. And he serves Japanese clams and squid with his own spicy miso vinegar. A fan of Taiwan's pearl-milk tea, Chef Nakamura adds sago, the main ingredient in the pearls, to sesame tofu. And he makes an unusual sesame cream sauce to go with a dish of shrimp, seasonal green bamboo shoots, sweet peppers and taro.

Chef Nakamura is creating different business cabin entrees for every month. For March, the main course is grilled shiso-pepper flavored salmon fillet served with green bamboo shoots and lotus root. For April, it is sukiyaki, made with American beef and Kyoto spices. And May’s main dish will be flounder fillet cooked with a blend of soup stock, soy sauce and a light Japanese rice-wine vinegar called mirin.

Chef Nakamura plans special Economy Class meals, too, starting with a combination plate of beef sukiyaki and sesame tofu. All EVA passengers aboard Taipei – Osaka flights will be able to enjoy the culinary excellence of the three-star Michelin chef. And EVA isn’t stopping with Chef Nakamura in its quest to exceed inflight meal expectations. It is searching for more opportunities to give passengers top gourmet and gourmand experiences inflight.

From gateways in Europe, Oceania and North America, including Los Angeles, New York, San Francisco, Seattle, Toronto, Vancouver, and, starting in June, Houston, passengers can make one stop in Taipei and easily connect onward to almost every major business and leisure destinations in Asia.

sourced:traveldailynews.asia 

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