China Airlines Launches Special Japanese Banquet Cuisine

China Airlines will partner up with Tokyo’s most famous restaurant to offer Japanese cuisine in Premium Business Class across Japanese flights

China Airlines and "TOUTOUAN", Tokyo's most famous restaurant, will be partnering to offer their "natural style" Japanese cuisine in Premium Business/Business Class on all Japanese flights starting January 15.

The new Japanese tableware will complement the food. China Airlines will treat passengers like guests by bringing Japan's famous banquet cuisine to the skies. Every Japanese banquet dish will delight your senses and create a wonderful impression on the flight.

The In-flight Banquet supports local farmers by being a work of art

TOUTOUAN is a Japanese premium banquet restaurant that has been passed down through three generations. It is part of Kurochaya Restaurant Group which was established more than fifty years ago. Passengers who fly Premium Business or Business Class on China Airlines' Japan flagship routes, such as Taipei to Tokyo (Narita), Osaka Fukuoka to Nagoya, Taipei to Tokyo(Haneda) and Kaohsiung (Songshan), will have the opportunity to taste Japanese in-flight cuisine prepared by Araki Hironaka (Japan's head chef at TOUTOUAN) in Tokyo and Wei-Ting Ch, Taipeian in Taipei toouAN in Taipei to the only international restaurant. As the main course, the "Imperial Cuisine of Early Spring" will be offered. It features Teriyayki Wagyu Beef. Premium Japanese Wagyu Beef comes with wasabi and teriyaki, and Hokkaido Yumepirika Rice is served alongside. This menu will be updated to reflect seasonal main dishes.

From the appetizer to the dessert, "Imperial Cuisine of Early Spring", is based on Taiwanese local ingredients. Every detail was carefully considered. This entree includes the "eight-inch" element of kaiseki cuisine. A chef must have good knife skills to arrange seasonal ingredients on one plate. Each piece must be cut into bite-sized pieces that are at least an inch long. The main ingredients include enoki mushrooms, amaranth, smoked aigamo and duck. To create a Japanese-inspired feast for the eyes, these ingredients are divided into eight portions. This simmered dish is made with carrots, chestnut pumpkins, shiitake mushrooms, and winter bamboo shoots. Fried karage burdock is the main ingredient in this fried dish. Pickles are persimmon and cucumber. The dessert is made up of red guava and brown sugar as well as taro and purple sweet potatoes. All ingredients were grown in Taiwan.

 Also on the menu is "Magatama Tofu", and "Brown Sugar Steamed Bun", both signature dishes of TOUTOUAN's original Tokyo restaurant. Magatama Tofu, made with cashews and arrowroot, milk, fresh cream and fresh cream, is served in konbu and bonito jelly, with wasabi. It takes just 40 minutes to make the tofu. The final step is sprinkled with powdered Taiwanese Mullet Roe. Brown Sugar Steamed Buns have an outer skin that is infused with the aroma of brown sugar, and a creamy filling made of Taiwanese purple sweet potatoes. To create a dessert that is both crispy on the outside and soft on the inside, steaming and deep-frying are a skill that requires mastery.

All New Japanese Tableware Embracing the Four Seasons of Japan

China Airlines has partnered with JIA in order to bring you all the new Japanese tableware. JIA is the preferred supplier to many Michelin-starred restaurants around the globe and has been awarded many international design awards. Its designs have been recognized by the Victoria & Albert Museum in London and Wallpaper magazine, a leading publication for designers. This latest collaboration was inspired by traditional lacquerware and Japanese gold lacquer crafts. Tableware is decorated with cherry blossoms in spring, fireworks during summer, red leaves in fall, and winter fun. The four seasons of Japan are represented in the new bowls. A surprise at the tray's base will be waiting for travelers after they have finished their meal.

Pickles, entree plates and chopstick stands are shaped as "Spring Cherry Blossoms". Their cherry blossom petal design creates a romantic atmosphere. The chopstick stand cleverly connects the plum blossoms, which form the China Airlines corporate logo, with the cherry blossoms in spring. The starburst shape of the main and stew plates is reminiscent fireworks that are expanding outwards. At the end of each meal, the fireworks motif is visible. The miso and rice soup bowls embody the theme of "Red leaves in Autumn". They have varying hues to capture the fall colors. You will find the autumn leaf motif at the bottom and sides of the rice bowl. The dessert plate, fruit plate and Japanese teacup are all ways to present "Winter Snow" at the end. The dessert and fruit plates come as a pair, which can be arranged to make a cute little snowman. China Airlines' goal to surprise every traveler with unexpected surprises is perfectly reflected in the snowflake-themed tea saucer.

China Airlines' elegant Japanese tableware takes you on a guided tour of Japan's four seasons with the help of China Airlines. To make it easy to distinguish between hot and cold dishes, the oval-shaped containers can be fitted with black, blue, red, or gray lids. Containers are made of internationally certified recycled materials, which reduce carbon emissions by at least 70% during production. China Airlines' new Japanese-inspired in-flight menus and tableware are another way to help sustain our planet.

 

Source: breakingtravelnews.com