SQ 11 NRT-SIN March 2011 Part I
Dinner from Tokyo to Singapore
Yoshihiro’s choice
A respected authority who has helped shape Japan’s culinary culture, Yoshihiro Murata draws on European influences without compromising on the authenticity of traditional Japanese cuisine. He brings to you his recommendation for a most exquisite dining experience in the sky.
Kyo-Kaiseki
Ichino-Zen
Sakizuke
Squid, udo, bamboo shoot tossed with kinome dressing
Asari claim and broad bean with bean curd paste and mascarpone cheese, marinated prawn tartar, tonburi (seeds of summer cypress)
Mukouzuke
Hot oil blanched Tasmanian salmon-trout, wasabi, yuzu, chili peppers, baby leaf, soya-egg yolk dressing
Oshinogi
Cha soba with garnishes
Conger eel bo-sushi, mustard flavored nabana
Futamono
Braised wagyu beef fillet Yamato style, potato puree, bamboo shoot, butterbut, Japanese leek julienne, kinome leaf
Dinner from Tokyo to Singapore
Yoshihiro’s choice
A respected authority who has helped shape Japan’s culinary culture, Yoshihiro Murata draws on European influences without compromising on the authenticity of traditional Japanese cuisine. He brings to you his recommendation for a most exquisite dining experience in the sky.
Kyo-Kaiseki
Ichino-Zen
Sakizuke
Squid, udo, bamboo shoot tossed with kinome dressing
Asari claim and broad bean with bean curd paste and mascarpone cheese, marinated prawn tartar, tonburi (seeds of summer cypress)
Mukouzuke
Hot oil blanched Tasmanian salmon-trout, wasabi, yuzu, chili peppers, baby leaf, soya-egg yolk dressing
Oshinogi
Cha soba with garnishes
Conger eel bo-sushi, mustard flavored nabana
Futamono
Braised wagyu beef fillet Yamato style, potato puree, bamboo shoot, butterbut, Japanese leek julienne, kinome leaf
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