There was quite a long break between the amuse bouche and the main courses which could be due to the long time I took to enjoy the amuse bouche while choosing the movie I would have with the meal service. I eventually settled on the 'One Piece Z' animated film since I did follow the comic book series to a certain episode.


Sakizuke of boiled bok choy and quick-seared scallop soaked in seafood broth

Having picked the Kaiseki meal again since the western choices did not appeal to me, the service started with the Zensai and Sakizuke. The sakizuke of bok choy and scallops was like a Chinese starter and it suited my palate. As usual though, the zensai is the star of the meal. I liked the variety of flavours it provides with the grilled squid with egg yolk and pickled red turnip was my favourite. The adventurous tasting one in this plate was the preserved firefly squid in soy sauce. It has again a slimy taste not unlike that of oyster. I have to mention again that the zensai has so many flavours in one plate that there will always be something one likes in the dish.


Zensai platter

While serving the zensai and sakizuke, I forgot to mention that I also wanted the caviar and this was served next after the zensai. Compared to the caviar I had on my previous flight out of Japan, the one provided out of the States tastes nicer. It was a different supplier as I took photos of both caviar courses and compared them. The taste was slightly sweeter in today's caviar and the texture was more palatable.


Caviar with traditional garnish

The next course was back to the Kaiseku and the nimonowan was served. This dish created a buffer between courses and refreshes the palate. I also enjoyed this broth of ice fish wrapped in bean curd crepe served with rice vermicelli in plum flavour. The sour taste of the vermicelli was just right and it was a very smooth and light dish that aims to tingle the taste buds for what is to come next.


Nimonowan of ice fish wrapped in bean curd crepe and japanese vermicelli with plum flavor

And next is the 3 variety of otsukuri or quick seared seafood. Today's selection comprises of quick poached jumbo prawns, sea bream and albacore. Surprisingly the prawns was the nicest but there was only one piece of it. The albacore was a total failure I think since it is very dry and does not seem fresh at all.


Otsukuri of albacore, jumbo prawn and sea bream

The next course was the main course and for this flight the attendant asked if I wanted the rice and miso soup together. Since I was asked, I requested for half portion of rice. All of the remaining courses was served together on the tray. The fried fish cake with daikon radish was wonderful and tasted like fried fish balls common in many East Asian cuisine, which is a street food, and once again shows how kaiseki cuisine does not always use expensive ingredients but utilize what is best for a particular season. The seared beef was served cold and slightly overcooked, while the pomfret was sweet and tasty but it was not as good as the tilefish I had earlier this year. It was also interesting to note the use of beef in sunomono or even featured in a Kaiseki cuisine.


Shusai, kobachi and sunomono with miso soup and rice


Sunomono of quick-seared beef with sesame and ponzu citron soy sauce


Kobachi of deep-fried shrimp fishcake with grated daikon radish

As the attendant returned to clear the meal tray, she enquired if I would like dessert, and I ordered the western dessert on top of the Japanese amanatto. The mango sorbet and vanilla ice cream was served first and while it was good, I was slightly disappointed there was no more Pierre Hermé dessert creations on offer for the flight, since on my last flight with NH F, that was the best dessert I ever had in a plane! The amanatto was enjoyed with a cup of Japanese green tea to end the meal. It was another satisfying meal though the service was slightly rushed and it just didn't feel as splendid this time round. Which was odd considering this was a day flight.


Assorted ice cream and sherbet


Wagashi of sugar-glazed chestnuts, toroku beans and sweet potatoes and green tea