Hello folks,
I don't know much about Japanese food, so I could use some help in choosing which of the following Kyo Kaisekis I should do on my upcoming flights. All legs are in F. I'm not really a seafood fan but I'll eat it when I have a good reason to (like an interesting experience). I do like the idea of having a ton of different dishes presented to me as a way of killing time in flight. I would be fine with having three Kyo Kaisekis if that's not insane!

The choices are:

Jan 13: SIN-NRT -- Lunch menu
Kyo Kaiseki
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.

Sakizuke
Vegetables in Tofu Paste, Puffer Fish with Chives, Ponzu Jelly, Grated Radish with Chilli, Scallop with Sea Urchin

Oshinogi
Udon with Garnishes Anago Sushi,Yam and Vegetable Terrine Salmon-Herring Roll and Simmered Duck Skewer

Yakimono
Baked Cod Milt with Yuzu Miso in Yuzu Cup Namba Yaki Black Cod

Kounomono
Assorted Pickles

Mizugashi
Grilled Layered Apple with Ginger Ice Cream, Ginger Flavoured Apple Chip, Strawberry and Mint Leaf.

Mukouzuke
Torched Yellow Tail on Mesclun, Grated Radish, Bonito Shoyu

Futamono
Grilled Beef with Potato and Lily Bud Puree, Onion Sauce, Mustard, Chives, Perilla Blossoms

Gohan
Steamed Rice with Snow Crabmeat and Mitsuba

Tome-Wan
Clear Soup with Vegetables, Oyster and Fish Cake

Jan. 15: NRT-LAX, Dinner
Kyo Kaiseki

Drawing from the best of authentic traditional flavours and modern inspirations, we present to you, this recommendation for an exquisite dining experience in the sky.

Sakizuke
Yuzu Tofu, Yuzu Pepper Sauce and Salmon Roe, Bean Curd Skin and Sea Urchin, Scallop and Prawn with Ponzu Sauce, Orange

Oshinogi
Udon Noodles, Soba Sauce, Cod Roe, Black Beans, Lily Bulb and Carrot Terrine, Herring Roe

Yakimono
Grilled Alfonsino with Saikyo Miso, Yuzu Gratinated Lobster with Yuzu Pepper Sauce, Vinegared Lotus Root

Kounomono
Assorted Pickles

Mizugashi
Purple Sweet Potato and Apple Cake

Mukouzuke
Braised Flounder, Roasted Salmon, Mesclun Creamy Yuzu Dressing, Wasabi

Futamono
Braised Hama Pork with Sansho Pepper Sauce Radish, Carrot, Kujyo Leek and Mixed Leek

Gohan
Steamed Rice with Salmon and Dried Scallop

Tome-Wan
Clear Soup with Sea Bream, Yuzu, Mitsuba, Carrot and Radish

Jan. 15: NRT-LAX, Lunch
Kyo Kaiseki
Drawing from the best of authentic traditional flavours and modern inspirations, we present to you, this recommendation for an exquisite dining experience in the sky.

Sakizuke
Marinated Squid, Bamboo Shoot and Udo, Duck Terrine, Marinated Chrysanthemum Leaves and Flower, Simmered Tsunoji Prawn

Kozara
Semi Dried Daikon Radish

Kobachi
Seared Spicy Cod Roe with Grated Radish

Gohan
Flavoured Rice with Chicken and Vegetables

Tome-Wan
Miso Soup with Tofu, Seaweed, Leek and Nameko Mushroom

Kuchitori
Rolled Omelette with Crabmeat, Mitsuba Tofu Dengaku with Minced Quail and Miso Sauce, Salmon with Turnip

Yakimono
Simmered Wagyu Beef in Butter and Soya Sauce, Grilled Spanish Mackerel with Yuzu Miso, Leek, Vinegared Lotus Root

Aemono
Simmered Burdock and Taro, Carrot, Nabana, Bamboo Shoot in Gin-an Sauce

Kounomono
Assorted Pickles

Mizumono
Green Tea Chocolate Cake, Kinako Ice Cream

Thanks for any votes!