NH Menu

[jhm]

In case anyone wants to compare with SQ J's Hanagoyomi, here are the Japanese meals from the Club ANA summer menu (NH J KIX-PEK 060601):

Japanese sake

Tokubetsu Junmaishu "SHINANO NISHIKI" HOUJUN JUNMAISHU (Nagano)
From the mountains surrounding Nagano comes a delicious sake brewed with locally grown Miyama-nishiki rice. This sake is crisp and clean; it's charming, mellow flavours unfold with each sip.

Tokubetsu Honjozo Nishi no Seki (Oita)
Mugi (barley) Shochu Tempai Hakata Dontaku

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Umeshu (plum wine)

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Osaka --> Beijing

Flavors of Japan course

In classic Japanese style, fresh seasonal ingredients are prepared to reveal their essence and color. For your summer dining, we offer tachiuo (cutlass fish), whose silver body moves sharply through the seas like a sword. Enjoy the sophisticated, delicate taste of these juicy fillets.

Zensai

(for June)
Spicy tachiuo (cutlass fish), fava bean terrine and honeyed sweet potatoes

(for July)
Vinegared prawn, tachiuo (cutlass fish) galantine and honeyed fava bean

(for August)
Golden brown tachiuo (cutlass fish), simmered whelk shell and honeyed Japanese plum

Oshinogi

Seasonal noodles

Shusai

(for June)
Hamo (pike conger eel) teriyaki
Grilled tachiuo (cutlass fish) rolled around burdock root
Steamed rice with spicy cod roe

(for July)
Hamo (pike conger eel) and yuba (tofu crepe) galantine with seafood broth
Beef tenderloin teriyaki
Mixed rice with vegetables

(for August)
Grilled anago (conger eel) with special soy marinade
Red rockfish with seafood broth
Steamed rice with green peas

Miso soup and pickles

Green tea

Wagashi (Japanese sweets)

(for June)
Nadeshiko

(for July)
Asagao

(for August)
Himawari

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Beijing --> Osaka

Kaiseki course

Savor the refinement of classical Japanese cuisine. Our master chef selects nature's finest, freshest ingredients to create a menu that evokes the essence of the season. A choice of hand-crafted sake perfectly complements this special dining experience.

Zensai and kobachi

(for June)
Smoked salmon roulade, unagi (freshwater eel) patty and beef galantine
Sun-dried daikon radish marinated in vinegared soy sauce

(for July)
Simmered prawn, golden brown halibut and fish terrine tricolor
Mountain vegetable and yuba (tofu crepe) simmered in light soy sauce

(for August)
Simmered prawn, grilled squid and braised duck breast
Green salad tossed with sesame soy sauce

Oshinogi

Seasonal noodles

Shusai

(for June)
Stewed whitefish with vegetable sauce
Assortment of simmered vegetables
Mixed rice with vegetables

(for July)
Stir-fried pork and eggplant with sesame miso sauce
Assortment of simmered vegetables
Mixed rice with salmon and green seaweed

(for August)
Salt-grilled salmon
Assortment of simmered vegetables
Steamed rice with Japanese plum

Miso soup and pickles

Green tea

[CGK]

NH Menu

.....

[CGK]

NH 6 NRT - LAX January 2007

● Our Special Kyodo Course　　DINNER JAPANESE COURSE

Signature amuse

Zensai
Kelp-cured shrimp, crabmeat salad and simmered whelk top shell
Yellowtail fish sushi, miso-marinated tofu and fishcake spiral

Nimonowan
Sake-steamed ice fish in soup

Otsukuri
Torafugu (globefish) sashimi with condiments and citron ponzu sauce

Mushimono
Freshwater eel and vegetables filled in grated lotus root with rich seafood broth

Kobachi
Kelp-cured cod with fish roe and light vinegar sauce
Salt-boiled hotaruika (sparkling squid) and savory sesame pudding

Shusai
Kuromutsu (Japanese bluefish) teriyaki
Gluten cake and kelp roulade simmered in light soy sauce
Assortment of simmered seasonal vegetables
Steamed rice, miso soup and assorted pickles

Dessert (your choice of one of the following)
Lime sorbet with crisp olive biscuit
Custard pudding a la mode
Warm almond tart with mocha ice cream
Selection of fresh seasonal fruit

Green tea, roasted tea

Wagashi
Toraya "Shin midori" yokan (white azuki bean and green tea jelly)



● A la Carte　　DINNER WESTERN COURSE

Signature amuse

Appetizer
Caviar with traditional garnish
Duck breast and Senjyu leek terrine with cauliflower vinaigrette and salt-pickled cucumber
Warm pan-roasted anglerfish with winter shellfish jus lie
Fresh garden salad with yuzu citron vinaigrette
Seafood salad exotic with balsamic sauce

Main course
Pan-fried wagyu beef tenderloin with jumbo shiitake mushrooms and Marsala reduction
Snow crab and uni (sea urchin roe) gratin with saffron sauce
Herb-roasted lamb medallions with dry gin sauce
Timbale of curry-flavored potato puree with tomato sauce
Selection of breads with a choice of
Lescure de Charente butter or extra-virgin olive oil

Dessert (your choice of one of the following)
Lime sorbet with crisp olive biscuit
Custard pudding a la mode
Warm almond tart with mocha ice cream
Selection of fresh seasonal fruit

Selection of fine tea or gourmet coffee



● Petite Japanese course　　DELIGHTS JAPANESE COURSE

Petite Japanese course
Japanese parsley salad tossed with sesame sauce
Sake-steamed red tilefish and vegetables in kelp boat
Steamed rice or okayu (creamy rice porridge)
Natto (fermented soybeans) and dried seaweed
Miso soup and assorted pickles
Green tea, roasted tea


● Petite International course　　DELIGHTS WESTERN COURSE

Specialty menu
Frittata with Chianti Classico reduction
Morning roll
Fresh seasonal fruit
Selection of fine tea or gourmet coffee

● Delights　　SELECTION COURSE

Sake accompaniment
Savory salt-frosted shiitake mushroom
Kelp-cured squid sashimi
Kushiage (fried seafood and vegetables on skewers ) with green tea salt
Sake-steamed snow crab and braised taro with aromatic vinegar sauce
Oden (hot pot with fishcakes and vegetables)
Assorted Japanese pickles

With wine
Pont-l'Eveque AOC
Roquefort AOC
Mimolette

Light dishes
Kitsune udon (hot white wheat noodles with fried tofu)
Cantonese-style noodles in shark's fin soup
Free-range chicken teriyaki with grilled vegetables, served over rice
Japanese tea poured over rice, garnished with seasoned salmon
Cantonese-style congee (rice porridge)
Chef's special free-range chicken and mushroom curry
Super cheeseburger
Classic calzone
Minestrone soup

Sweet treats
Azuki bean jam sandwiched between pancakes

Post-nap comfort
Fresh garden salad
Cornflakes with milk
Selection of fresh seasonal fruit

[CGK]

NH 6 NRT - LAX January 2007 (Pictures - Dinner)

● A la Carte　　DINNER WESTERN COURSE





Signature amuse






Appetizer
Caviar with traditional garnish








Duck breast and Senjyu leek terrine with cauliflower vinaigrette and salt-pickled cucumber





Warm pan-roasted anglerfish with winter shellfish jus lie
Fresh garden salad with yuzu citron vinaigrette
Seafood salad exotic with balsamic sauce






Main course
Pan-fried wagyu beef tenderloin with jumbo shiitake mushrooms and Marsala reduction
Snow crab and uni (sea urchin roe) gratin with saffron sauce
Herb-roasted lamb medallions with dry gin sauce





Timbale of curry-flavored potato puree with tomato sauce
Selection of breads with a choice of
Lescure de Charente butter or extra-virgin olive oil

Dessert (your choice of one of the following)
Lime sorbet with crisp olive biscuit
Custard pudding a la mode
Warm almond tart with mocha ice cream





Selection of fresh seasonal fruit

Selection of fine tea or gourmet coffee

[CGK]

NH 6 NRT - LAX January 2007 (Pictures - Breakfast)

● Petite Japanese course　　DELIGHTS JAPANESE COURSE

Petite Japanese course
Japanese parsley salad tossed with sesame sauce
Sake-steamed red tilefish and vegetables in kelp boat
Steamed rice or okayu (creamy rice porridge)
Natto (fermented soybeans) and dried seaweed
Miso soup and assorted pickles
Green tea, roasted tea

[MAN Flyer]

OK, I gotta ask. Why were you on NH instead of SQ for NRT-LAX ?

[CGK]

OK, I gotta ask. Why were you on NH instead of SQ for NRT-LAX ?

SQ12 has been very busy. Always in the waitlist for me. And with DFP, two persons traveling together made it more difficult to find availability. We had more luck in the redeye SQ638.
Recently I took SQ12 alone, the waitlist cleared a day prior for SIN-NRT. And I could not get seat for NRT-LAX. And instead, I did AC4 NRT-YVR. In this SQ12, 1B, 2ADF, and 3F were occupied by whole family who traveled all the way to LAX. Same thing for other seats, except mine 4F, and the pilot in 3D, which the seats would be occupied for pax from NRT to LAX.

[jhm]

I think I remember reading that NRT-LAX is one of the easier routes to redeem in F - perhaps no longer!

[CGK]

It is seasonal I believe. Afterall we are in winter time right now.

[uglymale]

i really hope i can have the chance to fly F on NH someday... some... day.

[QSG]

NH F Summer 2006 Japanese selections.

Special kyodo course

Our regional cuisine series introduces a variety of tastes from around Japan. This summer we present colorful treasures from Nagano, where a unique food culture exists among bountiful mountains and clear water. Enjoy the sumptuous variety of these characteristic dishes.


Zensai

Wine perfumed prawn Simmered iwana Shrimp dumpling Goden brown yam
Soy-cured black bean Vegetable bun Apricot spiral.


Nimonowan

Hamo(pike conger eel) in soup.

Otsukuri

Fresh yuba (tofu crepe) sashimi salt cured soft roe of ayu (sweet fish)

Kobachi

Braised Shinano free-range chicken with special sesame soy sauce

Oshinogi

Shinshu soba noodles with wasabi stem garnish

Shusai

Grilled Shinano yukimasu with sake perfumed Yuba and freeze-dried tofu simmered in light soy sauce

Steamed Rice, miso soup and assorted pickles

Dessert

Watermelon sorbet with chocolate seeds, Mango mouse with tapioca-coconut sauce, Warm apple pie with vanilla ice cream and caramel sauce

Selection of Fresh seasonal fruit

Green tea, Roasted tea

Wagashi

Toraya yokan

[QSG]

NH F Summer 2006 A la carte selections.

Light, easy, uncomplicated dining. Choose the dishes that catch your imagination and each will be plated on board, producing a freshness and taste not unlike a fine restaurant dining experience. Naturally, we also offer a tempting range of fine wine and sake for your consideration.


Oscietra caviar with traditional garnish

Parma ham with cantaloupe melon

Warm uni(sea urchin roe)and file fish ragout in saffron sauce

Fresh garden salad

Duo asparagus terrine with new onion compote and coddled eggs



Pan-fried wagyu beef tenderloin with wild horseradish and Junmai sake reduction (459 kcal)

Sole meuniere and seafood ragout with Cantonese abalone sauce (389 kcal)

Roasted spare ribs of Kagoshima pork with star anise perfume (575 kcal)

Gateau of summer vegetables and Baratte gastronome (305 kcal)

Selections of breads with a choice of:

Lescure de Charente butter or extra-virgin olive oil


Watermelon sorbet with chocolate seeds, Mango mouse with tapioca-coconut sauce, Warm apple pie with vanilla ice cream and caramel sauce.

[QSG]

NH F Summer 2006 Delights

For those who prefer lighter dining, we invite you to choose from our extensive selection of snack dishes. For additional options, may our crew recommend one of the chef's short tasting menus.

Sake accompaniment

Sansho peppered baby fish

Grilled oyster with special sake marinade

Yakitori(skewer-grilled free-range chicken and vegetables)

Homemade fresh tofu, garnished with Japanese herbs and soy sauce

Oden (hot pot with fish cakes and vegetables)

Assorted Japanese pickles


With wine

Fourme d'Ambert AOC

Chabichou du Poitou AOC

Mimolette


Light Dishes

Kisune udon

Cantonese-style noodles in shark's fin soup

Wagyu beef sirloin and onion braised in soy sauce, served over rice

Japanese tea poured over roasted rice ball, garnished with Japanese herbs

Cantonese-style congee

Chef's special free-range chicken and mushroom curry

Super cheeseburger

Classic calzone

Creamy corn potage

[QSG]

NH F Summer 2006 Delights Part 2

Sweet Treats

Grapefruit jelly

Post-nap comfort

Fresh garden salad

Cornflakes with milk

Selection of fresh seasonal fruit



Petite Japanese Course

Grilled anago and cucumber salad tossed with sesame sauce

Grilled kamasu with sake marinade

Steamed rice or okayu

Natto Dried Seaweed

Miso soup Assorted pickles


Petite International course

Summer vegetable omelette with thyme perfumed tomato coulis

Morning roll

Fresh seasonal fruit

[QSG]

NH F Summer 2006 Wine and Beverage

Welcome to our exclusive bar in the sky. We have gathered for your enjoyment an exceptional portfolio of fine wines, chosen by our sommelier from leading producers around the world, as well as a selection of distinctive hand-crafted sake, premium spirits, and gourmet coffee and tea. Rest, relax and enjoy your journey!


Champagne:
KRUG Grande Cuvee


White:
Les Plantiers du Haut-Brion 2001 Pessac-Leognan, Bordeau

Vine Cliff Winery Chardonnay 2004 Napa Valley, California

Schlossberg Grand Cru Riesling 2002 The Cave of Kientzheim Kayersberg, Alsace

Babich Winemakers Reserve Sauvignon Blanc 2005 Marlborough, New Zealand

Red:

Duckhorn Paraduxx Zinfandel/Cabernet Sauvignon/Merlot 2002
Napa Valley, California

Chateau Petit Village 2002
Pomerol, Bordeaux

Franciscan Oakville Estate Magnificat
Cabernet Sauvignon/Merlot 2002
Napa Valley, California

Montana Terraces Estate Pinot Noir 2003
Marlborough, New Zealand


Prestige Sake

Ichinokura Junmai Daiginjo Shozanten (Miyagi)

Hakurei Daiginjo Kouden 35 Migaki (Kyoto)

Satasouji-Shouten Kakutama Plum Wine (Kagoshima)

Kawagoe Genuine Imo-Shochu (Distilled Spirit) (Miyazaki)

Tempai Hakata Dontaku Shochumade from barley, aged three years(Fukuoka)




Aperitifs and Cocktails:

Dry Sherry Sandeman Light Dry

Dry Vermouth Cinzano Dry

Campari

Kir

Kir Royal

Mimosa

Martini

Bloody Mary

ANA Original Cocktails:

20 th Harmony

Grand Blue

Royal Rouge

Whiskies:

Ballentine's Limited

Nikka Single Malt "Yoichi" 20 Years Old

Jack Daniel's Black Tennessee Whiskey


Spirits:

Bombay Sapphire Gin

Absolut Vodka


Brandy and Liqueurs:

Hennessy Paradis Extra

Pineau des Charentes

Baileys Original Irish Cream

Cointreau

Port Wine:

Taylor's 20 Years Old Tawny Port

Beer:

ASAHI Super Dry

KIRIN Ichiban Shibori

SAPPORO Black Label

SUNTORY The Premium Malt's


Soft Drinks:

Orange Juice

Apple Juice

Grapefruit Juice

Tomato Juice

Coca-Cola

Diet Coca-Cola

Sprite

Ginger Ale

Iced Japanese Green Tea

Sparkling Mineral Water

Still Mineral Water

Hot Drinks:

Tea Selection

Our tea sommelier recommends:

Passion Island

ASSAM Silonbari

DARJEELING The First Flush

EARL GREY Breakfast Earl Grey

JASMIN TEA Chun Hao

ROOIBOS Natural Non-caffeinated

ANA'S Original Flavored Tea Gentle Breeze, Sunny Spot.

Coffee:

Columbian Blend

Mocha Blend

Kilimanjaro Blend

Blue Mountain Blend

Charcoal-Roast Coffee


Japanese Tea:

Green Tea

Roasted Green Tea

Japanese Konbu-Plum Tea