NH Menu

[9V-JKL]

NH902 SIN-NRT C Menu Mar'10

• SNACK MENU
  
  A selection of snacks is also available at any time.
• Snack (NH 902) SNACK MENU
• Light dishes Bowl of hot Japanese udon noodles with seasonal garnish
  
  Cup of instant Chinese lamian noodles
  Sushi
  
  Canapés
  Rice burger with Japanese barbecued beef
  Light sandwich
  Cup of hot consommé soup
• BREAKFAST
• JAPANESE COURSE Kobachi Kombu kelp with fish roe and nanohana green salad
  Shrimp and scallop salad with mustard miso sauce
  
  Shusai Braised Fried-tofu in light soy sauce
  Steamed rice with Japanese herb
  [ 368 kcal ]
  
  Miso soup and pickles
  
  Fresh seasonal fruit
  
  Green tea
• CONTINENTAL BREAKFAST COURSE
• 
  Cold dish Cured ham
  
  Morning roll Morning roll served with better and strawberry jam
  
  Fresh seasonal fruit
  
  Dessert
  
  Coffee or tea

[9V-JKL]

NH901 NRT-SIN C Menu Mar'10

DINNER JAPANESE COURSE Zensai Grilled rare globefish
Kombu kelp-cured cod sashimi
Salt-boiled snow crabmeat
Salt-cured entrails of sea cucumber

Kobachi Sake-steamed monkfish livers with citrus soy sauce
Salt-boiled prawn and Marinated herring roe

Shusai Sake-steamed Chilean sea bass with rich vegetable broth
[ 206 kcal ]

Miso soup and pickles

Dessert Petit chocolate and vanilla sundae

Coffee or tea

Petits fours

DINNER WESTERN COURSE Appetizer Marinated salmon with black pepper
Grilled scallop with piquant yuzu citron

Main course Pan-fried beef tenderloin with creamy garlic and Bordeaux red wine reduction
[ 310 kcal ]
or
Seafood ragoût in saffron sauce
[ 310 kcal ]

Fresh garden salad

Bread roll Bread roll with premium LESCURE de Charente butter

Dessert Petit chocolate and vanilla sundae

Coffee or tea

Petits fours

SNACK MENU Light dishes Bowl of hot Japanese udon noodles with seasonal garnish
Cup of instant Chinese lamian noodles
Rice burger with Japanese barbecued beef
Cup of hot consommé soup

[9V-JKL]

NH2 NRT-IAD Mar '10

HORS D'OEUVRES

LUNCH JAPANESE COURSE
Zensai Salt-boiled prawn
Herb miso-grilled baby sweetfish
Grilled freshwater eel galantine Braised duck breast
Grilled Fushimi green pepper

Kobachi Mille-feuille of tofu crêpe with light vinegar
Marinated mizuna green and gluten cake salad
Simmered herring and bamboo shoot tips in rich seafood broth

Shusai Grilled salmon trout with Japanese herb
Salt-grilled yam
[ 155 kcal ]

Seasoned rice with various vegetables, miso soup and assorted pickles

Dessert ANA's original strawberry parfait


Fresh seasonal fruit
Cheese

Green tea

Petits fours Exquisite green tea langue de chat "CHA no KA"

LUNCH WESTERN COURSE

Appetizer Timbale of seafood tartare with creamy Japanese herb sauce and fresh garden salad

Main course Pan-fried beef tenderloin with morello cherry sauce
[ 382 kcal ]
Pan-roasted sea bream with Iberico ham-infused shellfish jus lié
[ 375 kcal ]
Pan-fried spring vegetables with creamy new onion velouté
[ 213 kcal ]

Selection of breads Two kinds of bread
with a choice of premium Echiré or extra-virgin olive oil

Dessert ANA's original strawberry parfait
Fresh seasonal fruit
Cheese

Selection of fine tea or gourmet coffee

Petits fours Exquisite green tea langue de chat "CHA no KA"

REFRESHMENT COURSE
Light dishes Bowl of hot Japanese udon noodles with kitsune (fried tofu) garnish
Bowl of hot Chinese Lamian noodles with spring onion in miso soup
Ikameshi (squid stuffed with sticky rice, simmered in soy sauce)
Japanese-style creamy rice porridge
Super cheeseburger


Rice burger with Japanese barbecued beef
Cup of hot consommé soup

Dessert Premium vanilla ice cream

REFRESHMENT BREAKFAST JAPANESE COURSE
Petite Japanese course Creamy rice porridge with essence of scallop and a hint of ginger
Assortment of delicacies
Fresh seasonal fruit

Green tea

REFRESHMENT CONTINENTAL BREAKFAST COURSE
Petite International course Canadian roast ham and Cheddar
Morning bread and roll with marmalade
Fresh seasonal fruit
Plain yoghurt

Selection of fine tea or gourmet coffee

[9V-JKL]

NH1 IAD-NRT Mar '10

HORS D'OEUVRES


LUNCH JAPANESE COURSE Zensai Salt-boiled prawn
Salt-grilled red tilefish
Soy-cured firefly squid
Cheese-baked chicken
Simmered sweet potatoes

Kobachi Simmered green seaweed and bamboo shoots in light soy sauce

Shusai Simmered red snapper and burdock roots in special soy sauce
[ 284 kcal ]

Sunomono Jellyfish and surf clam salad tossed with sesame vinegar sauce

Steamed rice, miso soup and assorted pickles

Dessert ANA's original parfait, mocha à l'Anglaise


Fresh seasonal fruit

Cheese
Green tea

Petits fours Chocolate

LUNCH WESTERN COURSE Appetizer Crêpe cornet of prosciutto and cream cheese,
garnished with fruit cocktail and fresh garden salad

Main course Grilled beef tenderloin with Café de Paris butter
[ 323 kcal ]
Pan-roasted halibut with smooth red bell pepper coulis
[ 230 kcal ]
Tofu lasagna with creamy garlic-flavored sauce
[ 446 kcal ]

Selection of breads Two kinds of bread
with a choice of flavorful premium Isigny butter or extra-virgin olive oil

Dessert ANA's original parfait, mocha à l'Anglaise
Fresh seasonal fruit
Cheese

Selection of fine tea or gourmet coffee

Petits fours Chocolate

LIGHT MEALS ANYTIME
Light dishes Bowl of hot Japanese udon noodles with wild mountain vegetables
Warm, homey rice ball with grilled spicy cod roe filling and miso soup
Japanese-style creamy rice porridge
Dim-sum Chinese (two kinds of steamed chicken dumpling )
Toasted pork cutlet sandwich



Crabmeat cake and bacon-tomato light sandwich
Cup of hot consommé soup

Dessert Premium vanilla ice cream

LIGHT MEALS ANYTIME BREAKFAST JAPANESE COURSE
Petite Japanese course Bowl of rice topped with grilled saury fish
Assortment of delicacies
Fruit yoghurt

Green tea

LIGHT MEALS ANYTIME CONTINENTAL BREAKFAST COURSE
Petite International course Sausages duo in minestrone
Bread roll
Fruit yoghurt

Selection of fine tea or gourmet coffee

[StarG]

Thanks for the menu & pictures, 9V-JKL.
Did everything taste as good as they look?

[HUGE AL]

Mmmm...Super Cheeseburger!

[9V-JKL]

Thanks for the menu & pictures, 9V-JKL.
Did everything taste as good as they look?

Yes! You should give them a try one of these days. This trip was to have been on the new cabin via JFK but since that got delayed to Apr, I went with an easier transit routing.

Mmmm...Super Cheeseburger!

Indeed. I had a couple of those...

[StarG]

Yes! You should give them a try one of these days. This trip was to have been on the new cabin via JFK but since that got delayed to Apr, I went with an easier transit routing.

I did actually give them a try late last year and quite like NH.
The only thing I dislike was that there were not enough recent/interesting English movies selections at that time.
I tried the chicken curry with rice from the snack menu. I've been kicking myself for not trying the famous Super Cheeseburger and the Kyo-Kaiseki ex-NRT (I had Kyo-Kaiseki only ex-LAX)!

[Kyo]

Mmmm...Super Cheeseburger!

Indeed. I had a couple of those...

Round of applause, everyone!

[HUGE AL]

I did actually give them a try late last year and quite like NH.
The only thing I dislike was that there were not enough recent/interesting English movies selections at that time.
I tried the chicken curry with rice from the snack menu. I've been kicking myself for not trying the famous Super Cheeseburger and the Kyo-Kaiseki ex-NRT (I had Kyo-Kaiseki only ex-LAX)!

Yeah, their IFE does leave a lot to be desired. Supposedly, they're working on a better system for the new planes. That said, their Japanese movie selection is quite good. But it does get difficult reading once you hit the third bottle of Krug.

ex-LAX?! You must have been tired, StarG!

Don't forget your Krug with your Super Cheeseburger:
(arial shot due to my close proximity to the burger...I know...doesn't really showcase the burger...but this was the best presentation I've had.)

[StarG]

Got it!
Krug with Super Cheeseburger. Won't disembark without sets of them in my stomach next time.

[Carfield]

NH J SGN-NRT 12/12-2/13

ANA Business Class
December 2012 to February 2013
Ho Chi Minh City to Toyo Narita

Wine List
Champagne
Champagne Jacquart Brut 2005

White
Rully “Clos de Mollepierres” 2010 Domaine Roux Pere et Fils, Cote Chalonnaise, Burgundy, France
Cederberg Sauvignon Blanc 2011, Cederberg, South Africa

Red
Hahn Central Coast Cabernet Sauvingon 2009
Ares Crianza 2008 Dios Ares

Sake
Kozaemon Junmaiginjo Miyamanishiki

Shochu
Kawagoe
Hanamugi Moriya

Umeshu
Nankobai no Kodawari Umeshu

Light Dishes
We have light dishes available for you to enjoy anytime you like upon request.

Tuna salad croissant sandwich
Tuna salad brimming with finely chopped black olives and tomatoes inside a buttery croissant

2 kinds sushi rolls and smoked tuna and squid sushi roll
Lightly salted tuna and squid sushi rolls – a great choice for any appetite

Hot Japanese udon noodles garnished with dried sea lettuce
The seaside flavor adds a comforting aroma to the soothing flavor of Japanese broth



Cup of hot consommé soup
Experience soup that has richness and a refined flavor

Post-nap Comfort
Start your day fresh with a balanced breakfast

Japanese cuisine
Begin the dish with a wide assortment of appetizers followed by delicate, light whitefish grilled to perfection

Kuchidori
Japanese savory omelet
Prawn fishcake sandwiched with tofu
Grilled scallop teriyaki
Simmered chicken rolled with vegetable in soy based sauce

Shusai
Grilled whitefish with soy based sauce

Miso soup

Mizugashi
Fresh seasonal fruit

International cuisine
For early hours dining pleasure, a continental breakfast based on pork ham and Gouda cheese


Continental Breakfast
Pork ham and Gouda cheese
Fresh salad with French dressing (Ranch in reality)


Morning roll served with marmalade


Fresh Seasonal Fruit


Yogurt


SGN-NRT
121201-130228

[Carfield]

NH 8/1076 NRT-SJC Jan to Feb 2013

ANA Business Class
December 2012 to February 2013
Tokyo Narita to San Francisco/San Jose

Wine List
Champagne
Champagne Jacquart Brut 2005

White
Folie a Deux Chardonnay 2009/2010, California, USA
Lugana 2010 Tenuta Maiolo, Lombradia, Italy

Red
Rodney Strong Cabernet Sauvignon 2009, Sonoma, California, USA
Hayman & Hill Santa Lucia Highlands Reserve Pinot Noir 2008, Central Coast, California, USA

Sake
Ishizuchi Junmaiginjo Green Label, Ishizuchi Shuzo, Ehime
Hakkaisan Ginjo, Hakkaisan Jozo, Niigata
Tsukasabotan Fuinshu, Tsukasabotan Shuzo, Kochi (Only available on the Narita-San Francisco route)

Shochu
Kawagoe
Hanamugi Moriya

Umeshu
Nankobai no Kodawari Umeshu

Main Meal

Amuse bouche





Japanese cuisine
Seasonal ingredients have been selected and elaborately cooked to create soothing tastes

Zensai
Assortment of winter appetizers

Otsukuri
Sliced seabream with kombu kelp flavor
Sliced salmon with kombu kelp flavor
Soy sauce

Kobachi
Deep fried chicken drenched in spicy piquant sauce topped with tartar sauce
Premium chicken deep-fried to perfection, then dipped in spicy stock and topped with Japanese style tartar sauce.
Accompanied by semi-sweet chestnuts boiled in sugary syrup with astringent skins intact along with foxtail millet wheat gluten simmered in Japanese-style broth.

Shusai
Yellowtail and daikon radish simmered in soy-based sweet sauce (310kcal)
Yellowtail, the king of winter fish. For this creation, full-bodied fatty yellowtail is nicely boiled to a supple consistency.
Also enjoy seasonal daikon radish – the perfect side dish that absorbs the yellowtail juice and brings out the flavor of this delectable entrée.

Rice
(For December) Steamed rice topped with whitebait flavored sansho pepper, miso soup and assorted Japanese pickles.
(For January) Steamed rice mixed with various ingredients, miso soup and assorted Japanese pickles.
(For February) Steamed rice topped with simmered whitebait, miso soup and assorted Japanese pickles.

International cuisine

Appetizer
Tokushima awaodori-chicken, scallop and mushroom terrine
Prized, locally grown chicken and scallops with Tokushima Prefecture served with a mushroom scented terrine. Accompanied by common bean salad seasoned with truffle-taste salt and olive oil.



Main Plate
Fillet of Beef steak with “Yamagata Takahata wine” sauce [421 kcal] or Japanese style sauce [455 kcal]
Fillet steak broiled to a soft and mouthwatering texture, paired with domestically grown potatoes that deliver a satisfying flavor worthy of chestnuts. Enjoy this steak with either Japanese-style or Takahata wine sauce, created by simmering fond de veau with demi glace sauce.

Or
Sautéed tilefish with Tokushima yuzu-citron chili paste flavored vinaigrette [280 kcal]
Lively and peppery citron vinaigrette sauce brings out the refined flavor of tilefish. Pancetta and Japanese mustard spinach blend wonderfully in this delightful sauce.

Bread
Served with domestic Hiruzen butter and olive oil


Steamed rice, miso soup, and assorted Japanese pickles also available.

Desserts
Our in-flight dessert was conceived through a special collaboration with Pierre Herme Paris
Cheese, fruit and other desserts are also available



Pierre Herme Paris
Savor a moment of bliss with the innovative dessert creations of Pierre Herme, one of the leading patisserie chefs of the 21st century.

December: Plaisir sucre – Praline puff pastry, satin-smooth milk chocolate cream, ultra-thin milk chocolate squares, caramelized hazelnuts slivers, hazelnut-flavored shortbread

January: Montebello – Pistachio-flavored dacquoise biscuit, pistachio mascarpone custard, fresh strawberry compote, pistachio ice-cream and strawberry sorbet, roasted pistachios



February: YU – Satin-smooth Yuzu and Manjari chocolate cream, mix of raw and stewed apples with Yuzu, flower of salt chocolate shortbread, chocolate sorbet, ultra-thin dark chocolate squares

[Carfield]

NH 8/1076 NRT-SJC Jan to Feb 2013 Part II

Light Dishes
We have light dishes available for you to enjoy anytime you like upon request.

Cheese plate (Chaource, Roquefort)
Served with two types of cheese and dried fruit. Enjoy with a glass of wine.

Fresh Seasonal Fruit
Fruit platter perfect for dessert or to simply cleanse our palate

Vanilla Ice cream
Refreshing vanilla ice cream for dessert

Fresh garden salad, beet dressing
Fresh salad mixed with baby leaves

Ramen noodles in miso-based soup with Welsh onions
A pleasantly warming dish with an almost nostalgic taste that what’s your appetite with its aromatic miso and flavored Welsh onions

Ratatouille soup
Carefully prepared using ample portions of tomatoes and other vegetables, this dish makes the perfect comfort food

Cheese and bacon hamburger
Hamburger with or without tomato ketchup, mustard or tartar sauce

Post-nap Comfort
Refreshments best taken after an in-flight nap. Choose either Japanese or international

Japanese cuisine
Fatty flounder gently grilled in a special sauce. Enjoy this fine fish with barley rice and grated yams

Kuchidori
Japanese littleneck clam simmered in sweet soy sauce
Chicken with starch grilled in soy based sauce
Japanse savory omelet

Kobachi
Cold tofu with relishes

Shusai
Grilled flounder teriyaki [282 kcal}

Steamed rice mixed with barley topped with grated yam potato, miso soup and assorted Japanese pickles

International cuisine
A special menu guided by the Chef de Cuisine of “Signature” at the Mandarin Oriental, Tokyo


Appetizer
Juniper berry flavored beef consommé with red wine and Kyoto carrot cream


Main Plate
Parmesan scented cereal cake with smoked salmon and braised endive [292 kcal]


Desserts
Mandarin and pomegranate mousse


Jam
Black pepper savored blood orange jam


Bread
Served with domestic Hiruzen butter


NRT-SFO
121201-130228
NRT-SJC
130111-130228

[Carfield]

NH 5 LAX-NRT Dec 2012 to Feb 2013 Part 1

ANA Business Class
December 2012 to February 2013
Los Angeles to Tokyo

Wine List
Champagne
Champagne Jacquart Brut 2005

White
Folie a Deux Chardonnay 2009/2010, California, USA
Lugana 2010 Tenuta Maiolo, Lombradia, Italy

Red
Rodney Strong Cabernet Sauvignon 2009, Sonoma, California, USA
Hayman & Hill Santa Lucia Highlands Reserve Pinot Noir 2008, Central Coast, California, USA

Sake
Ishizuchi Junmaiginjo Green Label, Ishizuchi Shuzo, Ehime
Hakkaisan Ginjo, Hakkaisan Jozo, Niigata
Tsukasabotan Fuinshu, Tsukasabotan Shuzo, Kochi (Only available on the Narita-San Francisco route)

Shochu
Kawagoe
Hanamugi Moriya

Umeshu
Nankobai no Kodawari Umeshu

Amuse bouche



Main Meal
Japanese cuisine
Seasonal ingredients have been selected and elaborately cooked to create soothing tastes

Zensai
Assortment of seasonal appetizers

Takiawase
Simmered Chicken meatball

Sunomono
Quick-seared sea bream and boiled octopus with mustard and vinegared miso sauce
Succulent, lightly grilled sea bream with an incomparably enticing flavor accompanied by octopus and garnished with wakame seaweed and scallions.
The robust mustard-tinged vinegar miso sauce adds to the flavor

Shusai
Grilled sablefish with soy-based sauce [241 kcal]
Sablefish with just the right amount of fat is dipped in a special sauce then grilled to mouth-watering perfection
Than “Yuan” style of grilling, which employs a soy-based sauce containing both sweet mirin sake and regular sake, is named after tea ceremony master of the Edo Era who pioneered the technique

Rice
Steamed rice, miso soup and assorted Japanese pickles.

International cuisine

Appetizer
Rolled salmon rillettes with petit salad
Rillettes prepared with smoked and steamed salmon accompanied by side pickled onions, served with savory appetizers rolled in salmon




Main Plate
Fillet of Beef steak with herbed mushroom soup [439 kcal] or grated daikon radish soy sauce sauce [409 kcal]
Tender exquisitely flavored fillet steak enlivened with a sharp horseradish
Enjoy with either a rich, herb-flavored mushroom or our special Japanese-style sauce.


Or
Rolled monkfish with prosciutto and sautéed scallop creamy tomato sauce [250 kcal]
Pairing moderately fatty monkfish with delicately salty prosciutto makes for an exceptional dish
Enjoy this creation with a side of assorted vegetables and a creamy tomato sauce

Bread
Served with domestic Hiruzen butter and olive oil



Steamed rice, miso soup, and assorted Japanese pickles also available.

Desserts
Vanilla and dulce de leche ice cream with raspberry sauce
Two flavors of ice cream doused with sweet and tart raspberry sauce. Served with roll cookies to refresh the palate.



Cheese, fruit and other desserts are also available