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  • #46
    NH 5 LAX-NRT Dec 2012 to Feb 2013 Part 2

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


    Assortment of select cheese (Gorgonzola dolce, Comte)
    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

    Garden salad with creamy black pepper dressing
    Savor this crispy fresh garden salad with our specially blended, creamy black pepper dressing

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


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


    Sandwich – Roasted chicken and egg salad
    Delectable French bread sandwich made with roasted chicken and egg salad.



    Post-nap Comfort
    A light menu for your refreshment before arrival. Choose either Japanese or international!

    Japanese cuisine
    Grilled salmon sprinkled with rape blossoms and boiled with hijiki seaweed for a traditional country-style taste.

    Kuchidori
    Braised brown algae in soy-based sauce
    Japanese omelet
    Icefish with grated daikon radish

    Shusai
    Grilled salmon with field mustard [298 kcal}

    Steamed rice, miso soup and assorted Japanese pickles

    International cuisine
    Chicken marinated in herbs then grilled to perfection and served with ravioli and selected veggies. Accompanied by a tasty oregano-based sauce

    Main Plate
    Grilled herb chicken and cheese ravioli with sun-dried tomato sauce [383 kcal]

    Bread
    Bread rolls served with Isigny butter from Normandy
    Fresh seasonal fruit

    NRT-LAX
    121201-130228

    Comment


    • #47
      NH 911 NRT-HKG December 2012 to February 2013

      ANA Business Class
      NH 911
      Tokyo Narita to Hong Kong



      Wine List
      Champagne
      Champagne Heidsieck & Co Monopole Blue Top Brut

      White
      Chalis 2010 Moillard, Chablis, Burgundy, France

      Red
      Chateua Tour Prignac 2009, Medoc, Bordeaux, France

      Sake
      Kozaemon Junmaiginjo Miyanmanishiki, Nakashima Jozo, Gifu

      Shochu
      Shima Senryo, Imo Shochu (shochu made from sweet potatoes), Takasaki Shuzo, Kagoshima
      Hanamugi Moriya, Mug Shochu (Shochu made from barley), Bungo Meijo, Oita

      Main Meal
      Japanese Cuisine

      Kuchidori
      Stewed goby in sweet soy sauce
      Salmon with takana green sushi
      Steamed dumpling of squid
      Roasted duck breast

      Otsukuri
      Sliced tuna topped with grated yam potato

      Shusai
      Grilled Yellowtail Teriyaki (299 kcal)

      Rice
      Steamed rice mixed with green peas
      Miso Soup
      Wagashi

      International Cuisine



      Appetizer


      Salmon tartar-style with sweet potato pancake


      Beef tongue mille-feuille


      Sesame bavarois rolled in prosciutto ham with Sicilian tomato


      King crabmeat wrapped in pie, white wine and curry flavored sauce


      Main Course
      Stewed Beef with winter vegetables (384kcal)



      Bread
      Soft Bread


      Dessert
      Soufflé Cheese Cake

      Comment


      • #48
        NH 1084 TPE-NRT (also TSA-HND) October 2013 J class

        All Nippon Airways ANA Business Class
        October 2013

        Champagne
        Champagne Heidsieck & Co Monopole Blue Top Brut
        Champagne Charles Mignon Brut Grande Reserve Premier Cru

        White Wine
        Macon Lugny 2011 Paul Sapin

        Red Wine
        Clos Del Lilas 2010

        Sake
        Sawanoi Junmai Ginjo Soten

        Shochu
        Shima Senryo
        Hanamugi Moriya



        Lunch



        Japanese Cuisine
        Kuchidori
        Simmered Pacific Saury with Soy-based sauce
        Grilled beef rolled with vegetables
        Crabmeat cake
        Japanese omelet with corn


        Kobachi
        Savory Cashew Nut Pudding



        Shausai
        Simmered fillet of beef with soy-based sauce (125kcal)



        Rice
        Steamed Rice


        Miso Soup


        Petit Four – Taiwanese pineapple cake



        Or
        International Cuisine
        Appetizer
        Marinated mix vegetables
        Scallop terrine and garlic-flavored cream sauce
        Duck and hazelnut pate with mango chutney

        Main Course
        Sautéed Cod and Prawn with creamy basil sauce (487kcal)

        Bread
        Hard Roll

        Fruit
        Fresh Seasonal Fruit

        Comment


        • #49
          NH 8 NRT-SFO September to November 2013 Business Class Part 1

          ANA All Nippon Airways Business Class
          September to November 2013
          Tokyo to San Francisco/San Jose

          Wine List
          Champagne
          Champagne Montaudon Brut Reserve Premiere

          White Wine
          Main Street Chardonnay 2011, Monterey/Santa Barbara, California USA
          Planeta La Segreta Bianco 2011, Sicilia, Italy

          Red Wines
          Entwine Cabernet Sauvignon 2010
          The Custodian Grenache 2009 d’Arenberg

          Sake
          Wataya Kounosuke Inden
          Tohokuizumi Junmaiginjo Yamadaishikijunmai

          Shochu
          Kawagoe
          Hanamugi Moriya

          Umeshu (Plum Wine)
          Nankobai-no-Kodawari Umeshu, Oita

          Snacks (Mid-flight)
          Mixed Nuts
          Rice Crackers
          Cookie

          Amuse bouche
          Marinated cheese, olives and sundried tomato
          Cheese breadsticks
          Burdock beef roll






          Main Meal
          Japanese Cuisine
          Zensai
          Marinated salmon and salmon roe in soy sauce
          Broiled Pacific saury sushi
          Simmered prawn with soy-based sauce
          Aspic jelly of soft-shelled turtle

          Otsukuri
          Quick-seared bonito

          Kobachi
          Simmered daikon radish in soy-based sauce
          Simmered deep-fried taro in soy-based sauce
          Simmered octopus in soy-based sauce

          Shusai
          Grilled Bungo yellowtail saikyo miso taste (258kcal)

          Rice
          (For September) Steamed Rice with chrysantehmums, miso soup and assorted Japanese pickles
          (For October) Steamed Rice with various mushrooms, miso soup and assorted Japanese pickles
          (For November) Steamed Rice with chestnuts, miso soup and assorted Japanese pickles

          Or
          International Cuisine
          Appetizer
          Parma ham and smoked scallop with green olive salsa






          Main Plate
          Beef Stew with French beans and marron Cabernet bailey-A Hosaka wine sauce (525kcal)

          Comment


          • #50
            NH 8 NRT-SFO September to November 2013 Business Class Part 2

            Or
            Marbled flounder Milanese-style with braised cabbage in cream sauce and black rice (373kcal)

            Bread (Three types of bread are available)
            Served with domestic Hiruzen butter and olive oil


            Steamed rice, miso soup, and assorted Japanese pickles available

            Desserts
            ANA Original dessert
            Choose from two distinctively different and delectable dessert creations.
            (For September) Green tea roll cake or Rich cheese cake
            (For October) Chestnut Mont Blanc or Rose Champagne Mousse
            (For November) Charlotte poires or Framboise Gelee and Chocolate Cream
            Cheese, fruit and other desserts are also available





            Green tea and praline


            Light Dishes


            Cheese Plate (Coulommiers, Gorgonzola)
            Served with two types of cheese and dried fruit. Enjoy with a glass of wine!

            Fresh Seasonal Fruit



            Vanilla Ice Cream

            Fresh Garden Salad, Kochi yuzu pepper dressing


            Ippudo “Soraton” (Pork Broth) Ramen
            Rich soup, super thin noodles and an essence that harmoniously blends them together



            ANA Original Soup
            Cheese and bacon hamburger

            Breakfast
            Japanese Cuisine
            Kuchidori
            Marinated nameko mushroom in soy sauce
            Japanese omelet
            Steamed Fishcake
            Grilled Squid with sea urchin paste

            Kobachi
            Tuna with grated yam

            Shusai
            Simmered Spanish Mackerel with soy-based sauce (229kcal)

            Steamed rice, miso soup, and assorted Japanese pickles

            International Cuisine
            Appetizer
            Braised autumn vegetables and marinated sea bream in consommé jelly

            Main Plate
            Eggs Benedict style with ham (484kcal)

            Bread
            Served with domestic Hiruzen butter and blood orange jam

            Comment


            • #51
              Originally posted by Carfield View Post
              Ippudo “Soraton” (Pork Broth) Ramen
              Rich soup, super thin noodles and an essence that harmoniously blends them together
              That ramen sure looks good!

              The Ippudo branch at the Mandarin along Orchard Road had a long line of diners waiting to get in for lunch yesterday. Still some of the best ramen you can get in Singapore, despite fierce competition.

              Comment


              • #52
                NH 5 LAX-NRT January 2014

                ANA All Nippon Airways
                Business Class
                November 2013 to February 2014

                NH 5
                Los Angeles to Tokyo Narita

                Wine List
                Champagne
                Champagne Montaudon Brut Reserve Premiere

                White Wine
                Main Street Chardonnay 2011, Monterey/Santa Barbara, California USA
                Planeta La Segreta Bianco 2011, Sicilia, Italy

                Red Wines
                Entwine Cabernet Sauvignon 2010
                The Custodian Grenache 2009 d’Arenberg

                Sake
                Sake Junmai Ginjo, Kokonoe Saika, Wakayama
                Wataya Kounosuke Inden, Wataya Kanenoi Shuzo, Miyagi

                Shochu
                Kawagoe
                Hanamugi Moriya

                Umeshu (Plum Wine)
                Nankobai-no-Kodawari Umeshu, Oita

                Snacks (Mid-flight)
                Mixed Nuts
                Rice Crackers
                Cookie
                Hokkaido Financier Bear

                Amuse Bouche



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

                Zensai
                Simmered prawn in soy-based sauce
                Marinated herring roe in bonito-flavored soy sauce
                Grilled Duck and asparagus teriyaki

                Takaiwase
                Simmered Chicken dumpling
                Dumplings crafted from chicken and Japanese yams, then seasoned with miso to further heighten flavor before simmering to plump and juicy perfection. Garnished with selected mixed veggies as rich in color as they are in nutrition.

                Sunomono
                Quick-seared sea bream and octopus with vinegared miso and mustard sauce

                Shusai
                Grilled sablefish with soy-based sauce [241 kcal]

                Rice
                Steamed rice, miso soup, and assorted Japanese pickles

                Or
                International Cuisine
                Appetizer
                Rolled salmon rillettes with petit salad



                Main plate:
                Braised short ribs in port wine [569 kcal]
                Short ribs selected for just the right balance of lean meat and fat, patiently simmered in slightly sweet soy port wine.
                Served with horseradish-seasoned mashed potatoes for a special accent.


                Or
                Sautéed cod and scallop with thyme-flavored seafood tomato sauce [287 kcal]
                Cod wrapped in bacon and sautéed to a tasty finish.
                The savory impact of salty bacon brings out the refined essence of cod in its entirely.
                Enjoy with our special seafood stock-flavored tomato sauce.

                Bread
                Three types of bread are available.
                Served with Isigny butter from Normandy and olive oil




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

                Desserts
                Opera or crumble caramel cheesecake
                Cheese, fruit and other desserts are also available


                Comment


                • #53
                  NH 5 LAX-NRT January 2014 Part 2

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

                  Assortment of selected cheeses (Camembert, Manchego) served with two types of cheese and dried fruits. Enjoy with a class of wine

                  Fresh Seasonal Fruit
                  Fruit platter perfect for dessert or to simply refresh the palate

                  Vanilla Ice Cream

                  Garden Salad with Japanese yuzu citron dressing

                  Ippudo “Furusato” (Soy Sauce) Ramen
                  Old-fashioned Chinese noodles with soy-sauce soup that will refresh and relax you.



                  ANA Original soup

                  Sandwich – Smoked chicken and egg salad

                  Japanese cuisine
                  Salmon marinated in a mix of soy sauce and mirin sweet sake, topped with egg yolk and sprinkled with field mustard.



                  Kuchitori
                  Braised brown algae in soy-based sauce
                  Japanese omelet



                  Shusai
                  Grilled salmon with field mustard [322kcal]



                  Steamed rice, miso soup, and assorted Japanese pickles


                  Fresh Seasonal Fruit


                  Or
                  International Cuisine
                  Chicken tenderly marinated in herbs and olive oil, served with a helping of ravioli rich in Genovese paste.

                  Main Plate
                  Grilled herb chicken and vegetables with sun dried tomato sauce [342 kcal]

                  Bread
                  Served with Isigny butter from Normandy and strawberry jam

                  Fresh Seasonal Fruit

                  Comment


                  • #54
                    NH 1083 NRT-TPE January 2014

                    January 2014
                    ANA All Nippon Airways Business Class
                    NH 1083 Tokyo Narita to Taipei Taoyuan

                    Wine List
                    Champagne
                    Champagne Drappier Carte d’Or Brut
                    Champagne Charles Mignon Brut Grande Reserve Premier Cru

                    White Wine
                    Macon Lugny 2011 Paul Sapin


                    Red Wine
                    Clos Del Lilas 2010

                    Sake
                    Kyokasuigetsu Junmaiginjo, Iwanami Shuzo, Nagano

                    Shochu
                    Shima Senryo
                    Hanamugi Moriya

                    Dinner

                    Japanese Cuisine
                    Sample the quintessential flavors of Tsuyama, a traditional Japanese-style kappon restaurant patronized by celebrities from all walks of life.

                    Kuchidori
                    Scallop pressed with kombu kelp and botargo
                    Sweetened Egg and Fishcake Roll
                    Dressed crabmeat and chrysanthemum with bonito vinegar sauce
                    Marinated herring roe in soy sauce

                    Otsukuri
                    Quick-seared globefish

                    Shusai
                    Grilled yellowtail teriyaki [227kcal]

                    Rice
                    Steamed rice with sea bream

                    Miso Soup

                    Wagashi
                    Fried dough cookies

                    International Cuisine



                    Appetizer
                    Foie-gras, scallop and mushroom terrine


                    Main Course
                    Stewed beef hamburger steak classic-style [459kcal]



                    Bread
                    Rice Flour Bread


                    Dessert
                    Tropique

                    Comment


                    • #55
                      NH 338 NGO-NRT March 18, 2014 Premium

                      March 18, 2014
                      ANA All Nippon Airways Premium Class
                      Nagoya to Tokyo

                      Premium Gozen – Western Breakfast Selection
                      Premium Gozen: Eggs Benedict style sandwich of bacon and egg/tomato, Mixed salad with corn, radish, tomatoes, potatoes, broccoli & eringi mushrooms, Fresh Fruit (Melon/Apple/Orange), and chicken pot-au-feu soup

                      Really nice breakfast










                      Comment

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