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  • #16
    The food sounds delicious - I could demolish a lot on a longhaul flight!

    No Calpis or Ramune ?

    Comment


    • #17
      Originally posted by jhm View Post
      The food sounds delicious - I could demolish a lot on a longhaul flight!

      No Calpis or Ramune ?
      Not when I have been lucky enough to fly F on NH! They sometimes offer it on domestic flights so I guess it is not outside the realm of possibility...(Ramune is akin to creme soda in N.A., Calpis is a yoghurt kind of drink)

      All I remember thinking about those flights was that I didn't want to get of the plane......and how exceptional the flights, food, and service was!

      Comment


      • #18
        NH8 NRT-SFO C Autmun Menu

        YOUR FIRST MEAL

        Kyodo Course

        Zensai
        Salt-boiled prawn
        Sesame-marinated young sardines
        Jellied Monkfish
        Simmered baby abalone
        Miso-cured yam jelly cake

        Kobachi
        Simmered Nikko tofu crepes in light soy sauce
        Sweet potato and wild mountain vegetable braised in light soy sauce

        Shusai

        Grilled belly of tuna with aromatic wasabi soy marinade
        Grilled cheek of tuna with piquant yuzu soy marinade

        Sunomono
        Sake-steamed monkfish liver and Fukawa leek salad with mustard miso sauce

        Steamed rice with salt-boiled baby sardines

        Miso soup and assorted pickes

        Dessert

        ANA's original chestnut parfait
        Fresh seasonal fruit
        Cheese

        Comment


        • #19
          NH8 NRT-SFO C Autmun Menu

          YOUR FIRST MEAL

          International Course

          Light-smoked scallops with yuzu citron miso sauce and fresh garden salad

          Pan-fried beef tenderloin with Bordeaux red wine vinegar reduction (338kcal)
          Pan-roasted red sea bream with sweet miso-flavoured shellfish jus lie (338kcal)
          *Crepe-wrapped fricassee of lily bub and autumn vegetables with basil sauce (370kcal)
          * a vegetable-centric selection

          Two kinds of bread with a choice of Echire butter or extra-virgin olive oil

          ANA's original chestnut parfait

          Fresh seasonal fruit

          Cheese

          Comment


          • #20
            NH8 NRT-SFO C Autmun Menu

            SNACK MENU

            A selection of snacks is also available at any time

            Bowl of hot Japanese udon noodles

            ANA's original ramen (cup of instant Chinese Lamian noodles)

            Rice burger with Japanese barbecued beef

            Cup of hot consomme soup

            Comment


            • #21
              NH8 NRT-SFO C Autmun Menu

              BEFORE YOU ARRIVE

              Japanese Breakfast

              Steamed Rice and five grains with pan-fried Nozawana saltgreens
              Assortment of delicacies
              Fruit Compotes

              International Breakfast

              Chicken and cabbage soup rustic
              Morning roll
              Fruit Compotes

              Comment


              • #22
                NH7 SFO-NRT C Autumn Menu

                YOUR FIRST MEAL

                Kaiseki Course

                Zensai
                Simmered prawn
                Golden brown scallop
                Salt-grilled saury fish
                Fishcake with beans
                Cured persimmon

                Kobachi
                Braised tofu and vegetable patty in savory daikon radish soy sauce

                Shusai

                Simmered yellowtail fish and daikon radish in special soy sauce

                Sunomono
                Octopus and surf clam salad tossed with Tosa vinegar

                Steamed rice

                Miso soup and assorted pickes

                Dessert

                ANA's original parfait, mixed berries ala mode
                Fresh seasonal fruit
                Cheese

                Comment


                • #23
                  NH7 SFO-NRT C Autumn Menu

                  YOUR FIRST MEAL

                  International Course

                  Foir gras pate with pear compotes and fresh garden salad

                  Pan-fried beef tenderloin with mushroom duxelles and demi-glace (442kcal)
                  Sesame-crusted sea bream with herb olive oil sauce (481kcal)
                  *Autumn vegetable quiche with creamy broccoli puree (371kcal)
                  * a vegetable-centric selection

                  Two kinds of bread with a choice of Isigny butter or extra-virgin olive oil

                  ANA's original parfait, mixed berries ala mode

                  Fresh seasonal fruit

                  Cheese

                  Comment


                  • #24
                    NH7 SFO-NRT C Autumn Menu

                    SNACK MENU

                    A selection of snacks is also available at any time

                    Bowl of hot Japanese udon noodles with wild mountain vegetables and fried tofu

                    ANA's original ramen (cup of instant Chinese Lamian noodles)

                    Toasted pork cutlet sandwich

                    Cup of hot consomme soup

                    Comment


                    • #25
                      NH7 SFO-NRT C Autumn Menu

                      BEFORE YOU ARRIVE

                      Petite Japanese course

                      Bowl of rice topped with seasoned salmon flakes and salmon roe
                      Assortment of delicacies
                      Fruit Compotes

                      Petite International course

                      Classic beef stew
                      Bread roll
                      Fruit Compotes

                      Comment


                      • #26
                        NH209 NRT-FRA April 2009 First Class

                        Menu - Lunch

                        Western Menu

                        Signature Amuse
                        -
                        Caviar on king crab royale garnished with smoked salmon-Mimolette panini
                        -
                        Cherrylike jellied-duck foie gras with spring leaves
                        Warm clafouti pie of white asparagus and morel mushrooms
                        Fresh mesclun and artichoke salad
                        Lobster and botargo salad Nicoise
                        -
                        Grilled wagyu beef tenderloin with pissaladiere garnish, panisse bread and red wine sauce
                        Fine seafood bouillebaisse a L'Oasis
                        Herb-crusted roast lamb and vegetable confit with a hint of Oriental
                        Gratineed petits vegetables Provencale with fennel salad
                        -
                        Whole wheat baguette, chick pea bread, fougasse or sunflower seed bread
                        with a choice of premium Echire butter or extra-virgin olive oil
                        -
                        Truffled Mascarpone sandwiched between farmhouse Camembert AOC
                        -
                        Premium rhubarb sorbet and vanilla ice cream duo
                        Combava and chocolate bavarois exotic with yuzu citron jelly garnish
                        Warm orange-flavoured pine nut crumble tart accompanied with thyme-lemon balm ice cream
                        Selection of fresh seasonal fruit with berries compotes
                        -
                        Premium chocolate a L'Oasis


                        Kaiseki Course

                        Zensai
                        Salt-boiled prawn, salt-cured king crab insides and herb miso-grilled baby abalone
                        Swirly grilled cuttlefish, simmered freshwater fish, jellied fois gras and sweet egg terrine

                        Nimonowan
                        Poached icefish and spring vegetables in rich clear soup

                        Otsukuri
                        Sea bream and tuna sashimi

                        Kobachi
                        Simmered spring vegetables with savoury beef broth

                        Takiawase
                        Simmered sea bream roe, firefly squid and seasonal vegetables in light soy sauce

                        Shusai
                        Grilled salmon trout with Japanese herb

                        Steamed rice, miso soup and assorted pickles

                        Dessert
                        Your choice of one of the following:
                        Premium rhubarb sorbet and vanilla ice cream duo
                        Combava and chocolate bavarois exotic with yuzu citron jelly garnish
                        Warm orange-flavoured pine nut crumble tart accompanied with thyme-lemon balm ice cream

                        Selection of fresh seasonal fruit with berries compotes

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


                        Delights (Snack menu)

                        Sake accompaniment
                        Caramelised sand eel and walnuts
                        Cured mackerel in salt and rice bran
                        Steamed sea urchin eggs on rich soybean milk pudding with amber seafood broth
                        Oden (hot pot with fishcakes and vegetables)
                        Assorted Japanese pickles

                        Light Dishes
                        Bowl of hot Japanese udon noodles with braised duck breast and Welsh onion
                        Cantonese-style noodles in shark's fin soup
                        Various seafood with soy sauce and wasabi, served over vinegared rice
                        Japanese tea poured over rice, garnished with sea bream sashimi
                        Cantonese-style congee
                        Chef's special free-range chicken and mushroom curry with steamed rice
                        Chinese crabmeat omelette with sweet and sour sauce
                        Super cheeseburger
                        Classic pizza
                        Minestrone soup

                        Sweet treats
                        Strawberry shortcake

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

                        Petite Japanese course
                        Spring rape blossoms marinated in light mustard-soy sauce
                        Salt-grilled Japanese butterfish
                        Steamed rice or creamy rice porridge
                        Natto (fermented soybeans) and seaweed
                        Miso soup and assorted pickles

                        Petite International course
                        Pan-fried Dublin Bay prawn in creamy fava bean potage
                        Bread roll
                        Fresh seasonal fruit


                        Wine and Beverage

                        Champagne
                        Krug Grande Cuvee
                        Duval-Leroy Rose de Saignee

                        White Wines
                        Solaris Shinshu Chardonnay Maceration Limitee 2007 - Komoro, Nagano
                        Wehlener Sonnenuhr Riesling Spatlese Wiegler 2007 - Mosel-Saar-Ruwer, Germany
                        Chablis Premier Cru Vaillons William Fevre 2006 - Chablis, Bourgogne
                        Meursault Premier Cru Bouches Cheres Chateau Laboure-Roi 2006 - Cote de Beaune, Bourgogne

                        Red Wines
                        Nuits-Saint-Georges Premier Cru Aux Perdrix Domaine des Perdrix 2004 - Cote de Nuits, Bourgogne
                        Wolf Blass Grey Label Shiraz 2006 - South Australia, Australia
                        Chateau Bergat 2005 - Saint-Emilion, Bordeaux
                        Chateau Lascombe 2004 - Margaux, Bordeaux

                        Prestige Sake
                        Denshi - Denshin 2008 Junmai Daiginjo (Fuku)
                        Miyakobijin - Mugendai (Hyogo)
                        Nishinoseki - Tokubetsu Honjozoshu (Oita)
                        Murao Shuzo - Murao (Kagoshima)
                        Tempai Hakata Dontaku - Shochu made from barley, aged three years (Fukuoka)
                        Satasouji-Shouten - Kakutama Plum Wine (Kagoshima)

                        Comment


                        • #27
                          NH007 SFO-NRT September 2009 F Menu

                          Kaiseki Course

                          Signature amuse


                          Zensai
                          Salt-grilled saury fish, soy-cured firefly squid and grilled chestnut

                          Nimonowan
                          Golden red snapper, matsutake mushroom and seasonal garnish in hot seafood stock

                          Oshinogi
                          Our selection of sushi (tuna, cuttlefish and simmered conger eel)

                          Kobachi
                          Savory abalone steak with buttered spinach and eryngii mushroom

                          Shusai
                          Grilled red tilefish with soy marinade and tangy sansho pepper [ 156 kcal ]

                          Sunomono
                          Salt-boiled king crabmeat and wakame seaweed with light sweet vinegar

                          Steamed rice, miso soup and assorted pickles


                          Dessert
                          Premium vanilla and strawberry ice cream duo
                          Chestnut cake
                          Warm pecan pie with vanilla ice cream

                          Selection of fresh seasonal fruit


                          Green tea, roasted tea


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


                          Western Course

                          Signature amuse


                          Appetizer
                          Caviar with traditional garnish
                          Foie gras pate with pear compotes and leaf pie
                          Grilled Dublin Bay prawns with anchovy butter and celeriac puree
                          Fresh garden salad with Japanese dressing
                          Prawn and prosciutto salad exotic

                          Main course
                          Grilled beef tenderloin and Perigueux sauce, garnished with potato croquette Williams [ 397 kcal ]
                          Pan-roasted scallops and golden brown-fried mussels with fennel-infused cream [ 550 kcal ]
                          Golden brown veal cutlet Milanese [ 358 kcal ]
                          Butternut squash filled with fricassee of autumn mushrooms [ 523 kcal ]
                          Selection of breads with a choice of flavorful premium Isigny butter or extra-virgin olive oil

                          Dessert
                          Premium vanilla and strawberry ice cream duo
                          Chestnut cake
                          Warm pecan pie with vanilla ice cream
                          Selection of fresh seasonal fruit

                          Selection of fine tea or gourmet coffee



                          Petite Japanese Course

                          Petite Japanese course
                          Marinated spinach salad in light seafood stock
                          Salt-grilled salmon
                          Steamed rice or creamy rice porridge
                          Natto (fermented soybeans) and dried seaweed
                          Miso soup and assorted pickles

                          Green tea, roasted tea



                          Petite International Course
                          Classic French onion soup, garnished with parsnip roulade and croutons
                          Bread roll
                          Fresh seasonal fruit

                          Selection of fine tea or gourmet coffee



                          Delights

                          Sake accompaniment
                          Caramelized baby sculpin fish
                          Grilled oyster with special soy marinade
                          Lobster medallions and tofu patty with rich chrysanthemum broth
                          Oden (hot pot with fishcakes and vegetables)
                          Assorted Japanese pickles

                          With wine
                          Camembert
                          Gorgonzola
                          Comte

                          Light dishes
                          Bowl of hot Japanese udon noodles with kitsune (fried tofu)
                          Japanese-style fried chicken with aromatic spring onion sauce, served over steamed rice
                          Japanese tea poured over steamed rice, garnished with tangy sansho-peppered kombu kelp
                          Cantonese-style congee
                          Chicken tikka masala, accompanied with naan bread [my personal favorite, but I always wonder where the naan is ]
                          Korean-style stir-fried pork and kimchi with namul tricolor
                          Mushroom raviolis marinara
                          Toasted pork cutlet sandwich
                          Crabmeat cake and bacon-tomato light sandwich

                          Sweet treats
                          Premium vanilla ice cream

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

                          Comment


                          • #28
                            Originally posted by HUGE AL View Post
                            Kaiseki Course
                            Mr HUGE, any confirmation or denial of the reports of drop in catering quality? Is the sky falling at TOF for no reason as usual?

                            Comment


                            • #29
                              No super cheeseburger ? Do they not have it on all longhauls ?

                              Originally posted by HUGE AL View Post
                              Chicken tikka masala, accompanied with naan bread [my personal favorite, but I always wonder where the naan is ]
                              Good to see that NH has a British classic on its menu!

                              Comment


                              • #30
                                Originally posted by stargold View Post
                                Mr HUGE, any confirmation or denial of the reports of drop in catering quality? Is the sky falling at TOF for no reason as usual?
                                Why in the world are you listening to the rubes over there when you can wade through all the noise and tap the wealth of knowledge over here?

                                Don't believe the invalidated reports on TOF. The food is the same and great as ever. Albeit the CP did overcook my steak, but I was waaaaay too exhausted to even care. Note: the quality of the meat was the same as before.

                                OH, and it's DR HUGE AL!

                                Originally posted by jhm View Post
                                No super cheeseburger ? Do they not have it on all longhauls ?
                                jhm, you covered this with me before... The Super Cheeseburger is only available ex-NRT.

                                Originally posted by jhm View Post
                                Good to see that NH has a British classic on its menu!
                                It is one of my favorite dishes and NH does a kick ass preparation. It's been on the menu for at least 1.5 years. Hope they never take it off!
                                HUGE AL

                                Comment

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