Singapore Airlines Renews First Class In-flight Meal “Kyo Kaiseki” by Kikunoi Yoshihiro Murata

Singapore Airlines
Singapore Airlines Renews First Class In-flight Meal “Kyo Kaiseki” by Kikunoi Yoshihiro Murata

Singapore Airlines (Japan branch office: Chiyoda-ku, Tokyo, Japan branch manager Kenny Teo) announced that it has renewed the menu and tableware for the in-flight meal “Kyo Kaiseki” for first class from January 2023. . Passengers flying First Class on Singapore Airlines flights between Singapore and Tokyo and between Tokyo and Los Angeles can enjoy more traditional and authentic Japanese cuisine.
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Since 1999, Singapore Airlines has been serving “Kyo-kaiseki” to first-class passengers departing from and arriving in Japan. In 2019, Singapore Airlines launched a group to strengthen the service of “Kyo-kaiseki” in conjunction with the renewal of the “Kyo-kaiseki” service. Through two focus group interviews with Singapore Airlines customers living in Japan, was further refined. During the focus group interviews, there were requests for an authentic Japanese cuisine experience using seasonal Japanese ingredients. Mr. Yoshihiro Murata, a member of Singapore Airlines’ International Culinary Panel [Note 1] (ICP) and owner of the three-star Michelin restaurant Kikunoi, considered the opinions and impressions gathered during the
discussion, It has been beautifully sublimated into the “Kyoto Kaiseki” menu.
The new Kyo-Kaiseki has been carefully selected to cater to Singapore Airlines’ most sophisticated palate. From January 6, 2023, the winter menu of “Kyo Kaiseki” will be available onboard. Please see Appendix A for more information on the winter menu of Kyo-kaiseki.
In line with this menu, Narumi, a famous Japanese tableware brand, is developing new “Kyo-kaiseki” tableware that incorporates the design and details used in traditional Japanese tableware. A new
double-tiered box, with one course on each box, recreates the traditional kaiseki meal. The tableware was selected and designed together with Mr. Murata so that customers could experience a consistent and authentic “Kyoto Kaiseki”.
[Note 1] International Culinary Panel
Singapore Airlines offers a series of in-flight meals independently selected by the International Culinary Panel, renowned culinary experts from around the world. The panel, which was formed in 1998, has developed menus for customers in all cabins. The ICP consists of Mr. Murata, Carlo Cracco (Italy), Sanjeev Kapoor (India), Georges Blanc (France), Matthew Moran (Australia), Suzanne Goin (USA), and Zhu Jun (China). selected.
About Singapore Airlines
Singapore Airlines Group founded Malayan Airways Limited in 1947. Later changed its name to Malaysia Airways Limited and then to Malaysia Singapore Airlines (MSA). In 1972, MSA split into Singapore Airlines and Malaysia Airlines. Initially operating 10 aircraft in 22 cities in 18 countries, it has now grown into a global international airline group. Singapore Airlines is continuously working to improve its three pillars of service excellence, product leadership and network connectivity as part of its brand role.
Singapore Airlines is a member of the Star Alliance. Singapore Airlines Official Website: singaporeair.com
Appendix A
International Culinary Panel (ICP) – Yoshihiro Murata
ICP Chef Yoshihiro Murata’s “Kyo Kaiseki” features recipes passed down from generation to generation for centuries. Murata, who has contributed to the development of Japanese food culture, incorporates Western elements without compromising the authenticity of traditional Japanese cuisine. Enjoy the exquisite in-flight dining experience brought to you by Mr. Murata.
New First Class “Kyo Kaiseki” Menu
Kyoto Kaiseki Winter Menu (Breakfast) [From Singapore to Tokyo] Kyo-kaiseki Breakfast consists of pickled vegetables, three kinds of appetizers served on beautiful flower plates, grilled dishes, lidded dishes (chawanmushi), rice or porridge, and bowls.
The winter menu includes appetizers such as herring roe and kombu seaweed, sesame tofu with wasabi jelly, and assorted crab meat and vegetables. In addition, grilled miso-grilled amberjack and soy sauce-flavored chicken are served with asparagus roulade. In addition, the new concept “Kyo-kaiseki” has added chawanmushi as a lid, and we are preparing chawanmushi using oysters, lily bulbs, ginkgo nuts, and shiitake mushrooms only in winter.
You can choose rice with sesame furikake rice or porridge, and enjoy it with ryuwan tofu and mushroom red miso soup.
This menu is currently offered on flights from Singapore to Tokyo. Kyoto Kaiseki Winter Menu (light meal) [From Tokyo to Los Angeles] Kyoto kaiseki light meals consist of pickles, three kinds of appetizers served on beautiful flower plates, grilled dishes, lidded dishes (chawanmushi), rice or porridge, and bowls. The sweets are served on delicate porcelain flower plates.
The winter menu features kinpira burdock as an appetizer, squid and bamboo shoots dressed with miso, and pickled persimmons. Following the appetizer, we prepared Wagyu beef stewed in butter and soy sauce and Saikyo-yaki mackerel. In addition, in the new concept “Kyo Kaiseki”, a winter-only chawanmushi with shrimp, chicken, ginkgo nuts, and mushrooms has been added as a lid.
For the rice, you can choose from chicken mixed rice or sesame sprinkled rice, and you can enjoy it with miso soup containing shimeji mushrooms, maitake mushrooms, enoki mushrooms, shiitake mushrooms and carrots.
For the water confectionery, seasonal fruits are served with wine jelly. This menu is currently offered on flights from Tokyo to Los Angeles. Kyoto kaiseki winter menu (dinner)
For the Kyoto Kaiseki dinner, you can enjoy the appetizer in a special bunk bento box. The mukozuke is also served in a bright porcelain bowl. The main course consists of pickled vegetables, lidded dish, daimono, strong side dishes, rice, and soup bowl. Finally, mizugashi is served on delicate porcelain flower plates to complete the kaiseki experience.
“Kyo-kaiseki” dinner is now available on flights from Tokyo to Los Angeles and from Tokyo to Singapore.
[From Tokyo to Los Angeles]
In the winter menu, we included kumiage yuba, green flowers, and sea urchin in the appetizer Ichinoju. You can enjoy it with sesame tofu served with uma dashi jelly, squid and bamboo shoots dressed with miso. For mukozuke, broiled tuna and salmon are served on a porcelain flower plate.
The lid is boiled snow country pork, radish, shimeji, carrot, and kujo green onion.
Next, on the table, marinated wagyu steak, grilled red snapper with yuzu, taro, green beans, kuwai, turnip, and mushrooms cooked rice or sesame sprinkled rice, pickles, sea bream fillets and carrots, and radish. Soup is provided.
For the mizugashi, traditional bracken-starch dumplings are served with brown sugar syrup and strawberries.
[From Tokyo to Singapore]
The winter menu from Tokyo to Singapore features black soybean rakugan, herring roe Saikyo-zuke, and pollack roe lotus root as an appetizer. Enjoy it with amberjack tartare, squid and bamboo shoots dressed with miso. The mukozuke includes broiled tuna, naruto rolls, sea bream and carrot rolls, and prawn and cucumber rolls served on porcelain flower plates.
The lid is snow country pork simmered in black vinegar with daikon radish, shimeji mushrooms, carrots, and Kujo green onions.
Wagyu beef with butter soy sauce flavor and mackerel miso yuzu confit for the main dish, side dishes of taro, kuwai, green beans and turnip simmered, rice with five grains or sesame sprinkled rice, pickles, sea bream slices and carrots as a pickle, You can enjoy radish soup. For the mizugashi, traditional bracken-starch dumplings are served with brown sugar syrup and strawberries.

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