China Airlines has partnered with acclaimed Tokyo restaurant Toutouan to introduce its “natural style” Japanese cuisine to Premium Business/Business Class on all Japanese routes, with dishes served on new Japanese tableware.
Toutouan, a premium banquet restaurant passed down through three generations of the same family, is part of the Kurochaya Restaurant Group, which was founded more than 50 years ago. Passengers flying Premium Business and Business Class on China Airlines’ flagship Japan routes, including Taipei (Taoyuan) to Tokyo (Narita), Osaka Fukuoka and Nagoya, Taipei (Songshan) to Tokyo (Haneda), as well as Kaohsiung to Tokyo (Narita) and Osaka, can enjoy Japanese in-flight cuisine created by Araki Hironaka, the Japanese head chef of the original Toutouan in Tokyo, and Wei-Ting Chen, the head chef of Toutouan in Taipei, the only overseas outlet.
The first offering will be the Imperial Cuisine of Early Spring, which features dishes like Premium Japanese Wagyu beef served with wasabi and teriyaki sauce alongside Hokkaido Yumepirika rice famed for its fragrance and sweet taste; Magatama tofu made from cashews, arrowroot, milk and fresh cream, and served in konbu and bonito jelly with wasabi; and the Brown Sugar Steamed Bun; infused with the fragrance of brown sugar and a creamy filling of Taiwanese purple sweet potato. China Airlines is also partnering with JIA to introduce all new co-branded Japanese tableware to complement the cuisine. JIA has won many international design awards and is the supplier of choice to many Michelin-starred restaurants and five-star hotels around the world. Its designs have also won recognition from the likes of the Victoria & Albert Museum in the U.K. and Wallpaper magazine, a bible for designers. The design inspiration for this latest collaboration came from the traditional lacquerware and gold lacquer crafts of Japan and incorporates motifs based on the four seasons of Japan.