Menu by six young talented chefs.

Spring menu (MAR-MAY)
Supervised chef

Kenya Sakai (Japanese cuisine from "Kikunoi Honten")

After graduating the Regular Course at Tsuji Culinary Institute in Osaka,joined Kikunoi in Kyoto. In the second year he was in charge of appetizers placed in bowls with a lid; in the fourth year he was in charge of appetizers made from ingredients for the sea and mountain; and in the sixth year he became the sous-chef.

Kenta Kayama (French cuisine from "Margotto e Baciare")

After graduating a culinary school, he trained at Monna Lisa, L’Atelier de Joel Robuchon, Restaurant Ryuzu, Quintessence as well as at Kanda, a Japanese restaurant. Working at current restaurant from September 2015.

Available on routes
From Japan routes. (except to Hawaii, Guam, China, Korea, Taipei, Kaohsiung and departing flights in midnight) *Two options are available for main dish on above route excluding Manila service.

*Photo may vary.

The menu image of RED U-35's Chinese Menu.