Menu by six young talented chefs.

Winter menu (DEC-FEB)
Supervised chef

Yohei Narita (Japanese cuisine from "Kikunoi Honten")

Majored in cooking at a culinary school in Tokyo. Worked at Le Bourguignon in Nishi-Azabu, Tokyo before working for Alain Ducasse au Plaza Athenee in Paris. Worked in current job since 2014.

Yasuhiro Fujio (French cuisine from "La Cime")

From 15 years old he studied in the United Kingdom and showed interest in French cuisine when studying at university in Paris. Trained at Passage 53 in Paris for three months before working at Mirazur in South France. Returned to Japan and from 2012 applied as an apprentice at La Cime in Osaka and currently the sous-chef.

Available on routes
From Japan (except to Hawaii, Guam, China, Taiwan, Korea, 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.