Japanese Yuzu Sherbet Recipe & Eating In-Flight with ANA

Hi Friends, we’re back from a beautifully-chilly winter in Tokyo and it feels so great to be back home where it’s a consistent 75 degrees F. Funny how spoiled we are when we’re able to head to the dog-beach for weekly romps in the Southern California Pacific Ocean. We feel so lucky to hop on a plane for work, explore new cultures, foods, traditions and come back to share our adventures with you. And best of all, to share recipes inspired from our trip. It’s hard to not want to get back in the kitchen to cook up food that blew our minds from amazing trips.

After this jaunt to Tokyo, we’re asking ourselves, how often does this happen? Or better yet, to admit this: We ate airline food, enjoyed every bite and were blown away by the whole dining experience. At over 30,000 feet in the air and zipping over the Pacific Ocean on All Nippon Airways (ANA), they completely changed our minds about how much quality and attention to detail could be executed on an airplane.

Yes, we knew we were in for a treat when we had reservations in Business Class on All Nippon Airways (ANA) during our Tokyo food culture photography project. That’s why we didn’t bring up any back-up sandwiches or bags of smoked almonds. Instead, we were looking forward to eating some of Chef Joachim Spilchil’s creations inspired from his award winning restaurant Patina. In fact, Patina is one of our regular photography clients and we know exactly how amazing their creative and stunning food is. We’ve photographed and tasted so much of Patina’s culinary works of art, but to experience it in-flight above 30,000 feet coupled with ANA’s stellar service was a true treat.

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