VistaJet is celebrating the extension of its longstanding partnership with Nobu by unveiling an exclusive new creation—steamed salmon dry miso—from chef Nobu Matsuhisa. The dish is available only to passengers flying aboard the company’s fleet of silver and red liveried aircraft.
“I’m delighted to continue our partnership with VistaJet and to introduce Nobu steamed salmon dry miso—a new and exciting dish created exclusively for their clients,” said Matsuhisa. “Like Nobu, VistaJet is a global brand dedicated to offering their guests an unparalleled experience in world class service and I look forward to our continued partnership for many miles to come.”
VistaJet said it curates the menu on every flight to ensure a consistent fine dining experience. That includes preparing each dish for high-altitude dining, considering the effects of elevation, lower humidity, and increased noise and movement on tastebuds and senses. In fact, the company published “The Little Book of Dining in the Sky” to explain the art and science behind the aircraft cabin environment’s effect on food taste and texture.