Cover Business class flight onboard Japan Airlines
Business class flight onboard Japan Airlines
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The award-winning airline gives inflight passengers a taste of Japan while 35,000 feet in the air with improved menus showcasing regional and seasonal delicacies
Think of Japan and its vibrant food scene immediately springs to mind; it is not surprising given that the country is home to over 500 Michelin-starred restaurants across the archipelago that serve up a plethora of regional and seasonal delicacies such as sakura shrimps from Shizuoka or the use of chestnuts in autumn dishes.
It is with this distinct Japanese cuisine in mind that Japan Airlines (JAL)—certified by Skytrax as a five-star airline for six consecutive years and a recipient of Apex’s World Class 2022 award—decided to offer its First Class and Business Class passengers (from Japan to select international routes) a taste of Japan through its exclusive ‘restaurant in the sky’.
Shares a JAL representative from the Customer Experience Division, Product & Services Development Department: “We wanted to provide the best possible dining experience at 35,000 feet in the air. It wasn’t just about a satisfying gastronomical experience but providing excellent service as well—as though you were dining in a posh restaurant in Tokyo.”
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Named JAL Bedd for the full flat beds in the First Class and Business Class seats (the extra D in the spelling stands for dine, delicious and dreams), the ‘restaurant in the sky’ offers a range of inflight menus curated in collaboration with award-winning Japanese chefs and spanning Western and Japanese cuisines.
Kishida Shuzo, the chef-owner of three-Michelin-starred Quintessence in Tokyo, for instance, created a repertoire of Western fare for First Class passengers using the finest ingredients that maximise their essence and taste. As for chef Mishina Jun, who helms renowned Ren Mishina in Tokyo, he whipped up delectable Japanese fare for Business Class passengers using humble, seasonal ingredients.
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Above Healthy meat-free ramen by Kyushu Jangara
Above Soy-sauce based chicken soba by Soranoiro
Healthy meat-free ramen by Kyushu Jangara
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JAPANESE CLASSICS
Ramen, sometimes referred to Chinese soba in Japanese, is a popular noodle-based staple in Japan. From traditional buckwheat soba to classic udon and threadlike somen, the country offers a wide variety of choices. And, in any noodle dish, the broth is just as important; shoyu, shio and miso are just some of the many delicious options to choose from for ramen alone. Having said that, JAL made a conscious effort to include a variety of noodle dishes in both the First Class and Business Class menus as part of the à la carte Anytime You Wish menu for those who are travelling beyond Japan.
What is served “above the clouds” is as delicious as what you would find in traditional joints in Japan. JAL works closely with the culinary team from legendary noodle specialists Soranoiro and Kyushu Jangara to ensure the right texture and consistency of the noodles as well as the flavour of the broths.
Soranoiro came up with the chicken soba, popular with the passengers for its umami-laden soy broth and studded with wonton bites. Meanwhile, Kyushu Jangara created the healthy ramen, featuring a vegetarian tonkotsu broth packed with soybean meat and mushrooms. It’s the perfect option for vegetarians longing for the delicious taste of ramen.
Since these new dishes were introduced in November last year, the JAL representative declares that “they gained popularity very quickly as these were opportunities to savour the noodles inflight, save time and stomach space for one more meal in Japan”. And, by working with celebrated Japanese chefs, JAL hopes that its inflight passengers would not only look forward to their holiday destinations but also the journey that showcases Japan’s world-class culinary experts and its whole-hearted hospitality and customer service known as omotenashi.
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
