The first-ever Tatler Travel experience was a whole-hearted celebration of Japan's autumn season and culinary treasures
While ethereal cherry blossoms are a sight to behold, autumn in Japan is just as enthralling and a season that curious travellers shouldn't miss. That's why for the very first Tatler Travel departure, a collaboration with Japan Airlines, we decided to embark on a culinary journey centred on the bounty of fall. The four-day immersion in November brought guests to Tokyo and Karuizawa to experience koyo—a word used to describe the way the Japanese pay reverence to the changing colour of the leaves.
Up in the air
A small group of travellers hailing from Indonesia, Taiwan, Thailand, Singapore and the Philippines joined Tatler Travel's maiden trip. All of the guests flew business class aboard Japan Airlines (JAL), which allowed them to experience the national flag carrier's exceptional in-flight dining experience first-hand.
The dishes on the in-flight menu are made by notable names like chef Hideki Ishikawa of the three-Michelin star kaiseki restaurant Ishikawa Kagurazaka; these creations are paired with prestige wines and champagnes. Food journalist Cheryl Tiu was certainly satisfied and said, "Japan Airlines always serves beautiful champagne and a great selection of red and white wines. On this particular flight, they were very excited to introduce the just released Beaujolais Nouveau."