First and business class passengers on select Japan Airlines routes will offered an new, original chicken curry starting next month as part of the airline’s wider revamp of its autumn menus for international flights.
The dish may not look like much at first glance, however it is actually the creation of one-Michelin-star Hashimoto Restaurant in Japan’s Kumamoto/Oita prefecture. Starting September 1, the dish will be progressively introduced across select long-haul flights to Europe, North America and Australia, notably:
- From Tokyo (Narita) to: Chicago, Dallas Fort Worth, Boston, New York, Los Angeles, San Diego, Vancouver, Frankfurt, Helsinki, Paris, Sydney, and Melbourne.
- From Tokyo (Haneda) to: New York, San Francisco, London, and Paris.
- From Osaka (Kansai) to: Los Angeles
The dish is just one of a number of new introductions that will form the airline’s new menu.
From September 1 this year until February 28, 2019 business class passengers on these same routes – as well as on flights to Honolulu and Kona in Hawaii – will be offered caramel and cream “pressed butter sandwiches” as snacks.
Meanwhile premium economy and economy class passengers will see a range of new menu options.
This notably includes the short-lived return on Japan Airlines’ international long-haul flights of its Air Yoshinoya beef bowl from September 1 until November 30 this year.
However there will also be more long-term changes to premium economy and economy class meals on both long-haul and regional international flights.
For the next 12 months, passengers will be offered dishes created by four chefs from Red U-35 – Japan’s largest culinary competition. The menu will rotate every three months from September 1, 2018 until August 31, 2019, and will include dishes such as Hayashi Rice (hashed beef with butter rice)…
…and Baked “Fu” Gluten and Chicken Rice Bowl.
Meanwhile on the airline’s flights from Tokyo (Narita) to Honolulu and Kona, premium economy and economy passengers will be offered a healthy meal developed by Shinobu Namae, two-Michelin-starred chef of restaurant L’Effervescence. The first meal is beef stroganoff with mashed potatoes.