Premium economy and economy class passengers travelling on flights from Japan to destinations in Greater China with Japan Airlines can expect to see a new in-flight menu starting June 1.
The new menus have been developed in partnership with chef Masahiro Kasahara, owner of Sanpi Ryoron Restaurant in Tokyo’s Ebisu district.
Set to run until November 30, the new menus will be served to premium economy and economy class passengers on Japan Airlines’ flights from Japan to Beijing, Dalian, Tianjin, Shanghai, Guangzhou, Hong Kong, Taipei and Kaohsiung.
Chef Kasahara has developed six new dishes that will be rotated every 15 days, with each dish being available on two separate occasions.
First to roll out will be the Curry Bowl (pictured above), which will run from June 1 to 15, then again from September 1 to 15.
This will be followed by the Teriyaki Chicken Bowl, available during the latter halves of June and September.
The Ginger Pork Bowl will be available in the first halves of July and October…
…followed by the Japanese Style Omelette Rice during the latter halves of July and October.
This will be wrapped up with the Pork Cutlet Rice in the first halves of August and November…
…and the Fried Chicken Bowl in the latter halves of August and November.
All mains will be served with side dishes comprising black sesame potato salad and fresh salad, as well as a pot of Haagen-Dazs ice cream for dessert.
Earlier this year, Japan Airlines also revamped its on-board first and business class wine list.
Japan’s flag carrier is looking to expand its China presence with a new joint-venture partnership with Shanghai-based China Eastern Airlines targeted to launch sometime this year.
