News

JAL unveils new in-flight food products

29 Aug 2013

JAL will introduce new food items on its international routes starting September 1, including homemade cheese, as well as special soup and dessert items.

In collaboration with Soup Stock Tokyo – a popular Japanese soup restaurant chain – a hearty tomato stew with chicken and vegetables will be served for breakfast.


 

The new offering will be introduced on routes from Haneda, Tokyo to San Francisco, Singapore and Bangkok in premium economy and economy from September 1 to November 30.

Starting the same day the airline will begin serving two new dessert menus for first and business class guests, designed by French dessert brand Jean-Paul Hévin in collaboration with Japanese master chef Seiji Yamamoto and celebrity chef Chikara Yamada.

One variety has been dubbed the "Bedd Desir" menu, and includes a Sorbet Cacao Nature with a mellow cacao flavour and rich aromatic milk foam.


 

This dish will be available on routes from Narita, Tokyo to Los Angeles, Chicago, New York, London, Frankfurt and Paris in first class until November 30.

The "Bedd Delice" menu, meanwhile, includes a chocolate Macaron Amer. The bittersweet maccha mousse is topped with maccha syrup and thin, crunchy cookie flakes.

 

This dessert will be provided on routes from Narita, Tokyo to Los Angeles, San Diego, Chicago, Boston, New York, London, Frankfurt, Paris and Helsinki in business class, also until November 30.

A Japanese cheese plate will also be available on selected international flights, from cheese producers in Hokkaido, Tochigi, Chiba, Nagano and Yamanashi prefectures. Five kinds of cheese will be offered for first class passengers, and a three-cheese selection for business class guests.

In first class from September 1 to November 30, the airline will offer Wakakusa green grass Camembert, bloomy rind type; Sakagura, washed rind type; Kimagure Blue, blue cheese; Tsurui Gold Label, firm cheese; and Chausudake, goat cheese.


 

From December 1 to February 28 next year, first class will be provided Brie de Tokachi, bloomy rind type; Sakebitashi, washed rind type; Kobuchizawa Blue, blue cheese; Hakodate Maribo, firm cheese; and Serendipity, goat cheese.


 

Business class will get Oishii Camembert, bloomy rind type; Gouda, firm cheese; and Hayakita Blue, blue cheese over the same time period.


 

From December 1 to February 28 next year, business class passengers can sample Yuki snow, bloomy rind type; Gouda, firm cheese; and Miso Camembert cheese.


 

The choices will be available on routes from Narita, Tokyo to Los Angeles, Chicago, New York, London, Frankfurt, Paris and Jakarta for first class passengers. Business class travellers can enjoy the cheese from Narita, Tokyo to Los Angeles, San Diego, Vancouver, Chicago, Boston, New York, Honolulu, London, Frankfurt, Paris, Moscow, Helsinki, Sydney, Singapore, Kuala Lumpur, Jakarta, Delhi, Hanoi, Ho Chi Minh City and Bangkok; from Haneda, Tokyo to San Francisco and Paris; and two choices from Narita, Tokyo to Honolulu, Osaka to Bangkok and Honolulu, as well as Nagoya to Honolulu.

For more information, visit www.jal.com

Valerian Ho

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