Think of it: a luxurious restaurant with offerings from around the world, flying through the sky. Travel without being disturbed by anyone, with high-flying views of clouds and terrain, while enjoying food artfully prepared by our highly skilled chefs. The last “D” of “JAL BEDD,” the name of our flying restaurant that is enjoyed all over the world, refers to the concepts of care-free “Dining” with “Delicious” foods and “Dream-like” comfort. Enjoy a lofty dining experience right from your seat in the sky.

JAL BEDD Sky Auberge Opens on 09/13!

  • JAL First Class
  • JAL Business Class

Chefs who are the toast of Japan have now taken to the sky.

From Japan "BEDD" Summer Menu

Yosuke Suga

For JAL First Class. Born 1976 in Nagoya.
At the age of 26, Mr.Suga was nominated as Executive Chef of "L'ATELIER de Joël Robuchon" in Roppongi Hills, Tokyo. As a favorate disciple of Joël Robuchon, he took part in opening many restaurants. In April 2015, he opened his own laboratory "SUGALABO inc" to express the fineness of Japanese food culture.

  • JAL First Class
  • JAL First Class

Available on routes : From Narita to New York (JL006), Chicago, Los Angeles, Frankfurt route.
From Haneda to London, and Paris route.
*Photo may vary.

Seiji Yamamoto

For JAL First Class. Born 1970 in Kagawa.
While only 33, Mr.Yamamoto opened "Nihonryori RyuGin" in Tokyo, where he served as managing chef.
Since then, he has been demonstrating the quality of Japan's wealth of ingredients to the world using his creative sensibilities and approach.

  • JAL First Class
  • JAL First Class
  • JAL First Class

Available on routes : From Narita to New York(JL006), Chicago, Los Angeles and Frankfurt route.
From Haneda to London and Paris route.
*Photo may vary.

Chikara Yamada

For JAL Business Class. Born 1971 in Shizuoka. During a six-year stint in Spain and other countries, Mr Yamada trained under chef Ferran Adrià of “El Bulli,” which was known as one of the best restaurants in the world. In 2007 he opened a restaurant named after himself, serving his own original cuisine.

  • JAL Business Class
  • JAL Business Class
  • JAL Business Class
  • JAL Business Class
BEDD for Resort
  • JAL Business ClassJAL Business Class
  • JAL Business ClassJAL Business Class

Available on routes : <BEDD>From Narita to New York, Boston, Chicago, Los Angeles, San Diego, Vancouver, Paris, Frankfurt, Helsinki, Moskow, Sydney, Delhi, Jakarta, Kuara Lumpur, Ho Chi Minh City, Hanoi, Bangkok, Singapore route.
From Haneda to London, Paris, Bangkok(JL031), Singapore(JL037) route.
<BEDD FOR RESORT>From Narita/Nagoya(Chubu)/Kansai to Honolulu route.
*Photo may vary.

Fumiko Kono

For JAL First Class and Business Class. Born in Tokyo. After graduating at the top of her class from renowned Le Cordon Bleu in Paris, Ms Kono worked as the second chef at threestar “L’Arpège.” She left the restaurant and became a Paris-based freelance chef catering mainly to high-ranking VIPs around the world.

  • JAL First ClassJAL Business Class
  • JAL First ClassJAL Business Class

Available on routes : From Narita to New York, Boston, Chicago, Los Angeles, San Diego, Paris, Frankfurt and Helsinki route.
From Haneda to London and Paris route. From Kansai to Los Angeles.(From Mar. 20)
*Photo may vary.

From Chicago, New York and Los Angeles "BEDD" Summer Menu

Naoki Uchiyama

For JAL First Class and Business Class. Born 1961 in Hiroshima. Mr.Naoki Uchiyama started his career in the United States early, serving consecutively as head chef at "Spago" in Los Angeles, "Royalton Hotel" in New York, and "Alan Wong's" in Hawaii.
After returning to Japan, Mr.Uchiyama served as the head chef at "Wolfgang Puck's" in Tokyo, and currently serves as corporate chef for Japan Airlines in product development at JAL Royal Catering.

  • JAL First Class
  • JAL First Class
  • JAL Business Class
  • JAL Business Class

Available on routes :From Chicago, New York and Los Angeles to Narita / From New York to Haneda
*Photo may vary.

From Paris "BEDD" Summer Menu

Hiroki Yoshitake

For JAL First Class and Business Class. Born in Saga Prefecture in 1980. Works at top French restaurants, such as “L'Astrance” in Paris. Opens “Hiroki 88@Infusion” in Singapore in September 2009, and in November, wins the Best New Concept Award 2010 in a competition sponsored by the Restaurant Association of Singapore, making him the most talked about chef in town.
Opens “SOLA” in 5e arrondissement of Paris in December 2010, and receives a one star rating for France in March 2012, just over a year after opening his restaurant.

  • JAL First Class
  • JAL First Class
  • JAL Business Class
  • JAL Business Class

Available on routes : From Paris to Haneda
*Photo may vary.

From Paris "BEDD" Spring Menu

Shinichi Sato

For JAL First Class and Business Class. Born in Hokkaido in 1977, and moves to France at the age of 22. Opens “Passage 53” in 2009, where he serves as Executive Chef.
Receives a one star rating for France in 2010, less than one year after opening his restaurant, and in 2011, receives a two star rating for France.
He first draws the potential of the ingredients to the maximum, and then uses his unique sensitivity to combine new ingredients in preparing simple yet delicate and refined dishes.

  • JAL First Class
  • JAL First Class
  • JAL Business Class
  • JAL Business Class

Available on routes : From Paris to Haneda