JAL Cuisine in the Stratosphere "Co-starring our STAN Chefs!" by RED U-35
Inflight meals dedicated to "Delicious!" Out of the desire for you to rediscover the joy of travel through JAL's inflight cuisine, we present signature dishes from young chefs who achieved top-notch results in a culinary competition that aims to identify talent for a new era. Please enjoy the special menu created by JAL's STAN chef, focusing on UMAMI*.
*For more details about umami, please visit the Umami Information Center's website.
A moment of bliss unfolds from a single dish.
We present signature dishes from chefs who have proven their exceptional skills in a culinary competition that aims to identify talent for a new era.
Please enjoy the experience that awakens all five senses, through JAL's inflight meals dedicated to "delicious!"
- Photo may vary.
Chicken with Black Vinegar Sauce, Gomoku Chaofan-style Rice
Chef Yohei Hanada (Left) – "atelier HANADA," Osaka
Born in Wakayama Prefecture. He has trained for many years at a top-tier hotel in Osaka. He has won 25 awards at domestic and international culinary competitions, including a gold medal at the World Chinese Cuisine Championships, which is held every four years. In 2024, he finally opened his own restaurant, continuing to challenge himself to create new dining experiences based on his proven techniques.
Provencal-Style Chicken Thigh and Eggplant, with Tomato Pilaf
Chef Susumu Nishiyama (Center) – "Bon Village Oser," Osaka
Born in Osaka. Inspired by his father, a French chef, he entered the culinary world after high school. He refined his skills through training at a renowned French restaurant in Kobe. Currently, as the Owner-Chef of "Bon Village Ozer," he creates dishes that highlight local seasonal ingredients and is dedicated to fostering the community's culinary culture.
Braised Pork over Chirashi Sushi
Chef Yuya Nakamura (Right) – "INA restaurant*," Nara
Born in Fukuoka Prefecture. After honing his skills and mastering the fundamentals of Japanese cuisine at renowned restaurants in Kyoto and Tokyo, he built an international career in countries including Slovenia and Peru. Exposure to foreign cultures and ingredients refined his unique sensibilities, leading him to open "INA Restaurant" in Nara Prefecture in May 2024. Pursuing unique cuisine with the global perspective he gained from his travels around the world, he will relocate to Tokyo in April 2026 and become head chef of "MAZ" in Kioicho.
- Affiliation at the time of in-flight meal supervision
Available on routes
From Japan to America (except Hawaii, Guam), Europe(except Vladivostok), Australlia, South Asia and South East Asia (except departing flights in midnight)
- Two options are available for main dish on above route excluding Manila service.
We have set out to create meals that are more than just delicious in taste, but one more exciting part of your entire on board experience.
