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.
WASHOKU（Japanese Cuisine) :Noto Ipponsugi Kawashima-style Nikujaga (Stewed Beef & Potato), Gobo Burdock Root & Bonito Flake Rice
"Ipponsugi Kawashima", Ishikawa. Chef KAWASHIMA Tohru (left)
- Photo may vary.
International Cuisine:Shrimp and Scallop Creamy Pasta dressed with Noto Ishiri Fish Sauce
"Restaurant Blossom", Ishikawa. Chef KUROKAWA Kyohei (right)
Born in Ishikawa Prefecture. After graduating from a culinary vocational school, he honed his skills at the French Kaiseki restaurant "Gion Okumura" in Kyoto and Michelin-starred French restaurants "La Truffière" and "L'Achem" in Osaka. With the opening of the Hokuriku Shinkansen, he returned to his hometown to take over and serve as chef at "Restaurant Blossom," operated by his parents in Nanao City.
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.
