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.
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!"
Grilled White Fish with Grated Daikon Radish and Ginger Sauce, Seasoned Rice with sweet potato
Chef Ryuta Kuwae (Left) – “MUKU” Kyoto
Born in Kagoshima Prefecture. Grounded in traditional Japanese culinary arts, Chef Kuwae actively develops menus that highlight the rich flavors of regional ingredients. He currently serves as the Head Chef at "MUKU" in Kyoto.
Centering his creations on rice freshly cooked in a traditional kamado hearth at the heart of the restaurant and dashi broth delicately extracted from carefully selected ingredients, he offers vibrant mamezara (small plate) dishes that reflect the changing seasons. By bringing out the natural essence of every ingredient, he delivers a soothing and heartwarming Japanese dining experience.
Minced Beef, Hashed Beef Style
Chef Mizuki Murata (Center) – "L'atelier de oto," Tokyo
Born in Mie Prefecture.Raised in a family-run pâtisserie, her unique journey took her from a world tour as a musician to the refined world of French cuisine. After serving as the Sous Chef at "Artisan de la Truffe Paris" in Roppongi, Tokyo, she now leads the kitchen as the Chef of "L'atelier de oto."
By seamlessly blending a free-spirited, artistic sensibility with time-honored traditional techniques, she creates a world of modern and flamboyant gastronomy designed to stimulate all five senses.
Chicken with Black Vinegar Sauce,Gomoku Chaofan-style Rice
Chef Yohei Hanada (Right) – “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.
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.
