On March 29, 2020 the JAL First Class Lounge will reopen on the 4th floor of Haneda Airport Terminal 3, formerly known as the International Terminal.
This lounge will offer JAL’s high quality lounge service with Sushi Tsurutei, a sushi restaurant where a sushi chef makes sushi in front of your eyes, JAL’s Table, an open fine dining area, a new ramen dining area, and JAL’s Salon, a bar with artistically presented Japanese food.
Please enjoy comfortable moments before your departure at the JAL First Class Lounge that produces maximum comfort before a leisurely travel.
Kosaka Ryu*, a well-known Japanese interior designer, who has been renovating JAL’s international and domestic lounges, under the idea of ‘room to room’, created a sophisticated Modern Japanese ambience, perfect in composure, rich in character.
Founded on a warm elegant Japanese color scheme, he hallmarked each area with an array of attributes to provide maximum comfort and expectations to your unraveling travel.
By expanding the JAL First Class Lounge area and increasing the number of seats, the area was extended approximately 2.5 fold from its previous size in both area and number of seats.
The following are descriptions of each area.
Hasado Shuhei’s impressive new work welcomes our customers in refined settings surrounded by wooden lattice and elegant brass that creates a dignified atmosphere.
At the end of the corridor of folding screens of cherry blossoms in full bloom, you can see the glass wall art of JAL’s Table that entices our customers, with growing expectations, to the restaurant.
Centered around a gigantic graphic wall that expresses enjoyment in food and elation to travel, the dining counter has a bright open convivial atmosphere to relish an eating experience.
Surrounded by an impressive stylish white wood sushi bar, savor your sushi in a mellow Japanese tranquil partitioned milieu.
Nigiri sushi, popular at Narita Airport’s JAL First Class Lounge, will be served at Sushi Tsurutei. JAL customers from all over the world can savor real sushi made by sushi masters.
Also, with the cooperation of Hasegawa Koichi, the CEO and President of Hasegawa Seketen Inc., who played a leading part in spreading Japanese sake to the world, three types of Japanese sake will be served for each season. Laurent-Perrier champagne and wine selected by Hasegawa Koichi from the Institute of Masters of Wine, and Okoshi Motohiro, the wine taster, is served for our customers.
A buffet style dining experience serves JAL special beef curry, omar shrimp bisque by Soup Stock Tokyo, and croissant and baguette by Maison Kayser. There is also a counter where the lounge staff will serve each customer. Please relish an array of food produced by Yamamoto Yukiko*, table coordinator, with her Japanese set meal, salad plate, sandwich plate, pasta plate, meat plate, and many others.
Manpuku, soy sauce flavored ramen, changed to Chinese soba noodles with this renovation.
With Mapuku, a long-standing restaurant from the Taisho Era, this is a ramen dish with colorful topping and light tasting soy sauce made from a secret soy sauce recipe. Enjoy this old-fashioned taste.
With Afuri, a popular ramen shop, this is a ramen dish with light salty tasting soup with a Japanese-like yuzu-scent. Enjoy the ideal balance of noodles and ingredients.
A special spicy ramen made from rich tonkotsu soup with special spicy miso, red pepper, oil, and takana.
In addition to standard beverages, enjoy Japanese craft beer, premium whiskey, craft whiskey, craft gin, craft vodka, Japanese green tea, Japanese sweets and other artistically presented Japanese flavors served at the bar.
|April||Hot: Red roasted tea||Cold: Cold tea|
|May||Hot: Pan-fried green tea||Cold: Yuzu cold tea|
|June||Hot: Chamomile roasted tea||Cold: Japanese pepper cold tea|
|April||Kotoji by San-eido|
|May||Shihoman, salty bean jam bun by Banshu-ako|
|June||Soy sauce roasted cashews and candied Tanba black beans by Mametomi-Honpo|
Far Yeast Tokyo IPA by Far Yeast Brewing Company
Hitachino Nest White Ale by Hitachino Nest Beer
496 by Spring Valley Brewery
Tokyo White by Far Yeast Brewing
Ise Kadoya Pale Ale by Ise Kakuya Microbrewery
On the Cloud by Spring Valley Brewery
|April||Kanosuke New Born 2019 Barbon Cask 19 Months from Kagoshima Prefecture|
|May||Ichiro’s Malt Double Distilleries from Saitama Prefecture|
|June||Akkeshi New Born Foundations 4 from Hokkaido|
The ever-popular shoeshine service with John Lobb, a high-end U.K. bootmaker, will come back to JAL First Class Lounge in the Red Suite Library Room. Experts will polish your favorite shoes to help refresh your journey.