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!"
Dashi-Flavored Seasoned Rice and Chicken in Red Miso
Chef Yoshihiro Maruyama (Left) – "Chisou maru" Kumamoto
Born in Fukuoka Prefecture. After graduating from high school, he embarked on his culinary career, honing his craft at the renowned establishment "Warayaki Mikan." He later demonstrated his exceptional talent as the Executive Chef of the Japanese restaurant "Lurian" in Kumamoto. In June 2025, he fulfilled a long-held ambition by opening his own restaurant, "Chisou Maru."
Situated in the heart of Kumamoto—a region blessed with abundant nature and seasonal ingredients—his culinary philosophy revolves around "Nature as the Blueprint, Cuisine as the Expression." He pours his heart into every dish, with the earnest hope that each guest leaves feeling healthy, nourished, and revitalized.
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.
Bulgogi Bowl
Chef Jeongjun Lee (Right) – "HASUO," Tokyo
Born in Korea. After studying culinary arts at a university in Korea, he further refined his skills at French restaurants in Seoul and several prestigious establishments in Japan. Currently, as the Owner-Chef of "HASUO," he is passionately dedicated to redefining Korean cuisine within Japan.
With a unique creative sense that transcends borders, he continues to push the boundaries of the dining experience, striving to share the authentic allure of Korean gastronomy with the world.
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.
