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A New Star Chef Debuts in JAL’s Exclusive Restaurant in the Sky

August 22, 2016 Aviation No Comments Email Email

Japan Airlines (JAL) has been introducing the finest inflight meals exceeding customer expectations aboard flights on North America, Europe, Oceania and Southeast Asia routes under the meal service concept of “Sky Auberge BEDD by JAL” from JAL’s exclusive restaurant in the sky.To enhance our inflight service, we will serve a new Japanese meal in First Class and Business Class on flights from London (LHR) from September 1, 2016, created in collaboration with a new member of our dream team of star chefs, Chef Daisuke Hayashi of the Japanese Culinary Academy UK.

JAL will continue to deliver a delectable and surprising dining experience in a relaxing and comfortable atmosphere in JAL’s exclusive restaurant in the sky.

Collaboration menu with Chef Daisuke Hayashi

JAL will serve a Japanese meal created in collaboration with Chef Daisuke Hayashi of the Japanese Culinary Academy UK. Chef Hayashi was sous-chef at the prestigious high-end Kyoto restaurant “Kikunoi” in Akasaka, Tokyo, and supervised the Japanese cuisine at the 2008 G8 Hokkaido Toyako Summit. He also has extensive experience working in Japanese restaurants overseas, including his current post of Executive Chef at “TOKIMEITE” in London. JAL hopes you enjoy his authentic Japanese cuisine abounding in fresh and local ingredients.

first          bus

  First Class                                    Business Class

Applicable Route: Departing flights from London (LHR) to Tokyo (Haneda)

Applicable Classes: First Class and Business Class

Effective Date: September 1, 2016 ~

Autumn Menus (Available from September through November)

<First Class>

A course menu consists of five seasonal delicacies, a bowl dish, hors d’oeuvres, the main dish with seasoned rice and soup, all cooked with the UK grown fresh vegetables and fish, and dessert. Customers can savour the distinct flavour ofumami in Japanese cuisine when tasting the chef’s dashi (Japanese soup stock made from dried bonito and kelp) combined with tomato and chicken stock.

f1                    f2

                    Kozara (small seasonal dishes)                          Owan (soup-type appetizer)

f3                    f4

MukozukeAzukebachi (extra side dishes)                    Dainomono (main dish)

 <Business Class>

A course menu consists of hors d’oeuvres, seasonal delicacies, the main dish and dessert. The seasonal delicacies are made with fresh ingredients produced in the UK, just like the First Class meal.

               b1                   b2

                           Irodori Gozen (appetizer)                              Dainomono (main dish)

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