Among the new menu offerings is an original chicken curry dish by one-Michelin-starred venue Hashimoto.
To celebrate the changing seasons, Japan Airlines will be revamping its autumn menus for its international flights.
The highlight of the new menus is an original chicken curry dish, specially created by one-Michelin-star Hashimoto Restaurant in Japan’s Kumamoto/Oita prefecture for first- and business-class passengers on selected routes.
Starting September 1, the dish will be gradually introduced across a number of long-haul flights to Europe, North America, and Australia.
This is just one of the many new menu options offered by the airline.
From September 1 this year until February 28, 2019, business-class passengers on these same routes–as well as on flights to Honolulu and Kona in Hawaii–can enjoy caramel and cream “pressed butter sandwiches” as snacks.
Premium economy and economy-class passengers will also see new menu options, including the Air Yoshinoya beef bowl, available on international long-haul flights from September 1 until November 30 this year.
Aside from these, more long-term changes to premium economy and economy-class meals on both long-haul and regional international flights will be made.
For the next 12 months, passengers can enjoy creations by chefs from Red U-35 (Japan’s largest culinary competition). Featuring dishes such as hayashi rice (hashed beef with butter rice) and chicken rice bowl, the menu will rotate every three months from September 1, 2018 until August 31, 2019.
Meanwhile, premium economy and economy passengers aboard the airline’s flights from Tokyo (Narita) to Honolulu and Kona will be offered dishes developed by Shinobu Namae, two-Michelin-starred chef of Tokyo restaurant L’Effervescence.
More information here.