- Collaborated inflight menus designed by finalists from the RED U-35 Competition
Japan Airlines (JAL) and RED U-35 Committee (RED U-35) today announced that the airline will provide newly collaborated inflight menus for its Premium Economy and Economy Classes on select medium- and long-haul international flights from Japan, starting September 1, 2017.
New inflight meals are designed by six young chefs, who were the RED U-35’s finalists (*1). New menus highlight the colorful styles sparkled from Japanese, French and Chinese cuisines, with the aims of serving a newly exciting and enjoyable meals in the sky. The new collaboration menus have been tailored to satisfy both Japanese and overseas customers’ tastes.
JAL and RED U-35 will be continually embracing new challenges to develop innovative inflight menus flooded with youthful spirit and liberal idea, in order to deliver a refreshing and inspiring dining experience during every journey.
Red U-35 Finalists
(*1) Red U-35 is Japan’s largest culinary competition to discover the young talent of new generation. For more information, please visit http://www.redu35.jp/
Outline of Service
1. Applicable Routes:
From Tokyo (Narita) to Chicago, Dallas/Fort Worth (DFW), Boston, New York (JFK), Los Angeles, San Diego, Vancouver, Frankfurt, Helsinki, Paris (CDG), Moscow (DME), Sydney, Melbourne, Singapore, Kuala Lumpur, Jakarta, Delhi, Hanoi, Ho Chi Minh City, Bangkok and Manila
From Tokyo (Haneda) to New York (JFK), San Francisco, London (LHR), Paris (CDG), Singapore (JL037) and Bangkok (JL031)
From Nagoya (Chubu) to Bangkok
From Osaka (Kansai) to Los Angeles
2. Effective Period:
September 1, 2017 to August 31, 2018
* Inflight menus will be updated every three months. The autumn menus will be served from September, the winter menus from December, the spring menus from March and the summer menus from June.
3. Overview of Autumn Menus:
Two options are available for main dish on above routes excluding Manila service.
A Chinese cuisine was created by Kazutoyo Inoue, who won the 2016 RED EGG Grand Prix, and a French cuisine designed by Yukino Katsura, who was won the 2016 RED EGG Asako Kishi Award.
Choosable Main Dish:
By Kazutoyo Inoue
Mild chilli prawns are served with jade rice. This is a traditional palatable chilli prawn dish with a mild finish.
By Yukino Katsura Hamburg steak in paprika-tomato sauce is served with fettuccine in cream sauce. This is Hamburg steak expected to be favored by everyone with an original colorful sauce made from red paprika
By Kazutoyo Inoue Boiled chicken with Sichuan chilli sauce
By Yukino Katsura Octopus potato salad with bagna cauda sauce
By Yukino Katsura Coconut blanc manger and tropical apple compote
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