~ Produced by Chef Masahiro Kasahara - Owner of Sanpi Ryoron Restaurant ~
JAL offers flights full of delicious inflight meals created under the concept of JAL Kitchen Gallery, featured in Premium Economy and Economy Class service.
Starting June 2018, JAL will be serving an original inflight meal supervised by Chef Masahiro Kasahara, owner chef of Sanpi Ryoron Restaurant in Ebisu, Tokyo.
JAL will continue to create meals that provide an exciting inflight experience for our valued customers.
Menu from June 1-15, 2018 & September 1-15, 2018
Main Dish: Beef Bowl with Sesame Sauce
Side Dish: Squid and Taro Stew
Japanese style boiled spinach with ginger flavor
*May be replaced with a salad
Dessert will be served on the side.
Effective Period: June 1, 2018 (Friday) ~ November 30, 2018 (Friday)
Applicable Routes: From Japan to Beijing, Shanghai, Dalian, Guangzhou, Tianjin, Hong Kong, Taipei, and Kaohsiung
Applicable Classes: Premium Economy and Economy Class
Upcoming Inflight Menus
Latter Half June & September First half of July & October Latter half of July & October
Pork Cutlet Rice with Mayo Fried Chicken w/ Ume Plum Pork Bowl with Lemon Sauce
First Half August & November Latter half of August & Novembert
Grilled Chicken w/ Grated Onion Sauce Curry Bowl w/ Cream Ginger Sauce
*The main dish will change every 15 days. Please refer to JAL`s website for details.
*The photographs are an image of the meal.
Chef Masahiro Kasahara （Sanpi Ryoron）
After working at Shogatsuya Kiccho for nine years, he inherited his father’s restaurant “Torisho”, a yakitori restaurant in Musashi-Koyama, Tokyo. The restaurant was closed after celebrating its 30th anniversary. In 2004, Chef Kasahara opened his own restaurant Sanpi Ryoron in Ebisu, Tokyo. With its creative and original dishes, the restaurant immediately became the talk of town where reservations are highly recommended.
In 2013 Chef Kasahara opened Sanpi Ryoron Nagoya and in 2014 opened Sanpi Ryoron Mens (currently known as Sanpi Ryoro Hanare) in Hiroo, Tokyo. Being the representative for Washoku School Lunch Project in East Japan, he is also active in dietary education and promoting Japanese food. He has written cookbooks from basic to specialized Japanese foods. During his personal time, he enjoys spending time with his three children.
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