Press Release

～Western collaboration menu by Chef Yosuke Suga to be introduced in First Class～

 

Tokyo May 22, 2015: Japan Airlines (JAL) has been introducing its unique in-flight meals on North America, Europe, Australia and Southeast Asia routes since January 2013, under the meal service concept of “SKY AUBERGE-JAL BEDD,” your exclusive restaurant in the sky.

JAL is delighted to welcome the world renowned Chef Yosuke Suga to board JAL’s dream team of star chefs from June 1, 2015.

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

 

 

New Collaboration Menu with Chef Yosuke Suga

JAL will serve a new menu collaborated with Chef Yosuke Suga, who started as an assistant of French master chef Jo・ Robuchon, and then played a role as an executive chef at L’Atelier de Jo・ Robuchon in Paris among others, now is an owner-chef of his culinary laboratory “SUGALABO (*1),” which he recently opened in April 2015 in Kamiya-cho, Tokyo. Setting “JAPAN” as a keyword, Chef Suga seeks the "Exquisite Taste" through Japanese culture, focusing on elements from ingredients and tableware to cookware. Starting June 1, 2015, the excellent cuisine produced by Chef Suga can be enjoyed in First class on select international flights of JAL departing from Tokyo.

(*1) “SUGALABO” is open only at dinner time. The restaurant becomes a culinary laboratory of research and development during the day-time to create his dishes through various attempts. Using as a laboratory, he creates his menus from the very beginning by feeling and selecting the finest ingredients with his own hands, and think of the ways how it can be more delightfully tasted.

 

Applicable routes:

Flights from Tokyo to New York, Chicago, Los Angeles, London, Frankfurt, Paris and Jakarta(*2)　

(*2)This new collaboration menu will be available on Jakarta route until June 30, 2015

 

Contents of menu:

◆Amuse Bouche

・Hair crab with Fondant of Tomato & Avocado Cream

 

◆Hors-d'oeuvre (Choice)

・Caviar

with Smooth Eggs Mimosa & Macedoine Salad

　　・Cold Braised Beef Cheek

with Wasabi Flavored Carrot Pur馥 & Consomm驕EGel馥

・Half-grilled Tuna & Summer Vegetables in Escabeche Style

 

◆Main Dish (Choice)

・“Kuroge Wagyu” Beef Fillet

spread with Shallot Confit, Grilled “Manganji” Pepper

・Grilled Flavorful “Shamo-rock” Chicken Thigh

 with Moroccan Spiced Eggplant

・Lobster & Artichoke Barigoule accompanied by Truffle

◆Dessert

・Coupe of Coconut & Tropical Fruit

with Herb Sorbet & Chartreuse Sabayon

 

~ Upon Request ~

・Moistly Baked Vanilla Pound Cake
accompanied by Japanese “Houshouju Lemon” Confiture 

 

*Please see the attached file.

20150522-A New Star Chef Debuts in JAL’s Exclusive Restaurant in the Sky FNL_2.pdf