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American Airlines
is now allowing First and Business Class passengers to pre-order Japanese-style entrées. Starting
today (December 1) for flights departing from December 2, customers traveling between the United States and Japan can pre-select Japanese-style entrées
prior to their flight. The new pre-order option is free and is intended to provide added confidence and convenience to customers traveling
to and from Japan who wish to dine on a Japanese-style entrée.
“American Airlines is pleased to offer our customers on flights to and from Japan the added convenience of the pre-order meal option,”
said Lauri Curtis, Vice President - Onboard Service. “Dining is a key part of the inflight experience and we believe our customers will
appreciate this new option.”
To place an order for a Japanese-style main meal entrée, customers can call American Airlines reservations or make arrangements through their travel agent. Orders must be
placed a minimum of 24 hours in advance of the flight departure. Passengers who do not pre-select a Japanese-style meal will still be
offered a choice between Japanese-style and Western-fusion dishes.
Recently, American unveiled redesigned First and Business Class menus that offer both traditional Japanese-style dishes as well as
Western-fusion cuisine.
For passengers with a taste for traditional Japanese cuisine, the new menus feature a kobachi dish of rice wine-marinated calamari
accented by wasabi mayonnaise, presented with flying fish roe on a bed of radish sprouts, red and yellow cherry tomatoes, and leaf
lettuce. In addition, American offers a hassun dish of grilled chicken topped with carrot paste, accompanied by cauliflower with seared
dengaku miso, sweet-simmered herring, cod roe egg cake, and grilled shishito pepper filled with cream cheese. The menu also features
traditional Japanese soups such as miso soup with wakame seaweed and tofu.
The Western-style menus feature cilantro chicken served with a summer noodle salad; fillet of beef with mango-chili demi-glace and bleu
cheese potatoes; seafood risotto including shrimp and scallops served with roasted tomato risotto and a creamy goat cheese sauce; and
a pork and shrimp noodle bowl with sautéed peppers and shitake mushrooms served on a bed of noodles with oyster sauce.
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