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From
1 May 2006 Japan Airlines (JAL) is to expand its popular “Free Style Dining” service in JAL Executive Class – Seasons
on the carrier’s twice-daily Chicago – Tokyo service, and flights JL005/006 operating daily between New York and Tokyo.
JAL’s “Free Style Dining” service allows passengers traveling in JAL’s business class, JAL Executive Class -
Seasons, to take their second meal at anytime they wish after the first meal up to 90 minutes before scheduled
arrival time.
The transpacific “Free Style Dining” menu will offer 10 dishes including a pasta dish, soup, sandwiches and an
assortment of Japanese dishes including beef curry Japanese style, Chinese “Ramen'' noodles, Japanese
“Udon'' noodles in soup, and braised beef and mushrooms on rice.
The introduction of “Free Style Dining” for the second meal service was originally introduced in JAL First Class in
April 1998. In September 2005, the service was introduced for the first time to JAL Executive Class – Seasons on
flights serving between Tokyo/ Osaka-London, Tokyo/ Nagoya-Paris and Tokyo-Frankfurt.
For the first meal, Japan Airlines offers its business class passengers a choice of Japanese or Western full-course
menus. Passengers choosing the Western menu can select from two entrees, one of which is a JAL Healthy Menu
Selection: a low calorie, nutritionally balanced option for the health-conscious. Western meals in business and first
class on all flights departing from Japan, excluding those to Korea, have been carefully
prepared under the guidance of the Association des Disciples d'Auguste Escoffier du Japon. Members of the association are chefs of
French cuisine at some of Japan's finest hotels and restaurants.
Alternatively passengers can savor the seasonally changing flavors of the `haute cuisine of Japan': the traditional
Kyoto-style menu known as kaiseki-ryori. Kaiseki-ryori uses the freshest seasonal ingredients and usually includes
a number of small dishes that have been either steamed, simmered or grilled. In both first and business class on
flights from Tokyo to New York, Chicago, London, Paris and Frankfurt, and in first class
from Tokyo to Bangkok and Singapore, this meal option has been specially created under the supervision of the Kyoto Cuisine
“Mebaekai”.
Found throughout Japan, “Mebaekai” are special associations of long-established restaurants set up with the
purpose of maintaining and promoting traditional Japanese cooking techniques and cuisine.
JAL's inflight wine lists feature wines from around the world selected by Ms. Fumiko Arisaka one of Japan's
leading wine journalists and editor of Vinoteque, one of Japan's foremost wine
magazines. As befits Japan's leading international airline, JAL also offers a fine selection of quality sake,
Japanese rice wine.
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