JL F Menus

[Carfield]

JL 61 LAX-NRT October 2018 #3

Refreshment
Assorted Seasonal Fresh Fruits



Ice Cream
Chocolate

Japanese Set Plate


Dainomono
Simmered Black Cod in Sweet Soy Sauce



Kobachi
Sautéed Lotus Root


Steamed Rice
Miso Soup
Japanese Pickles


Western Set Plate
Main Dish
Smoked Salmon Cake Egg Benedict

Assorted Gourmet Breads

Greek Yogurt
Mango Sauce
Welcome to our restaurant in the sky
JAL First Class offers a selection of wines that have been carefully selected by Kenichi Ohashi MW & Motohiro Okoshi from around the world for your enjoyment.

Champagne
Louis Roederer Cristal 2009
Bollinger La Grande Année 2007

White Wines
DuMOL Chardonnay Russian River Valley 2014, California USA
Rapaura Springs Reserve 2017, New Zealand
Jermann Pinot Grigio 2017, Italy
COCO FARM & WINERY Koshu F.O.S. 2015, Japan

Red Wine
Roc de Cambes Côtes de Bourg 2012, Bordeaux, France
Paringa Estate, Estate Pinot Noir 2011, Australia
Ch.igai Takaha “SONO” Pinot Noir 2015, California, USA
KUSUDA Martinborough Pinot Noir 2016, New Zealand

“The Passion of Japan”
Premium Japanese Sake
Junmai Daiginjoshu

Isojiman


Dassai, Migaki Niwari Sanbu

Premium Japanese Shochu
Mori Izo
Hyakunen no Kodoku

Royal Blue Tea “Queen of Blue”

[Carfield]

JL 61 LAX-NRT October 2018 #2

Kanmi
MORIHACHI ~ Hodatsu Kudzu-kiri Premium & Kangohri Ichou (Yuzu Flavor) ~
Green Tea





Western Menu
Amuse Bouche
Chilled Porcini Soup
Gougère, Foie Gras Mousse

Hors-d’oeuvre
Caviar
Egg Yolk Mascarpone Cheese Cream, Smoked Sturgeon, Potato Blini



Or
Main Lobster Carpaccio
Granny Smith Apple, Vanilla Beans Ginger Vinaigrette
Or
Sweet & Sour Granny Smith Apple Tart Tatin
Iberico Ham, Maple Oil

Main Dish
US Prime Beef Tenderloin
Taleggio Potato Galette, Spanish Migas Dip
Or
Seared Lamb Loin
Braised Shank Celery Root Cake, Jus, Salsa Verde
Or
Sautéed Sea-bass
Cauliflower & Mussel Velouté

*Light Vegetarian Menu is also available from A LA CARTE
“Cheese Sacchettini Pasta Mushroom Sauce”

Assorted Gourmet Breads

Dessert
Vanilla Crème Brûlée Pineapple Honey Cream
Grand Marnier Tart
Passion-fruit Mousse
Preapred by JIN Patisserie

Coffee Tea

A La Carte

JAL’s Recommendation
Soy-marinated Tuna & Grated Yam Rice Bowl



Snack
Japanese Delicacies
Soy-marinated Sea Urchin
Whitebait with Spicy Cod Roe
Salted Squid

Assorted Appetizers
Sliced Duck Breast
Dried Fruits mixed with Grated Radish

Light Meal
Cheese Sacchettini Pasta
Mushroom Sauce
Recommended for light vegetarian

Vegetable Curry with Hokkaido Potatoes & Onions
Creamy Cauliflower Soup
Beef Fajita
Fresh Salad

Noodles
JAL Original Healthy Ramen Noodles from Kyushu “Kyushu Jangara”
~Healthy ramen noodles of vegetable origin in pursuit of good taste (UMAMI’) without using meat, topped with Yuba Roll~

Japanese Hot “Udon” Noodles
Seaweed

Cheese Selection
Assorted Cheese

[Carfield]

JL 61 LAX-NRT October 2018 #1

October 2018
[September to November 2018]
Japan Air Lines First Class
JL 61 Los Angeles to Tokyo Narita

Japanese Menu
Kozara


Chicken Roll with Welsh Onion


Simmered Fried Eggplant


Japanese Omelette with Salmon Roe


Snow Crab & Radish in Vinegar Sauce


Potato Cake with Steamed Sea Urchin


Owan
Japanese Clear Soup with Grilled Sea-bream & Mushroom


Mukozuke
Kelp-marinated Sea-bream & Scallop


Azukebachi
Steamed Savory Egg Custard with Mushroom, Truffle Oil


Dainomono


Beef Steak with Miso Sauce
Simmered Radish


Hanmono
Warm Chirashi Sushi

Or
Steamed Rice
We are pleased to offer freshly steamed Koshihikari rice

Tomewan
Miso Soup
Japanese Pickles

[Carfield]

A La Carte
“Otoriyose” in the Sky
Friendship Rice Bowl of Tomato and Basil

Snack
Tender Simmered Octopus

Assorted Japanese Borchettes “Yakitori – Miso grilled Chicken Meatballs on Skewer
Grilled Chicken & Welsh Onion on Skewer
Grilled Chicken Thigh on Skewer with “Tare” Sauce



Light Meal
Club Sandwich
“Sangenton” Pork Cutlet Sandwich
JAL Original Beef Curry
Scallop & Mushroom salad with No-Oil Soy Grated Radish Dressing

Noodles
“Ramen” Noodles in Soy Sauce Flavored Soup

Japanese Hot “Udon” Noodles with Edible Wild Plants


Cheese Selection

Refreshment
Assorted Seasonal Fresh Fruits


Chocolate Jean-Paul Hevin “Fleure”
Exclusive for JAL


The menu is created by renowned fine cuisine producer and chef – her home ground in Paris – Fumiko Kono

“Fumiko’s Japanese Set Plate”
Dainomo
Western-style “Saikyo Miso” Grilled Salmon
Scallop with Salted Sea Urchin Sauce
Poached Garland Chrysantheum

Soup
Japanse Clear Soup with Shiitake Mushroom & “Fu”

Steamed Rice

Kounomono
Japanese Pickles

“Fumiko’s Western Set Plate”
Main Dish
Braised Japanse Beef Cheek in Red Wine with Salad
Grape Caprese

Special Bread from Maison Kayser
Petit Pain d’Assas
Petit Pumpkin Ekmek

[Carfield]

JL 62 NRT-LAX September to November 2016 First Class Part 2

Dainomono


Autumn Style “Sukiyaki” – Grilled “Wagyu” Beef Fillet with Matsutake Mushroom



Hanmono
Steamed Rice


(Japanese Pepper Flavored Young Sardines)


We are pleased to offer freshly steamed “Yukigura Imazurimai” Koshihikari rice.
After harvest, the rice is stored carefully with its chaff on, it is characterized by freshness, stickiness and sweetness.

Tomewan
Miso Soup


Japanese Pickles


Kanmi


Roppongi Pudding


Satsuma Orange, Japanese Pear & “Sudachi” Citrus Sorbet with Osmanthus Wine Jelly


Ryugin’s Specialty – Japanese Style Baked Pistachio Cake


Western
The menu is created by Chef Yosuke Suga of “SUGALABO” Kamiya-cho, Tokyo

Amuse Bouche
Chaud-froid of “Chapon Kagoshima” Chicken & Golden Oyster Mushroom
Please enjoy chilled royale & hot bouillon

Hors d’Oeuvre (Choice)
Caviar with Rice Wafers
Persimmon & Duck Raw Ham
Nicoise Salad with Oil-marinated Pacific Saury

Main Dish (choice)
“Kuroge Wagyu” Beef Hamburg with Carrot & Potato Fondant
Caramelized “Amakusa Daio” Chicken Wing with Foie Gras & Cabbage-wrapped Chestnut Rice Ball
Steamed Cutlassfish Roll with Burdock accompanied by Fresh Turnip Salad

Assortment of Artisanal breads
Pain de Campagne
Soy Milk Butter Roll
Amaranthus Soft Bread
Rice Powder Soft Roll

Dessert
Aromatic Baked Tarte Tatin


Upon Request
“Dainagon” Adzuki Bean Financier “S”
Chef Yosuke Suga of SUGALAND and Mr. Syoji Yamaguchi of SUETOMI launched a brand “S”, collaboration between France and Japan. Please enjoy flavorful financier with dough made from plenty of butter, kneaded with “Tanba-dainagon” adzuki beans and “Daitokugi-natto” beans.

[Carfield]

JL 62 NRT-LAX September to November 2016 First Class Part 1

September to November 2016
Japan Airlines First Class
JL 62 Tokyo Narita to Los Angeles

Champagne
Champagne SALON 2004
Chapagne Henirot Cuvee des Enchanteleurs 2000

White Wine
Puligny Montrachet 1er Cru “Sous le Puits” 2012 (Louis Latour), Bourgogne France
Chateau Magrez-Fombrauge 2012, Bordeaux France
Terra Montosa Riesling trocken 2014 (Georg Breuer) Germany
Here Comes the Moon, Japan

Red Wine
Chateau Talbot 2012, Bordeaux, France
Beaune Clos de la Mousse 2011 (Domaine Bouchard Pere & Fils), Bourgogne France
“The Passion of Japan” Ch.igai Takaha “SONO” Pinot Noir, California USA

Kusuda Martinborough Syrah 2013, New Zealand
<Japan=London/Paris/Frankfurt/Jakarta/Sydney route>

“The Passion of Japan”
Premium Japanese Sake Junmai Daiginjo
Dassai, Migaki Niwari Sanbu
Isojiman

Premium Japanese Shochu
Mori Izo
Hyakunen no Kodoku

Premium Japanese Tea
Royal Blue Tea “Queen of Blue”

Japanese
The menu is created by prominent Chef Seiji Yamamoto of “Nihon-ryori RyuGin” Roppongi Tokyo

Seasonal five colorful delicacies


Hair Crab Meat with Apple Vinegar


Egg Cake


Shiitake Mushroom & Maitake Mushroom mixed with Pine Nuts


Deep-Simmered Pacific Saury with Pickled Plum


Simmered Tofu Lees with Common Orient Clam


Owan
Japanese Clear Soup with Steamed Scallop Mousse & Shimeji Mushroom


Seafood


Prawn & Simmered Abalone with Japanese Ginger & Salted Kelp


Cold Steamed Egg Custard with Sea Urchin with Layer of Smoked Potato Potage accompanied by Caviar

[Carfield]

JL 6 NRT-JFK February 2016 in First Class Part 4

Macarons
Jean-Paul Hevin “Songe” exclusive for JAL
Jean-Paul Hevin “Amer”



BEDD Sky Auberge by JAL
Cuisine by Fumiko Kono
The menu is created by renowned fine cuisine producer and chef – her home ground is Paris – Fumiko Kono

“Fumiko’s Japanese Set Plate”


Dainomono
Seared Alfonsino “Sashimi” Style with Shallot Soy Dressing


Poached Chrysanthemum Flowers & Leaves
Radish with Drilled Mullet Roe


Soup
Japanese Clear Soup with Root Vegetables & Japanese Parsley


Steamed Rice

Kounomono
Japanese Pickles


“Fumiko’s Western Set Plate”
Main Dish
Brandade of Cod & Celeriac with Truffle Dressing

Strawberry & Chervil Salad

Special bread from Maison Kayser
Spinach & Yuzu Petit Bread, Petit Strawberry
You can enjoy your breads with butter & cherry jam

Wine List
Champagne
Champagne SALON 2004
Bollinger La Grande Annee 2005

White Wines
Bourgogne France
Puligny Montrachet 1er Cru “Sous Le Puits” 2010
Bordeaux France
CLOS FLORIDENE blanc, Graves Aoc 2013
Austrian
Brundimayer Riesling Steinmassel 2013
Japan
SUNTORY Tomi no Oka Winery “Tomi no Oka” KOSHU 2013

Red Wines
Bordeaux France
Chateau Langoa Barton, St Julien AOC 2011
Bourgogne France
Volnay Caillerets Ancienne Cuvee Carnot 1er Cru Domaine Bouchard Pere & Fils
California USA
Ch.igai Takaha “SONO” Pinot Noir 2013
New Zealand
Kusuda Martinborough Syrah 2013

“The Passion of Japan”
Premium Japanese Sake Junmai Daiginjo
Jyuyondai
Kokuryu
Premium Japanese Shochu
Gokujo Mori Izo
Hyakunen no Kodoku

Premium Japanese Tea
Royal Blue Tea “Queen of Blue”

[Carfield]

JL 6 NRT-JFK February 2016 in First Class Part 3




Dekopon Orange, Yuzu, & Coconut Sobrbet
Please add Grand Marnier to your choice



Ryugin’s Specialty – Japanese Style Baked Pistachio Cake


Western
The menu is created by Chef Yosuke Sugar of “Sugalabo” Kamiya-cho, Tokyo

Amuse Bouche
Rice Wafers filled with Foie Gras Mousse & Raw Peppers

Hors-d’oeuvre (Choice)
Caviar accompanied by Smoked Salmon & Potato, Herb Caper Sauce
Warm Lobster Bisque with Winter Vegetables
Grilled Scallop with Turnip Puree in Salad Style

Main Dish (Choice)
Braised Japanese Beef Cheek in Red Wine with deep flavor
Roasted Quail stuffed with Mushroom Rice
Miso-grilled Black Cod with Warm Veloute of Winter Radish

Assortment of Artisanal breads
Pain de Campagne
Soy Milk Butter Roll

Special Bread from Maison Kayser
Petit Ekmek & Sweet Potato Petit Bread

Dessert
SUGALABO Mont Blanc

~Upon Request~
“Dainagon” Adzuki Bean Pound Cake “S”
Chef Yosuke Suga of SUGALABO and Mr. Syoji Yamaguchi of SUETOMI launched a brand “S.” collaboration between France and Japan. Please enjoy flavorful pound cake with dough made from plenty of butter, kneaded with “Tanba-dainagon” adzuki beans and “Daitokuji-natto” beans.

A La Carte
“Otoriyose” in the Sky
Salmon & Salmon Roe on Steamed Rice

Snack
Soy-marinated Herring Roe & Kelp

Japanese Brochettes “Yakitori”
Chicken Meatballs with Egg Yolk
Chicken & Welsh Onion with Pickled Plum Paste
Chicken Thigh seasoned with “Tare” Sauce

Light Meal
Cream Soup with Lobster, Truffle & Mushrooms accompanied by Leaf Pie



Beef Pastrami Sandwich
“Sangenton” Pork Cutlet Sandwich


Kitchen Hida “JAL Original Beef Black Curry”
Fresh salad with Seafood & Mushrooms, Orange Flavored Dressing

Noodles
“Ramen” Noodles in Soy Sauce Flavored Soup
Japanese Hot “Udon” Noodles with Edible Wild Plants


Cheese Selection
Assorted Cheese

Refreshment
Assorted Seasonal Fresh Fruits




Petit Dessert Tray Choice
Pumpkin & Chestnut Cake
Strawberry Barquette
Gateau au Chocolat

[Carfield]

JL 6 NRT-JFK February 2016 in First Class Part 2

Cold Steamed Egg Custard with Smoked Potato Potage & Pureed Welsh Onion Soup accompanied by Caviar





Dainomono


“Wagyu” Beef Fillet Sukiyaki accented with Black Pepper


Hanmono
Steamed Rice (Japanese Peppered Flavored Young Sardines)
We are pleased to offer freshly steamed Koshihikari rice.



Tomewan
Miso Soup


Japanese Pickles


Sweets


Roppongi Pudding

[Carfield]

JL 6 NRT-JFK February 2016 in First Class Part 1

February 2016
Japan Airlines First Class
JL 6 Tokyo Narita to New York JFK

Japanese
The menu is created by prominent Chef Seiji Yamamoto of “Nihon-ryori RyuGin” Roppongi Tokyo.


Seasonal five colorful delicacies


Simmered Yellowtail & Radish in Soy Sauce


Egg Cake


Scallop & Sea Urchin dressed with Mustard Vinegar Miso


Simmered Conger Eel roll with “Yuba”


Simmered Taro with Stir-fried Duck & Welsh Onion


Owan
Japanese Clear Soup with Steamed Prawn Mousse & Grated Turnip




Seafood


Boiled “Mastuba” Snow Crab with Citrus Vinegar Jelly & Pickled Radish

[Carfield]

JL 726 CGK-NRT February 2016 First Class Part 2

A La Carte


Japanese A La Carte
Assorted Sushi & Savory Steamed Egg Custard



Tokyo Curry Lab X Japan Airlines
Japanese Seafood Curry with Steamed Rice

Light Meal
Assorted Cheese
Caviar



Noodles
Japanese “Soba” Noodles & “Somen” Noodles
“Ramen” Noodles in Miso Flavored Soup



Japanese Hot “Udon” Noodles with Seaweed

[Carfield]

JL 726 CGK-NRT February 2016 First Class Part 1

February 2016
Japan Airlines First Class
JL 726 Jakarta to Tokyo Narita

Japanese Breakfast


Sakizuke
Salmon Roe & Vinegared Vegetables


Kobachi
Seared Tuna Loin


Egg Cake with Okra


Braised Beef “Sukiyaki” Style


Dainomono
Grilled Cod “Saikyo Miso” Style


Steamed Rice
Or
Japanese Congee


Miso Soup


Japanese Pickles


Western Breakfast
Fruit Starter
Fresh Salad

Main Dish
[December] Pancake with Mixed Berry Compote & Maple Syrup Butter
Tortilla Gratin & Apple Chicken Sausage
[January] Belgian Waffles with Mixed Berry Compote & Maple Syrup Butter
Hashed Potato & Apple Chicken Sausage
[February] Croque Madame with Hashed Potato

Plain Yogurt
Corn Flakes, Caramel Banana & Caramel Cream

[HUGE AL]

Yup Salon

Awesome news! It's about time! Always thought it was the weirdest thing because of the vast difference in the pricing of the bottles.

[calvinoeh]

So is Salon served on the LAX route?!? It was only loaded on "long haul" flights...which to JL meant JFK and ORD.

Yup Salon

[HUGE AL]

I did NRT-LAX in Jan. Food was great! Hopefully I'll get to the Trip Report soon..

So is Salon served on the LAX route?!? It was only loaded on "long haul" flights...which to JL meant JFK and ORD.