JL/JO International C and Domestic class J menu

[AC 777-200LR]

I will start to post some International C and Domestic class J menu from the flights that I have taken. Hope this will help a little to SQ talkers who plan the trip.

[AC 777-200LR]

JO941/981 NRT-GUM Jul 2007

JO941/981 NRT-GUM Lunch (for JO941), Dinner (for JO981)

WESTERN

Homard Aspic
Terrine of Foie Gras with Raspberry Jam

Main Dish
Grilled Fillet of Beef steak with Japanese Onion Sauce
Grilled fillet of beef steak
served with onion glaced say sauce.
Accompanied by assorted vegetables.
(488 kcal.)

Fresh Salad

Bread or Steamed Rice

Sables Chou Cream

Coffee Tea


All meats used in today's menu are quality and safety guaranteed.
We apologize if ocasionally your choice is not available.


JAPANESE

Kuchitori
Eel Roll with burddock
Grilled Chicken with Wasabi Mayonnaise & Spicy Pickled Squid
Sweet Simmered Japanese Plum

Siizakana
Braised Shrimp
Fish Cake with Sweet Corn

Nimono
Simmered Beef & Vegetable with Soy Starch Sauce

Kobachi
Black Sesame Tofu with Wasabi yuba Crepe

Dainomono
Grilled Fillet of Sea-bass & Conger Eel with Pickled Plum Sauce

Steamed Rice Japanese Pickles Miso Soup

Japanese Sweet

Green Tea

All meats used in today's menu arequality and safety guaaranteed.

[AC 777-200LR]

JO942 GUM-NRT Jul 2007

JO942 GUM-NRT Lunch

WESTERN

Stuffed Chicken with Balsamic Chili Sauce

Main Dish
Scallop & Salmon Fettuccini Pasta
with White Wine & Parmesan Cream Sauce

Waldorf Salad

Bread or Steamed Rice

Mango Short Cake

Cheese & Crackers

Coffee Tea


All meats used in today's menu are quality and safety guaranteed.
We apologize if ocasionally your choice is not available.


JAPANESE

Zensai
Salmon Roll with Rape Green
Broad Bean & Shrimp on Skewer
Sesame Soybean Curd weet Pumpkin Jelly

Siizakana
Seared Breaded Salmon

Yakimono
Barbecued Chicken with Sesame

Kobachi
Chili Cucumber

Dainomono
Grilled Greenland Halibut with Saikyo Miso

Steamed Rice Japanese Pickles Miso Soup

Japanese Sweet

Green Tea

All meats used in today's menu arequality and safety guaaranteed.

[Dickson]

JL711 : NRT-SIN
21 September 2007

Western

Amuse Bouche

Terrine of Foie Gras & Fig “Escoffier”

Cold Chestnut Cream Soup

Main Dish (Choice)
(September)
Fillet of Beef Steak with Three Peppercorn Butter, Port Wine Sauce
or
Roasted Nordic Salmon & filefish with Caper Anchovy Tomato Sauce

(October)
Fillet of Beef Steak with Chateaubriand Sauce
or
Steamed Fillet of Salmon with Shrimp Mousse, Porcini Cream Sauce

(November)
Fillet of Beef Steak with Parsley Mustard Butter, Red Wine Sauce
or
Roasted Fillet of Flounder & Prawn with Exotic Spicy Light Cream Sauce

Fresh Salad

Bread or Steamed Rice

Cheese
Fresh Fruits
Paris Brest Raspberry Chocolate Cake Champagne Mousse

Coffee Tea

Chocolate

Japanese

Zensai
Grilled Shrimp with Sea Urchin Paste
Marinated Trout “Oishi Sushi”
Salmon Roe in Citrus Cup
Fried Ginkgo Nut & Shimeji Mushroom
Egg Cake
Sweet Chestnut & Marinated Vegetables

Mukouzuke
Poached Top Shell with Miso Vinegar Sauce

Nimono
Simmered Fried Fish Cake & Eggplant in Sweet Soy Sauce

Kobachi
Braised Garland Chrysanthemum & “Enoki” Mushroom in Light Soy Sauce

Dainomono
(September) Steamed Japanese Bluefish with Egg Mousse & Light Soy Sauce
(October) Grilled Spanish Mackeral with Sweet Soy Sauce
(November) Baked Salmon with Egg Yolk Mousse

Steamed Rice
Japanese Pickles
Miso Soup

Cheese
Fresh Fruits
Paris Brest Raspberry Chocolate Cake Champagne Mousse

Green Tea

Chocolate


Refreshments

Japanese Delicacies “Onigiri”
Sandwiches
Ice Cream

We are pleased to offer you any of the following snacks at anytime.
Please contact our cabin attendants.

JAL Original snack noodle
“RAMEN de SKY”
“UDON de SKY”
“SOBA de SKY”


Wine List :

Champagne :
Champagne Piper Heidsieck

White wines :
Bourgogne France : Abbaye des Fontenay 2004 Les Truites Macon Villages
California USA : Ironstone Vineyards : Sauvignon Blank 2005 California

Red wines :
Bordeaux France : Chateau Lezongars 2003 Premiere Cotes de Bourdeaux
California USA : Tin Roof : Syrah-Cabernet 2004 California
Rhone France : Robert Grillou, Gigondas 2005

Japanese Shochu :
Japanese Shochu “Gokoo”
Gokoo is an authentic white distilled liquor made from carefully selected barley and stored in a cask for a long period of time. It presents a rich and mellow taste.

Japanese Shochu “Jinkoo”
This is a white distilled liquor made from sweet potato products from the Kagoshima region called “Satsuma”. It is sweet and light with an elegant aroma.

Dai-Ginjyoshu :
Tenryou
From a distilling tradition that has continued for more than 350 years in the beautiful mountainous region of Gifu, it presents an elegant aroma and mellow taste that harmonizes with a variety of dishes.

Hakurakusei
Hakurakusei originates from the natural features of the local climate which gives it its original characteristics and technical structure. It has a gentle aroma that spreads like the scent of bananas, and it is refreshingly clear superbly complementing a meal.

[KeithMEL]

JL719 NRT-SIN DEC 2007-FEB2008

WINE/BEVERAGE LIST

Per post 4.

WESTERN

Amuse bouche

Terrine of lobster with crustacean mousseline sauce

Cold carrot soup

Main Dish (choice)

December
Fillet of beef steak with piquant sauce
or
Seafood bouillabaisse

January
Fillet of beef steak with garlic butter and red wine sauce
or
Cajun roasted fillet of sole with fish mousse and lentil cream sauce

February
Fillet of beef steak with pine nut and madeira sauce
or
Steamed fillet of perch and black sea-bream with creamy bouillabaisse sauce

Fresh salad

Bread or steamed rice

Coffee mousse & maple walnut biscuits
served with apricot sauce

Coffee Tea

JAPANESE

Zensai
Salt boiled crabmeat
Conger eel teriyaki 'oshi sushi'
Egg cake with arrowhead/herring roe with wasabi cream
Kelp roll with cod roe/sweet simmered black bean
Baked scallop with sea urchin sauce

Mukouzuke
Fillet of sea-bream 'sashimi' style

Kobachi
Braised mustard spinach with sesame sauce

Dainomono
December
Braised fillet of yellowtail with ginger soy sauce

January
Steamed fillet of Japanese bluefish with egg white and light soy sauce

February
Fried fillet of angler-fish with sweet soy starch sauce

Steamed rice Japanese pickles Miso soup

Coffee mousse and maple walnut biscuits
served with apricot sauce

Green tea

[KeithMEL]

JL712 SIN-NRT JUNE-AUGUST 2008

WINE LIST

Champagne Piper Heidsieck

White wines
Abbaye des Fontenay 2005 Les Truites Macon Villages Bourgogne, France
Redwood Creek Californian Sauvignon Blanc 2006 California, USA

Red wines
Castillo de Monte le Reina Roble 2006 D.O. Toro Spain
Tin Roof: Syrah-Cabernet 2005 California California, USA
Robert Grillou, Gigondas 2005 Rhone, France

Japanese Shochu
Japanese Shochu 'Gokoo'
Japanese Shochu 'Jinkoo'

Dai-Ginjyoshu
Toyo Bijin (Asian Beauty)
Yonetsuru

***********We are pleased to offer you the following snacks at anytime. Please contact your cabin attendants.********************

JAL Original snack noodle
RAIMEN de SKY
UDON de SKY
SOBA de SKY

SNACK

Croissant Sandwich with Roast Beef

Ice Cream

Coffee Tea
WESTERN OPTION

Amuse Bouche

Duck Liver with Grapefruit Segments

Cream of Spinach Soup

Main Dish (choice)

June
Grilled Tenderloin of Beef with Green Peppercorn Sauce

or

Roast Breast of Chicken with Tomato Sauce

July
Grilled Tenderloin of Beef with Red Onion Sauce

or

Pan-fried Fillet of Basa-fish with Tomato Concasse

August
Grilled Tenderloin of Beef with Forestiere Sauce

or

Baked Fillet of Salmon on Creamed Spinach

Fresh Salad

Bread or Steamed Rice

Honeydew Sesame Crunch Pudding with Fresh Strawberry Compote

Coffee Tea

JAPANESE OPTION

Zensai
Grilled Sable-fish 'Saikyo Miso' Flavour
Japanese Omelette
Grilled Fish Cake
Baked Hard Clam
Boiled Green Soybean

Kobachi
Marinated Herring Roe with Sea Tangle

Sushi
Salmon and Shrimp Sushi

Dainomono

June
Braised Shrimp and Scallop with Vegetables

July
Simmered Chicken with Vegetable Sauce

August
Braised Beef 'Sukiyaki' Style

Steamed Rice
Japanese Pickles
Miso Soup

[SQFAN]

[FONT=Arial][SIZE=3]JO941/981 NRT-GUM

Any pics of GUM ? Any Trip report forthcoming? I've been curious about GUM.

[Carfield]

JL 712 SIN-NRT March 2010 J/Class with link

Japan Airlines
Business Class/ Season
February & March 2010
JL 712
http://share.shutterfly.com/action/w...8QbNHDNy5bqQpY
Tokyo to Singapore
Wine List
Champagne
Champagne Piper Heidsieck

White Wines
Abbaye des Fontenay 2006 Les Truites Macon Villages
Robert Pepi Pinot Grigio 2007 California

Red Wines
Miguel Torres Nerola 2005
Morro Bay Split Oak Cabernet Sauvignon 2006
Louis Jadot Bourgogne Rouge Couvent Des Jacobins

HNL-LSE 09-D-ORG.

Western
Amuse Bouche
Char Siew Chicken & Salmon with Aspargus
Sweet Corn Cream Soup

Main Dish (Choice)
February
Grilled Tenderloin of Beef with Peppercorn Sauce
*Roasted Barbecued Chicken with Mushroom Tomato Sauce
March
Grilled Tenderloin of Beef with Tomato Concasse Sauce
*Poached Fillet of Basa in “Court Bouillon” Nantua & Dill Sauce
*JAL Healthy Menu Selection

Fresh Salad
Bread
Pear Williams Mousse with Chocolate Sauce
Coffee/Tea

Japanese
Zensai
Grilled Cod “Saikyo Miso” Sauce
Japanese Omelette
Grilled Fish Cake
Miso Flavored Japanese Butterbur
Braised Broad Beans

Kobachi
Briased Asparagus with Sesame Sauce

Noodle
Japanese Noodle “Soba”

Dainomono
(February) Simmered Beef & Tofu in Sweet Soy Sauce
(March) Fried Chicken with Grated Radish Sauce

Steamed Rice/Japanese Pickles/Miso Soup
Pear Williams Mousse with Chocolate Sauce
Green Tea

Snack
Croissant Sandwich with Chicken Mayonnaise
Prepared Fruit
Ice Cream

JAL Original Snack Noodle
Ramen de Sky
Udon de Sky
Soba de Sky
WE are please to offer noodles as above at anytime.

SIN-NRT
JL 712
09-D

[Carfield]

JL 62 NRT-LAX May to July 2011 Business

Japan Airlines Executive Class “Seasons”
May to July 2011

Wine List
Champagne
Champagne Delamotte Brut

White Wines
Louis Latour Grand Ardeche Chardonnay 2007
Redwood Creek Sauvignon Blanc 2009

Red Wines
Sirius Rouge 2007 or 2008
Blue Moon Wines Silver Peak Zinfandel 2005 or 2006
Louis Jadot Bourgogne Rouge Couvent des Jacobins 2008

Aperitif & Cocktail
Sherry
Campari
Plum Wine
Martini
Bloody Mary

Whiskey
Suntory the Hakushu 12 Years Old (Single Malt)
Suntory the Yamazaki 12 Years Old (Single Malt)
Chivas Regal
Jack Daniel’s Black

Spirit
Bombay Sapphire Gin
Absolut Vodka

Brandy & Liqueur
Cognac Remy Martin V.S.O.P.
Cointreau
Bailey’s Irish Cream

Beer

Japanese Shochu
“Gokoo”
“Jinkoo”

Sake
Mikotsuru
Isonosawa-Shun

JL 62 Tokyo Narita to Los Angeles

Japanese
Exclusively created by Hiroshi Takami, 5th generation Chef of “Kyoryori Watakame” in Kyoto

Kobachi
Grilled Eggplant with Miso Sauce/ Marinated Duck breast
Deep-simmered Taro & “Yuba”/ Conger Eel Roll with Burdock
Seared Sand Borer & Sweet Corn with Soy Vinegar Jelly
Deep-fried Scallop Mousse
Trout “Oshi Sushi”
Simmered “Ayu” Fish rolled with Kelp
Minced Chicken & vegetables in jelly with Potato Puree
Japanese Pickles “Sushi” Style/ Cheese with Dried Mullet Roe

Dainomono (Choice)
Pork “Shabu-Shabu” Style with Sesame Cream Sauce
Or
Eel Teriyaki with Steamed Fish Mousse
Steamed Sea-bass & Grated Winter Melon with Japanese Starch Sauce

Steamed Rice/Japanese Pickles/Miso Soup

Mango “Kuzu” Jelly & Coconut Mousse
Green Tea

Or
Western
Amuse-Bouche

Foie Gras, Seafood & Tomato Jelly with Mango Sauce
Tart of Roasted Lamb & Curry Flavored Potato with Balsamico Sauce

Main Dish (Choice)
Grilled Fillet of “Wagyu” Beef with Mustard Sauce (554 kcal)
You can enjoy the steak with sauce & pure salt
Or
Sautéed Cutlassfish with Tomato Sauce (540 kcal)

Bread of Maison Kayser
Or
Steamed Rice

Mango “Kuzu” Jelly & Coconut Mousse
Coffee/Tea/Herbal Tea

Refreshment
Sandwich with Deep-fried Pork Cutlet
Baguette Sandwich with Brie de Meaux & Bacon
Chocolate
Assorted Cheese

JAL Original Snack Noodles
Ramen de Sky
Udon de Sky
Soba de Sky

Breakfast
Japanese
Japanese Plain Congee
Salt-grilled salmon/ Simmered cod roe rolled with kelp
Braised Edible Wild Plants & “Yuba”
Simmered Bamboo Shoots with Dried Bonito Flakes
Fresh Fruits
Green Tea
Or
Western
English Muffin with Grilled egg, Cheese & ham
Hashed Potato
Yogurt
Fresh Fruits
Coffee/Tea

NRT-LAX
JL 062
’11-B

[Carfield]

JL 61 LAX-NRT May to July 2011 Business

Japan Airlines Executive Class “Seasons”
May to July 2011
JL 61
Los Angeles to Tokyo

Main Meal
Japanese
Kobachi
Deep-Simmered Short-necked Clam in Ginger Soy Sauce
Squid Julienne “Sashimi” style
Tofu with Sea Urchin
Simmered Shrimp in Japanese Starch Sauce
“Somen” Noodles wrapped Fried Bean Curd
Simmered Cod Roe with Garland Chrysanthemum
Vinegared Seaweed with Yam
Steamed Chicken in Jelly

Dainomono (Choice)
Grilled Fillet of Beef with Teriyaki Sauce
Or
Grilled Eel “Kabayaki” Style

Steamed Rice/Japanese Pickles/Miso Soup

Yogurt Mousse with Mango Compote
Green Tea

Or
Western
Amuse-Bouche

Shrimp
Mustard Duck Breast
Cream Cheese on Cherry Tomato

Main Dish (Choice)
Grilled Fillet of Beef with Cabernet Sauvignon Glazed Sauce
Or
Oven Roasted Orange Roughy with Tomato & Bell Pepper Sauce

Bread or Steamed Rice

Yogurt Mousse with Mango Compote
Coffee/Tea/Herbal Tea

Refreshment
“Yamucha” – Steamed Chinese Snacks
“Hiyashi Chuka” – Cold Chinese Noodles
Croissant Sandwich
Fresh Fruits
Assorted Cheese
Chocolate Hazelnut Gelato – CIAO BELLA GELATO
Assorted Chocolates

JAL Original Snack Noodles
Ramen de Sky
Udon de Sky
Soba de Sky

Dinner
Japanese
Japanese Congee with Shrimp & Scallop
Salt-grilled Salmon
Japanese pickles
Deep-simmered “Hijiki” Seaweed in Soy Sauce
Poached Asparagus with Sesame Sauce
Orange
Green Tea
Or
Western
Three Cheese Ravioli with Marinara Sauce
Prepared Fresh Fruits
Bread
Coffee/Tea

LAX-NRT
JL 061
’11-B

[Carfield]

JL 1 SFO-HND Business Class October to November 2011

October to November 2011
Japan Airlines Flight 1
Transpacific flight from West Coast (SFO and LAX – please note Vancouver has a different menu!)

JAL Executive Season Class

Wine List
Champagne
Champagne Delamotte Brut

White Wines
Chanson Vire-Clesse 2008 or 2009
Redwood Creek Sauvignon Blanc 2009 or 2010

Red Wines
Sirius Rouge 2008 or 2009
Blue Moon Wines Silver Peak Zinfandel 2005 or 2006
Louis Jadot Bourgogne Rouge Convent des Jacobins 2008

JAL Café Lines collaboration with Yoshiaki Kawashima, the famous coffee master
Coffee of the Month “Bourbon Parra”

Dinner
Japanese
Selection of nine seasonal colorful delicacies in “Kobachi” bowls – exquisite tastes, hues and freshness of the season

Perfect with Sake & Wine
Duck Meatball & Simmered Freeze-dried Tofu
Simmered Chicken roll “Yuzu” Pepper Flavor
Smoked Salmon roll with Cream Cheese

Cold Delicacies
Seaweed in Jelly/ Steamed Chilean sea-bass with Apple Vinegar Sauce
Yuba Tofu & Simmered Conger Eel with Japanese Starch Sauce
Japanese Noodles “Soba” Sushi Roll Style

Hot, Savory Delicacies
Grilled Greenland Halibut “Saikyo Miso” Flavor
Deep-simmered Pork with Sweet Soy sauce
Steamed Sea-bream with Lotus Root Mousse

Salt-pickled Squid

Steamed Rice/Japanese Pickles/Miso Soup
We are pleased to offer freshly steamed Koshihikari rice.

Peach Panna Cotta
Green Tea

*Please note the Japanese meals are still served in two courses, but they are more designed for Japanese passengers. Your first course will be the first nine dishes presented in the menu, and the second course will be the salt-pickled squid, rice, soup and pickles, which is to clean your palette.

Western Style
Amuse-Bouche


Turkey Ham with Pepperonata
Portabella Mushroom & Artichoke Dip
*Served to all passengers regardless of meal choices

Hors d’Oeuvre



Foie Gras with Truffle
Avocado & Lobster Salad with Quail Egg


Main Dish (choices)
Grilled Fillet of US Prime Beef with Red Wine Sauce


Fresh Fillet of Chilean Sea bass with Beurre Blanc Sauce

Bread or Steamed Rice


We are pleased to offer freshly steamed Koshihikari rice.

Peach Panna Cotta


Coffee/Tea/Herbal Tea

We will be pleased to bring you items in “Anytime You Wish” after the first meal service. It is available until one hour and half before landing.

Anytime You Wish


Order in the Sky
Grilled Cod Roe & Yam Sauce on Steamed Rice

Mariage – for the side of your favorite wine
Assorted Cheeses

Sky Bistro
Hamburger
JAL’s specially Selected Curry with Steamed Rice


Linguine with Tomato Cream Sauce
Fresh Seasonal Salad with Ranch Dressing
New England Chowder


“Sora Men Tei” Noodle Shop in the Sky
Japanese “Udon” noodles in Soup with Edible Wild Plants

Boulangerie
Finger Sandwiches with Egg Salad, Turkey, and Ham
Focaccia Sandwich with Mozzarella

Japanese Finger Food
Grilled Skewered Chicken “Yakitori”

“Sora-Gohan” – Japanese Set Plate
Kobachi
Vinegared Crabmeat

Dainomono
Braised Fillet of Yellowtail with Grilled Radish Sauce

Steamed Rice
Miso Soup

“Gochisou-Plate” – Western Set Plate
Relish
Fresh Fruits

Main dish
Wild Mushroom Lasagna Roll with Cream & Tomato Sauce

Roll

Dolce
Chocolate
Ice Cream
Fresh Fruits


SFO-HND
JL 001
’11-C

[Carfield]

JL 62 NRT-LAX December 2011 Business

Japan Airlines Seasons Executive Class
December 2011

JL 62
Tokyo Narita to Los Angeles

Wine List
Champagne
Champagne Delamotte Brut

White Wines
Chanson Vire-Clesse 2008 or 2009
Redwood Creek Sauvignon Blanc 2009 or 2010

Red Wines
Sirius Rouge 2008 or 2009
Blue Moon Wines Silver Peak Zinfandel 2005 or 2006
Louis Jadot Bourgogne Rouge Convent des Jacobins 2008

JAL Café Lines collaboration with Yoshiaki Kawashima, the famous coffee master
Coffee of the Month “Bourbon Parra”

Dinner
Japanese
Exclusively created by Hiroshi Takami, 5th generation Chef of “Kyoryori Watakame” in Kyoto

Selection of nine seasonal colorful delicacies in “Kobachi” bowls – exquisite tastes, hues and freshness of the season

Perfect with Sake & Wine
Layered Sea-bream & Salmon with Pickled Plum Flavored Jelly
Terrine of Winter Vegetables with Egg Yolk Soy Sauce
Simmered Pork & Eggplant with Sesame Soy Sauce

Cold Seasonal Delicacies
Fluke “Sashimi” Roll with Green Onion Sprout
Blanched Taro Stem & Broad Bean with Perilla Seed Paste
Poached Crabmeat with Grated Yam Sauce & Soy Vinegar Jelly

Hot, Savory Delicacies
Braised Japanese Beef with Grated Radish Sauce
Simmered Alfonsino & Burdock with Japanese pepper soy sauce
Simmered Taro & “Yuba” Cake with Dried Scallop Sauce

Steamed Rice/Japanese Pickles/Japanese Delicacy/Miso Soup
We are pleased to offer freshly steamed Koshihikari rice.

Yogurt Mousse & Sesame Bavarois
Green Tea

Western Style
Amuse-Bouche
Cod Escabeche
Celeriac Mousse with Marinated Shrimp & Raw Ham

Hors d’Oeuvre
Terrine of Salmon & Crabmeat with Aioli sauce
Roasted Lamb with Mushroom Mousse
Foie Gras Terrine with Port Jelly

Main Dish (choices)
Grilled Fillet of “Wagyu” Beef with Red Wine Sauce (653kcal)
Or
Braised Blanquillo “Bouillabaisse” Style (348kcal)

Bread of Maison Kayser
Or
Steamed Rice
We are pleased to offer freshly steamed Koshihikari rice.

Yogurt Mousse & Sesame Bavarois
Coffee/Tea/Herbal Tea

We will be pleased to bring you items in “Anytime You Wish” after the first meal service. It is available until one hour and half before landing.

Anytime You Wish
“Sora-Gohan” Japanese Set Plate
Kobachi
Grilled Fish Cake/Simmered Sweet Potato
Simmered Kelp Roll with Cod Roe/ Japanese Pickles

Dainomono
Grilled Sablefish “Saikyo Miso” Flavor
Sweet Rice Roll/ sautéed Burdock/ Deep-fried Tofu

Steamed Rice
Miso Soup

“Gochisou-Plate” Western Set Plate
Main Dish
Pancake with Honey
Sausage & Scrambled Egg

Yogurt

Boulangerie
Sandwich with Deep-fried Minced meat
Champagne sandwich with Smoked Salmon & Sour Cream

Dolce
Dean & Deluca Super Premium Vanilla Ice Cream exclusive for Japan Airlines
Fresh Fruits

Order in the Sky
Fried Egg Balls with Octopus
Snow Crabmeat Flakes on Steamed Rice

Mariage – for the side of your favorite wine
Assorted Cheeses

Sky Bistro
Japanese Beef Hamburger Steak with Demi-glace sauce
Tokyo Curry Lab X Japan Airlines
Japanese Vegetable Curry with Steamed Rice
Seasonal Recommended Spaghetti
Fresh Seasonal Salad with Ceasar Dressing
Beef Stew – Specially created by chef Mamoru Kataoka, Restaurant “Al Porto”

“Sora Men Tei” Noodle Shop in the Sky
Chiense “Ramen” Noodles in Soy Sauce Flavored Soup
Japanese Hot “Udon” noodles with Edible Wild Plants

NRT-LAX
JL 062
’11-D