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  • #16
    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”

    Comment


    • #17
      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


      Comment


      • #18
        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.

        Comment


        • #19
          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

          Comment


          • #20
            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

            Comment


            • #21
              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

              Comment


              • #22
                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”

                Comment

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