JAL Cuisine in the Stratosphere "Co-starring our STAN Chefs!" by RED U-35
Inflight meals dedicated to "Delicious!" Out of the desire for you to rediscover the joy of travel through JAL's inflight cuisine, we present signature dishes from young chefs who achieved top-notch results in a culinary competition that aims to identify talent for a new era.
Supervised chef
"Satoyama Jujo", Niigata
WASHOKU (Japanese Cuisine) : Chef ANAZAWA Ryota (right)
"Kokyu", Tokyo
International Cuisine : Chef KIYOFUJI Koki (left)
Born in Niigata. After graduating from a confectionery school, he trained as a pastry chef for five years at "PATISSERIE DU CHEF FUJIU" (Hino City, Tokyo). He gained experience at Italian restaurants and bistros, and then moved to "FARO" (Ginza, Tokyo). And now he have been in his current position since 2022.
Born in Kagoshima. After graduating from a culinary school in Osaka, he learned the basics of French cuisine at a Michelin one-star French restaurant in Osaka. Subsequently, he served as the head chef and manager at a bistro in Tokyo. In August 2022, he opened his own restaurant "Kokyu" in Oshiage, Tokyo.
- Available on routes
- From Japan to America (except Hawaii, Guam), Europe(except Vladivostok), Australlia, Middle East, South Asia and South East Asia (except departing flights in midnight) *Two options are available for main dish on above route excluding Manila service.
- *Photo may vary.
Menu supervised by an elite chef who has previously won distinctions at RED U-35.