First Class: An 8-Seat Restaurant, A Champagne Salon in the Sky

Nihonryori RyuGin, a recipient of two Michelin stars for four consecutive years and the only Japanese restaurant selected for "The World's 50 Best Restaurants," has unveiled its latest First Class in-flight menu for JAL flights from Narita to Los Angeles, Chicago, New York, Paris, Frankfurt, and London. Chef Yamamoto, a master of Japanese cuisine, has crafted these dishes based on Japanese culinary techniques.


The full-course Western meal utilizes seasonal ingredients from across Japan, such as maitake mushrooms, burdock root, yuzu, turnip, and kazunoko (herring roe). For appetizers, guests can choose from three options, including "Tied with Sour Cream and Tomato Fondue, Fragrant with Yellow Yuzu and Tarragon." Main courses also offer a choice of three, such as "RyuGin-Style Game: Tender Ezo Deer, Smoked with Rice Straw, with a Madeira Sauce of Ginger," presenting a menu that evokes the Japanese winter landscape despite being Western cuisine.


Chef Yamamoto commented, "When JAL approached me with this project, I saw it as a wonderful opportunity to bring to life ideas that might otherwise remain just concepts in Japanese cuisine. As a Japanese chef, I have no formal training in Western cooking, so I'm not bound by conventional thinking – in a good way. I believe this leads to the evolution of in-flight dining. By applying the Japanese principle of savoring seasonal ingredients to Western dishes, I want to transform the First Class cabin, with its eight seats, into an '8-seat restaurant.'"

Furthermore, JAL First Class exclusively offers Champagne from the French house of Salon, often referred to as "the phantom Champagne."


Founded in 1911, Salon is renowned for its meticulous approach: production is halted in years when the grape harvest is poor, resulting in only one type of Champagne being produced in exceptional vintages. Consequently, only 37 vintages have been produced in the last century. With over a decade required for maturation to reach its peak, annual production is limited to a scarce 50,000-60,000 bottles.


Currently, on First Class flights between Narita and London, Paris, and New York, passengers can savor the 1997 vintage, characterized by its soft, feminine palate, and the 1999 vintage, with its robust, muscular structure reminiscent of a strong male presence.


The ultimate in-flight meal, savored only in the sky, paired with the luxurious Salon Champagne. JAL First Class offers a world of unparalleled, superlative hospitality.

Amuse-bouche

Chilled Shiitake Mushroom Potage with Scallops and White Celery, Fragrant with Fried Leeks

Bonito Flake Sable, Herring Roe Mayonnaise

"RyuGin Specialty" Truffle Okara Croquette



Appetizer

"Seasonal Tart"

Snow Crab with Miso, Smoked Potato and Cauliflower Cream



Main Course (Choose One of the Following Three)

Wagyu Beef Fillet Steak with Truffle Aroma, Perigueux Sauce

"RyuGin-Style Game" Tender Ezo Deer, Smoked with Rice Straw

Swordfish Marinated in Miso and Yuzu, with Maitake Mushrooms and Shaved Nuts and Parmigiano-Reggiano



Bread

Baked Sweet Potato Bread, Pistachio Bread, Ginger Bread, Rice Flour Bread



Dessert

Warm, Freshly Baked Ginger and Orange Tart with Orange Marmalade

Served with Coconut and Yogurt Ice Cream






JAL Inquiries

Tel. 03-5460-3121 (9:00-17:00, excluding Saturdays, Sundays, public holidays, and year-end/New Year holidays)

www.jal.co.jp