The FINANCIAL -- Since January 2013,Japan Airlines (JAL) has been introducing premium in-flight meals with an aim to exceed customer expectations on its North America, Europe, Oceania and Southeast Asia routes under the meal service concept of “JAL BEDD SKY AUBERGE”- JAL’s exclusive restaurant in the sky.
To further enhance the airline’s in-flight service, JAL is announcing that Chef Jun Kurogi of “Kurogi,” one of the finest “washoku” restaurants in Tokyo, will be joining JAL’s dream team of star chefs from March 1, 2016, to bring his own fresh and unique touch to the JAL Business Class Japanese menu, according to JAL.
From the JAL KITCHEN GALLERY, JAL will provide new “AIR Soup Stock Tokyo” as the second meal in Premium Economy and Economy Class, marking the airline’s 19th installment of its popular AIR Series.
JAL also welcomes the arrival of Motohiro Okoshi as its new JAL Wine Advisor, and under his expertise, the airline will introduce an entirely new list of carefully-selected bottles.
Additionally, a new dinner menu will be provided in the Teppan Dining area in the JAL International First Class Lounge at Haneda Airport.
JAL will continue to provide a delicious and delightful dining experience in a relaxing and comfortable atmosphere in JAL’s exclusive restaurant in the sky.
1. Business Class Menu created by Chef Jun Kurogi
JAL will be serving a new Japanese menu created in collaboration with Chef Jun Kurogi, who has worked in several restaurants including renowned Japanese restaurant “Kyo-Aji” and then opened his own restaurant “Kurogi” in 2010. Chef Kurogi pursues simply seasoned Japanese cuisine, which brings out the natural flavors of each ingredient. Please enjoy his refined Japanese cuisine aboard JAL flights.
On routes that will feature Chef Kurogi’s menus, all-new Japanese tableware collection will also be introduced to complement the menus and reflects the essence of Japanese culture.
Jun Kurogi （KUROGI） was born on August 16, 1976 in Miyazaki Prefecture. Kurogi watched his father, also a chef, since he was a child. At the age of 18, he moved to Tokyo to become a chef. He had worked for some famous restaurants in his twenties, including the Japanese restaurant "Kyo-Aji." He became the owner and chief cook of ''Kurogi'' in 2010, and opened the Japanese confection store "Kuriya Kashi Kurogi" in 2014. Kurogi’s aim is to pursue authentic Japanese cuisine. His secret ingredient is “sincerity.” He engages in conversation with each ingredient to seek flavorful simply seasoned cuisine.