Japan Airlines is expanding its international inflight dining programme from March 2026, bringing in Chef Natsuko Shoji and Chef Nae Ogawa to lead First and Business Class menus, alongside destination-inspired offerings in Premium Economy and Economy developed with RED U-35, Japan’s next-generation chef competition.
Chef Natsuko Shoji, owner of Tokyo restaurant été, will oversee second meal service in First Class and Business Class on routes from Tokyo to Europe, the Americas, and Doha.
Her menus are informed by collaborations with experimental welfare company HERALBONY, also a JAL partner, and New York jeweller Tiffany & Co.
She brings what JAL describes as “deep insight into social issues” reflected through her culinary approach.
Chef Nae Ogawa, Executive Chef of natuRe Waikiki, returns to JAL after previously creating Economy Class menus.
She now oversees Business Class services on Hawaii-departing routes, with menus reflecting her commitment to sustainability and storytelling through food.
JAL is shifting its long-haul Business Class second meal service from à la carte to tray-style format beginning March 2026, rolling out first on New York routes, then sequentially across other long-haul services.
The airline describes this as more intuitive for international guests unfamiliar with à la carte systems.
JAL’s curated à la carte menu remains available between meals.
Premium Economy and Economy passengers access RED U-35 menus, dishes crafted by chefs recognised in the competition, on routes from Japan to North America (except Hawaii and Guam), Europe (except Vladivostok), Australia, South Asia, and Southeast Asia.
Japanese tea selections are being expanded, including premium options highlighting traditional methods and specific growing regions.
Matcha Latte will be available in Business Class. First Class gains limited-time access to Burgundy wine “Maison LEROY.”
Wine selections are curated by JAL Wine Advisor Motohiro Okoshi.
JAL frames the dining upgrades as delivering “a uniquely Japanese experience to the increasingly diverse group of passengers being welcomed from around the world.”
All photos courtesy of: Japan AIrlines
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.