Japan Airlines is overhauling its international inflight dining experience starting this spring, bringing aboard two celebrated Japanese chefs, introducing destination-inspired menus in Premium Economy and Economy, and expanding its beverage program to showcase the finest in Japanese tea, sake and premium non-alcoholic options.
The changes, rolling out in phases beginning March 2026, reflect JAL’s ambition to position inflight dining as a cultural experience in its own right — one that speaks to the increasingly diverse and discerning global travelers flying to and from Japan. The airline noted that Japan welcomed more than 40 million inbound visitors in 2025, with that figure expected to climb to 60 million by 2030.
At the heart of the upgrade in First and Business Class is the addition of two new partner chefs. Natsuko Shoji, owner-chef of the acclaimed Tokyo restaurant été, brings an internationally recognized perspective shaped by collaborations with the experimental welfare company HERALBONY and New York jeweler Tiffany & Co. Her menus will be served during the second meal service on JAL flights from Tokyo to Europe, the Americas and Doha, beginning this March.
Joining her is Nae Ogawa, Executive Chef of natuRe waikiki in Hawaii, whose sustainability-driven culinary philosophy aligns closely with JAL’s own values. Having previously contributed to JAL Economy Class menus, Ogawa steps up to oversee Business Class dining on routes departing Hawaii, also launching in March.
For travelers in Premium Economy and Economy, JAL is introducing menus crafted by rising culinary stars recognized by RED U-35, Japan’s premier competition for next-generation chefs. These dishes are designed to give guests across all cabins a genuine connection to Japan’s culinary culture.
The airline is also refining its Business Class service format on long-haul routes. The second meal service, previously offered à la carte, will transition to a tray-style format — a change JAL says is designed to feel more intuitive for first-time international travelers while maintaining the hallmarks of Japanese hospitality. À la carte options will remain available between meals, and the new format will launch first on New York routes before expanding sequentially.
On the beverage front, JAL is broadening its premium non-alcoholic lineup and placing a particular emphasis on Japanese tea and sake, with selections chosen to highlight traditional production methods and regional origins. First Class guests will have access to Burgundy’s prestigious Maison LEROY wines for a limited time, while Business Class passengers can look forward to a matcha latte among the new additions.
The enhancements signal JAL’s continued investment in the premium travel experience at a moment of significant growth for Japan as a destination — and position the airline as a compelling selling point for luxury advisors curating Japan itineraries for their most discerning clients.
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