Snowy temples, fewer crowds and onsen bliss: Why Japan shines in the winter

That sense of calm in Japan is carried through once it was time to fly home. Traveling between Tokyo and Seattle in Business Class on Alaska and Hawaiian’s Boeing 787 feels built for long‑haul comfort, with spacious private suites and lie‑flat beds.

One of the highlights of flying Business is the quality of the onboard dining. Passengers can preorder meals online in advance, choosing between Japanese, Hawaiian or Western options. Shortly after takeoff, I was served my Japanese selection, beginning with bite-sized appetizers — crab jelly, usui tofu, roasted duck breast, steamed anago surimi and a sweet potato ball — followed by umami chicken with seasonal vegetables, steamed rice, pickled vegetables and miso soup. It was a memorable, well-balanced dinner.

All menus on my flight were crafted by Hawaiian Airlines Executive Chefs Wade Ueoka and Michelle Karr-Ueoka of MW Restaurant in Honolulu. For Tokyo flights, Chef Mark Sekita of Mark’s Tokyo also puts his flair on the meals.