Japan Airlines (JAL) will roll out a refreshed international inflight dining programme from March 2026, introducing new chef collaborations, upgraded menus across all cabins, and a more intuitive service style designed for global travellers.
Two acclaimed Japanese chefs—Natsuko Shoji of été and Nae Ogawa of natuRe waikiki—will lead the redesign of premium‑cabin dishes on routes to Europe, the Americas, Doha, and Hawaii. Shoji brings her signature sensory‑driven approach to second‑meal service, while Ogawa returns to curate Business Class menus on Hawaii‑departing flights.
Expanded Culinary Variety in Premium Economy and Economy
JAL continues its partnership with RED U‑35, tapping emerging Japanese talent to create destination‑inspired dishes for long‑haul routes. The aim: more variety, more cultural relevance, and a stronger sense of place for travellers outside the premium cabins.
A More Seamless Business Class Service
From March 2026, JAL will shift its second meal in Business Class to a tray‑style service, replacing the current à‑la‑carte format. The airline says the change will streamline the experience for international travellers while maintaining an à‑la‑carte selection between meals.
Upgraded Beverage Programme
Across all cabins, JAL is enhancing its drinks offering with premium Japanese teas, regional sake, and elevated non‑alcoholic options. Highlights include a limited Maison LEROY Burgundy in First Class and a new Matcha Latte in Business Class.
A Strategic Step in JAL’s Global Hospitality Vision
The upgrades form part of JAL’s broader push to blend Japanese culinary identity with globally intuitive service—an increasingly important differentiator as inbound travel continues to rise.
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