JAL Airlines: Chef Namae Supervised In-flight Meal using Sea Vegetable's seaweed

We've got some exciting news to share with you all about a delicious collaboration happening at Japan Airlines on their international flights.

Starting from March 1st, 2024, a selection of dishes crafted by the renowned Chef Shinobu Namae from "L'Effervescence" will be featuring some of our seaweeds as part of Japan Airlines' international Business Class menu.



(※Menu Imagine / Photo by Japan Airline Company)


Imagine indulging in a dish like "Scallop, Firefly Squid, and 3 Seaweed Salad with Caviar with Sakura Sour Cream Dressing" while cruising at 30,000 feet. Well, thanks to Chef Namae's collaboration with Japan Airlines, that dream can now be a reality!

Our seaweed plays a starring role in this salad, providing bursts of color and texture that perfectly complement the delicate flavors of the seafood. We've included our finest selections of Hijiki, Tosakanori, and Suuna to create a dish that embodies the essence of spring.


Menu Supervision: Chef Shinobu Namae
Grand Chef of French Cuisine "L'Effervescence"

In charge of JAL Business Class. Born in Yokohama, Kanagawa. After graduating the department of political science at university, Chef Namae became a sous chef at Michel Bras TOYA Japon in Hokkaido and The Fat Duck in the U.K. In 2010 he opened L'Effervescence in Tokyo, awarded three Michelin stars fourth years in a row and the new green star award on 2024 MICHELIN Guide Tokyo. His efforts in promoting Japanese culture and international outreach were recognized, and he received the Minister of Cultural Affairs Award in 2023.



March 1st, 2024 (Friday) to May 31st, 2024 (Friday)

<Applicable Routes>

Japan Airlines International Business Class From Tokyo (Haneda, Narita) to: New York, Chicago, Dallas, Boston, Los Angeles, San Diego, San Francisco, Seattle, Vancouver, London, Frankfurt, Helsinki, Paris, Moscow, Sydney, Melbourne, Singapore (excluding JL35), Kuala Lumpur, Jakarta, Delhi, Bangalore, Hanoi, Ho Chi Minh City, Bangkok (excluding JL33, JL727), Honolulu, Kona


▼Check out the Seaweeds featured in the Menu:


A type of seaweed known for its tender texture and rich umami flavor. Using only the tender sprouts of domestically sourced Hijiki, this seaweed ensures maximum nutritional benefit as it can be eaten without heated. Perfect for adding a refreshing crunch to any dish.


Known for its vibrant color and unique texture, Tosakanori pairs perfectly with acidic dressings and adds a pop of color to any salad.

Suna (Yumigata-ogonori)

A beloved seaweed in Okinawan cuisine, Su-na is known for its distinctive shape and crisp texture. Whether raw or cooked, it adds a unique touch to salads, appetizers, and even fried dishes.