incognitoMD

I had a trans pacific trip on CX F a few months back, and can hardly wait to have another again!

b-kpf

Fantastic TR as always Moomba. Am jealous that 1. you had yet another trip on CX F, and 2. you visited japan during blossom season (currently on a list of things to do). However, the photos will hopefully tie me over till my next adventure.

Moomba

No, didn't make it to Ueno Park.

Soon. I have a busy weekend but hope to get the final post up early next week

I know how you feel.

Thanks b-kpf. I am glad you enjoyed the report.

whackyjacky

Once again thanks for the great report. I've flown CX F about a dozen transpac rts and I can't say I look forward to it. It's about as painless as it can be made, but you're still cooped up (albeit in a very nice cell), and it's a long ride. Security, Customs, waiting around for luggage, time change, sitting in soulless impersonal lounges - no amount of Krug and Caviar makes that enjoyable for me. The food's OK, but it's not anything one would rave about outside the plane. I get excited about getting where I'm going.

Zomba

Dad?

To each his own. My wife's goal for travel is minimizing pain on the way, while I view the journey as the best part. I guess that I am a "foamer" when it comes to the airplanes, and I think that many on this forum are the same way. If I ever get to the point that I view CX F as ho-hum, I guess that I can consider my life a success

Air travel has lost a lot of its luster since 9/11, but many of us still enjoy (or try to) the entire experience, though it is admittedly becoming harder to do. It is certainly easier if one's journey doesn't touch the US.

Moomba

After a soggy couple of days in Tokyo it was time to leave the city and head out to Narita. I had decided to spend my last night at Narita in for two reasons. One to save costs as the Narita hotels were about a third of the cost of city ones and two so that I didn’t have to get up a stupid o’clock to make it to Narita for my morning flight back to London.
As I am a SPG platinum I was able to secure a late check out so was able to get almost a full day in Tokyo before heading out to Narita. Usually from the Westin I would catch the limousine bus service but I realised on my previous stay that the Narita Express train makes a stop at Shibuya, which is only one stop on the Yamanote line from Ebisu. So it was that the previous day on my return from Inokashira Park I was able to grab a NEX ticket at Shibuya station.
I bundled up my things from the Westin and made my way down to Ebisu JR station. One stop later on the Yamanote line and I was in Shibuya station. I followed the signs to the Nartita Express platform and waited for the appointed time.

The NEX is efficient and timely and makes one further stop at Tokyo station before travelling direct to Terminal 2 at Narita and then finally Terminal 1. On the train the seats have space for luggage where you can lock you bags in using provided combination locks on chains or you there was space on the overheads for smaller items. I put both my bags on the overhead racks and sat down for the hour long journey.



On board an attendant made their way through with a trolley selling drinks and snacks and overhead there were monitors showing the train’s progress as well as some ads.

At Narita you are required to show your passport before leaving the station platform and entering the airport. After this I made my way up to the bus station to catch the shuttle bus to the Hilton Narita and a bed for the night.


The next morning I grabbed the shuttle back to Terminal 2 and made my way down to the JL First class check-in area. There was a free agent who attended to me straight away who tagged my bag and gave me my boarding pass.

After this I wandered around the landside shops for a bit before heading for the fast track security. Fast it was as there was no wait and after this it was time to have my passport stamped yet again. There was no queue here either and I was soon airside staring straight at the entrance to the JL lounge complex.

I didn’t enter straight away as I was on a mission. Probably only something tourists buy but who cares, yep, Green Tea Kit Kat and Cherry Blossom Kit Kat. I had had orders from work to procure some of these before returning. After my purchase was complete I then went up the escalator and into the F lounge. The agent welcomed me in and asked me to enjoy my stay.

The lounge was very quiet with only 4 other people inside. There were various areas for seating and a section where drinks could be made and a few light snacks to select from.



There was another section that was the restaurant with tables and chairs and a selection of hot and cold food from a buffet. There were signs asking people not to remove food from the restaurant. I didn’t really take much notice of what was on offer as I didn’t intend on eating anything. I do recall there were the usual Japanese breakfast options with Miso etc and a section containing western breakfast items.



I grabbed a juice and a coffee and sat down by a window seat. Well that is if you can call a sheet of glass allowing you to look out at the roof of another building 5 metres away a window. No lovely airfield views from this lounge.
There were signs requesting people to refrain from using mobile phones. How civilised. I wish other airline operators would follow suit.

After sipping my coffee and taking a few snaps I decided to wander down to the gate. The gate posted was from the infield terminal and this required a brief transit train journey over to that building. Once there I browsed another couple of duty free shops and then went to wait at the gate.

They had a separate queue for First with a staff member holding up a First sign. There was one other fellow in the line and I stood behind him. The lady with the sign asked if I was travelling in First and I said I was and she asked to see my BP and passport. She checked my Id and asked said boarding would start soon. After the appointed boarding time had been reached she again came over and personally told the other chap and myself that there would be a delay boarding of a couple of minutes and apologised.

Finally the all clear was given and we were invited to board first with more apologies about the delay.

I made my way down to the plane and was welcomed on board and escorted to my seat.

Flight JL0401 NRT-LHR Seat 2K
Aircraft: 777
Departure time: 11:45

As most of you probably know local laws prevent any pre-departure beverages being served before leaving so I would have to wait a little longer for that first sip of champagne for the day.

The various crew came back several times welcoming me and offering, PJs, Menu, Blanket and reading material.



The seat on this aircraft was the newest incarnation of the JAL F suite that only started to fly this route a month or so ago. The configuration is 1-2-1 and consisted of 2 rows. There were 7 of 8 passengers in F today. The seat is lovely tan leather and there was a tempurpedic pillow on the seat. There was ample space under the footstool to store some bags and plenty more room in the overhead bins. The IFE screen is fixed to the back wall of the seat in front and was huge. There was a LCD touch screen controller that did just that. There was a large lidded bin beside the seat where a brief case or other items could be stored within easy reach. There were some slippers already at the seat in a small drawstring bag.







We pushed back to 11:44 and an announcement was made that the flight time would be 11 hours and 55 minutes. After the tug had been disconnected and the ground team had done their bit they all lined up and bowed and then waved us off as the aircraft started to move away.

We taxied for a while and eventually started our roll at 12:04.
After we were in the air I was given a hot towel and asked what I would like to drink and I asked for champagne. I had a choice of Salon 1999 or Dom Perignon 2003. I decided to try the Salon as this would likely be my only chance. This champagne is from a boutique champagne house and JAL proudly states that they are the only airline where you will be served Salon. The bubbly comes in at a heft 210 GBP per bottle if I were to purchase some retail back here in London.

I went off to change into my PJs in the larger than average lavatory, but not as large as CX F on the 747. On exiting the lavatory one of the crew heard the door and was instantly at my side with a hanger and took my clothes from me. Back at my seat the table was extracted and a tablecloth placed down. Two small dishes of unnamed (i.e. not on the menu) appetisers were delivered and a rather small looking champagne glass. Then the bottle was presented and my first glass of lovely bubbly was poured.





After nibbling the appetisers the crew came back with some small plates of rice crackers and cheese biscuits. I declined that later but accepted the former and the crew member came back with a basket of other snacks including dried octopus. I chose the nuts and wasabi peas and this was given to me with another of the small plates. My glass was re-filled whenever it reached an inch from the bottom.



My lunch order was then taken by the leading crew member.

Japanese
Zatsuki (choice)
Smoked Pickled Radish & Cheese on Skewer
Fried Sailfin Sandfish marinated in Vinegar Sauce
Hard Clam Gratin with Green Miso
Grilled Skewered Chicken “Yuzu Pepper” Flavor
Salmon marinated in Malted Rice with Salmon Roe

Japanese Appetizer
Kobachi
Braised Japanese Pork with Grated Radish Sauce
Vinegared Salmon Cartilage & Yam Julienne with Soy Vinegar Jelly
Steamed Abolone & Sea Urchin in Japanese Starch Sauce

Choko
Marinated Herrin & Herring Roe

Shiizankana
Simmered Prawn
Smoked Mullet Roe
Green Tea Flavored Chicken Cake
Apricot Compote
Beef Tongue with Mustard

Mukouzuke
Sea-bream & Squid “Sashimi” Style

Dainomono
Grilled “Yamagata-gyu” Beef with Green Miso
Steamed Rockfish with Glutinous Rice & Grated Apple

Hanmono
Steamed Rice with Grilled Bamboo Shoots
or
Steamed Rice

Soup
Japanese Clear Soup with Prawn Mousse Ball
Japanese Pickles

Sweets
Japanese Wafers with “Matcha” Green Tea Cake & Soybean Flour Ice Cream

Western
Amuse Bouche
Rich Onion Gratin Soup Flan topped with Fresh “Uni” Sea Urchin
As the earth thaws in spring, stir to mix “Chilly” & “Warm”

Spring Bamboo Shoots & Bigfin Reef Squid, coated with Spicy Japanese Pepper Sprout Sauce

Foie Gras Mousse Tarte with Framboise Sauce

Hors-d’oeuvre (choice)

“The Luxury of Caviar”
Indulge in Caviar
Tarte of Favorite Caviar Condiments topped with Crystal Chips
Cauliflower Bavarois with Consommé Gelee

Warm Tarte – Kaleidoscope of Spring Shellfish “Hamaguri” & Littleneck Clams, Scallops…
Aroma of Dried “Sakura” Baby Shrimp…
Snifter of “Hamaguri” Clam Soup with a Hint of Cherry Blossoms

“Spring Greens Fair”
Medley of Fresh Spring Vegetables
Fava Bean Cream, Ginger & Orange Gelee dotted with Vibrant Flower Petals of Every Hue

Main Dish (choice)

Fillet of “Kuroge Waygu” Beef Consommé style, served with “Nagaimo” Potato Pole
Enjoy the Myriad of Textures of 15 Different Spring Vegetables served with Kaffir Lime-scented Sauce & “Wasabi”

Beef Cheeks stewed until Tender in Red Wine
Accompanied by Apple Puree scented with Japanese “Sansho” Pepper & Sweet-as-strawberries “Amela” Fruit Tomatoes
Poelee of Salmon, Lightly Smoked to be Savoured
together with Fresh Seasonal Vegetables mingled with Pine Nuts

Spring Vegetable Sauce Duet, Mimolette Julienne

Assortment of Artisanal Breads
Felicitous Red Bean Rice
Cherry Blosssom
Ginger
Rice Powder

Dessert
Fresh-from-the-oven Warm, Fizzy Strawberry Tarte with an Indulging Scoop of Pistachio Nut Ice Cream

A La Carte
“Otoriyose” in the Sky
Soy-marinated Sea bream Carpaccio on Steamed Rice in Iki Island style soup

Snack
Firefly Squid marinated in Soy Sauce from Toyama Prefecture

Chinese Appetiser
Chinese Pancake with Beef & Sweet Bean Sauce

Fried Shrimp dressed with Mayonnaise

Bean Sprouts Sesame Sauce Flavor

Light Meal
Chinese Hot & Sour Soup
Roasted “Wagyu” Beef Sandwich
Deep-fried Pork Cutlet Sandwich
Tokyo Curry Lab. X JAPAN AIRLINES
Japanese Onion & Chicken Curry with Steamed Rice
Boiled Spring Vegetables & Iberico Raw Ham Salad

Noodles
Chinese “Ramen” Noodles in Soy Flavored Soup
Japanese Hot “Udon” Noodles with Edible Wild Plants

Japanese Cheese Selection
Assorted Japanese Cheese
Spring Thyme ~ soft type ~ / Sliced Fig Log & Rosemary
Sakura ~ Natural Rind ~ / Cherry Blossom Honey
Rakuka ~ Firm Cheese ~ / Japanese Radish & Radish
Mattone Rosso ~ Washed Rind ~ / “Yuzu” Jam
Kuromatsunai Blue Cheese ~ Blue Cheese ~ / Raisin & Vincotto

Refreshment
Assorted Seasonal Fresh Fruits

Dessert Tray
Fromage Blanc Mousse with “Natsumikan” Orange
Pistachio & Raspberry Cake
Griotte Cherry Cake
Rice Cake filled with Sweet Bean Paste topped with Strawberry

Chocolate
Jean-Paul Hevin “Arriba”
exclusive for JAPAN AIRLINES

“FUMIKO’s Japanese Set Plate” ~ Selection of Vegetables ~
Dainomono
Simmered Turnip stuffed with Crabmeat
Grilled “Shitake” Mushroom stuffed with Minced Chicken
Zucchini stuffed with Shrimp
Spring Vegetables with Japanese Pepper Flavored Dressing

Kobchi
Japanese Pickles
Steamed Rice
Miso Soup with “Wakame” Seaweed & Grilled Tofu

FUMIKO’s Western Plate” ~ Fresh Pistachio ~
Main Dish
Pistachio Curry
Orange & Carrot Mousseline

Side Dish
Special Bread (MAISON KAYSER)
Blanc-manger of Fromage Blanc & Fresh Herb with Acacia Honey Syrup

JAL CAFÉ LINES
Coffee of the Month
Guatemala “San Sebastian Farm”

LIQUEUR & SPIRIT
Aperitif – Cocktail
Tio Pepe Dry Sherry
Martini Rosso Sweet Vermouth
Martini Extra Dry Dry Vermouth
Campari
Lejay Crème de Cassis
Plum Wine
Martini
Mimosa
Kir Royal
Kir
Bloody Mary

Whisky
Chivas Regal Royal Salute 21 Years
Suntory Hibiki 17 Years
L&G Woodford Reserve

Spirits
Bombay Sapphire Gin
Absolut Vodka

Beer

Brandy – Liqueur
Remy Martin X.O. Premier Cru
Cointreau
Baileys Irish Cream

Port Wine
Graham’s Tawny Port 30 Years

CHAMPAGNE
Champagne Salon 1999
Salon, since the launch of its first vintage in 1921, produces the Champagne Salon only in years when the harvest meets their highest standard and 1999 is the latest vintage amongst them. Savoring Champagne Salon at 40,000 ft. is a privilege that can only be enjoyed by you, the first-class travellers on JAL. In 1999, the Champagne region experienced a hailstorm in May, however enjoyed a warm August, steadily nurturing the Chardonnay. Already possessing ample maturity, the 1999 vintage expands mellow fruitiness. Rich acidity in an elegant style, one of a kind and only the best, this is the quintessence of Champagne Salon.

Champagne Dom Perignon 2003
Dom Perignon is the most esteemed brand, “Cuvee Prestige”, of Champagne from the largest producer in the Champagne region, Moet et Chandon. The name commemorates the Benedictine abbot, Father Perignon, who contributed a great deal to the creation of Champagne in the 17th century. In 2003, when all of France experience a tropical heat wave, perfectly ripened grapes were harvested even as far north as Champagne and one of the most unique vintages of memory was realized. This is a gem of a Champagne, in which a toasty fruitiness is embraced by ideal maturity.

WHITE WINE
Bourgogne France
Reine Pedauque Corton Charlemagne Grand Cru 2007
Burgundy gives birth to the noblest white wines in the world. Chardonnay may be grown in places all over the world today, yet Corton Charlemagne is the only one that can express a decisive dryness and a palate of classy minerals. The wines of Reine Pedauque, who has been producing wine at the foot of the lone Corton mountain, exhibit a distinct quality. Savor this wine that is adored by wine connoisseurs throughout the world.

Te Koko
Cloudy Bay Te Koko Sauvignon Blanc 2009
This is a white wine that whispers to you the age-old Maori legend of “Te Koko-o-Kupe”. Cloudy Bay, on the northern coast of New Zealand’s South Island, created its own unique style of “Sauvignon Blanc”, which immediately soared into a place among the most famous wine producing regions of the world. The grapes replanted here from Bordeaux blossomed magnificently in the great earth cultivated by the Maori, and a beautiful new wine was born. Savor the stylish flavour – an aromatic nose and condensed, mellow fruitiness.

Austria
Jurtschitsch Riesling Helligenstein 2011
Above the cliffs that line the banks of the upper reaches of Austria’s River Danube, vineyards growing on steep slopes unfold before you. Cultivating grapes here is extremely challenging. Yet, this terrain is nurturing a Riesling with a character like none other. The Jurtschitsch family of winemakers in Kamptal is carrying on their inherited traditional style, while at the same time generating a fresh Riesling that is ahead of the times. From the first attack, you will tastes the treasured minerals that only grapes from the banks of the Danube could portray.

Katsunuma Japan
Arvga Branca Vinhal Issehara 2011
The Koshu grape started to gain recognition as a wine variety in Katsumuma early in the 21st century. In the transition from a cultivation method focused on harvesting abundant fruit to the technological innovations leading to vinification of unquie wines, the Koshu wines have developed to the point where today, they are well known in international circles. Vinhal Issehara is produced from Koshu grapes grown in a single vineyard in Isehara. In its mellow flavour, you can savor the deliciousness of terra of Katsunuma.

RED WINE
Bordeaux France
Chateau Gruaud Larose Saint-Julien 2007
L’Abbe Gruaud, the pre-revolutionary owner of this chateau wrote in 1725, “The terra grants us poetry, aromas and bouquet”. This inspiration is still carried down today, and while preserving the inimitable strength of Saint-Julien, renders an elegant style. The fruity flavors and delicate tannins that Jean Merlaut has coaxed out of the sandstone soil that is common on the banks of the Medoc River, gradually blossom as each year passes, and is indeed why this wine is so highly prized.

Bourgogne France
Joseph Drouhin Volnay-Santenots Premier Cru 2009
Since the time its founder Joseph Drouhin established a negociant-producer in 1880, this family-owned maison in Beaune has been evaluated as a frontline winemaker. Today, the fourth generation, Frederic Philippe, Veronique and Laurent, are meticulously supervising the entire process from cultivation of grapes to winemaking and maintenance of the vineyards, as a family. Volnay stands out among the Burgundy wines as an exceptionally elegant wine that adds delicate nuance to the Pinot Noir grape. Savor the rich palate that emanates the essence of the Drouhin style.

“The Passion of Japan”

New Zealand
Kusuda Wines Syrah Martinborough 2009
After graduating from Geisenheim University, Hiroyuki Kusuda and his family moved to Martinborough, New Zealand in May 2001, in pursuit of creating a “Pinot Noir that will shock the world!” Kusuda’s Pinot Noir was highly acclaimed by a British wine critic, Jancis Robinson, which opened the door for him to enter the inner circle of the finest wine makers in the world. His Syrah is also now perfected, a wine with concentrated Syrah characteristics: spicy tannin and feverish fruitiness. Let’s savor his international talent with this wine.

PREMIUM JAPANESE SAKE

Dassai, Migakawi Niwari Sanbu
One of the finest premium quality junmai daiginjo sake in Japan with no added alcohol and made entirely from Yamada-nishiki rice polished to 23% of its original size. A sake with a lavish initial fragrance, followed by a mellow flavour and dense lingering bouquet united by a slight touch of acidity. All come together to create a sake with a most wonderful after taste that follows every sip, pervades the senses and lingers long after. (Yamaguchi Prefecture)

Hakurakusei
Niizawa Sake Brewery, founded in 1873, was one of the Sake producers that suffered catastrophic damage on 3.11. Its “Shikomi Kura” (processing house) was totally destroyed and they were forced to relocate. However, Sake producers and volunteers from all over Japan and abroad came to the rescue, pooled their efforts and achieved a beautiful resurrection. “Hakuraku-sei”, which pursues the theme of “the ultimate Sake to complement a meal”, attracts great admirers not only in Japan but globally, as a brilliant supporting actor that adds charm to cuisine. This was selected as the official Sake of the 2010 FIFA World Cup in South Africa. (Miyagi Prefecture)

PREMIUM JAPANESE SHOCHU
Gokujyo Mori Izo
Shochu is a distilled vodka-like spirit made from a variety of ingredients and is a very popular Japanese drink. Tis shochu is based on carefully selected sweet potatoes from contract farm and is aged in artificial cave for more that three years in traditional jars. Relish the original gentle scent and smooth taste. (Kagoshima Prefecture)

Kanehachi
This shochu comes from the city of Usa in Oita Prefecture in Northern Kyushu. Its popularity is the result of the combination of traditional techniques with new approaches initiated by the young 5th generation master distiller. The “Shochuya Kanehachi” is derived from the name of the distillery’s founder, Yotsuya Kanehachi. As an ingredient for shochu, the very hard to handle “Hadaka Mugi (wheat)” is used to bring out the distinctive flavour, with the aroma of the grain adding to the complex taste. (Oita Prefecture)

PREMIUM JAPANESE TEA
Royal Blue Tea “Queen of Blue”
Royal Blue Tea’s “Queen of Blue” is the ultimate tea, made only from the very finest, hand-picked tea leaves at Shonan Cha Kobo, where tea sommeliers painstakingly produce each bottle, one by one. This tea effuses elegant fruitiness with nothing to disturb its natural, clear taste that revolutionizes the concept of tea. The lingering after note and shining colour reminiscent of Champagne truly make this a “jewel of a tea”. “Queen of Blue”, made with rare tea leaves that are picked once a year in the summertime marries well with a wide range of cuisine, from French and Japanese dishes to cheese and sweets. Enjoy this tea elegantly, in a wine glass as you would wine or champagne.

BEVERAGE
Soft Drink
JAL Original Drink “SKY TIME”
Coca-Cola
Coca-Cola Light
Sprite
Ginger Ale
Oolong Blended Tea
Cold Green Tea
Still Mineral Water
Sparkling Mineral Water

Fruit Juice
Orange
Apple
Tomato
Grapefruit

Japanese Tea
Japanese Green Tea “Sen-cha”
Roasted Japanese Tea “Houji-cha”

Selection of Tea - Mariage Freres
Darjeeling
Orange Pekoe Ceylon
Earl Grey Imperial
“Marco Polo” Flavory Tea
“Bourbon” Herbal Tea Non-Caffeine

Coffee
Coffee
Espresso
Cappuccino
Decaffeinated Coffee

Moomba

The amuse bouche was first up in the visual and taste feast that was to follow. The onion soup was poured over my flan at my seat and was the most exquisite tasting soup. This dish was also a mixture of hot soup and cold ‘flan’ underneath.
The presentation and flavour sensations are not entirely left to the Japanese meals on JAL. Everything was a delight and it was more like eating at a Michelin star restaurant that on board a plane.











Even the caviar course was a twist of the sublime with the usual accompaniments made into a tart that was served alongside the little flavour bursts.





Even when it comes to bread there was nothing ordinary. I tried the Cherry Blossom, Rice powder and the Felicitous Red Bean Rice breads.

For the main I was not disappointed with the Wagyu beef option. I am sure I will not ever again be served a meal that consisted of a protein and 15 vegetables. The Wagyu was flavourful, juicy and melted in the mouth. There was no need for a knife as it just fell apart. My only complaint would be that I wanted more!





I had been drinking the Salon for most of the meal but during the main course I switched over to the Kasuda red wine, a Shiraz made by a Japanese in New Zealand. It was quite nice but not as nice as some of the New World Shiraz I have had in the past.

After the main I was asked if I would like some dessert. The dessert was a two-part deal with the theme of hot and cold continuing. The strawberry tart contained the surprise of pop rocks that burst in your mouth with a tingle. The pistachio ice cream was quite tannic and not at all sweet that countered the strawberry tart sweetness quite well.





I was then asked if I would like some Japanese cheese and I said I would like to try them. Again the presentation was a delight and each cheese had its own accompaniment. Cherry Blossom honey to go with the Cherry Blossom cheese for example.





I continued to drink the red wine during the cheese course. After this I was offered coffee. I accepted a little while later a cafetiere was delivered with a 3 minute timer and I was instructed to press down the press when the time was up. The coffee was lovely and smooth and washed down the chocolate that was also delivered to my seat in its own individual box.







I asked for some more champagne was asked if I wanted more Salon or the Dom. I decided to try the Dom to see how it compared. I think the Dom was a little more yeasty and robust where the Salon was smoother and less acidic. I could happily sip of the Salon all day I think.

I asked for more champagne and was told they were out of Dom and would I like more of the Salon – OK. Another hot towel was delivered after the meal.

I had been playing with the IFE during the meal to try and find some music to listen to but the range was quite limited. Only a handful of full CDs were available and the rest were selected compilations. I did listen to a few during the meals on the Bose noise cancelling headphones, which are needed on the noisy 777 birds.

After lunch I was not at all sleepy and was able to watch some movies. The movie selection on the IFE was more comprehensive and had quite a few new releases that I was able to watch. All the while drinking the Salon. As my glass emptied a crew member would be back offering more. Sometime after the first movie was over and more champagne being offered I heard that distinctive pop and a fresh glass appeared.

After movie number two I decided to partake in a snack. The menu seemed quite confusing I wasn’t sure what were mid-flight snacks and what was intended for a second meal or even if there was a formal second meal.
Anyway I asked for the Wagyu beef sandwich and was presented a little latter with a plate with a small sandwich and some chips (crisps), after another hot towel.



It hit the spot and kept me sated until landing. I spent the remainder of the flight watching movie number 3 and sipping the remainder of the bottle of Salon.

Around 1 hour out of London the crew asked if I would like anything else to eat, as the kitchen would be closing soon. I declined and made myself ready for landing. Landing cards and fast track passes were handed out.

I packed up my gear and went to change back into my civvies.
The crew were meticulous at checking the cabin was secure and the leading crew member dropped by to thank me for flying with Japan airlines.

We touched down at 16:22 and taxied up to a stand at the end of one of the terminal 3 arms. The bridge was attached to door 2. I thanked the crew and made my way along the long walk to immigration. IRIS was playing ball and I was able to walk straight up to a machine and be processed in seconds. By the time I got to the baggage hall a belt hadn’t even been assigned for the flight. A few minutes later it was posted and I went to the belt to wait. My bag was one of the first few out and I was on my way swiftly as I could through the throng down to the HEX platform. A train was just about to pull out and I jumped on board.

At Paddington I walked up the stairs and around the corner and down the stairs to the tube and caught that and one more tube train home and exited my station just under one hour after touch down. Eight more minutes on foot and I was home; not bad.

Well what can I say about JAL? For the foodie in me this had to be one of the most memorable flights in a long time. The presentation and flavour sensations were in a league of their own. It made me think that other carriers aren't even trying to offer a truly first class dining experience.
The crew were good in offering refills and any interaction with them was limited somewhat by language. The seat was great although I never got to try it as a bed. The IFE was of decent quality however the music selection was left wanting. If I could combine the crew and IFE of CX with the food of JAL I would be in heaven.

Oh and you may have noticed I broke my own rule about pictures of unmolested food. I couldn't just rely on people visiting Flickr to see those photos so I have included them here.

Many more pictures of the seat, food and lounge are in the set here.

BuildingMyBento

Ah the Westin in Ebisu...I remember riding my bike around their mall lobby, blissfully unaware at the time of what is was.

Not a usual 'hood mentioned on FT...what'd you think?

GmK

By far some of the most stunning food I have ever seen being served on a plane.

JL has *really* stepped up their game!

yerffej201

Wow, that JL meal looks stunning

origin

Thanks for the update.

dat4life

Thanks for another great report, Moomba. JL F looks quite impressive, and I'm looking even more to my flight. Out of curiosity, does JL allow you to keep the pajamas? I believe you have return them NH.

shogunate03

I was eagerly looking forward to the JL report since you don't see it too often, and it didn't disappoint. I'm definitely tempted now to try them, assuming I can find the availability on an award trip.

worldtraveller73

Wow - I'd have to agree. That food on JAL looked fabulous!! I don't think I've ever seen such presentation on an airplane. Thank you for the lovely photos!!

Digital01

Excellent report! The food certainly has be intrigued! One more airline I must try!