mad_atta

More great stuff, Kurt! ^ ^

Incidentally, ANA does have F on some intra-Asia services, such as NRT-BKK.

You would be amused by what they do on Asiana: they also have a similar onboard exercise style video. The twist is, they show all the exercises twice: once so you can familiarise yourself with them, and the second time so you can participate! The (gorgeous) FA's stand in the aisles for the second run through, all in perfect synchronisation, and I was amazed that almost the entire cabin seemed to participate - looking back down the aircraft it was a hilarious sight to see all the arms waving in unison! Rather like an onboard version of one of those group tai-chi sessions you see in city parks in Asia early in the morning...

KatanaPilot

Interestingly, the only dessert we got on our NRT-HKG flight was a tiny piece of chocolate..... I found the quantity of food inadequate, but I think it was partly because our NRT-HKG flight had a block time of more than 7 hours that day due to strong winds. We were both seriously hungry right after landing, and had to look for food at the airport.

I recall we had a full cabin, so that might explain why I thought the service was lacking. We had to ask for water multiple times, and in the end I still had to get up and get it myself in the galley.

Kurt

I was a bit surprised that from Narita NH flies this same aircraft as far as SIN (6:55 flight time). Seat comfort was fine for a 3-hour flight, but for 7 hours, it wasn't up to snuff. Bangkok is shorter (6:30) but gets a 3-class 747 (with New Style F and C sometimes, I hear). Go figure.

I found a NRT-HKG/HKG-NRT menu in the seat pocket and noticed that it is very similar to the NRT-PVG/PVG-NRT menu. Different wine with 2 reds and 2 whites, a nicer appetizer and slightly different entrees are the only differences I noticed.

Kurt

This is getting long but I'm determined to plow my way to the end.

Nobody was waiting on the jetway to escort us; we had 2 hours and 35 minutes to get to our SFO flight, and we were in the same terminal. After strolling around a bit (NRT always seems to be giving samples of some drink or another) we decided to check out the F class lounge in the terminal (there’s another one out on the D concourse). The receptionist was confused that we were there instead of the other F lounge but let us right in. It was nice; nothing outstanding but there was a nice selection of food (sushi rolls, sandwiches) and drinks (self-serve). The view was great; I spotted an Iran Air 747-SP (EP-IAB) that made my day. After about 20 minutes we decided to check out the other lounge so we got on the elevated train out to the concourse. Our gate was D92 so the F lounge was very close. The attendant was very friendly and brought hot towels (lavender-colored) to our seats by the window. I wanted to call UA to see if there was space on the earlier SFO-DEN flight we wanted and she let me use her phone card for the pay phone in the lounge. Unfortunately it ran out while I was on hold so I gave it back to her rather sheepishly; she was so nice about it. We had a bite to eat; some soda crackers, camembert cheese, Japanese snack mix and nuts, and a couple of drinks. The view outside was a bit gloomy; it had started to rain. Our aircraft was visible; JA709A again, so we would be in the exact seats as from LAX-NRT. I read Japanese Newsweek until it was time for boarding.

NH 8 NRT-SFO
777-200 JA709A
2A, 2C

Boarding was orderly; it appeared full in Y and C but very light in F; only 6 out of 12 seats were occupied. Another warm greeting awaited us. It felt wonderfully familiar and cozy in “our” seats as the rain fell outside. We were again offered Samue suits; this time I said “why not” when the purser asked if I would like to change. She brought me a hanger for my clothes and led me to the “big” F bathroom. My clothes disappeared until the end of the flight when they were brought to me. I felt just a bit strange in my suit, but dang, it was comfortable, along with the slippers. My friend thought the size L suit from the previous flight was too big so he got M this time; it was a medium-brown color instead of dark blue. I stuck with L, which was a perfect fit. Since the flight wasn’t full they arranged the amenities in a basket (nice purple flowers, too) and placed it in between the two middle seats of row 2. I looked at the menu and wondered what Shikoku Island was like:

NRT-IAD/LAX/JFK/SFO (E) 040301

LUNCH * DINNER (I think this is because the IAD and JFK flights leave in the late morning so it’s lunch while SFO and LAX leave in the late afternoon so it’s dinner)

Special kyodo course
Our regional cuisine series introduces the tastes of noted ryotei (traditional restaurants) from around Japan. For spring, we present the distinctive cuisine of Tosa in mountainous Shikoku Island, where the warm Japan Current has nurtured a bold yet delicate food culture.

Zensai – Cutlass fish sushi; Simmered fresh-water shrimp; Simmered turbo shell; Salted bonito innards; Salmon and cheese mosaic; Fishcake

Otsukuri – Tai (sea bream) sashimi; miso-marinated prawn and abalone with wasabi and soy sauce

Kobachi – Katsuo-tataki (seared bonito with cucumber, grated ginger and citron ponzu sauce)

Mushibachi – Steamed red tilefish with sakura (cherry) leaves and savory green sauce

Dainomono – Young sea bream and yellowtail roe braised in special soy sauce; Simmered bamboo shoots in light soy sauce with bonito flakes

Steamed rice, miso soup, assorted pickles

Dessert (your choice of one of the following) Green tea ice cream with sweet adzuki beans and white chocolate sauce; Custard mille-feuille with berry sauce; Warm pineapple cake with coconut ice cream

Selection of fresh seasonal fruit

Green tea, roasted tea

Wagashi; Toraya “Omokage” yokan (adzuki bean jelly)

A la carte

Oscietra caviar; Mille-feuille of anago (conger eel) and scallops with abalone sauce

Fresh garden salad with verjuice dressing; Paupiette of marinated herring with spring vegetables and balsamic vinaigrette

Tenderloin of wagyu beef with amontillado sauce [400 kcal] or soy flavored sauce [380 kcal] (please understand that this menu item is subject to change); Courgette flower filled with seafood mousse and akagai (ark shell) sauce [125 kcal]; Roasted quail stuffed with foie gras and chicken livers [297 kcal]; Baked zucchini filled with fava bean puree and poached eggs [378 kcal]

Selection of breads with a choice of Lescure de Charente butter or extra-virgin olive oil

Desserts: same as Japanese course

DELIGHTS

Same as LAX-NRT, except:

With wine – Camembert de Normandie AOC (artisan-produced, unpasteurized, ultra-smooth, truffle-y – this the only Camembert to hold the prestigious AOC designation); Bleu d’Auvergne AOC (this crumbly, moist blue cheese from the Auvergne area features an intriguing blend of spicy and salty flavors); Crottin de Chavignol AOC (produced since the 16th century in the Loire Valley, this justly famous goat’s milk cheese can be enjoyed at different stages of maturity)

Sweet treats – Black tea chiffon cake

BREAKFAST

Petite Japanese course – Hijiki (brown algae) braised in soy sauce; Sweet miso-grilled Spanish mackerel; Steamed rice or okayu (creamy rice porridge); Natto (fermented soybeans); Dried seaweed; Miso soup; Assorted pickles

***

Petite International course – Green asparagus omelet with boiled sausage; Morning roll; Fresh seasonal fruit

We pushed back on-time at 4:50 p.m. I dozed while we taxied; the wait for takeoff was rather long, with maybe 5 aircraft ahead of us. After we took off service started promptly (less than 15 minutes). Of course I had more Krug (the opportunity was too good to pass up), which was as delicious as before. While reading the beverage list I noticed a couple of changes. For some reason LAX and IAD get one list, SFO and JFK get another. The Chateau Malescot St. Exupéry ‘95 was replaced by:

Morey-Saint-Denis 1er Cru 1998; Louis Jadot, Bourgogne
A pervasive bouquet of red berries and mild acidity. This is an elegant burgundy, full bodied with soft tannins. Pinot Noir

And the Domaine Drouhin Pinot Noir ’97 ceded to:

Robert Mondavi Cabernet Sauvignon Reserve 1998; Napa Valley, California
Blackberry confit, toasted oak, and spicy citrus combine to form a long, velvety finish. A powerful, voluminous wine. Cabernet Sauvignon/Cabernet Franc

Along with the Champagne came another starter in a little cup; this was chicken marinated in a marinara sauce. Next came another treat; olives, marinated pearl onions and peppers with minced garlic. Very nice. We both chose the Japanese course this time. Looking at the western choices I think a couple of them (the flower stuffed with seafood mousse and the zucchini stuffed with fava bean puree) crossd the line into “huh?” territory. If anything the Japanese course was better this time; things I wouldn’t normally see or order in the U.S. The presentation was again very refined, one of the “prettiest” meals I’ve enjoyed. Salted bonito innards? Imagine a tiny, hollowed-out lime, lined with a bit of foil, filled with, well, innards. But tasty innards. The abalone was great, too, with a fantastic texture. I would have loved to slip a couple of the serving pieces into my bag but I resisted the temptation.

After dessert (I had the delicious pineapple cake which looked like a fancy ladies’ hat with cake topped with ice-cream and two tiny palm fronds sticking out; my friend had the green-tea ice cream with adzuki beans that he devoured so it must have been good) I had a Bailey’s and decaf. I looked at the tea list and was impressed (though I don’t drink tea very much), so here it is:

ASSAM (SILONIBARI) – This tea is made using the CTC (Crush, Tear and Curl) manufacturing method. It has a sweet aroma and good body, making it a perfect choice for milk tea as well as chai.

DARJEELING (KANCHENJUNGA) – Blended only from the First Flush (Spring) picked leaves of the Darjeeling district in India. Fresh, bright flavor and floral aroma.

EARL GREY (BREAKFAST EARL GREY) – This bergamot-oil scented tea is characterized by its dark steep, which comes from using broken tea leaves. Perfect for those who prefer Earl Grey with milk.

FLAVORED TEA (MOMO) – Only Japanese white peaches and tender young peach leaves are used to flavor this delicious blend.

HERBAL TEA (ROSE HIP TEA) – The refreshing acidity of rose hips, gathered from the wild Dog Rose, is accentuated by hibiscus to produce a beautiful wine-colored tea that is rich in vitamins.

JASMIN TEA (JASMINE CHUNGHAO) – Top-quality Jasmine tea based on green tea produced in China’s Chunghao region. A splendid tea with an exquisite, delicate flavor.

OOLONG TEA (SUI HSIEN) – A semi-fermented tea marked by a fragrant aroma, a hint of smokiness, and a clear-cutting astringency. Its refreshing taste goes well with oily foods.

DECAFFINATED TEA (DECAFFINATED, SPECIAL) – A decaffeinated black tea, so you can enjoy it without hesitation before bed, or serve it to children. A mellow, light flavor reminiscent of straw.

ANA’S ORIGINAL FLAVORED TEA (SUNNY SPOT) – ANA’s very own flavored tea is made of fine green tea sweetened with orange and strawberry. You’ll find yourself relaxing as you inhale the sweet yet bracing aroma.

I had been watching “Something’s Gotta Give” (also edited but still a bit racy and quite funny) but the meal, alcohol and my comfortable P.J.s combined to make me sleepy, so I hit “pause,” put my quilt down, reclined the seat, covered up with a blanket and dropped off for five hours or so. As soon as my little reading light was on the flight attendant appeared; would I care for anything? Why, yes. The fancy cheese sounded good so I had that with a glass of the Mondavi cabernet. The cheese came on a nice black plate with three slices of chewy French bread. Just the thing. The black chiffon cake was nice, sort of a pound cake with tiny black seeds (hardly sweet at all) with a dollop of whipped-cream on the side. I watched the end of the movie, then some old music videos and an episode of “Everybody Loves Raymond.” My friend woke up and had the Hong Kong-style noodles with shark’s fin soup ^ . I dozed a bit, then it was time for breakfast (we did not go hungry on this flight).

I chose the omelet, which came with some nice, strong black coffee, tiny jars of “Hero” strawberry preserves, marmalade and honey, a croissant and a roll, butter, and another comma-shaped dish with fruit (strawberries, apples, oranges, grapefruit, kiwi, all beautifully cut). We soon were descending over San Francisco and making a loop over San Jose to approach SFO from the south. We landed smoothly. After thanking the crew (very sweet again), we made our way into the International Terminal just a few minutes early at 9:10 a.m. (we’d had tailwinds so the flight was right around 9 hours). I was amazed that the flight had gone by so quickly (I would have gladly stayed a couple of more hours, eating and drinking at regular intervals ).

Next: The “Arrivals” gatekeeper

carbonchaser

Kurt,

A couple questions - my wife and I are planning a *A award out of LAX to BKK and SIN this fall, likely using ANA/SQ. I had been planning on simply going for C - I know that the LAX flights don't have the ANA Newstyle that everyone raves about, but were you able to check out the current C cabin on either of your flights? If so, how did it look and how strong would your recommendation be for going up to F (which for 30,000 additional miles seems pretty reasonable).

Second, how hard was it to score a pair of F seats on ANA at the 120,000 mile mark? We have a fair bit of flexibility it terms of dates

KatanaPilot

ANA seems to make 2 F seats available for award on every transpacific flights with the old F. We booked only 1 month out for peak travel season (New Years holiday) and had no problem with availability. The loads were low though; 5 on the way there, and only 3 on the way back.

LH738

Excellent report with lots of info. I'm looking forward to the next parts.

Kurt

carbonchaser:

I saw the C cabin on the transpacific legs; it looked a little bit tight compared to UA, pitch-wise. Also, the cabin was very large (not split into two parts like UA), so it wasn't at all "intimate." I got the menus and the food looks nice, definitely better than UA, and I have to assume that the flight attendants would be nearly attentive as the ones we enjoyed.

Based on this I would recommend that you make the stretch and go for F. It was definitely worth it.

One more segment to post; it's coming soon.

Kurt

OK people, here's the last gasp:

A nice brisk walk (we were first out the door again) and we headed down the corridor. We seemed to have arrived at a good time; the wait at immigration was less than five minutes. Our checked bags arrived after about five more minutes. No “red lights” at customs, so our next stop was the connection desk. We were in luck; two F seats on the 12:45 p.m. SFO-DEN (757) were available. The helpful agent even carried our two bags over to the drop point, retagged to Denver. Just beyond was the Arrivals by United lounge – we strolled right in and were promptly told by the desk matron (well she was) “No, this is for United passengers only, not ANA. Sorry – we get this all the time. I wish they wouldn’t.” Well we are nothing if not persistent, so discussions ensued, a phone call was made and we were finally allowed to enter. It was worth the effort; the shower suites were great. Actually they were a very similar to the ones in Narita (maybe a bit larger) and had nice granite countertops. Aerosense toiletries were presented (shave kit, toothbrush/paste, liquid soap, shampoo, conditioner, lotion and mouthwash), as was a nice white robe and towels. I took advantage of the pressing service and my shirt and trousers came back much fresher in about 10 minutes.

Out in the lounge area we found a decent array of breakfast-type food (mini-muffins/bagels, individual-size cereal tubs, yogurt, juice). I guess we were there after the morning rush because there was only one other person present. We stayed about 20 minutes, then moseyed down to the domestic terminal. The wait at security was longer than usual (maybe 15 minutes) but we were in no rush. We were partway down the corridor to the “regular” gates when we realized that our flight was boarding from the “Shuttle” area in the main terminal. Weird seeing a 757 at gate 75 but there it was. Boarding commenced promptly and on we went. While the 757 is a fine aircraft it certainly paled in comparison to the plush F 777 cabins we’d enjoyed. It appeared that the flight was totally full; we were offered water and OJ and coats were hung.

UA838 SFO-DEN
757-200 (no tail number)
3A, 3B

I confess that I slept through most of this flight. I slept right up to takeoff, then dozed off again as lunch was being served. Warm nuts and a glass of wine tasted good, as did my “Chinese chicken salad” (greens, chicken pieces, water chestnut slices, almonds, mandarin orange pieces; “Asian Sesame Ginger” dressing, a small fruit bowl and a roll/butter). My friend had a hot Reuben sandwich (ham, cheese, and sauerkraut on sourdough bread, macaroni salad, a pickle spear and a mustard cup; same small fruit bowl and a superfluous roll) that he devoured so it must have been palatable. Then it was back to sleep for me (that “soundscapes” channel on the headphones is great sleepin’ music) -- I think I missed the warm cookies that came around later. It got a bit bumpy on our approach to Denver but I slept through most of that too.

We arrived on-time and our bags popped right out nearly first. Then it was home to a lot of film canisters to develop, digital photos to organize and laundry to do. Really a nice experience all in all, and one of the best uses of miles I’ve enjoyed. I would love to do ANA again but I think it might be Austrian’s (reportedly) excellent C class next year.

Bretteee

Just some sherbert for desert in F seems to be a bit dull. And not even any choice.

Interesting that you felt tired by the time you left Tokyo. I flew from New York to Hong kong with a connection in Tokyo. I felt fine until we boarded the flight to Hong kong. By the time we landed I was sleep walking in a complete daze and this was in Y class; not F nor C.

Kurt

Well we went out on the town our last night in Shanghai so I only got 3 hours of sleep the night before. I think sherbet is boring, too. Certainly not as good as a sundae, or even a nice cookie. I think on the daytime PEK/TPE-NRT flights they only offer a small dish of fruit, just like ANA in C. Not very satisfying to this western palate.