OK, what goes East must go West eventually, well not necessarily but in this case it does. So it is that after a few days of enjoying Tokyo and its surrounds it was time to head back to the UK.

Again my friend and I were on different flights but they left within an hour of each other so we caught the long, long ride on the limo bus back to NRT. It took 1 hour and 50 minutes to get to the airport but 45 minutes of that was stopping off at other hotels and picking up passengers.

At the approach to the airport the bus was stopped and a couple of officers got on board and checked everyone’s passport. The gentlemen who checked mine was very polite and thanked me in Japanese and English.

After this ritual we made our way to Terminal 2 where I said my goodbyes to my friend and left the bus.

Inside I found the BA desks and was surprised to see that they now do not run all baggage through the x-rays prior to getting to the desks.

At the First desk a very pleasant gentleman checked me in and tagged my baggage. He then filled in a lounge invite for the AA lounge and let me know to go to the side of the security check area where I could use the elite lanes.

I quickly made my way through emigrations and security and wandered around the terminal for a while before heading down to the Admirals Club.
I was greeted and welcomed in but was not told if there was an F section. I went inside and found a seat by the window and unpacked my gear. I then went in search of some breakfast. What a complete joke this lounge is. It had some pastries, a few Japanese breakfast items with miso soup and not much else. The coffee machine was broken too. There was some alcohol and other soft drinks available but on the whole pretty lousy.

I grabbed a bagel and juice and checked my emails before leaving the place. On the way back up I noticed a room that had a sign stating it was for F passengers only. Inside was a separate drinks trolley with some other food. I was so peed that I didn’t bother with it and just left. I didn’t even bother with a photo in the lounge.

I could have enforced the OW rules and gone to the JAL F lounge but by the time I did some shopping for Green Tea Kit Kat and other things there wasn’t really any time left.

I went down to the gate and stopped at the top of the stairs leading down to the gate. It was quite crowded so I just hovered at the top until I noticed some movement of the agents indicating boarding was to commence.

I went down the stairs as a boarding announcement was made and joined the elite queue that has already started to form.
After reaching the desk my PP was checked and BP swiped and I was on my way down the ramp.

Two doors were being used and only F passengers were invited to use the ramp on the left that lead to door 1L.

Flight BA0005 NRT-LHR Seat 2K
Aircraft: 777-300
Departure time: 10:55

On board I was escorted to my seat and welcomed on board. I was given PJs and an amenity kit containing Ren products and the usual teeth stuff and mask and socks.

I was offered a pre-departure bevvie and yes I asked for bubbly. I was also offered a newspaper at this point.
I settled in to my seat and noticed that the windows of 2AK are badly misaligned and was hoping the cabin wouldn’t fill so I could move.

By the time the doors closed there were 4 others in F all in row 1. The CSD dropped by and said I could move to any other seat and I said I was going to ask as the windows were misaligned. So it was I moved back to 3K. Of all the windows I think 1A has the best views, followed by 3/4K and then 2K.

The captain made his greeting and announced a flight time of 11 hours and 35 minutes. Oh I forgot to say on this aircraft I was to enjoy BA’s new First seat.













My glass of champagne was filled up once more before we pushed back at 10:44. I had noticed on the boards in the airport that the flight had been re-timed to leave 10 minutes early for some reason.
It was a long, long taxi before we finally took off at 11:19.

After we were in the air the CSD dropped by again with landing card and menu for me. On offer for lunch today was:

LUNCH
STARTERS
Spicy prawn salad

Rocket and goat’s cheese tart with balsamic reduction

White miso soup with wakame, bean curd and chives
Or
Minestrone soup

Fresh salad leaves with your choice of blue cheese dressing or Japanese onion dressing

MAIN
Sauteed black cod with Hollandaise sauce

Braised lamb in Japanese-style curry sauce

Beef and mushroom pie with seasonal vegetables

Smoked duck and Camembert salad

BISTRO SELECTION
Penne pasta with sun-dried tomato sauce

Warm bacon roll

A selection of biscuits

A selection of cheese and fruit

DESSERT
Chocolate fondant with sesame ice cream and fruit brochette

Mango mousse cake with blueberry coulis

CHEESE PLATE
A selection of cheese

Fresh fruit

BEVERAGES
We offer a selection of the following Twinings Tea:
Teas – English Breakfast, Earl Grey, Mint Humbug, Honeycomb Camomile, Red Berry Fool and Jasmine Pearls

Coffee - Freshly roasted and ground, decaffeinated, espresso or cappuccino

WINES
APERITIF
Kir Royale
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.

CHAMPAGNE
Laurent-Perrier Grand Siecle, Champagne, France
Grand Siecle is the prestige cuvee of the House of Laurent-Perrier and is named in honour of the ‘Sun King’, Louis XIV, who presided of the an era known as the ‘Grand Siecle’ or ‘Great Century’. At the Palace of Versailles, Louis XIV was the first French King to drink Champagne. This multi-vintage Champagne is created from grapes sourced from 100% Grand Cru vineyards in the twelve most prestigious villages such as Ambonnay, Avize, Cramant and Le Mesnil. The blend is 50% Pinot Noir and 50% Chardonnay, and only the very best vintages are used. The wine is aged for at least five years on its lees before release in its beautiful replica 17th century bottle. Gold in colour with a delicate bead, this outstanding Champagne features aromas and flavours of honey, almond and freshly baked brioche.

WHITE
Chassagne-Montrachet 1er Cru La Grande Montagne 2009, Corton Andre, Burgundy, France
International Wine and Spirits Competition Gold Medal
The Premier Cru vineyard of La Grande Montagne has been hewn out of the hillside on the top of the slope close to the Bois de Chassagne, northwest of the village of Chassagne-Montrachet. The Chardonnay grapes were hand-harvested before fermentation and maturation in French oak barrels, and the finished wine shows layers of complex flavours as a result. This outstanding Burgundy has a marvellous texture with rich citrus and stone fruit flavours in tandem with vanillin oak, perfect balance and lengthy finish. It makes the perfect match for seafood dishes and poultry.

Prinz Von Hessen Dachsfilet Riesling Qualitatswein 2008, Rheingau, Germany
Silver Medal in Decanter 2010 Wine Awards and International Wine Challenge 2010
The venerable wine estate of Pinz Von Hessen is located in the legendary wine village of Johannisberg in the Rheingau region. Dachsfilet is a fascinating and mildly controversial wine, being vinified in the style of a red wine with the juice partly fermented on the skins of the grapes to give more body and texture. The grapes are sourced from the finest part, the filet, of the Winkeler Dachsberg (Badger’s Mountain), hence the name Dachsfilet. The wine has a lovely texture, with a hint of sweetness allied to citrus and peach fruit and some mineral complexity. A delicious aperitif and a good match for seafood, ham and lightly spiced vegetarian dishes.

Tyrell’s Single Vineyard HVD Semillon 2006, Hunter Valley, Australia
One Trophy (Perth 2011), Three Gold, Five Silver and Twelve Bronze Show Medals
The historic Hunter Valley Distillery (HVD) vineyard was first planted in 1908 and was bought by a delighted Murray Tyrell in 1982. The HVD Semillon is still made from the original vines, located on sandy soils between two small creeks fed from a spring in the Brokenback Range. The grapes for the 2006 vintage were handpicked and the lightly crushed before a cool fermentation and maturation in stainless steel. It is a great example of this iconic wine style with an impeccably balanced, strong, citrus character and a crisp acid structure leading into a clean finish. This wine is rated as ‘Outstanding’ with 95 points by James Halliday, and is a great match for smoked salmon, seafood and poultry dishes.

RED
Chateau Gruaud Larose 2011, 2eme Grand Cru Classe Saint-Julien, Medoc, Bordeaux, France
The earliest records of Gruaud Larose date back to 1725. More recently there have been a number of different owners until a more settled era began in 1977, when the Merlaut family took control. Thankfully, Regisseur/Winemaker Georges Pauli has been in situ since 1970 overseeing the considerable investment and commensurate increase in quality at the property. Acclaimed as a Second Growth in the 1855 Classification, Gruaud Larose is today regarded as a ‘Super Second’ and one of the very finest wines in Saint-Julien. There are eighty-two hectares under vine with an average age of forty-five years, planted 57% Cabernet Sauvignon, 30% Merlot, 8% Cabernet Franc with the remainder Petit Verdot and Malbec. The 2001 vintage is now fully mature and has been applauded by the critics: 90 points from Robert Parker, 92 points Wine Spectator, 94 points Wine Enthusiast and a ‘Superior’ rating from Jancis Robinson. It is a classic match for red meat, especially beef or lamb.

Les Petits Vougeots 1er Cru 2007, Domaine Roux Pere Et Fils, Burgundy, France
Les Petits Vougeots lies to the north, close to the famous and historic Chateau du Clos de Vougeot, which was founded by the monks of Citeaux in 1551. The vineyard comprises of sixty-year-old Pinot Noir vines and is situated between the Grand Crus of Clos de Vouget and Le Musigny on well-drained, deep, stony soils. The wine has a delicate perfume with red stone fruits and toasty oak. On the palate it features ripe plum and spice flavours, a good structure and a lengthy finish. Rate 90 points by Wine Enthusiast, it makes a good match with meaty fish, poultry and game dishes.

The Laughing Magpie 2007, d’Arenberg, McLaren Vale, South Australia
In similar fashion to Cote-Rotie, The Laughing Magpie was made from very concentrated ripe bunches of Shiraz and Viognier, which were gently crushed then co-fermented together in open vats with traditional foot-treading. After two weeks, the still fermenting juice was gently basket pressed in 19th century presses, before being transferred into American and French oak barriques to mature for another eleven months. This is a powerful wine, full of concentrated black fruit and oak complexity, with ripe tannic structure and tremendous length.

DESSERT
The Noble Mudpie 2010, d’Arenberg, McLaren Vale, South Australia
This unusual blend of Viognier (60%) and Roussanne (40%) is a sweet triumph for winemaker Chester Osborn. In 2010 there were perfect weather conditions for the onset of Botrytis Cinerea, the noble rot that can add a patina of complex flavours to sweet wine. The wine is tremendously aromatic with perfume of apricot, rose-water, yellow peach blossom and dried pear, while the palate features deliciously textured flavours of apricot nectar, ripe grapefruit and nuances of spice and a touch of nuttiness from the Roussanne. Perfect with fresh fruit, pastries, blue cheese or simply on its own.

Warre’s 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.

SPIRITS, DIGESTIFS AND LIQEUERS
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No. 10 Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Drambuie 15-year old Speyside Malt Liqueur
Otard XO Cognac

SOFT DRINKS
A selection of traditional and modern drinks

I was asked if I would like my meal straight away or if I preferred to wait. I said I would wait until it was close to a proper lunch hour. I was offered a drink and went with my standard champagne substitute, of a scotch and dry ginger. This was delivered with a bowl of warm nuts.



I read my book whilst sipping and my drink and nuts bowl were refreshed and thirds offered and declined.

At around 13:30 TYO time I decided it was time to eat and I asked the crew to prepare my lunch.

Lunch started with an amuse bouche consisting of smoked salmon wrapped cheese and a skewer with olives.



Now I like my cheese but the big hunk of goat’s cheese in the tart I chose for the starter was almost too much.



I did like the Japanese onion dressing on the salad though.



The beef pie was OK but the beef was quite chewy and tough. There were plenty of wine and bread offerings during the meal.



After the main I was asked if I would like some cheese and I said I was sort of cheesed out and opted for the chocolate dessert to finish the meal. The sesame ice cream was a delicious accompaniment to the chocolate goo.



I read my book and snoozed for a few hours and drank lots of water to counter the alcohol intake earlier in the flight. One annoyance during the flight was the constant banging of cupboard doors by the J crew a series of cupboards at the rear of the F cabin opposite the F loo.

At around 2 hours out of London the crew came around with hot towels and asked if I would like something from the snack menu.

LIGHT MEAL
STARTERS
Marinated sea bream with vegetable salsa

Asparagus and shiitake mushrooms with Hollandaise sauce

Fresh salad leaves with your choice of balsamic dressing or wasabi cream dressing

MAIN
Loin of pork with sauce diable

Grilled salmon saikyo-yaki

Wild mushroom risotto with truffle-infused olive oil and freshly shaved Parmesan

BISTRO SELECTION
Mozzarella and tomato Panini

Warm ham and cheese sandwich

A selection of biscuits

FRUIT
Japanese fruit plate

I decided to start with the asparagus and it was lovely with chargrilled marks on the side and always goes well with Hollandaise.



After this I stuck with the mushroom element and had the risotto. This was very ice but a very small serving.



Finally I decided to pretend to be healthy and had the fruits for dessert. The crew twisted my arm into having a few glass of the mudpie to go with this. Mmmm, mmmm.



After the meal I changed back into my civvies and readied for landing at Heathrow.

The CSD dropped by and asked me to fill in a customer survey before we landed.

We touched down just after 15:00 and taxied to the gate at the C terminal. I thanked the great crew and then took the transit to the A terminal. The transit was playing up and as it approached the station at C it suddenly stopped and we could see all the crowds inside almost end up on their backsides. It decided to move a little and then again abruptly stopped.

Finally it pulled in properly and the crowds got out and those of us in C piled in to go back to A. We made it back without any more drama and up in the immigrations hall there was not much of a crowd.
IRIS was a happy mistress today and let me in to the country. I made my way straight down to the baggage hall and to my carousel where my bag promptly appeared from behind the rubber curtain.

Now that is how you do it. Shame it doesn’t happen that often.

I went out and down to the HEX for the ride back to Paddington and a stumped up for a taxi back to my flat.

Next up another diversion of sorts and more positioning flights.

More photos