New Menus Arrive for International and Domestic Flights! JAL In-flight Summer Menu Launches Monday, June 1

JAL will switch a portion of its in-flight meals for international and domestic flights to a summer menu starting Monday, June 1, 2026.

For Premium Economy and Economy Class on flights from Tokyo to Honolulu, JAL will introduce 'JAL Hawaiian Table,' featuring arrangements of beloved local Hawaiian dishes such as garlic shrimp and poke. This authentic dining experience allows passengers to feel the spirit of Hawaii even in the sky. Additionally, the menu for flights from Honolulu to Japan, supervised by Chef Nao Ogawa of 'natuRe waikiki,' incorporates Honolulu’s essence into familiar ingredients like grilled eggplant, capturing the seasonal feel of summer.

The menu supervised by Chef Natsuko Shoji of 'été,' which has been served in First and Business Class on international flights since March 2026, has been updated for the first time. The new main dish, 'Summer Vegetables and Chicken Confit,' is inspired by the traditional Japanese pattern 'Seigaiha' (waves), representing ripples spreading gently, and is crafted to be as visually pleasing as it is delicious.

In domestic First Class, where menus feature regional specialties updated every two months under the theme of 'Rediscovering the Charm of Japan,' the new offerings include bento boxes and tray-style meals themed after 'Shimane' and 'Miyazaki.'

JAL continues to provide evocative encounters and experiences through its diverse in-flight menu, crafting scenes that gently uplift our customers' spirits throughout their journeys.

[International] Tokyo (Haneda/Narita) to Honolulu Authentic Local Menu 'JAL Hawaiian Table' <Menu Examples> - Lemon Cream Penne with Garlic Shrimp - Sweet Potato Salad (Coconut Milk Flavor) - Salmon and Quinoa Poke-style Salad - Bread - Ice Cream <Period> Scheduled from June 1, 2026, to August 31, 2026

[International] Honolulu to Japan Summer Menu Supervised by Chef Nao Ogawa of 'natuRe waikiki' <Menu Examples> - Grilled Eggplant and Whelk Marinated in Tomato Consommé Gelée - Lobster Salad, Prosciutto, Papaya, and Lilikoi Vinaigrette - Truffle and Beef Red Wine Stew, Truffle Gnocchi, Roasted Carrots, Broccoli <Period> Scheduled from June 1, 2026, to August 31, 2026