In a continuing
effort to enhance the customer experience by investing in its premium-class
products, American Airlines has announced a new option allowing First and
Business Class passengers to pre-order Japanese-style entrees.Starting on
Dec. 1 for flights departing on Dec. 2, customers traveling between the
United States and Japan can pre-select Japanese-style entrees prior to
their flight. The new pre-order option is free and is intended to provide
added confidence and convenience to customers traveling to and from Japan
who wish to dine on a Japanese-style entree.
“American Airlines is pleased to offer our customers on flights to and
from Japan the added convenience of the pre-order meal option,” said Lauri
Curtis, Vice President - Onboard Service. “Dining is a key part of the
inflight experience and we believe our customers will appreciate this new
To place an order for a Japanese-style main meal entree, customers can
call American Airlines reservations at 1-800-433-7300 in the United States
and Canada, visit a local American Airlines ticket office or make
arrangements through their travel agent. Orders must be placed a minimum of
24 hours in advance of the flight departure. Passengers who do not
pre-select a Japanese-style meal will still be offered a choice between
Japanese-style and Western-fusion dishes.
Recently, American unveiled redesigned First and Business Class menus
that offer both traditional Japanese-style dishes as well as Western-fusion
cuisine. The new menus were introduced on flights originating in Japan and
traveling to the United States on Sept. 1, 2006, and on Nov. 1, 2006, to
passengers flying from the United States to Japan.
For passengers with a taste for traditional Japanese cuisine, the new
menus feature a kobachi dish of rice wine-marinated calamari accented by
wasabi mayonnaise, presented with flying fish roe on a bed of radish
sprouts, red and yellow cherry tomatoes, and leaf lettuce. In addition,
American offers a hassun dish of grilled chicken topped with carrot paste,
accompanied by cauliflower with seared dengaku miso, sweet-simmered
herring, cod roe egg cake, and grilled shishito pepper filled with cream
cheese. The menu also features traditional Japanese soups such as miso soup
with wakame seaweed and tofu.
The Western-style menus feature cilantro chicken served with a summer
noodle salad; fillet of beef with mango-chili demi-glace and bleu cheese
potatoes; seafood risotto including shrimp and scallops served with roasted
tomato risotto and a creamy goat cheese sauce; and a pork and shrimp noodle
bowl with sauteed peppers and shitake mushrooms served on a bed of noodles
with oyster sauce.
In a continuing