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NRT-CDG-NRT On ANA's Business Class  
User currently offlineJumboForever From Japan, joined Jul 2005, 200 posts, RR: 1
Posted (8 years 9 months 3 weeks 5 days 1 hour ago) and read 15496 times:

Dear readers,

So here we are, Mrs. JumboForever and I, ready to leave our home sweet home for two weeks. As unexpected as it is, we (she) managed to have only five piece of luggage, and more than that, we actually comply to airlines regulation, which had not always been the case. The biggest one is a bit fatty, around 35kgs, but I'm allowed 40 so it should be fine.

Our plane is scheduled at 11:50, but Narita being in a far far away country, we have to leave home at 6:15am. The ride on the bus is awful. Huge traffic jam, a couple of accident and here we are, only 15 kilometers away from home after one hour. We finally arrived at NRT around 9:45.

This trip is exciting for many reasons. I'm going back home for Christmas, and we are going to get married soon with Mrs. JumboForever so we are on the way to tell all my family and fix the last details for the ceremony. That's why I released some FFP to get us there in style. F was not an option, but I could make it in C for both of us so here we go.

At the check-in counter, the lady welcomed us with a smile. Something I've been impressed with id the way she handled our big suitcase. She explained us that, in case our luggage got lost or broken, most insurance company would only compensate us up to 25 or 30 kgs, and as our luggage was 37, we might have some trouble. So she offered us to use some special boxes to move some of our stuff in it. It's the first time I'm offered this, and it was a nice touch. Our pre-assigned seats were respected. I'll come back to them later. A little shopping and after passing immigration we walk to the lounge.

The lounge is ok, but nothing wonderful. I prefer SQ's lounge at NRT. Seats are quite comfortable, WiFi internet access is free, but the food selection is limited. Crackers, peanuts and some kind of doughnuts. There is however a large selection of drinks. And even if it was still early in the morning and I knew that my glass would be refilled all the time in the plane, I couldn't resist serving myself a glass of beer.

http://formoz.free.fr/CIMG2264s.jpg

As the departure time came closer we moved to the gate, and what a surprise, once again it's the Pokemon Jet who is scheduled to Paris today. It must be the 5th time I'm on that plane.


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Photo © Yu Ming
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Photo © Alexander Gill



It was funny at first, but I'm somewhat starting to get bored of this plane. I remember the first time I took it, it was on a flight to HKG, and the flight attendants were welcoming us on board holding a stuffed Pikachu, they had special apron with Pokemons on it, and the paper cups for drink were also decorated with Pikachu's and co. Now all of this disappeared and you can't tell the difference from within the aircraft.

Anyway let's go back to the flight. The boarding was very smooth. We were seated on the upper deck (81A-C) and our coats were taken almost right away. Our seats were located on the exit row, which was actually kind of weird. While I would kill to get those seats in Y, I'm not sure there are the best in C. First the pitch is very generous anyway, so you don't really need the extra-space, and then as you don't have any seat in front of you, there is no place to put your shoes and no compartment to empty your pockets. There is only one space between the seat and the window.

After a long taxi from terminal 2 to runway 34L, we finally took off and started climbing to our cruising altitude. It looks like welcome drinks are not served before take-off anymore, but just after take-off. They used to be served before but it's the third time it happens to me so ANA's policy has probably changed.

Champagne was then offered among with green tea or OJ with a warm oshibori as you can see on the picture. Also noticed the leg room and the nice socks of Mrs. JumboForever.

http://formoz.free.fr/CIMG2265s.jpg

The upper deck turned out to be completely full. I was also surprised to see a 3 or 4 years old girl traveling with her parents just behind us. I wish my parents had bought me business class tickets when I was a kid. Anyway the little lady turned out to be very nice and quiet throughout the flight. I looked at her sleeping and the seats looked so huge compared to her. The only way I could feel the same would be to fly in F I guess. One day, maybe...

http://formoz.free.fr/CIMG2270s.jpg
View of the upper deck

After the champagne (mine and half of Mrs. JumboForevers's one) the drink service began. After the first beer at the lounge I was wondering if it was reasonable to take another one now, especially as I wanted to try the wine later. But what the hell, we were going on vacation and I'm weak so I took another one. It was served with an amuse-bouche. I was some kind of dried tomatoes with some beans, very fresh and tasty, then followed by some olives (very good!). Mrs. JumboForever asked for a glass of sherry.

http://formoz.free.fr/CIMG2267s.jpg

http://formoz.free.fr/CIMG2268s.jpg

After all these drinks, I was actually starting to be hungry as the breakfast was far away and the crackers with cream cheese from the lounge were rather meager.
Today's selection was really appetizing, and we had hard time to choose. The deal was to take different dishes to share them, but we ended up with the same appetizer.

Here is a copy of the menu:

Kyodo course@@LUNCH / DINNER JAPANESE COURSE

Amuse gueule
--------------------------------------------------------------------------------
Zensai
Salt-boiled King Crab Lightly cured salmon Marinated salmon roe
Marinated herring roe Simmered shishamo smelt Crab terrine
--------------------------------------------------------------------------------
Kobachi
Potato bun filled with lamb in creamy corn potage
--------------------------------------------------------------------------------
Shusai
Salt-grilled hokke (greenling)
Ika-meshi (squid filled with sticky rice simmered in soy sauce)
Assortment of simmered seasonal vegetables
--------------------------------------------------------------------------------
Sunomono
Grilled rare scallops, salmon gristle and kelp-cured salmon with Tosa vinegar
--------------------------------------------------------------------------------
Mixed rice with Japanese whelk shell, miso soup and assorted pickles
--------------------------------------------------------------------------------
Dessert (your choice of one of the following)
Caramel mousse Bretagne with almond tuile
Warm crepe with cherry jubile
Fresh seasonal fruit
--------------------------------------------------------------------------------
Green tea
--------------------------------------------------------------------------------

A la carte@@LUNCH / DINNER WESTERN COURSE
Amuse gueule
--------------------------------------------------------------------------------
Appetizer
Foie gras and lentil terrine with cauliflower vinaigrette
Grilled big fin reef squid with sea urchin roe and Daiginjo sake sauce
Fresh garden salad with garlic-perfumed dressing
--------------------------------------------------------------------------------
Main course
Pan-fried beef tenderloin with porcini mushroom ragout and truffle sauce
Pan-roasted Japanese bluefish with baby taro in curried fish-infused bouillon
Gateau of tofu and daikon radish with Comte cheese
Two kinds of bread with a choice of
Lescure de Charente butter or extra-virgin olive oil
--------------------------------------------------------------------------------
Dessert (your choice of one of the following)
Caramel mousse Bretagne with almond tuile
Warm crepe with cherry jubile
Fresh seasonal fruit
--------------------------------------------------------------------------------
Selection of fine tea or gourmet coffee
--------------------------------------------------------------------------------


Difficult isn't it...
We both took the western course and started with the foie-gras.

It was amazing. Of course it is not the best foie-gras I had in my life, but the idea to serve it with lentil and cauliflower vinaigrette was brilliant. The bread was also so good. There were two kinds of bread, a normal one and another with sweat onions inside.

http://formoz.free.fr/CIMG2271s.jpg

http://formoz.free.fr/CIMG2272s.jpg

Then for the main event Mrs. JumboForever took the Gateau of tofu and daikon radish with Comte cheese. Very original and tasty. The mix of cheese and tofu is interesting.

http://formoz.free.fr/CIMG2273s.jpg

I personally opted for the beef.

http://formoz.free.fr/CIMG2274s.jpg

The porcini ragout was so good. The meat tender and well cooked. I just don't understand the meaning of the two tiny piece of carrot. Decoration probably, but it looks a bit stupid.

We then followed with a plate of cheese. It is not part of the menu but it is on the snack list you can order throughout the flight and many people are actually asking for it before the desert.

For the desert, Mrs. chose the Caramel Mousse, which was a good choice. I was afraid it might be too sweet, but it was actually just enough and a little bit bitter too.

http://formoz.free.fr/CIMG2275s.jpg

I had the crepes. They were ok but the chocolate ice cream was actually the best part of it.

http://formoz.free.fr/CIMG2276s.jpg

Of course I don't have to mention that my glass was regularly refilled. The FA actually wanted me to try and compare the different kind of wines (2 whites and 2 reds), and asked for my favorite one. They actually had a very good Shiraz from Australia (Evans & Tate Margaret River 2002 for those interested).

As one of the F/A came and noticed that I was taking pictures of my dishes, she offered to take a picture of us. She laughed when I replied I'm just interested in the food. After the desert I had coffee and a cognac. I was just fine enjoying the smooth ritual of food service and I wouldn't have minded it to last longer.

http://formoz.free.fr/CIMG2277s.jpg

I started to watch a movie (Fantastic 4 I guess), just to fall asleep in the middle. I woke up 7 hours later, almost disappointed to have lost this previous hour without enjoying all the benefits of flying in C. We were actually close to our destination, and food service was about to begin, once again...

So here we are again choosing food.

Petite Japanese course@@LIGHT MEAL JAPANESE COURSE
Specialty menu
Onigiri (a ball of steamed rice wrapped in nori) trio
Assorted delicacies
Fresh seasonal fruit
--------------------------------------------------------------------------------
Green tea
--------------------------------------------------------------------------------

Petite International course@@LIGHT MEAL WESTERN COURSE
Specialty menu
Veal ragout in tomatoes with basil perfumed
Bread roll
Fresh seasonal fruit
--------------------------------------------------------------------------------
Selection of fine tea or gourmet coffee
--------------------------------------------------------------------------------

I took the veal, and she took the Onigiri. It was very good too. But as I knew my mom would have prepared outrageous amount of food for when we arrive, I preferred to left half of it.

The veal:
http://formoz.free.fr/CIMG2278s.jpg

O-Nigiri:
http://formoz.free.fr/CIMG2279s.jpg

As we are into food for a moment, here is the selection of snack you can order during the flight:

SNACK COURSE
Bowl of hot udon noodles
ANA's original ramen (cup of instant Chinese Lamian noodles)
Onigiri (a ball of steamed rice wrapped in nori)
Okayu (creamy rice porridge)
Classic calzone
Danish pastry
Cup of hot consomme soup
Cheese plate
Premium vanilla ice cream

After the second service we soon started our descent into CDG, aka the hell. I understand why Air France slogan is 'to make the sky the best place on earth'. I guess I would feel better in the last row of coach in an A340 than in CDG.
After the landing, we headed to our gate, and, amazingly enough, the arrival process was very smooth. There was 3 immigration officers (first time I've seen so many), almost no wait for the luggage and no officer for the customs. As a result, we were outside of the airport 20 minutes after landing. This is unbeatable for CDG.

After almost two weeks in France, here we are on our way back to Japan. Leaving on a 1st of January has never been really funny, but at least we had time to enjoy New Year's Eve the night before with some friends. As the plane is leaving at 6:30pm, we planned being at the airport around 4:30 but roads were very empty and we arrived there way too early.

As I ran away from CDG 1 just after arrival on my way in, I hadn't notice the small changes. Terminal 1 is under renovation, and some portions of the terminal are actually done. Well I won't expect too much from it, but it looks promising. And as this terminal will be dedicated to Star Alliance airlines, connection might get easier. Time will tell.

The check-in was really nice. My sister gave me some nice wine tasting glasses (Riedel from Austria). I was a bit afraid to check them but they gave me a special box for fragile items. Nice touch.

After check-in we went to the lounge. NH is using BMI's lounge at CDG. There is nothing very exciting about the lounge, not even Wifi access, but it's still much better than waiting at the gate.

Boarding, installation and take-off was pretty much the replica of what we had on the way in. The drink service began and I wanted to try the sherry Mrs. JumboForever had before. It was served with a small amuse-bouche. A cherry tomato wrapped in Italian ham with mozzarella cheese and fresh basil. Very good, but very small.

http://formoz.free.fr/CIMG2384s.jpg

The menu for this flight was the following

Kyodo course@@LUNCH / DINNER JAPANESE COURSE
Amuse gueule
--------------------------------------------------------------------------------
Zensai
Smoked salmon roulade Salt-grilled shishamo smelt Cheese-baked squid
Braised chicken meatballs Asparagus salad Sweet potato cake
--------------------------------------------------------------------------------
Kobachi
Sake-steamed renko-dai (porgy) with seaweed sauce
Norway lobster salad tossed with wasabi-perfumed mayonnaise
--------------------------------------------------------------------------------
Shusai
Tara (cod) and chicken braised in rich kelp broth
--------------------------------------------------------------------------------
Mixed rice with short-necked clams, miso soup and assorted pickles
--------------------------------------------------------------------------------
Dessert (your choice of one of the following)
Chocolate praline cake
Warm fig and hazelnut puff pastry with honeyed custard sauce
Fresh seasonal fruit
--------------------------------------------------------------------------------
Green tea
--------------------------------------------------------------------------------
or
A la carte@@LUNCH / DINNER WESTERN COURSE
Amuse gueule
--------------------------------------------------------------------------------
Appetizer
Seafood terrine Provencal with grissini
Warm squab and porcini mushroom ragout filled in crisp filo pastry
Fresh garden salad with Japanese dressing
--------------------------------------------------------------------------------
Main course
Pan-fried beef tenderloin with Edam and horseradish sauce
Pan-roasted tai (sea bream) with sherry vinegar sauce
Onion confit and avocado filled in puff pastry with creamy chestnut sauce
Two kinds of bread with a choice of
Isigny butter or extra-virgin olive oil
--------------------------------------------------------------------------------
Dessert (your choice of one of the following)
Chocolate praline cake
Warm fig and hazelnut puff pastry with honeyed custard sauce
Fresh seasonal fruit
--------------------------------------------------------------------------------
Selection of fine tea or gourmet coffee
--------------------------------------------------------------------------------

We both took the western course. First we had the pie. I'm not sure of what 'squab' is. On the French menu it was written Pigeon. If someone can tell me the difference he/she will be welcome to my RU list.

http://formoz.free.fr/CIMG2385s.jpg

It was however very tasty (except the tiny bone the chef forgot in mine).

Then Mrs. JumboForever chose the sea bream while I had the Onion confit and avocado pie. The fish was disappointing. The sauce and vegetables were good, but the fish was overcooked.

http://formoz.free.fr/CIMG2387s.jpg

The pie however was excellent.

http://formoz.free.fr/CIMG2386s.jpg


After the cheese she took chocolate cake while I had the fig and hazelnut pie.

http://formoz.free.fr/CIMG2390s.jpg

http://formoz.free.fr/CIMG2389s.jpg

http://formoz.free.fr/CIMG2391s.jpg


Both were good, and most of all not too sweet like many cakes you get on planes.
Now that I think of it, my three choices were pies. I didn't realize it at the moment. ANA might think about it when creating their menus. I should have considered it too actually but well...

For the rest of the flight I was actually not so tired. I watched movies and was half asleep most of the trip, but not sleeping like on the way in. Half way I ordered a pizza with a coke. I skipped the picture as the cabin was dark and the flash might have disturbed some people.

One word about the IFE. This is probably what ANA should improve the most on their product. The screen is rather small; the movie selection is also limited. Krisworld in Y is much better. At least it is AVOD but still it should be improved.
However, we had a nice surprised when we discovered that the plane was equipped with Connexion by Boeing. I knew the newest 773ER used on LAX or JFK were equipped, but it looks like it's also available on some flight between CDG and NRT but not all of them.
As they were having a campaign we could use it for free with the laptop of Mrs. JumboForever. And as the seats are equipped with power port, it would have been a wonderful experience if she hadn't left the power supply of her laptop in our checked-in luggage.

As we reached the far east end of Russia the second service started. It's a light breakfast just enough to wake you up before arrival. We had an omelet with bread, croissant and fresh fruits. Tasty but nothing special about it.

Table Installation:
http://formoz.free.fr/CIMG2393s.jpg

Omelet:
http://formoz.free.fr/CIMG2399s.jpg

I also took some pictures of the cabin and from my window, just to be able to share with you the atmosphere.

http://formoz.free.fr/CIMG2394s.jpg
http://formoz.free.fr/CIMG2395s.jpg
http://formoz.free.fr/CIMG2396s.jpg
http://formoz.free.fr/CIMG2397s.jpg

Landing was arriving soon and here we are back in Japan. We had a long taxi to the terminal 2 while we enjoyed our last moments of pleasure.

Here comes the end of this report. It's probably not the most exciting report ever done, but I wanted at least to make you feel on board.

I've said it in another report before, but I give my kudos to the friendly F/A from ANA. Their service is very nice. Polite and warm full without being intrusive.

Well I'll leave you here for today. For my first readers I can only recommend this two others trip reports:

http://www.airliners.net/discussions/trip_reports/read.main/70210
http://www.airliners.net/discussions/trip_reports/read.main/60936

Mrs. JumboForever and I are actually getting married next week so we'll accept your congratulations and present with pleasure.

Hope you enjoyed the trip. Best regards,

JumboForever

20 replies: All unread, jump to last
 
User currently offlineAdamTStarFlyer From United Kingdom, joined May 2005, 64 posts, RR: 0
Reply 1, posted (8 years 9 months 3 weeks 5 days ago) and read 15422 times:

Excellent report! Enjoyed reading it!
The food looks delicious, im not a big fan of japanese foods, but the dishes in your report look good, very tempting.
One day i hope to travel up top on a 747, as im sure it is one of those things that all A-netters would like to say they have done once!

As for squab, your translation to pigeon is right, i think the only difference is that squab is young pigeon, apparently raised for food and processed at around 4weeks. Food dictionaries point to it squab being flesh of a pigeon that is suitable for roasting or braising.
Anyways that is where my knowledge ends, hope this sheds some light on it. If i am wrong or missed anything then please correct me.

Just going to check out your other reports now.
Good job though!

Adam


User currently offlineChupame From United States of America, joined Jun 2001, 48 posts, RR: 0
Reply 2, posted (8 years 9 months 3 weeks 4 days 17 hours ago) and read 15057 times:

Yes Adam, you are right. Pigeon refers to the bird and squab is the flesh we get to eat.
Anyways, very nice trip report. Always wondered how ANA business class was.


User currently offlineANCFlyer From , joined Dec 1969, posts, RR:
Reply 3, posted (8 years 9 months 3 weeks 4 days 16 hours ago) and read 14981 times:

Great report . . . . great photos . . . .

User currently offlineDutch122 From Netherlands, joined Feb 2005, 66 posts, RR: 0
Reply 4, posted (8 years 9 months 3 weeks 4 days 16 hours ago) and read 14935 times:

Jumboorever,

I noticed they serve the same olive oil Monte Vibiano as Swiss does in their longhaul.
Will post my trip very soon also from LAX to AMS on Swiss.
Nice trip report.

dutch122


User currently offlineFlying Belgian From Belgium, joined Jun 2001, 2399 posts, RR: 9
Reply 5, posted (8 years 9 months 3 weeks 4 days 13 hours ago) and read 14773 times:
Support Airliners.net - become a First Class Member!

I loved the meal pictures...

Thanks for posting !!

FB.



Life is great at 41.000 feet...
User currently offlineDoor5Right From United Kingdom, joined Dec 2005, 707 posts, RR: 16
Reply 6, posted (8 years 9 months 3 weeks 4 days 13 hours ago) and read 14753 times:

Lovely to see Mr and Mrs Jumboforever having such a good time upstairs in ANA's C class. What a treat!


My soul is in the sky...
User currently offlineMajorNelson From , joined Dec 1969, posts, RR:
Reply 7, posted (8 years 9 months 3 weeks 4 days 12 hours ago) and read 14705 times:

Great report! But I have to ask what THIS is:

Quoting JumboForever (Thread starter):
Sunomono
Grilled rare scallops, salmon gristle and kelp-cured salmon with Tosa vinegar

Salmon gristle? WTF? I have a visual of this dish based on what gristle means to us in my country - - and it's disturbing! Please enlighten me.


User currently offlineFbgdavidson From United Kingdom, joined Oct 2004, 3713 posts, RR: 28
Reply 8, posted (8 years 9 months 3 weeks 4 days 11 hours ago) and read 14682 times:

Very interesting and well written reports! If you've read any of my previous reports you'll know I'm into hearing about all the different service aspects so this was great  thumbsup 

Not flown any Japanese airlines before but have heard great things about ANA, particularly their new F product. The food seems a bit quirky at times, such as the two stubs of carrot!

As for the lounges you could have used the SQ lounge at NRT. A Star Alliance C class ticket admits the traveller to any *A C class lounge. Funnily, I remember flying out of CDG last year and being in the BD lounge when the NH flight was about to depart. There was a funny old Japanese guy who didn't say much but seemed to have no control of his bodily functions! He was farting every minute or so and burping uncontrollably. It was rather funny even if it were quite disgusting at the same time!



"My first job was selling doors, door to door, that's a tough job innit" - Bill Bailey
User currently offlineSquirrel83 From , joined Dec 1969, posts, RR:
Reply 9, posted (8 years 9 months 3 weeks 4 days 9 hours ago) and read 14568 times:

ABA always seems to do a great job. . I also like how tall the Biz class seats look. . .

User currently offlineJumboForever From Japan, joined Jul 2005, 200 posts, RR: 1
Reply 10, posted (8 years 9 months 3 weeks 4 days 8 hours ago) and read 14491 times:

Thanks you all for the nice comments,

Quoting AdamTStarFlyer (Reply 1):
As for squab, your translation to pigeon is right



Quoting AdamTStarFlyer (Reply 1):
Yes Adam, you are right. Pigeon refers to the bird and squab is the flesh we get to eat.

Thanks to both of you for the translation. And as promised welcome to my RU list.

Quoting ANCFlyer (Reply 3):
Great report . . . . great photos . . . .

Thanks and Thanks. I'm still a bit shy to take pictures on planes but...

Quoting Dutch122 (Reply 4):
noticed they serve the same olive oil Monte Vibiano as Swiss does in their longhaul.

Actually I'm almost sure I got the same one on SQ once, but it was almost 3 years ago. This olive oil is pretty good.

Quoting Flying Belgian (Reply 5):
I loved the meal pictures

Me too. I love food and planes, let alone food on planes.

Quoting Door5Right (Reply 6):
Lovely to see Mr and Mrs Jumboforever having such a good time upstairs in ANA's C class. What a treat!

Thanks Mr Door5Right. I was a nice time, but I guess not as good as your F experience isn't it?

Quoting MajorNelson (Reply 7):
Salmon gristle? WTF? I have a visual of this dish based on what gristle means to us in my country - - and it's disturbing! Please enlighten me.

The english translation of Japanese dishes can be sometimes confusing. The real name of the food is Namasu. It's made of salmon's head cartilage, marinated in Japanese vinegar. It looks like it's a typical food for new year. Sounds delicious isn't it.

You can get some pictures here:
http://images.google.com/images?hl=e...%99&btnG=Google+Search&sa=N&tab=wi

Quoting Fbgdavidson (Reply 8):
As for the lounges you could have used the SQ lounge at NRT. A Star Alliance C class ticket admits the traveller to any *A C class lounge.

Well as redeemed some FFP to get an upgrade I'm not 100% sure if we could have used SQ's lounge, but SQ being at terminal 1 and NH at terminal 2 it was not an option anyway. Too bad.

Best Regards,

Jumbo4Ever


User currently offlineMajorNelson From , joined Dec 1969, posts, RR:
Reply 11, posted (8 years 9 months 3 weeks 4 days 8 hours ago) and read 14463 times:

Quoting JumboForever (Reply 10):
Quoting MajorNelson (Reply 7):
Salmon gristle? WTF? I have a visual of this dish based on what gristle means to us in my country - - and it's disturbing! Please enlighten me.

The english translation of Japanese dishes can be sometimes confusing. The real name of the food is Namasu. It's made of salmon's head cartilage, marinated in Japanese vinegar. It looks like it's a typical food for new year. Sounds delicious isn't it.

I should have known - - it's more gruesome than I had imagined. Sour fish face. Wish I hadn't asked! But thanks for clarifying.  vomit 


User currently offlineLp0815 From Singapore, joined Oct 2005, 219 posts, RR: 1
Reply 12, posted (8 years 9 months 3 weeks 4 days 7 hours ago) and read 14414 times:

Quoting JumboForever (Thread starter):
Mrs. JumboForever and I are actually getting married next week so we'll accept your congratulations and present with pleasure.

Mazal tov! (Congratulations)
Once more an interesting read, highly appreciated.
Will be in TYO later this month and will fly NH from SIN to NRT.
Curious to see what sort of seat (C-Class) I will get and what the overall experience will be like.
This however, gave me a really good first idea.

Merci beaucoup  Smile



Time waits for nobody
User currently offlineDSMflyer From United States of America, joined Jan 2006, 402 posts, RR: 0
Reply 13, posted (8 years 9 months 3 weeks 4 days 6 hours ago) and read 14381 times:

Congratulations on your upcoming marriage! And thanks for the report, it was an enjoyable read. All in all, I thought the food looked delicious, except for the bacon with the omelet...wasn't that a little bit...oh...raw?

User currently offlineKennethsk From Thailand, joined Oct 2005, 297 posts, RR: 0
Reply 14, posted (8 years 9 months 3 weeks 4 days 5 hours ago) and read 14345 times:

Quoting JumboForever (Reply 10):
Thanks and Thanks. I'm still a bit shy to take pictures on planes but...

But you managed to do a GREAT job anyway!! thank you for the wonderful report!! I am a big fan of japanese food and hopefully I would be on those aircraft when I go to Japan (Which hopeuflly this summer)

747 is my favorite aircraft (As having been on several times) but never with Japanese airlines. I know taking those kinda pictures on the airplan could sometimes (most of the time actually) makes you uncomfortable when people around you look at you like you are newbies on the airplane!!

But well..... we love it, don't we!!!?



Welcome to the REAL world! it SUCKS but you are gonna LOVE it!
User currently offlineWillyj From United States of America, joined Oct 2005, 468 posts, RR: 0
Reply 15, posted (8 years 9 months 3 weeks 4 days 3 hours ago) and read 14288 times:

Congratulations on your upcoming (or perhaps, recent?) marriage!

Thank you for a wonderful trip report along with some great photos. I only wish you had taken more photos of the seats - reclined, etc. How did you find sleeping in them?

Thanks again!


User currently offlineDoor5Right From United Kingdom, joined Dec 2005, 707 posts, RR: 16
Reply 16, posted (8 years 9 months 3 weeks 3 days 21 hours ago) and read 14161 times:

Quoting JumboForever (Reply 10):
Thanks Mr Door5Right. I was a nice time, but I guess not as good as your F experience isn't it?

LOL - But your trip lasted a lot, lot longer!



My soul is in the sky...
User currently offlineJumboForever From Japan, joined Jul 2005, 200 posts, RR: 1
Reply 17, posted (8 years 9 months 3 weeks 3 days 6 hours ago) and read 13938 times:

Quoting Lp0815 (Reply 12):
Mazal tov! (Congratulations)
Once more an interesting read, highly appreciated.
Will be in TYO later this month and will fly NH from SIN to NRT.
Curious to see what sort of seat (C-Class) I will get and what the overall experience will be like.
This however, gave me a really good first idea.

Well I don't want to disapoint you, but the C product within Asia is quite different. On SIN-NRT you'll probably have a old 772 still equipped with the old business class seats, and food is probably still served on a tray. Still it's good and the service is nice. I hope you'll enjoy anyway.

Quoting DSMflyer (Reply 13):
Congratulations on your upcoming marriage! And thanks for the report, it was an enjoyable read. All in all, I thought the food looked delicious, except for the bacon with the omelet...wasn't that a little bit...oh...raw?

Thanks a lot.
The bacon wasn't raw, but not crispy for sure.

Quoting Kennethsk (Reply 14):
747 is my favorite aircraft (As having been on several times) but never with Japanese airlines. I know taking those kinda pictures on the airplan could sometimes (most of the time actually) makes you uncomfortable when people around you look at you like you are newbies on the airplane!!

Actually, I don't care about what other people around are thinking, but more about the F/A. Most of the time, they ask if I want them to take a picture of me with the food, which is much more embarrassing  Smile

Quoting Willyj (Reply 15):
Congratulations on your upcoming (or perhaps, recent?) marriage!

Thank you for a wonderful trip report along with some great photos. I only wish you had taken more photos of the seats - reclined, etc. How did you find sleeping in them?

Thanks you for the Congratulations.

Sorry I didn't take pictures of the seats. I'll try next time. Actually I could sleep very well. When craddle type C seats were introduced (and not only on ANA) I find them less confortable than old C class seat. But when you get used to them they are quite good. The only problem is too find a good intermediate position between full-flat and fully up, when you want to see a movie confortably for example.

Quoting Door5Right (Reply 16):
Quoting JumboForever (Reply 10):
Thanks Mr Door5Right. I was a nice time, but I guess not as good as your F experience isn't it?

LOL - But your trip lasted a lot, lot longer!

Quality or quantity... Which is better?

Regards,

JumboForEver


User currently offlineChristao17 From Thailand, joined Apr 2005, 942 posts, RR: 8
Reply 18, posted (8 years 9 months 3 weeks 3 days 4 hours ago) and read 13906 times:

Quoting JumboForever (Thread starter):
First we had the pie. I'm not sure of what 'squab' is. On the French menu it was written Pigeon. If someone can tell me the difference he/she will be welcome to my RU list.

I didn't respond quickly enough, but they are the same as others pointed out. Also very popular as a dish in Hong Kong, which I enjoyed when I lived there. Not too popular in the US, strangely. But then, people here don't seem to keen on fish cartiledge either!

Quoting Fbgdavidson (Reply 8):
A Star Alliance C class ticket admits the traveller to any *A C class lounge

Is this true? Any lounge!? I thought is was only for the carrier on which you were flying or, if they don't have a lounge, whichever airlines' lounge they use. If that's the case, I'll be sure to use the TG or SQ lounges in BKK next time I'm flying UA as the UA lounge is miserable.

Quoting Kennethsk (Reply 14):
But well..... we love it, don't we!!!?

Well, Kenneth, we do. But then the flight attendants on US airlines think you're a terrorist or something and start questioning you. (Or at least that happened to me.)

Very nice report and congratulations to you and your new wife.



Keeping the "civil" in civil aviation...
User currently offlineLp0815 From Singapore, joined Oct 2005, 219 posts, RR: 1
Reply 19, posted (8 years 9 months 3 weeks 3 days ago) and read 13817 times:

Quoting JumboForever (Reply 17):
Well I don't want to disapoint you, but the C product within Asia is quite different. On SIN-NRT you'll probably have a old 772 still equipped with the old business class seats, and food is probably still served on a tray. Still it's good and the service is nice. I hope you'll enjoy anyway.

Appreciate your info on this, even though it is rather bad news to read what I will be getting compared to what you could experience on your roundtrip to CDG.

If you compare NH and UA on the route SIN - NRT, would you rather advise me to go for UA?



Time waits for nobody
User currently offlineJumboForever From Japan, joined Jul 2005, 200 posts, RR: 1
Reply 20, posted (8 years 9 months 3 weeks 2 days 7 hours ago) and read 13575 times:

Quoting Christao17 (Reply 18):
Very nice report and congratulations to you and your new wife.

Thanks a lot. I appreciate.

Quoting Lp0815 (Reply 19):
Appreciate your info on this, even though it is rather bad news to read what I will be getting compared to what you could experience on your roundtrip to CDG.

If you compare NH and UA on the route SIN - NRT, would you rather advise me to go for UA?

That's a tricky question. I think I would fly NH but I'm biased anyway. As I've never flown SIN - NRT neither with UA nor NH (never been to SIN actually, but I'd love to) I can't really tell. The closest I did was BKK-NRT in C with NH recently. Service was ok but I skipped on food as it was a red eye flight so I can't really tell. The seats are old types one. It won't get flat but still confortable (I could sleep very well).

As for UA, I've never flown in C with them. I just fly UA in Y because of Y+.

Give them a try, but don't blame me if you didn't like it Big grin

Regards,

JumboForEver


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