The business-staggered seat is excellent and there was no issue with tiny cupboard for feet like the Swiss and SN
Brussels Airlines new business class design. You get a personal side table on the side, and the new tray table was huge and movable. There are the universal power outlets with USB port (not for charging) and an IPOD/IPhone connection outlet for you to listen to music and watch photos, and videos from your own apple devices (but not IPAD). You need to ask F/A for a connection cod, and I will try it on the return when the flight is longer. The only thing is that there is no longer a legrest during normal relax position, which is a minor thing personally.
Pictures of seats and all the bells and whistles
Seat in relax position
Seat in full flat position
Seat in full flat position with the new bedding – very comfortable duvet blanket (just a tad short for me) and pillow. I love the blue color scheme with the three orange square dots!
Please Do Not Disturb sign
To be honest, both JAL and ANA have great flight attendants and I really don’t have a clear preference. Yes, they are definitely more formal than other top Asian airlines. However they are extremely efficient and pay attention to all the details and your meal and beverage preference. They are not the chitchatting type especially to non-Japanese speakers but will do things to surprise you. The flight attendant working my aisle always has a big smile and is a bit less uptight than the older and more formal F/As. The only thing that continues to annoy me is that after even going through the manifest list and my last name is nothing close to anything remotely Japanese, they still use Japanese to start every conversation, and even if they give me something the second or third time. Only the previous mentioned F/A seem to remember. Nonetheless, the F/As patrolled the cabin frequently and worked very quietly in the galley. (Unlike other airlines, even CX
sometimes and yes I am referring to most US airlines F/As especially domestic flights) they work so quietly in the galley and don’t bang and slam carts and doors on the pre-breakfast serving time. They don’t complain about their lives in the galley and work in a very organized way. However I think ANA has a clear advantage over JAL on the F/As front, and in some way, JAL F/As work harder during my last couple flights and really fight for the reputation of their company. ANA definitely has the better hardware and seats, but service wise, it is a tossup with JAL.
Here is the link to ANA wine list and meal!
Champagne Jacquart Brut 2005
Folie a Deux Chardonnay 2009/2010, California, USA
Lugana 2010 Tenuta Maiolo, Lombradia, Italy
Rodney Strong Cabernet Sauvignon 2009, Sonoma, California, USA
Hayman & Hill Santa Lucia Highlands Reserve Pinot Noir 2008, Central Coast, California, USA
Ishizuchi Junmaiginjo Green Label, Ishizuchi Shuzo, Ehime
Hakkaisan Ginjo, Hakkaisan Jozo, Niigata
Tsukasabotan Fuinshu, Tsukasabotan Shuzo, Kochi (Only available on the Narita-San Francisco route)
Nankobai no Kodawari Umeshu
Seasonal ingredients have been selected and elaborately cooked to create soothing tastes
Assortment of winter appetizers
Sliced seabream with kombu kelp flavor
Sliced salmon with kombu kelp flavor
Deep fried chicken drenched in spicy piquant sauce topped with tartar sauce
Premium chicken deep-fried to perfection, then dipped in spicy stock and topped with Japanese style tartar sauce.
Accompanied by semi-sweet chestnuts boiled in sugary syrup with astringent skins intact along with foxtail millet wheat gluten simmered in Japanese-style broth.
Yellowtail and daikon radish simmered in soy-based sweet sauce (310kcal)
Yellowtail, the king of winter fish. For this creation, full-bodied fatty yellowtail is nicely boiled to a supple consistency.
Also enjoy seasonal daikon radish – the perfect side dish that absorbs the yellowtail juice and brings out the flavor of this delectable entrée.
(For December) Steamed rice topped with whitebait flavored sansho pepper, miso soup and assorted Japanese pickles.
(For January) Steamed rice mixed with various ingredients, miso soup and assorted Japanese pickles.
(For February) Steamed rice topped with simmered whitebait, miso soup and assorted Japanese pickles.
Tokushima awaodori-chicken, scallop and mushroom terrine
Prized, locally grown chicken and scallops with Tokushima Prefecture served with a mushroom scented terrine. Accompanied by common bean salad seasoned with truffle-taste salt and olive oil.
Fillet of Beef steak with “Yamagata Takahata wine” sauce [421 kcal] or Japanese style sauce [455 kcal]
Fillet steak broiled to a soft and mouthwatering texture, paired with domestically grown potatoes that deliver a satisfying flavor worthy of chestnuts. Enjoy this steak with either Japanese-style or Takahata wine sauce, created by simmering fond de veau with demi glace sauce.
Sautéed tilefish with Tokushima yuzu-citron chili paste flavored vinaigrette [280 kcal]
Lively and peppery citron vinaigrette sauce brings out the refined flavor of tilefish. Pancetta and Japanese mustard spinach blend wonderfully in this delightful sauce.
Served with domestic Hiruzen butter and olive oil
Steamed rice, miso soup, and assorted Japanese pickles also available.
Our in-flight dessert was conceived through a special collaboration with Pierre Herme Paris
Cheese, fruit and other desserts are also available
Pierre Herme Paris
Savor a moment of bliss with the innovative dessert creations of Pierre Herme, one of the leading patisserie chefs of the 21st century.
December: Plaisir sucre – Praline puff pastry, satin-smooth milk chocolate cream, ultra-thin milk chocolate squares, caramelized hazelnuts slivers, hazelnut-flavored shortbread
January: Montebello – Pistachio-flavored dacquoise biscuit, pistachio mascarpone custard, fresh strawberry compote, pistachio ice-cream and strawberry sorbet, roasted pistachios
– Satin-smooth Yuzu and Manjari chocolate cream, mix of raw and stewed apples with Yuzu, flower of salt chocolate shortbread, chocolate sorbet, ultra-thin dark chocolate squares
We have light dishes available for you to enjoy anytime you like upon request.
Cheese plate (Chaource, Roquefort)
Served with two types of cheese and dried fruit. Enjoy with a glass of wine.
Fresh Seasonal Fruit
Fruit platter perfect for dessert or to simply cleanse our palate
Vanilla Ice cream
Refreshing vanilla ice cream for dessert
Fresh garden salad, beet dressing
Fresh salad mixed with baby leaves
Ramen noodles in miso-based soup with Welsh onions
A pleasantly warming dish with an almost nostalgic taste that what’s your appetite with its aromatic miso and flavored Welsh onions
Carefully prepared using ample portions of tomatoes and other vegetables, this dish makes the perfect comfort food
Cheese and bacon hamburger
Hamburger with or without tomato ketchup, mustard or tartar sauce
Refreshments best taken after an in-flight nap. Choose either Japanese or international
Fatty flounder gently grilled in a special sauce. Enjoy this fine fish with barley rice and grated yams
Japanese littleneck clam simmered in sweet soy sauce
Chicken with starch grilled in soy based sauce
Japanse savory omelet
Cold tofu with relishes
Grilled flounder teriyaki [282 kcal}
Steamed rice mixed with barley topped with grated yam potato, miso soup and assorted Japanese pickles
A special menu guided by the Chef de Cuisine of “Signature” at the Mandarin Oriental, Tokyo
Juniper berry flavored beef consommé with red wine and Kyoto carrot cream
Parmesan scented cereal cake with smoked salmon and braised endive [292 kcal]
Mandarin and pomegranate mousse
Black pepper savored blood orange jam
Served with domestic Hiruzen butter
They published all their meals and wine list ahead of time, which is great, so I have an idea on what to order. However, with the listing on line, they recollect menus prior to arrival and presumably reuse the clean ones, which are a bit “un-premium.” I understand the environmental protection, but at least do it after all the passengers deplaned. The US government will not tax your printed menus and you don’t have to lock them with your liquors.
The food itself is interesting and I find their Japanese meals to be too authentic for my non-Japanese taste. The Western meal is very good though. The main meal is nicely presented and tray is not used. The pace is good, but can be slow on a full flight. Here is the flow:
Hot towels were first pass out at 6:31pm.
Linen was than placed on each tables, followed by the delivery of your pre-ordered beverage and a nice amuse bouche, as pictured and I had a glass of the Folie a Deux Chardonnay!
The amuse bouche features dried pesto and butter canapé, olives, sundried tomato, cheese pastry sticks, & tofu topped with wasabi, gingko nuts, & consommé jelly.
Then appetizers course are served at 7:15pm from a cart with beverage refills, and warm breads for Western meals.
Today’s breads are wonderful – French bread and a sesame multigrain loaf
Beverage carts came out again, while entrées are brought out from galley. The steak was cooked perfectly, at least to my preference of slightly over medium.
Then trays are collected, and dessert carts rolled out – choice of cheese, fruit, and dessert and you can have all three.
I chose the fruit plate, and the lovely dessert – Pierre Herme’s Montebello dessert is just out of the world!
Tea and coffee are than served with a milk chocolate liqueur flavored praline, followed by hot towel, bottled water, and the digestive service (F/A came around with a basket of mini liqueurs!)
There is a full a la carte menu, which I did not take part today.