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Japanese Western Fusion

American Airlines offers new menu on US-Tokyo flights

eTN Staff Writer  Feb 02, 2010

Sam Choy, celebrity consulting chef for American Airlines, has created new Asian-fusion entrees to augment the American Airlines premium cabin inflight experience. Beginning today, First and Business Class customers traveling to and from Tokyo can savor a new, enhanced menu that artfully blends the deep traditions of Japanese cuisine with the flavors of western fare.

"We are excited to have the opportunity to utilize Chef Choy's award-winning culinary expertise for our Japanese menu," said Lauri Curtis, American's vice president - onboard service. "Our refreshed menu, the traditional Japanese amenities offered inflight, and American's premium class seats combine to provide our customers with a premier travel experience."

New, signature dishes from Chef Choy featured on American's premium-class menus will include: Edamame Hummus with Pita Chips, Gingered Scallops with Lobster Sauce, Grilled Beef Filet with Mushroom Medley, Hibachi Miso Chicken, Pulehu Filet with Shiitake Mushroom Cream Sauce, Tahitian Crabmeat Soup, Teriyaki Filet with Braised Pineapple, Wok BBQ Shrimp, and Wasabi-Crusted Salmon.

In addition to Chef Choy's new menu options, American offers familiar Japanese elements on flights to and from Tokyo. Sake, traditional Japanese slippers, and Japanese newspapers Asahi Shimbun and Nikkei, as well as Asian editions of the Wall Street Journal and USA Today are available for customers to enjoy inflight.

American also offers its First and Business Class customers traveling to and from Tokyo traditional Japanese meals inflight upon request. To ensure that a Japanese meal is available, customers must pre-order this selection at least 24 hours prior to their flight. For more information on American's Japanese meals, please visit .


American Airlines offers new menu on US-Tokyo flights
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