Reader Daniel asked me a question that I find to be super interesting, but I don’t have the answer. As I always say, the OMAAT community collectively knows just about everything about the travel space, so I’m opening this up to y’all, because I’m curious to know the answer as well!
In this post:
Why does an NYC restaurant have JAL catering carts?
Let me just copy and paste the question that I was asked:
I walk from my office on Lexington Ave in New York along E52 street to the subway every evening and pass by a sushi place called Restaurant Nippon. I notice that they often have JAL carts being loaded into and out of the restaurant onto a truck. I couldn’t find mention of an official partnership (like JetBlue and Dig). I was always under the impression that even premium cabin catering came through Gate Gourmet or similar companies, in a secure kitchen. Is it common for premium cabin catering to come out of actual restaurant kitchens? Maybe it’s just a sushi thing since raw fish doesn’t exactly keep well? I would presume the carts go directly to JFK for the evening departures for Tokyo.
So yeah, not only is Daniel’s question interesting, but his analysis matches my general take. I was under the impression that even when meals are created in partnership with a restaurant or hospitality group, food is still actually prepared in a catering facility, and not in a restaurant.
Even if the airline were to use products from a restaurant for a meal, I would’ve still assumed that it would just be transported to the catering facility in less obvious way, rather than on galley carts. After all, security checks still have to be performed, and meals go from the catering facility directly to the plane.
For what it’s worth, Japan Airlines doesn’t market any sort of a partnership with Restaurant Nippon. Instead, premium meals are created in partnership with Chef Fumiko Kono, who doesn’t seem to have a direct connection to Restaurant Nippon. Furthermore, with these collaborations, we usually just see the chefs contribute to the concepts for the meals, rather than having any hands-on involvement beyond that.
Airline catering is absolutely fascinating
Airline catering is often the butt of jokes, though in all honesty, I can’t help but find it to just be so interesting. While some airplane food is microwave slop, many airlines manage to serve decent meals, even in economy.
When you consider the logistics involved here — the meals having to be prepared well in advance in bulk, then transported to planes, and then reheated — you can’t help but actually be kind of impressed at the finished product.
Airline catering kitchens have to be the most interesting food preparation facilities you’ll find anywhere. I recently saw the below video about how Qatar Airways prepares a massive number meals from scratch every day in its Doha kitchen. If you haven’t yet seen it, it might give you a new appreciation for the scale of these operations.
Bottom line
A reader says he frequently sees Japan Airlines catering carts leaving a popular Japanese restaurant in New York City. Even when airlines have catering partnerships with third parties, I was under the impression that meals are still consistently prepared in catering facilities, and not in actual restaurants.
Does anyone have any insights here? Is this common, and if so, how widespread is it? Or is there something else going on here?
Used to work at the UN, and know that Japan Mission used Restaurant Nippon all the time for large catering services for events with Ambassadors and Heads of State. As stated, it is a very long established Japanese restaurant in NYC, and anticipate the relationship with government and big corporate Japan goes way back as well. Menu feels very authentically Japanese (with a lot of now classic western inspired washoku dishes, big set menus). Restaurant...
Used to work at the UN, and know that Japan Mission used Restaurant Nippon all the time for large catering services for events with Ambassadors and Heads of State. As stated, it is a very long established Japanese restaurant in NYC, and anticipate the relationship with government and big corporate Japan goes way back as well. Menu feels very authentically Japanese (with a lot of now classic western inspired washoku dishes, big set menus). Restaurant gives out off great Bubble-Era (early 90s) Japan vibe (tatami rooms, lots of tipsy ‘salary-men’) with service quality you would expect from a restaurant in Japan.
The Japanese carriers have been doing Japanese food catering from plenty of local Japanese restaurants in various of the Asian, American and European cities that they fly in and out of. It is difficult to get authentic Japanese food catered from plenty of kitchens so the Japanese carriers go out of their ways to seek out these Japanese restaurants in various American and European cities. Asian cities are less so, as their catering kitchens can...
The Japanese carriers have been doing Japanese food catering from plenty of local Japanese restaurants in various of the Asian, American and European cities that they fly in and out of. It is difficult to get authentic Japanese food catered from plenty of kitchens so the Japanese carriers go out of their ways to seek out these Japanese restaurants in various American and European cities. Asian cities are less so, as their catering kitchens can handle Japanese food better.
Starting in the 1960's there was an amazing well known CHINESE restaurant in San Francisco (the name escapes me) that catered Japan Airlines First Class (just out of SFO) and it was amazing. I traveled to NRT a lot in the early 90's and " HAD to fly JAL F Class" (co policy). The food was absolutely top notch.
Long time listener, first time caller.
I’ve been to Restaurant Nippon many times. It is phenomenal, even relative to NY’s great restaurant scene. Not surprised to read this as they survived Covid, WFH, etc. which has been a major headwind to NYC restaurants the past few years.
A second vote for Restaurant Nippon here. They're doing fugu at the moment, if you're feeling adventurous...
No wonder that's why there was so much blowfish on my most recent A350 JAL F flight. Tbh it tastes like normal fish.
Fugu is best had as sashimi, as it has a unique semi-crunchy texture. When cooked, it does feel like any other fish and actually tasteless to be quite honest.
Yeah wasn't one of my better JAL F meals. Might do Western next time to switch it up.
Their Western catering is anyways Japanese inspired flavors and concepts.
Mauna Kea Resort, a former Westin Hotel, used to cater United flights exiting Kona Airport. I remember the United trucks travelling the Queen K Highway every day to/from Mauna Kea Resort.
Westin was originally part of the old Western International Hotels, a long time partner with United Airlines under Richard Ferris.
Yes they do cater for JAL (I read it in Japanese news)
You know what? This explains a great deal about JAL inflight catering excellence consistency
not far from my NYC office, will check it out!
I remember back in the 2000s, Joe's Shanghai soup dumplings in NYC partnered with CX for their inflight catering - and this was marketed both at the restaurant and in CX channels.
This is very cool. I have found it interesting how the ex-US JL F & J Japanese menus are usually different depending on outstation while the western menu is the same. I suppose the Japanese menus are dependent on the local restaurant caterer and the western menu is done by the airport caterer and is standardized.
We have a relevent example of fine food eaten onboard prepared by 'restaurants': All Mc Donald's/Burger King burgers devoured by Donald Trump on Air Force One.
A brilliant elegant humanist gentleman elected by 50% brilliant elegant humanist Americans.
Yes, some of the premium meals do come from actual restaurants. It’s not possible for airport catering facilities to produce exactly what is required.
I know for a fact that the Delta meals that are sourced from Union Sq Hospitality Group or Jon and Vinny’s in LA come from those restaurants, whether from their own actual dining locations or their own catering facility (if they are big enough to have one).
These partnerships...
Yes, some of the premium meals do come from actual restaurants. It’s not possible for airport catering facilities to produce exactly what is required.
I know for a fact that the Delta meals that are sourced from Union Sq Hospitality Group or Jon and Vinny’s in LA come from those restaurants, whether from their own actual dining locations or their own catering facility (if they are big enough to have one).
These partnerships are really airlines just buying a set number of meals each day from these restaurants. Some are publicized, some are not. But they work roughly the same way.
Off topic, but Japan Airlines actually runs a restaurant called JAL Dining Port Goryokaku around Narita airport.
https://jalagriport.com/top_english/
It is very likely. Some non-US carriers especially will do so for specific premium class meals in their "home" cuisine. Turkish, for example, has Business Class food out of DFW trucked in every day from Houston (or rather, certain items like Turkish desserts).
On a more mundane level, airlines have been known to do one-off arrangements with restaurants (mostly pre-Covid-cost-cutting) in markets where they needed to procure First Class domestic meals and either didn't...
It is very likely. Some non-US carriers especially will do so for specific premium class meals in their "home" cuisine. Turkish, for example, has Business Class food out of DFW trucked in every day from Houston (or rather, certain items like Turkish desserts).
On a more mundane level, airlines have been known to do one-off arrangements with restaurants (mostly pre-Covid-cost-cutting) in markets where they needed to procure First Class domestic meals and either didn't have room to double cater or there was no kitchen on field. Delta used to have First Class meals on its MD-90s between ABQ and ATL catered by the restaurant in the terminal. The Applebees in the Richmond, VA airport used to provide airline meals as well.
According to this article (Japanese only, sorry), they have been supplying JAL with in-flight meals for flights out of New York since the 1960s, and supply meals for all classes of service on all 14 weekly JAL flights from New York as of the time of the article (2023).
https://www.nyseikatsu.com/featured-article/09/2023/39231/
Wow that makes me want to check out the restaurant in Manhattan!
The English translation of this article seems to be available directly on the restaurants website: https://www.restaurantnippon.com/_files/ugd/8c716b_3e316306dd6e470b9053c6ac8b43ccd9.pdf.
Thanks. Apparently this is a very established (according to the article: standard bearing) Japanese restaurant in New York. They catered MJ himself and also the official party when the Japanese Emperor and Empress visited New York. Definitely will want to check it out when I am in New York next time.
I wouldn't be surprised if they do. Airline caterers ex-US aren't capable of doing traditional Japanese meals, so every airline I know outsources to a local restaurant or specialty Japanese caterer who can do them more authentically and to a higher quality
Perhaps it’s catering for the J&F lounges at JFK, I doubt the Sodexo chefs are good at making a palatable sushi.
JL actually doesn't run their own lounges at JFK and uses the AA/BA lounges instead. Those lounges definitely don't bring catering in from outside (food is just okay).
I've actually written an extensive article on airline kosher food preparations when they invited me over to do an intervew with them last year, its very intresting indeed which you can find here :)
https://wingtips.co.uk/2024/08/23/exclusive-airlines-kosher-food-interview-with-hermolis-part-1/
That’s awesome! Can you post a link to part 2? :)