Japan Airlines has announced it will be making extensive efforts to attract international tourists, particularly from Hawaii and Southeast Asia, by upgrading its inflight services and cabin classes. The airline said that it is prompted to do so because of the growing number of passengers flying to/from these routes.
Japan Airlines had earlier launched JAL Sky Suite on its revamped fleet of Boeing 777-300ER aircrafts totaling 111 in July 2016. The suites are offered to business class customers aimed at providing comfortable and luxurious flying experience. The customers can look forward to fully reclined seats with direct aisle access.
Japan’s national carrier is currently offering JAL Sky Suites to premium customers traveling to Hong Kong, Singapore and Bangkok from Tokyo’s Haneda Airport. Apart from these routes, business class customers connecting to Honolulu from Japan’s Tokyo Narita, Kansai and Chubu airports are also offered JAL Sky Suite on Boeing 777-300ER aircrafts. The inflight service upgrade include new gourmet menu created under the supervision of famous Japanese chefs.
Japan Airlines has also made significant changes in economy class too on its Boeing 777-300ER fleet. The airline has changed the seat configuration to 3-4-2 from existing 3-3-3, thus accommodating certain category of customers, particularly families, even better than before. Other customers traveling in economy class are also offered more legroom, nearly 4 inches extra space.
Masaru Onishi, Chairman of Japan Airlines, said, “The company wants to accord top priority to customers by providing them best service than any other airline in the world. We have kept our customers’ comfort in mind and accordingly revamped Boeing 777-300ER aircrafts fleet by reducing the total number of seats from 245 to 236. With this revamp and improvement in seating we hope to attract more passengers than before. Moreover, the revamp doesn’t stop at seats only. The airline also wants to attract travelers in a big way by providing them with delicious meals supervised by popular Japanese chefs.”