Emirates Airline unveils first dedicated lounge in Japan

Emirates Airline, a global connector of people and places, yesterday celebrated the opening of its 38th dedicated lounge at Terminal 2 of Narita International Airport.

The opening not only showcased Emirates' premium lounge, but provided a unique opportunity for guests to experience the airline's on-board food offering on its Japan routes.

The Emirates Lounge at Narita International Airport is the first airline-owned lounge in the country. It will provide an experience of seamless luxury and comfort for its First and Business Class customers, as well as Platinum and Gold members of Emirates Skywards – the airline's frequent flyer programme. This first lounge opening in Japan reinforces Emirates' on-going commitment to the Japanese market.

A ribbon-cutting ceremony led by Tokuhisa Takano, Senior Vice President, Narita International Airport Corporation, Mohammed H. Mattar, Emirates' Divisional Senior Vice President Airport Services and Nick Rees, Emirates Manager, Japan, was held to formally open the lounge.

On the occasion of the opening, Makato Natsume, President and CEO, Narita International Airport Corporation, said, "I would like to express my heartfelt congratulations to Emirates for opening its world-class lounge here at Narita Airport. This is a first for Japan. I look forward to further developments as Emirates and Narita International Airport move forward."

Mohammed H. Mattar said, "Our commitment to the highest standards of quality in every aspect of our business is the secret of Emirates' success. The new Emirates Lounge at Narita expresses that commitment in a very concrete way.

"Japan is a very important market for Emirates and the dedicated lounge at Narita demonstrates our on-going efforts to provide the best airport experience to premium Japanese travellers and our Skywards Platinum and Gold members," he added.

Ryuta Sato, Executive Sous Chef at Emirates Flight Catering, flew in for the lounge opening to present Emirates' on-board dishes and talk about the concept and preparation of the service. Chef Sato led the guests as they sampled First Class, Business Class and Economy Class dishes served on traditional Japanese crockery with a selection of food in kobachi bowls served on kaiseki trays.
Source: WAM