Mochi Waffles at 35,000 Feet? Alaska’s New First Class Menu Goes Gourmet

Starting June 6, flying First Class on Alaska Airlines between Seattle and major East Coast cities will come with a new perk: thoughtfully crafted meals by a James Beard Award-winning chef. Dubbed the ‘Chef’s (tray) Table’, the airline’s newest dining initiative aims to turn your tray table into something much closer to a chef’s counter—complete with bold flavors, premium ingredients, and a genuine sense of place.

The program officially launches with a seasonal menu by Chef Brady Ishiwata Williams, the celebrated talent behind Seattle’s Tomo. Known for his inventive Japanese American cuisine, Williams brings three signature dishes onboard for travelers flying between Seattle and New York (JFK/EWR) and Seattle and Washington, D.C. (DCA).

“Every dish and ingredient carries a story, and I’m incredibly proud to partner with an airline that champions local business owners like me,” said Chef Brady. “These are dishes I make in the kitchen, and thanks to Alaska, I now get to share them with guests in the sky.”

What’s on the Menu?

Passengers flying in the First Class cabin on designated transcontinental routes can choose from a selection of elevated dishes designed to delight and satisfy.

For breakfast, the menu features a Mochi Waffle & Fried Chicken, which consists of a rice flour bubble waffle topped with crispy tempura chicken, served with apple miso butter and tamari-maple syrup.

Photo: Mochi Waffle & Fried Chicken. Courtesy of Alaska Airlines

For dinner, guests can opt for Klingemann Farms Glazed Short Rib, sourced from Central Washington. This dish includes short rib glazed with serrano jaew sauce and is accompanied by soy and Shaoxing wine stir-fried rice cakes, baby bok choy, hon-shimeji mushrooms, and pickled radishes.

Photo: Klingemann Farms Glazed Short Rib. Courtesy of Alaska Airlines

Alternatively, there is a Buckwheat Soba with Ahi-Tuna Tataki, which is a chilled soba noodle bowl in ponzu broth. This dish is served with tofu, edamame, pickled seaweed, shiso leaf, and ahi-tuna tataki, along with a side of spicy chili crisp.

Photo: Buckwheat Soba with Ahi-tuna Tataki. Courtesy of Alaska Airlines

All three dishes are available for pre-order starting May 28 via the Alaska Airlines app or website, allowing guests to secure their preferred meal up to 20 hours before departure.

A Culinary Series That’s Here to Stay

This is not Alaska’s first foray into chef collaborations. In 2023, the carrier launched an acclaimed partnership with Chef Brandon Jew, whose seasonal Chinese-influenced dishes received praise from travelers and critics alike. That success laid the groundwork for ‘Chef’s (tray) Table’, a permanent rotating chef series featuring seasonal menus curated by top culinary talent from across the West Coast.

Photo: Courtesy of Alaska Airlines

“Chef Williams and Chef Jew work tirelessly at their craft and remain deeply rooted in their communities, no matter how successful they become,” said Todd Traynor-Corey, Vice President of Guest Experience at Alaska Airlines. “They embody Alaska’s values of giving back, creating thoughtfully curated meals with high-quality ingredients, and providing memorable guest experiences — making this a perfect partnership.”

Behind the Menu: The Story of Chef Brady

Born and raised around food, Chef Brady Ishiwata Williams got his start in his grandparents’ diner. His grandmother, Tomoko Ishiwata Bristol, inspired the name of his acclaimed Seattle restaurant, Tomo, and played a central role in shaping his culinary identity. Entirely self-taught, Williams climbed the ranks from that humble diner to become the executive sous chef at a Michelin-starred restaurant in Brooklyn, and later, executive chef at Seattle’s iconic Canlis, where he earned a James Beard Award.

Photo: Courtesy of Alaska Airlines

When he opened Tomo in 2021 in White Center, a vibrant and diverse Seattle neighborhood, it was with a mission to deliver elevated, heritage-driven cuisine to the local community. The same spirit now travels across the country aboard Alaska Airlines flights.

“This collaboration has shown me how deeply Alaska cares about every detail — from carefully selecting its partners to food sourcing — and how committed they are to transforming your tray table into the chef’s table,” said Williams.

Connecting Through Inflight Food

Alaska Airlines isn’t just updating its menu — it’s rethinking how food can enhance the flying experience. The Chef’s (tray) Table program is part of a broader effort to make in-flight dining more personal, reflective of regional tastes, and genuinely enjoyable.

“We know that food connects people to the world, different cultures, and a sense of place,” said Traynor-Corey. “The Chef’s (tray) Table brings that connection to life onboard, before our guests even reach their destinations.”

Photo: Courtesy of Alaska Airlines

With over 800 movies and TV shows in its in-flight entertainment library and a pre-order system that lets guests choose hot, freshly prepared meals, Alaska is pairing dining with digital entertainment for a modern, satisfying onboard experience. The airline’s vibrant food and beverage program even earned a nomination in this year’s Business Traveler Awards.

Where to Find It?

Chef Brady’s menu will be available in First Class on the following nonstop routes:

• Seattle (SEA) to New York-JFK (JFK)

• Seattle (SEA) to Newark (EWR)

• Seattle (SEA) to Washington, D.C. (DCA)

• And return flights from JFK, EWR, and DCA back to SEA

In a time when airline food often feels forgettable, Alaska is betting on something different: turning a standard First Class tray table into a platform for storytelling, regional pride, and culinary craft. With Chef Brady Ishiwata Williams at the helm of the debut menu, the airline’s Chef’s (tray) Table program is off to a flavorful and deeply personal start.