Today on Logan Lee Adventures We're just here at the final boarding call for Japan Airlines flying to Delhi So, as usual, there's always another mad dash to the airport Can we make it? We're finally getting booked I have to tell them the boarding is operating The other time we meet here we are禁 Now, in the recent report There is a market landmark You have to wait for the picture, it's a bit hot. It's not a bit hot. It's not a bit hot. It's like a holiday. It's so good. It's so good. It's actually nicer than the first business class flight, Iceland. Yeah, so this is the same thing. This is a typical decoration page. And the biggest benefit is that you and I broke the high waxes. So I don't have to fly from the roof to the ceiling. That's nice. Thank you. This is a beautiful backdoor, a church mask, hammers, aircraft and white students. Thank you. You have to take a picture. It's okay. Thank you. Where's my boyfriend? Where's my boyfriend? Thank you. I didn't break it. Woo! It's a bit summer. Thank you. Thank you. Thank you. It's so good. It's so good. It's so good. It's a bit hot. It's a bit hot. It's so good. It's so good. I can't believe that my boyfriend, Yerun and I are flying to India. This would be the big 60th country I've ever traveled to. And it would be a major double whammy milestone. Because India will also be Yerun's big 50th country. And of course we're celebrating this milestone by flying there in style. I always say, bad mode is the best mode. Going all the way down. So we just changed into a little kitchen. That's our nightmare. Thank you. I'll see you next time. Bye. Thank you. Thank you. Good bye, guys. Thank you. Thank you. Oh... Thank you. Thank you. Thank you. Cheers! See you later! Cheers! For our first main course, we had a side of miso soup, Japanese pickles and kanji, which are so kazuki bean jelly. Our bento also served summer vegetables and wakame, a type of seaweed with citrus-soy jelly and marinated celery. Japanese soba noodles, dressed with spicy cod roe, mm-hmm, simmered octopus, simmered pumpkin, deep-fried eggplant and Japanese broth, served by asparagus and carrot, snow pea, oh my vinegar, eel and cucumber with mustard vinegar miso. Yes, my taste buds is just having all the umami. For our second main course, we were served dynamono, which is this plate consisting of Japanese style, to beef tongue, miso marinated black cod with freshly steamed yuki gura, umazuri, my koshikakere rice. We also served Japanese seroan steak with eggplant caviar and mushroom sauce. For our fourth course, we were served rice and chicken, as fancy and delicious as it took me back to my memories of my mother's kitchen. We also had a plate of seafood noodles with squid and shrimp topped on. How much food is too much food? Well, when your meals are at this caliber of quality, such as Japan Airlines, provide in their business class, and Nirun and I will just keep on enjoying the menu that Chef Yoon Karogi of Shiba Diamond Tokyo has created uniquely and specially for. Okay, it's time to initiate my secret attack plan. These business class seats are so huge, so let's see if they can fit me and Nirun cuddling together in one cabin. Well, you look at that. Between the ultimate luxury of comfort, the supreme food, and getting to travel from one awesome country to another new unexplored country, the best thing about this whole experience and life is getting to experience each bite, new sights, and these wonderful experiences with my boyfriend, Yoon Karogi. Well, guys, I'm going to continue kicking it back in this 3,000 miles in the air luxury. Give this video a like, leave me a comment, and subscribe for more of our travels.