We spent some time in the Hawaian Airlines Plumeria Lounge, boarded the plane, and waited an hour for no expressed reason.  This was a concern because we wanted to end the day in the Sheraton Yokahama Bay executive lounge, which I thought closed around 8PM.  This delay meant we would arrive at the hotel about 8:30PM. But otherwise, all went well.   Started with ramen, white wine and assorted snacks. Our plane. Formerly, only purple vanda orchids were used.  Now green ones. Away we go. First had macadamia nuts with Johnny Black Label Scotch on rocks.  Ordered a Japanese meal of broiled eggplant with miso, marinated tuna, spinach with sesame sauce, broiled miso chicken, assorted pickles, miso soup and rice.  For dessert, Taro cheesecake with Haupia Poi Sauce.  Kirin Beer and Kasumi Tsuru Kimoto sake. The meal was orchestrated by chefs Wade Ueoka and Michelle Karr-Ueoka, with wines by Chuck Furuya. The flight was 8.5 hours long, almost all at around 39,000 feet elevation, speed of 460 MPH