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Wisk and Japan Airlines partner to certificate and operate air taxis

US air taxi developer Wisk Aero and Japan Airlines (JAL) have partnered to bring Wisk’s in-development air taxi through certification in Japan, with a goal of eventually launching passenger flights there. Under an agreement disclosed on 8 May, Wisk says it and JAL also intend to tackle challenges related to maintaining and operating air taxis. “This gives us an opportunity to work with a partner, to develop the conversation [about] the regulatory approval process – around what operations will look like,” says Wisk director of activities in the Asia-Pacific region Catherine MacGowan. The new memorandum of understanding calls for the partners to work together to secure a type certificate from Japan’s civil aviation authority for Wisk’s in-development 6th Generation electric vertical take-off and landing (eVTOL) air taxi. They will also collaborate to secure an air operator certificate, which is needed to fly aircraft commercially, Wisk says. The deal establishes a “framework” for how the companies will engage regulators, governments and the public. “This will include careful consideration of regulatory requirements, safety measures and how the community can benefit from advanced air mobility,” Wisk says. The companies hope eventually to conduct demonstration flights of Wisk’s eVTOL in Japan, and then to introduce passenger flights. “Wisk and JAL Engineering will work closely together to develop plans for the maintenance and operation of Wisk’s autonomous air taxis,” Wisk adds. Mountain View, California-based Wisk declines to say if plans call for JAL to actually operate the eVTOLs. Wisk’s in-development 6th Generation air taxi is to be a four-seat electric aircraft that will cruise at 120kt (222km/h) and have 78nm (144km) of range, according to the company. Generation 6 will take off vertically using thrust from 12 props fitted to booms on its wings. Six of those props will swivel to provide forward thrust. Backed financially by Boeing, Wisk is first seeking to have its aircraft certificated in the USA by the Federal Aviation Administration. It has not disclosed a certification timeline. MacGowan says crowded Asian cities like Tokyo are perfect markets for Wisk’s air taxi. Such aircraft could, for instance, shuttle passengers between Tokyo and the city’s Narita International airport. <br/>

Change of heart: Qantas reopens ‘permanently’ closed lounge

When the Flying Kangaroo announced in 2021 it would abandon its popular Hong Kong International Airport lounge due to global pandemic cost-cutting, well-heeled prospective passengers could have been forgiven for thinking, “Cutting Honkers? Is Qantas bonkers?” Now the soon-to-be Joyce-less Qantas, in a classic shut and open case, has reconsidered its decision. Its Hong Kong premium airport lounge recently made something of a surprise comeback, complete with a new look and the return of one previously immensely popular four-wheeled amenity. “We had to let the Hong Kong lounge space go during COVID,” says Qantas chief customer officer Markus Svensson. “Fortunately, when we came out the other side, the space was still available, which is terrific as it was always one of our most popular lounges, so we are delighted to have it back.” Hong Kong is now a prime part of the airline’s $100m investment in its rundown global lounge network – including Singapore, Los Angeles, London and Auckland, along with some domestic lounges. The 2000-square-metre Hong Kong space, which has seating capacity for 290 pointy-end guests, features a warmer colour palette, new furnishings by favoured and longtime Qantas designer Australian David Caon, and expansive views of the airport’s sculptural Sky Bridge, described as “the world’s longest airside bridge”. While the refreshed lounge retains its former location and footprint in Terminal 1 at Hong Kong International Airport, it delivers an array of upgrades, including 12 luxury and always appreciated private shower suites. Celebrity chef Neil Perry, Qantas’ high-profile director of gourmet goodies, also unveiled a redesigned dining menu of local dishes, inspired by regional flavours and ingredients.<br/>