Menu details on each route

Special Meals
A wide selection of special meals are available for your children or to meet your specific dietary requirements.

Click for details

The Ultimate Pleasure of Travel

THE CONNOISSEURS -ANA Fine Dining & Bar -New partners have joined ANA's "THE CONNOISSEURS", now a team of 26 members, to provide customers original food and beverage menus onboard.Welcome to the finest dining experience, only available on ANA.

Introduction Video

Menu Examples: December 2014 ~ February 2015

Japan ⇒ North America, Europe

Japanese Cuisine
Hiromasa Suzuki, Owner
The main dish is braised pork belly, leisurely simmered to a tender consistency that literally melts in the mouth. Enjoy these masterpieces from the kitchen of Tsuyama - an eatery devoted to home-style cooking and a passion for flavors in the long-standing Tokyo tradition.

Routes : Narita / Haneda ⇒ North America / Europe (except mid-night flights and Honolulu)

International Cuisine
ANA Western Chefs
ANA Original
Savor ANA’s special cuisine at an altitude of 10,000 meters. It features original dishes created by ANA Western chefs and exquisite pairings of food and wine.

Routes : Narita / Haneda ⇒ North America / Europe (except mid-night flights and Honolulu)

Dessert Selection
ANA Pastry Chefs
ANA Original
Enjoy the monthly colorful creations produced by our experienced pastry chefs.

Routes : Narita / Haneda ⇒ North America / Europe (except mid-night flights and Honolulu)

Japan ⇒ Asia

Local Cuisine
- Yamagata Prefecture
ANA Japanese Chefs
ANA Original
The kobachi, a light "mukisoba", is simmered buckwheat seed served with a savory shiitake-mushroom broth. Then the main course is a "mizore-ni" of Pacific cod from the Japan Sea, simmered white meat garnished with a sweet grated radish with a translucence reminiscent of sleet (mizore).

Routes :  Narita / Haneda ⇒ Singapore / Bangkok / Jakarta / Delhi / Mumbai (except mid-night flights)

International Cuisine
(Fusion) 【January only】
Masayasu Yonemura, Owner Chef
Restaurant Yonemura
The main dish features wagyu (Japanese beef) simmered in red wine and garnished with an assorted selection of fine boiled roots. Savor this of Japanese and Western flavors and colors engineered by trailblazing chef Masayasu Yonemura.

Routes :  Narita / Haneda ⇒ China / Taiwan / Manila

  • Ned Goodwin MW Master of Wine
  • Katsuhito Inoue Senior Sommelier
  • Kazuhiko Ota Japanese Sake Commentator
  • Seiichi Koshimizu Suntory Chief Blender
Ned Goodwin MWWines picked by Goodwin and Inoue will be served.
Katsuhito Inoue
Kazuhiko OtaJapanese sake selected by Ota will be served.
Seiichi KoshimizuHibiki, meaning resonance in Japanese, is the utmost blended Suntory's whisky.
Hibiki 17 Years will be served.

Light Dishes

We invite you to enjoy light dishes whenever you want. You will find these dishes are a delicious follow-up to alcoholic beverages.

Rich-tasting miso ramen "Daichi"

No meat is used in producing these noodles. Instead, soybeans are used to create a topping with the texture and flavor of meat, making the ramen even healthier. The noodles used in the dish are also unique, as they are cut into flat strips. Savor the depth and richness of the nostalgic miso flavor.

Routes : North America (except Honolulu) ⇒ Japan, and Japan - Jakarta

Tonkotsu (pork broth) ramen "Soraton"

Savor this luscious combination of thick broth, extra-thin noodles and fragrant sesame-based oil.

Routes : Japan - Europe / Singapore / Bangkok, and Japan ⇒ North America(except Honolulu)

Rice crackers "Arare"

Enjoy the traditional Japanese rice crackers "Arare".
(Suitable for Vegetarians and are Halal Certified)

Routes : Japan - North America (except Honolulu), Europe, Singapore, Bangkok, Jakarta, Delhi, Mumbai

Collaboration Menus on Flights Departing from Outside of Japan

From December 2014, ANA introduces new in-flight meals created in collaboration with some of the world’s most highly acclaimed hotels and restaurants in Thailand, Singapore, China, Hong Kong and Los Angeles on flights from these countries to Japan. Collaboration menus by our partners in Taiwan and India will continue to be served on board in 2015.

Click here for more details.

In-flight Meals on Business Class departing from Osaka (Kansai)

Below dishes prepared with ingredients from Kansai region will be served on Business Class departing from Osaka (Kansai).

Japanese (Feb. only. Except Shanghai route)

Grilled tilefish with maitake-mushroom and Akashi-yaki
(Round ball made from egg)

Enjoy the main dish of delectably grilled tilefish, rice topped with tasty bits of conger eel and other generously portioned ingredients sourced from the Kansai region of Western Japan.

International (Dec. only)

Minced Kobe beef cutlet with western-style mustard sauce

For the main dish, dark high meat from famed Kobe beef is extravagantly minced in time-honored deep-fried cutlet style. Accentuate the fine flavor with the kebab sauce.

As the final touch, passengers who order Japanese cuisine will be served a regional sweet , specially selected by our cabin crew, to complement the dinner selections from the "Kansai" district of Western Japan.

Dec: White beans sweet   /   Jan: Kuromame "fukumi"(Black soybeans)   /   Feb: Osaka Karikkariya (Crunchy sugared sweet)

2014 ANA Wine Selection

The finest choice of red and white wines produced by top caliber wineries from around the world, were selected to compliment the menu in our Business Class. Enjoy popular well-balanced wines or discover new labels.

ANA's champagne "Champagne Charles Heidsieck Brut Réserve"(France) received the Silver Medal by the U.K. magazine Business Traveller's "Cellars in the Sky Awards" 2013, which recognize airlines worldwide for the best vintages served and the finest wine cellars onboard.

See Details

  • *Content is subject to change without prior notice. Your choice of meal may not always be available.
  • *Sample image.

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