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.

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The Ultimate Pleasure of Travel


Enjoy cuisine that goes beyond the realm of in-flight dining.
To ANA, "Connoisseur" is the embodiment of the ultimate host: someone with great knowledge in entertaining your palate. With the professional expertise of master chefs, beverage specialists and ANA chefs, we open new frontiers in the art of dining 30,000 feet in the sky. Welcome to the finest dining experience, only available on ANA.

Introduction Video

Menu Examples: March ~ May 2014

Japan ⇒ North America, Europe

Japanese Cuisine
Owner, Shigemitsu Nishizuka
Chisou Sottaku
Traditional Japanese vegetables, scrupulously selected from time-honored favorites of Edo(old Tokyo), Kaga (the ancient capital of Kyoto) and other realms, combined with additional fine seasonal ingredients prepared with true delicacy and detail.

Routes : Narita/Haneda ⇒ North America (except Honolulu), Europe

International Cuisine
ANA Western Chefs
ANA Original
Hokkaido's Tokachi cattle, famous for their lean red meat, are served as the main course. To further tenderize this fine beef, the meat is stewed in Miyagi Prefecture's Matsushima local beer sauce.

Routes : Narita/Haneda ⇒ North America (except Honolulu), Europe

Japan ⇒ Asia

Local Dish - Miyazaki Prefecture
ANA Japanese Chefs
ANA Original
Salt-grilled greater amberjack, black skinned Miyazaki squash, Miyazaki "hinohikari" steamed rice. Savor the local dish full of Miyazaki Prefecture's local delicacies.

Routes : Narita ⇒ Honolulu, Southeast Asia, India
Haneda ⇒ Honolulu, Southeast Asia (Lunch/Dinner)

Owner, Hiromasa Suzuki
Akasaka Tsuyama
Tsuyama is famous for staying the true path of traditional Japanese cuisine. The flavors are prepared for tranquil and homey dining experiences. Marinated chicken and "Yuba" bean curd in lightly soy-based sauce, and grilled masu salmon with soy-based sauce are examples of the classic Japanese fare.

Routes : Haneda Midnight ⇒ Southeast Asia (Breakfast)

  • Master of WineNed Goodwin MW
  • Senior SommelierKatsuhito Inoue
  • Japanese Sake Commentator Kazuhiko Ota
  • Suntory Chief Blender Seiichi Koshimizu
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.

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

Special Beverage on boardPeriod: March ~ May, 2014

Selected beverage is available on board to accompany the dishes.
Sit back and relax with the following carefully selected beverage.

Between Narita and New York Only Kinkan liqueur

A liqueur produced by a shochu distiller using kinkan kumquats from Miyazaki.
Rich, generous aromas.

* Stock is limited. Please accept our apology if your choice is not available.

Collaboration Menus on Flights Departing from Outside of Japan

To let customers from outside of Japan get to know the tastes of ANA meals at the beginning of their journeys, and let Japanese customers savor the tasty cuisine before their return to Japan, we have prepared collaboration menus with overseas chefs on flights departing from outside of Japan.

Depart from Taiwan: Collaboration Menu with "Regent Taipei"
  • Menu with the theme of Dragon Boat Festival (June 2014 only)
  • Master Chef,Cai Kun Zhan

Authentic Taiwanese cuisine, including the award-winning beef noodles, derived from the Regent Taipei's classic, will be provided on flights departing from Taipei in January to coincide with the Lunar New Year. Collaboration menu will be available again in June and September 2014, to celebrate the Dragon Boat Festival and the Mid-Autumn Festival.

Routes : Taiwan⇒Narita/Haneda

Depart from India: Menus Created by the Prominent Chefs of India
  • Japanese-style vegetarian meal from Delhi(sample meal)
  • Chef Arun Batra(right)(Delhi)
  • Chef Satish Arora(Mumbai)

On flights departing from Delhi and Mumbai, menus are created by prominent chefs in India who have served various famous presidents and prime ministers before. From December 2013, special Japanese-style vegetarian meal will be served on flights departing from Delhi.

Routes : Delhi/Mumbai⇒Narita

Our chef recommends a delightful selection of seasonal tidbits.
Savor the elegant treats which perfect with your aperitif.

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.

  • "SORATON"(pork broth)ramen
    Savor this luscious combination of thick broth, extra-thin noodles and fragrant sesame-based oil.

    Routes : Japan - Europe, and
    Japan → North America
    (except Honolulu)

  • "FURUSATO"(soy sauce)ramen
    Settle into this full-bodied shoyu ramen and experience a nostalgic taste of Japan.

    Routes : North America → Japan
    (except Honolulu)

* Stock is limited. Please accept our apology if your choice is not available.

Rice crackers "Arare"

Enjoy the traditional Japanese rice crackers "Arare" when you are flying on our India and Jakarta routes.
(Suitable for Vegetarians and are Halal Certified)

Routes : Japan - Delhi, Mumbai, Jakarta

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

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