First Class

Brightly colored vegetables and poached egg with aniseed-scented beet puree

Special menu created in collaboration with Maison de Taka Ashiya.
It features a generous quantity of vegetables, which are Chef Takayama’s greatest specialty.
The vegetables are cooked simply before being coated in butter, with an aniseed-scented beet puree acting as a sauce. A soft-poached egg tops the vegetables to give the dish volume. Savor this exquisite dish, which is exclusive to ANA in-flight meals.

Applicable Routes: Routes from Narita/Haneda to North America and Europe

Rich-Tasting Miso Ramen “Daichi”

No meat is used in to produce 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.

Applicable Routes: Routes between Europe and Japan, and flights bound for Japan from the U.S.A.

Tonkotsu (Pork Broth) Ramen “Soraton”

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

Applicable Routes: Routes from Japan to the U.S.A. and Mexico.

Champagne Krug Grand Cuvée

Champagne, France

Since 1843, Krug Grand Cuvée has embodied the vision of its founder, Joseph Krug. Every year, a new Édition is created: an extraordinary blend of over 120 wines from more than 10 different years, resting at least 7 years in the cellar of Krug. Blending so many wines from different years provides this myriad of flavors and aromas, something impossible to express with the wines of just one year. ANA First Class has been serving the supreme Champagne since its first international flight, in 1986. Grapes: Pinot Noir, Meunier, Chardonnay.

Available Routes:

Served in First Class on all routes

Château Branaire Ducru 2011

Saint-Julien, Bordeaux, France

This fourth classified growth Château of Saint-Julien has signed a superb vintage 2011. Intense black fruit scents along with subtle minty and vanilla notes and tight structure. This is a quintessential example of a great left bank Bordeaux.Smoky lift, abundance of refined tannins, pencil lead notes and a lingering finish. Grapes: Cabernet Sauvignon / Merlot / Cabernet Franc / Petit Verdot.

Available Time Period: Jun to August 2020

Available Routes: First Class on Europe routes

ANA Original Kisvin Koshu 2019

Yamanashi, Japan

This ripe white expresses the noble terroir of Koshu, Japan. Undertones of white flowers blend with fruity aromas of muscat and white peach. The nuance of spicy cloves deepens the bouquets. Brilliant juiciness and crisp acidity burst on the palate with an appealingly bitter finish. Grape: Koshu.

Available Time Period: Jun to August 2020

Available Routes: First Class on all routes

Kokuryu Daiginjo Ryu

Kokuryu Sake Brewing Corporation, Fukui

Since its founding by Nizaemon Ishidaya in 1804, Kokuryu has been providing sake aficionados with premium-caliber, handcrafted brews that pair delightfully with seafood dishes. The breakthrough daiginjo “Ryu” (dragon) is produced by a low-temperature fermentation adapted from French techniques for maturing wine. A soft, velvety palate saturated with luscious apple and tropical fruit aromas. 15% ABV.

Available Time Period: Jun 2020

Available Routes: First Class on all routes

Kamoshibito Kuheiji Junmai Daiginjo Betsuatsurae

BANJO JOZO, Aichi

“Kuheiji,” the forename of the founder, has been passed down through 15 generations of brewer owners at Banjo Jozo, since 1646. A subtle, well-made sake brewed with rice polished up to 35%. Intense aromas of melon and lychee flood the palate with sweetness and satisfying bitterness. The acid-forward finish is clean and elegant. 16% ABV

Available Time Period: July to August 2020

Available Routes: First Class on all routes

Daishichi Junmai Daiginjo Minowamon

DAISHICHI SAKE BREWERY, Fukushima

Elegant aromas with a gentle, mellow texture and long, layered finish. This robust sake is brewed by the traditional Kimoto method using the super-flat rice polishing technique from Daishichi (founded in 1752) to purify the rice flavor to its essence. An underlying richness amplifies the clean taste. 15% ABV.

Available Time Period: Jun to August 2020

Available Routes: First Class on all routes

Noguchi Naohiko Sake Institute “Yamahai Miyama Nishiki”

Noguchi Naohiko Sake Institute Inc., Ishikawa

Japan’s “god of brewing” Naohiko Noguchi has launched a brewery to capstone his seven-decade dedication to the art of great sake. This crisp yamahai sake has calm berry aromas and a soft palate. A delightful balance of acidity and umami, with herbal breeziness throughout. 19% ABV.

Available Time Period: Jun to August 2020

Available Routes: First Class on all routes

ANA serves matcha to First Class passengers who request it. Enjoy Japanese tea culture, even on board.

Dallmayr is the only coffee roastery to also have decades of experience with tea. The

company was already purchasing precious tea leaves from special traders at the end of

the 19th century (around 1850). Since the 1930s, in regard to the high quality

standards of the delicatessen in Munich, the Dallmayr tea department was known for

its premium and outstanding tea varieties.

The Daterra (“from the earth” in Portuguese) is one of the largest coffee farms in Brazil, the world capital of coffee production. As a Rainforest Alliance Certified* farm, Daterra has long been committed to the cultivation of truly green coffee using innovative, ever-evolving technologies focused on every aspect of coffee. The superior beans from Daterra produce aromatic cups with a refined bitterness and rich flavors.

• * Rainforest Alliance™ is an international nonprofit organization who stands for biodiversity conservation and sustainable livelihoods.