From quality ingredients to expertly crafted recipes, our food and beverages satisfy your taste for distinctive dining.
And if you need a special meal, for children or for your special dietary needs, we've got that, too.
To ANA, a "Connoisseur" is the embodiment of the ultimate host: someone with great knowledge in entertaining your palate. The carefully curated menus on our international and domestic flights are thoughtfully presented by our internationally renowned team of chefs, opening new frontiers in the art of dining from 10,000 meters in the air. Enjoy the finest cuisine, only with ANA.
THE CONNOISSEURS member:
Japanese Cuisine
"Ginza Okuda" , Owner
Toru Okuda
Born 1969 in Shizuoka Prefecture. Aiming to express the natural flavor of ingredients to make the most of the rich blessings of the seasons for cuisine that makes diners feel comfortable in body and mind. Opened "Ginza Kojyu" in 2003, then "Ginza Okuda" in 2011, and at the age of 37 obtained a three-star Michelin rating. An energetic chef who has Japanese restaurants in Ginza, as well as Paris and New York.
Japanese Cuisine
"HYOUTEI"15th GENERATION
Yoshihiro Takahashi
This long-standing tea house is said to have been established around 400 years ago within the grounds of Nanzenji temple in Kyoto. Surviving many difficulties over the centuries, Hyotei has slowly and flexibly evolved with the times and in response to changing food culture while also upholding its own traditions and reputation.
In March 2018, Hyotei opened a new kappo-style restaurant (where diners enjoy a closer proximity to the chefs) in Tokyo.
Japanese Cuisine
"Ebitei Bekkan", Owner
Kentaro Mura
Japanese Cuisine
"Yamazaki", Owner
Shiro Yamazaki
French "Restaurant Ryuzu"
Owner Chef
Ryuta Iizuka
Owner Chef of "Restaurant Ryuzu," after having studied under Mr. Joel Robuchon. Please enjoy cuisine from the heart, carefully tailored with the utmost respect for each ingredient.
French "entre nous" Owner Chef
"THE LANDIS TAIPEI Paris 1930 de Hideki Takayama" Culinary Director
Hideki Takayama
In addition to being the owner/chef at entre nous, a French restaurant in Sannomiya, Kobe that offers dishes that bring the Japanese seasons to your plate, Mr. Hideki Takayama is the culinary director at Paris 1930 de Hideki Takayama - The Landis Taipei, where he produces fusion cuisine combining Japanese esthetics, Taiwanese tea and local Taiwanese ingredients. Enjoy in-flight meals created by Hideki Takayama, winner of the Bocuse d'Or Asia Pacific competition in 2014 and 2018.
French "Ginza L'écrin"
Executive Chef
Yuhei Kurita
French "Joël Robuchon"
Executive Chef
Kenichiro Sekiya
Fusion "Shinmonzen Yonemura"
Owner Chef
Masayasu Yonemura
Masayasu Yonemura is the owner of the restaurant Shinmonzen Yonemura, and his creativity as a chef has seen him being invited abroad numerous times to demonstrate his skills. Although his unique cuisine has its roots in the old capital city of Kyoto, it transcends the traditional boarders of Japan and the West to deliver ever-changing flavors.
The Best Sommelier of the World
(2000)
Olivier Poussier
He has served as a sommelier at Paris' famous "La Tour d'Argent," British five-star hotel "The Connaught", Parisian three-star restaurant "Pavillon Ledoyen," among others. In 1989, he was selected as France's Best Sommelier. In 2000, he won the World's Best Sommelier Award at the Best Sommelier of the World Contest, Montreal Competition. Currently, he runs a wine consultancy company.
"Andaz Tokyo / Hotel Toranomon Hills"
Executive Sommelier / Beverage Director
Satoru Mori
Since February 2014, he has served as the General Manager of the Technical Research Department and a Director at the Japan Sommelier Association, and is actively engaged in wine awareness activities and education for next generation. In 2017, he received the "Contemporary Master Craftsman (Gendai no Meiko)" Prize from the Minister of Health, Labor and Welfare. In 2022, he received the Medal with Yellow Ribbon, which is awarded to individuals who devote themselves to agricultural, commercial, industrial, or similar activities and serve as a role model to others with their skills and achievements. He was the youngest person to receive the "Contemporary Master Craftsman (Gendai no Meiko)" Prize in 2017, and the youngest person to receive the Medal with Yellow Ribbon in 2022. A leading sommelier in the world of Japanese wine who actively competes in numerous competitions in Japan and overseas.
"Double Tree by Hilton Tokyo Ariake"
Food & Beverage Manager
Yasuyuki Kitahara
In addition, knowledge of champagne and wine, he is an artisan and winner of "The 4th World Sake Sommelier Competition" in 2014 who expresses the taste and splendor of Japanese sake and authentic Shochu to the world. Based on the advice of Mr. Kitahara, we will offer various options for customers to enjoy.
ANA
Executive Chef
Makoto Shimizu
Utilizing experience cultivated as a famous hotel head chef, he supervises the menu for international cuisine. The ANA Executive Chef who has gained new sensibilities through with interaction with French chefs in Japan and abroad. From traditional French to modern international cuisine, he continues to produce a wide range of menus.
ANA
Japanese Cuisine Head Chef
Seigou Mori
After serving as a head chef at a high-class restaurant in Tokyo, he now serves as ANA's Japanese Cuisine Head Chef. As Japanese Cuisine Head Chef, he's developing menus every day to provide world-class Japanese food to the world via in-flight meals. He has a reputation for producing beautiful cuisine making the most of seasonal ingredients.
ANA
Western Cuisine Head Chef
Shingo Yamada
He has a wealth of experience from a variety of restaurants in famous hotels, including main dining rooms and banquet rooms.
Along with the responsibility for the high quality of ANA's in-flight meals, he is also culinary instructors for overseas caterers. Utilizing rich experience as chefs of Western cuisine, he is currently working on developing a broad range of unconventional in-flight meals.
ANA
Pastry Chef
Noriaki Aida
After serving as pastry chef at Ginza Wako's Gourmet & Cake Shop, he became ANA's pastry chef. As a lecturer on confectionery, he teaches and nurtures pastry chefs throughout the country, and creates many dessert lovers.
First Class Pre-Order Meal Service
First Class passengers can use this service to pre-order their preferred in-flight meal. Get the details on Pre-Order Meal Service.
This winter's menu is a collaboration with the over 400-year-old Kyoto restaurant Hyotei. The appetizer is anglerfish liver braised with a hint of ginger. Enjoy its flavor splendidly mixed with Nara-zuke sake lees pickles. Smoked sockeye salmon is rolled with soft turnips pickled in a sweet vinegar. Stewed duck is served with an assortment of colorful boiled vegetables and fried unbattered daikon radishes. For the soup, tilefish and sea urchin are gently wrapped in grated turnips and rice flour. The main is fatty winter pomfret. The fish is marinated with miso and soy sauce, then grilled and served with aromatic deep-fried taro (shrimp-shaped taro in December). A sauce dotted with seasonal Japanese celery, ginkgo nuts, and shimeji mushrooms brings the whole dish together.
Applicable Routes: Routes from Narita/Haneda to North America and Europe
Smoked Spanish mackerel is served with lightly mashed potatoes and milk and topped with simmered abalone and dried persimmons. Enjoy with a small jar of caviar. Tuna tartare is served over snow crab salad with naturally sweet beets and leek. The sautéed Wagyu beef filet is served with two types of sauce: A vinegary sauce made with eggs and herbs on the top; and a red wine and shallot sauce on the outside. Accompanying is a dauphinoise made with regular potato and Japanese sweet and purple potatoes. The fish is a rare Brittany monkfish cheek fricassed and balanced with fish stock and cream for a beautifully light flavor.
Applicable Routes: Routes from Narita/Haneda to North America and Europe
Business Class Pre-Order Meal Service
Business Class passengers can pre-order their preferred meal. For Tokyo departures on certain routes, passengers can also choose collaboration menus served on other routes. Get the details on Pre-Order Meal Service.
The appetizer represents auspicious pine, bamboo, and plum trees with slices of squid intricately cut into a crisscross pattern, paper-thin sliced kelp, and carrots cut into blossoms, served with herring roe and boiled shrimp that symbolize prosperity and longevity. Yellowtail sashimi is served with chopped leeks and freeze-dried sesame soy sauce for added texture. The side dish is an assortment of seasonal shrimp-shaped taro and millet wheat gluten with deep-fried and vinegar-marinated salmon. The main is sliced Wagyu beef shoulder loin steamed in kelp broth. Enjoy with napa cabbage, thick deep-fried tofu, shiitake mushrooms, and crown daisies in a citrus ponzu sauce. Miso-marinated and grilled sablefish is served with red konnyaku, Shiga prefecture's specialty, and bamboo shoots cooked in soy sauce and sugar.
Applicable Routes: Routes from Narita/Haneda to North America, Europe (excluding Honolulu, Vladivostok), Mexico, Oceania (NH881, NH889) (excluding some flights)
Enjoy this menu created in collaboration with Restaurant Ryuzu. Cauliflower mousse is topped with snow crab and orange-flavored carrots. Pieces of foie gras terrine are enclosed within grilled leek-scented jelly. The main is a sautéed beef fillet served with shredded burdock root and special Japanese sauce. The fish is a panfried fatty winter Japanese Spanish mackerel. The crispy fish skin is basted with anchovy and mushroom butter and garnished with a rich tomato sauce.
Applicable Routes: Routes from Narita/Haneda to North America, Europe (excluding Honolulu, Vladivostok), Mexico, Oceania (NH881, NH889) (excluding some flights)
Sit back and relax on board with one of our beverages. ANA staff and external advisors carefully select each offering.
ANA's current wine selection was put together by staff involved with on-board services and external advisor sommeliers.
ANA brings you this exclusive selection with confidence. Savor the delicious marriage between these wines and cuisine.
Wines that passed an initial screening then went on to be marked at blind tastings in the final selection, and the entire selection process took around half a year. Wines that scored highly at the blind tastings by members of "THE CONNOISSEURS" such as ultimate wine masters Olivier Poussier (Best Sommelier in the World 2000) and Satoru Mori are served on board. This lineup strikes an exquisite balance between the bold individuality of each wine, and features brands from a variety of wine-producing several regions including Japan in addition to European classics.
In both 2018 and 2019, our in-flight wine selection received many awards from the "Cellars in the Skies" and "Wines on the Wing" competitions.
Thank you very much for your continued and loyal support of ANA.
Some special meals will be changed for flights on and after December 1, 2025.
LSML will be merged into the Balanced Diet Meal(DBML) for flights departing on or after December 1, 2025.
LFML will be merged into the Balanced Diet Meal(DBML) for flights departing on or after December 1, 2025.
LCML will be discontinued for flights departing on or after December 1, 2025.
As an alternative, the Balanced Diet Meal(DBML)/Fruit Platter Meal(FPML)/Vegetarian raw meal(RVML) is recommended.
Our lineup includes not only allergen-free meals but also dietary meals, religious meals, meals for infants and small children, and more besides. Please do not hesitate to request the meal you require for a safe and comfortable flight.
Safety is the ANA Group's top priority for meal provision as well.
The allergen-free meals served on ANA Group-operated flights*1 are prepared by a company with many years of experience in handling allergen-free food items. None of these meals are prepared in ANA's kitchens.
*1.Excludes codeshare flights. Please consult the operating airline for codeshare flights, as their policy may differ.
Example meal
does not contain any of the 8 major allergens (wheat, buckwheat, dairy products, eggs, peanuts, shrimp, crab and walnut)
does not contain 8 major allergens above and further 20 allergens (abalone, squid, salmon roe, orange, kiwifruit, beef, salmon, mackerel, soybean, poultry, banana, pork, peach, yam, apple, gelatin, sesame and cashew nuts, almond and macadamia nuts.)
* Please note that, as the 8 and 28 allergens are ingredients specified by the Japanese Ministry of Health, Labour and Welfare, we are unable to handle requests for meals free of other allergens.
There is the possibility, however, of ingesting small amounts of allergens through floating matter in the aircraft, and therefore passengers with allergies or other intolerance are advised to carry any medicine or shots (EpiPen, etc.) prescribed by their doctor on board, so as to be prepared to take care of themselves in case they experience an allergic reaction.
Furthermore, passengers with serious medical conditions are asked to consult their doctor prior to the flight, and to also consider preparing their own meals to carry on to the flight.
Example meal
This meal is for infants from 6 months to 2 years old. Pre-weaning and post-weaning baby meals such as pureed foods and soup are included.Please be sure that the accompanied person will check whether or not the food is allowed to eat.
Example meal
This meal is for children (ages 2-5). Meals contains food that is easily identifiable, tender and easy to chew.
* Available for children occupying their own seat.
Example meal
Vegetarian meal which does not contain animal products or animal by-products but may contain egg and dairy products.
Example meal
No meat, fish, eggs, honey, or dairy products are used under any circumstances.
Example meal
This meal contains raw or lightly processed fruits, vegetables, nuts, seeds, legumes, and grains. Highly processed foods and preservatives are not included.
Example meal
Vegetarian meal which is typically cooked according to an Oriental or East Asian cooking style. Does not contain animal products or animal by-products, eggs and dairy products.
Example meal
Non-vegetalian meal prepared according to Hindu customs and respecting Hindu dietary practices and beliefs. Beef and pork will not be served. Mainly, chicken, mutton, seafood, rice and fruits will be served.
Example meal
Lacto-vegetarian meal which is typically cooked according to a South Asian cooking style, i.e. spicy or curried. Does not contain any animal products or by-products resulting from animals or eggs. Use of dairy products is accepted.
Example meal
This meal will be prepared in accordance with the regulations and customs of Islam. It will not contain pork products, gelatin, alcohol, flavoring extracts made from alcohol, or seafood from species without scales or fins.
Example meal
This meal is only contains foods in accordance with Jewish dietary laws and customs. Meals will be served in a sealed package. Passover meals (which are made of unleavened products) may not be available in some cases.
* Not available at some airports.
Example meal
This meal is prepared for Jain vegetarian passengers. Does not contain any animal products or animal by-products, eggs, honey, dairy products, no root nor bulbous vegetables and no fermented food.
* Not available at some airports.
Example meal
Meal contains a balanced amount of fruits and vegetables; whole grain foods or starches; and healthy lean protein foods. Contains low amounts of sugar, salt, and fat.
Example meal
This meal is prepared with limited use of sodium.
Example meal
This meal contains limited fat and cholesterol. Low-fat meat and high-fiber ingredients will be offered.
Example meal
This meal will be offered with less than 400 calories per meal which is designed to fit into a daily diet of less than 1200 calories.
Example meal
Meal prepared for passengers requiring a soft-consistency and easily digestible meal. It contains no strongly flavored or deep-fried foods, black pepper, chili powder or other items that cause gastric irritation.
Example meal
Meal prepared for passengers requesting a meal without gluten-containing ingredients. No wheat, rye, oats, barley, triticale, kamut, spelt, flour, starch and semolina.
* Not suitable for those who are allergic to wheat flour.
* Please note that we cannot completely prevent risks of cross contamination during the production process.
Example meal
Meal prepared for passengers requesting a meal without any lactose-containing ingredients. Not contain ingredients or food items with lactose nor dairy products and their derivatives as sources of lactose.
* Not suitable for those who are allergic to milk products.
Example meal
This meal is for passengers who prefer fruit-only meals.
Example meal
This meal is for passengers who prefer a seafood- based (fish/shellfish) option. It does not contain meat or poultry.
If you would like to request a special meal, please do so via the relevant channel by the applicable application deadline.
Meal Type | Application Deadline |
How to Apply |
---|---|---|
Allergen-free Meal | Up to 24 hours (Flights from Japan) |
By phone |
Special meals aside from the above | Up to 24 hours | ANA website |
Requests for special meals are to be made separately after booking your flight tickets. For more details please see How to apply.
A different experience from ordinary meals. A little luxury adds a special touch to your trip.
This paid in-flight meal service that can be selected by passengers flying in Premium Economy or Economy Class.
This photo is a sample image. The menu varies according season, route, and aircraft.
Customers traveling in Premium Economy (excluding flights to Honolulu) or in Economy Class on ANA-operated flights departing from Haneda and Narita.
Tickets with a ticket number beginning with 205
G, E, N, R (excluding Honolulu routes)
Y, B, M, U, H, Q, V, W, S, L, K, X
For flights departing between December 2024 to February 2025 (menu may be subject to change from March 2025. Details will be announced on February 20, 2025.)
Appetizer | Main Dishes | Dessert |
---|---|---|
Grilled Chicken with Balsamic Sauce | Simmered Wagyu Beef in Soy-based Sauce(Japanese Meal) or Red Sea Bream Poêlé with Mushroom Risotto(Western Meal) |
Melty Chocolate |
In-flight meals may contain or be made with allergens. To ensure customers' safety, ANA offers allergen-free meals.
JPY 2,500 (about $23 USD) per meal
You can request these special meal when making flight reservations on the ANA website.
The Apply button will not be displayed if you are not eligible for this service or if you try to apply outside of the application period.
From ticket purchase until 24 hours prior to departure
Changes can be made through the ANA website. Changes cannot be made at airport counters.
Up to 24 hours prior to the departure of the relevant international flight.
Change the meal you have already requested to "Not registered." Then you will need to purchase your new preferred meal. You will receive a refund for the meal you initially purchased.
Change the meal you have already requested to "Not registered."
If the EMD (Electronic Miscellaneous Document) you have already purchased is within its term of validity (one year from issuance) and the terms and conditions are satisfied, it can be used to make a Paid Exclusive Dining meal request for a different flight.
When you make changes itinerary or booking class changes, your original Paid Exclusive Dining meal purchase will be canceled.
This will also be the case when any change is made to a multi-flight itinerary, even if the change does not involve the flight for which the meal was requested.
In this instance, if you would still like a Paid Exclusive Dining meal, you must request it again.
After you have purchased your new Paid Exclusive Dining meal, you will receive a refund for the meal you initially purchased.
If the EMD (Electronic Miscellaneous Document) you have already purchased is within its term of validity (one year from issuance) and the terms and conditions are satisfied, it can be used to make a Paid Exclusive Dining meal request for a different flight.
If you upgrade to Business Class, your Paid Exclusive Dining meal will be canceled and you will be served a Business Class in-flight meal. In this instance, please use the EMD for the Paid Dining Service on a subsequent itinerary within the term of validity (one year from issuance).
If you upgrade to Premium Economy, your Paid Exclusive Dining meal will be canceled and you will be served an Economy Class in-flight meal. In this instance, if you would still like a Paid Exclusive Dining meal after upgrading, you must make another request.
Refunds are not available after purchase.
This is a service for customers who wish to finish using the in-flight meal service in a short time.
Instead of the full course menu served after takeoff (amuse, appetizer, main dish, and dessert), customers will be served a meal on a tray (consisting of 3 items: salad, sandwich and dessert).
Light meals can be eaten quickly and so you can finish using the meal service in a short time.
Passengers traveling in First Class and Business Class
Flights to North America and Europe (excluding Vladivostok), Mexico, Oceania, Bangkok, Singapore, Jakarta, Kuala Lumpur, and India (some flights excluded)
Departure Point | Flight Number |
---|---|
Washington, D.C. (Dulles) | NH101, NH102 |
New York (JFK) | NH9, NH10, NH109, NH110 |
Los Angeles | NH5, NH6, NH125, NH126 |
San Francisco | NH7, NH8 |
Chicago | NH11, NH12, NH111, NH112 |
Seattle | NH117, NH118 |
Houston | NH113, NH114 |
Honolulu *Only First class | NH181, NH182, NH183, NH184 |
Vancouver | NH115, NH116 |
Mexico City | NH180 |
London | NH211, NH212 |
Paris | NH215, NH216 |
Frankfurt | NH204, NH223, NH224 |
Munich | NH218 |
Vienna | NH206 |
Brussels | NH231, NH232 |
Milan | NH208 |
Stockholm | NH222 |
Istanbul | NH219, NH220 |
Sydney | NH889, NH890 |
Perth | NH881 |
Singapore | NH/NQ801, NH841, NH842 |
Bangkok | NH805, NH847, NH848, NH878 |
Mumbai | NH829, NH830 |
Delhi | NH837, NH838 |
Jakarta | NH835, NH855 |
Kuala Lumpur | NH815, NH886 |
We offer a one-tray meal (salad, sandwich, and dessert) instead of the course meal (amuse-bouche, appetizer, main dish, and dessert) offered after takeoff.
Departure Point | Sandwich |
---|---|
Japan (Narita / Haneda) | Shrimp & Tuna Sandwich |
Washington, D.C. (Dulles) | Pork Ham & Brie Cheese Panini |
New York (JFK) | Warm Beef Pastrami Reuben Sandwich |
Los Angeles | Warm Beef Pastrami Reuben Sandwich |
San Francisco | Warm Beef Pastrami Reuben Sandwich |
Chicago | Warm Beef Pastrami Reuben Sandwich |
Seattle | Warm Beef Pastrami Reuben Sandwich |
Houston | Pork Ham & Brie Cheese Panini |
Honolulu | Warm Curry Chicken Focaccia |
Vancouver | Beef Pastrami & Swiss Cheese Pretzel Sandwich |
London | Panini Toasted Butter milk chicken BBQ sauce |
Paris | Tuna & Tomato Brioche Sandwich |
Frankfurt | BBQ Chicken & Grilled Bacon Baguette Sandwich |
Munich | BBQ Chicken & Grilled Bacon Baguette Sandwich |
Vienna | BBQ Chicken & Grilled Bacon Baguette Sandwich |
Brussels | Chicken Baguette Sandwich |
Milan | Tomato & Mozzarella Cheese Sandwich |
Stockholm | Oat Bread Sandwich |
Sydney | Croque-monsieur |
Perth | Croque-monsieur |
Singapore | Scrambled Egg and Turkey Bacon Burrito |
Bangkok | Tapenade & Grilled Chicken Focaccia Sandwich |
Mumbai | Caprese Style Croissant Sandwich |
Delhi | Caprese Style Croissant Sandwich |
Kuala Lumpur | Chicken & Cheese Croissant Sandwich |
You can request a meal when making flight reservations on the ANA website.
If you already have a flight reservation, please pre-order your meal from here.
We also provide a variety of other dishes on board for your enjoyment. Please see our Dining/Drinks page for further details.
The meals available will differ by departure airport.
Please see our Dining/Drinks page to check the meal options available for your flight.
If you do not want an in-flight meal, you may opt not to receive a meal after takeoff (or pre-arrival meal on late-night flights).
You may use the meal service time as you wish.
Passengers traveling in First Class, Business Class, Premium Economy Class, and Economy Class
All international flights operated by ANA
The No Thank you Option (in-flight meal not required) applies to after-takeoff meals.
It applies to pre-arrival meals on flights where only a snack or drink is provided after takeoff, such as late-night flights.
You can pre-order this option when making a flight reservation on the ANA website.
If you already have a flight reservation, please pre-order your meal from here.
We also provide a variety of other dishes on board for your enjoyment. Please see our Dining/Drinks page for further details.
The meals available will differ by departure airport.
Please see our Dining/Drinks page to check the meal options available for your flight.