Image of The Ultimate Pleasure of Travel

Dining pleasure presented by THE CONNOISSEURS

Enjoy cuisine that goes beyond the realm of in-flight dining. Food and beverages on international flight (departing from Japan), and domestic flights have been prepared by THE CONNOISSEURS internationally renowned chefs from inside and outside Japan, beverage specialists of wine and alcohol, and ANA chefs boasting world-class standards among leading airlines. Savor the heartfelt cuisine and specially selected beverages prepared by THE CONNOISSEURS, exclusively for our customers.


Take to the skies to savor cuisine made with passion by our specially chosen chefs.

  • Japanese Cuisine
    "Ginza Okuda" Owner
    Toru Okuda
  • Japanese Cuisine
    Ukai Chikutei Executive Chef
    Takeshi Kikuchi
  • Japanese Cuisine
    "Yoshimura" Executive Chef
    Hirokazu Tomisawa
  • Japanese Cuisine
    "Nogizaka-Shin" Owner
    Shinji Ishida
  • Japanese Cuisine
    "Kagurazaka KUROSU" Owner
    Hiroyuki Kurosu
  • Japanese Cuisine
    "Ginza Hyakuraku" Owner
    Tomiya Hirota
  • French "Restaurant Ryuzu"
    Owner Chef
    Ryuta Iizuka
  • French "La Grenouillère"
    Owner Chef
    Alexandre Gauthier
  • French
    Michel & Sébastien Bras
  • French Maison de Taka Ashiya Executive Chef
    Hideki Takayama
  • Fushion Yonemura Owner Chef
    Masayasu Yonemura
  • patisserie
    Pierre Hermé
  • The Best Sommelier of the World
    Olivier Poussier
  • "Conrad Tokyo"
    Executive Sommelier
    Satoru Mori
  • Senior Outlet Manager
    Yasuyuki Kitahara
  • ANA
    Japanese Cuisine Head Chef
    Makoto Shimizu
  • ANA
    Japanese Cuisine Head Chef
    Seigou Mori
  • ANA
    Pastry Chef
    Noriaki Aida


To ANA, a "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. Enjoy the finest cuisine, only with ANA.

Examples of Meals Available
between June and August

Japanese Cuisine (Washoku)

Ginza Okuda

Owner, Ginza Okuda
Toru Okuda

This menu was created in collaboration with famous Japanese restaurant, Ginza Okuda. The appetizer is a typical Ginza Okuda dish, featuring a large Japanese tiger prawn and seasonal vegetables that have been grilled then marinated, topped with a mild sesame cream. The main dish for June is half of a kichiji rockfish, which has plenty of fat on it, simmered whole in a soy-based sauce. In July and August, passengers can enjoy a seared sirloin of wagyu beef, with glass noodles and Manganji chili pepper cooked in Japchae style.

Routes Routes from Narita/Haneda to North America and Europe (excluding late night flights)

International Cuisine

ANA Original

ANA Chef - International Cuisine

The finest summer ingredients have been treated with delicate care and precision to create every single dish.
The appetizer is a paupiette of kisslip cuttlefish and red sea bream, accompanied by a light Cassia wine gelée and lemon vinaigrette, topped with caviar. For the main dish, grilled wagyu fillet is served with a refreshing chilled sauce scented with rosemary. The fish course is rouget, a premium fish caught in France’s Brittany region, rolled with a scallop and red king crab mousse and finished with a sauce extracted from shellfish.

Routes Routes from Narita/Haneda to North America and Europe (excluding late night flights)

Japanese Cuisine (Washoku)


Executive Chef, Yoshimura
Hirokazu Tomisawa

This menu is a collaboration with Yoshimura, a famous Japanese restaurant in the Hasune area of Itabashi, Tokyo. The appetizer of Ishigaki quail egg shinjo features cross-sections of quail egg intricately arranged to resemble a rock wall, highlighting the chef’s delicate skills. The pale green color of the edamame tofu in the small bowl is delightfully refreshing for summer. The main dish of beef chuck is served with an aromatic tare sauce that offers a sublime flavor and texture.

Routes Routes from Narita/Haneda to North America (excluding Honolulu), Europe, Mexico, and Oceania (excluding some flights)

International Cuisine

Maison de Taka Ashiya

Executive Chef, Maison de Taka Ashiya
Hideki Takayama

Special menu created in collaboration with Maison de Taka Ashiya. The appetizer is a shrimp and peach salad fragrant with green tea, accompanied by unagi eel with hazelnuts and miso accents and a smooth corn creme brulée. The fish dish is ayu sweetfish prepared with French techniques, finished with a basil and perilla sauce. I hope you will enjoy this menu.

Routes From Narita/Haneda to Thailand, Singapore, Indonesia, Malaysia (excluding late-night flights) and India

Pierre Hermé Paris

Pierre Hermé

Pierre Hermé has been named The World’s Best Pastry Chef by the World’s 50 Best Restaurants Academy. Gourmet sweet fans the world over rave about his creative works using the art of pastry. Allow your taste buds to be tantalized by this "Picasso of Pastry" and his extraordinary world of tastes, sensations and pleasures.

Routes Routes from Narita/Haneda to North America, Mexico, Oceania, and Asia (excluding some flights)

Related Information

Business Class Pre-order Meal Service

Our popular pre-order meal service has been revamped! As of March 1, 2019, we are delighted to offer this service to non-ANA Mileage Club members as well, and provide a greater choice of meals for an even more enjoyable dining experience.

Business Class
Pre-order Meal Service

Information on Meal and Drink Services
by Class