In-Flight Dining/ Drinks

Enjoy Dining at Its Finest

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.

Dining pleasure presented by THE CONNOISSEURS

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

Photo of Toru Okuda

Specialty: Japanese Cuisine

Born in 1969 in Shizuoka Prefecture, Toru's philosophy is to express the natural flavor of ingredients to make the most of the rich blessings of the season, creating cuisine that makes diners feel comfortable in body and mind. He opened Ginza Kojyu in 2003, then Ginza Okuda in 2011. At the age of 37, he obtained a three-star Michelin rating. He's an energetic chef with Japanese restaurants in Ginza, Paris and New York.

Photo of Yoshihiro Takahashi

Specialty: Japanese Cuisine

About 400 years ago, A long-established store that is said to have started as a refreshment stop "Nanzenji Mongai Matsubayashi Teahouse" in Nanzenji temple in Kyoto. We survived the selection of the times many times. We continue to evolve slowly while protecting tradition and Noren with flexible attitude according to the flow of time and changes in food culture. In March 2018, we opened a Kappou-style restaurant in Tokyo.

French Cuisine

Photo of Ryuta Iizuka

Specialty: French Cuisine

After having studied under Mr. Joel Robuchon, Ryuta is now the owner and chef at Restaurant Ryuzu. He hopes you enjoy his cuisine from the heart, carefully tailored with the utmost respect for each ingredient.

Photo of Hideki Takayama

Specialty: French Cuisine

"THE LANDIS TAIPEI Paris 1930 de Hideki Takayama" creates dishes that combine Japanese aesthetic art,Taiwanese tea and Taiwanese local ingredients. Please enjoy French cuisine presented by Hideki Takayama, who won the 2014 and 2018 The Asia-Pacific Bocuse d'Or qualifying contest.

Fusion Cuisine

Photo of Masayasu Yonemura

Specialty: Fusion

Masayasu Yonemura is the owner of the restaurant Yonemura, and his creativity as a chef has seen him being invited abroad numerous times to demonstrate his astonishing skills. Although his unique cuisine has its roots in the old capital city of Kyoto, it transcends the traditional borders of Japan and the West to deliver ever-changing flavors.

Wine / Japanese sake

Photo of 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.

Photo of Satoru Mori

In October 2013, Satoru joined Conrad Tokyo as the Head Sommelier. In August 2016, he became their Executive Sommelier. He won the 2008 All Japan Best Sommelier Concours and the 2009 Asia Oceania Best Sommelier Concours. Since February 2014, he has served as the General Manager of the Technical Research Department and as a Director at the Japan Sommelier Association. He is actively engaged in wine awareness activities and education for the next generation. In 2017, he received the Contemporary Master Craftsman (Gendai no Meiko) Prize from the Minister of Health, Labour and Welfare, and awarded the Medal with Yellow Ribbon by the Emperor in 2022.

Photo of Yasuyuki Kitahara

In addition to his knowledge of champagne and wine, Yasuyuki is an artisan and winner of the 4th World Sake Sommelier Competition in 2014. He expresses the taste and splendor of Japanese sake and authentic Shochu to the world.

ANA Chefs

Photo of Makoto Shimizu

Utilizing experience cultivated as a famous hotel head chef, Mr. Shimizu supervises the menu for international cuisine. As an ANA Executive Chef, he's gained new sensibilities through his interaction with French chefs in Japan and abroad. From traditional French to modern international cuisine, he continues to produce a wide range of menus.

Photo of 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. 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 that makes the most of seasonal ingredients.

Photo of Shingo Yamada

He has experience at famous hotels in a variety of restaurant settings such as banquet halls and main dining.
As the person in charge of ANA's kitchens, he creates high quality in-flight meals while also teaching cooking to caterers overseas. Currently, he is making use of his abundant experience as a head Western chef, by developing a wide range of in-flight meals that are not bound by convention.

Photo of Noriaki Aida

After serving as pastry chef at Ginza Wako's Gourmet & Cake Shop, Mr. Aida became ANA's pastry chef. As a lecturer on confectionery, he teaches and nurtures pastry chefs throughout Japan, and creates many dessert lovers.

Examples of Meals Available from June-August 2022

First Class

ANA Original
ANA Chef (Japanese)

Tomato-flavor jellied prosciutto brings out the sweetness of colorful summer vegetables. Young ayu sweetfish is lightly fried in fine panko bread crumbs and served with a Japanese-style tartar sauce flavored with chopped Nara-zuke (vegetables pickled in sake lees). The main dishes for June are a top blade muscle steak of finely marbled beef, and a fresh steak-style mizu eggplant. Each is grilled in a sauce bringing out the flavor of carefully-selected tomatoes and garnished with summer manganji peppers for a touch of color. For July and August are a Kamo eggplant deep-fried without batter and coated in dengaku miso (sweet soybean paste) before being grilled, and broiled eel glazed with a smooth and sophisticated-tasting sauce incorporating crystallized sugar.

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

ANA Original
ANA Chef (Western)

A cold soup comprised of peach flesh on a vichyssoise base. A squeezed pistachio paste foundation with cured Iberian ham, two types of peach as side decoration, and a ginger confit garnish. Smoked salmon and flounder marinade with a summery citrus fruit sauce. The saltiness of the caviar, the richness of the cheese added to the marinade, and the texture of the sheet of starch on top, all combine for a sumptuous summer dish. Grilled tenderloin wagyu beef with a fragrant rosemary and black garlic sauce. A mille-feuille of summer vegetables trimmings given a deep flavor thanks to the parmesan cheese. Scabbard fish with sautéed skin and coated with a scallop mousse, arranged with green and yellow zucchini styled like fish scales.

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

Business Class

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.

ANA Original
ANA Chefs - Japanese Cuisine

Open up a wrapped traditional sasa (bamboo leaf) to find seasonal conger eel gently boiled and served as sushi. The side dish is uzaku, made with cucumber and wakame seaweed dressed in a sour soy sauce and stock made from bonito, topped with eel, chopped crispy-fried eel skin, myoga ginger, and accented with ginger vinegar jelly. Imotako nankin (boiled taro, octopus and kabocha squash) is served with grilled and marinated eggplant to add in summer color. The main dish is stewed pork topped with strained potatoes. The mellow flavor of bonito dashi soup stock is sure to please the tastebuds. Silver flounder is baked with ANA Chef 's special Kyoto-style miso for a delectable juicy finish.

Applicable Routes: Routes from Narita/Haneda to North America, Europe (excluding Honolulu, Vladivostok), Mexico, Oceania (NH881, NH889) (excluding some flights)

Restaurant Ryuzu
Ryuta Iizuka, Owner/Chef of Restaurant Ryuzu

These menu selections are prepared in collaboration with Restaurant Ryuzu. The red sea bream is marinated in sudachi fruit and served with manganji peppers, myoga ginger and okra jellied in a Japanese-style broth, and is complemented by sautéed eggplant. Enjoy the texture of the sautéed beef fillet with Gruyere cheese, butter and panko bread crumbs in a fragrant baked glaze. The butter-roasted sea perch is enhanced by an Italian-style fish sauce. Lightly cooked leeks in a mixture of capers and dill spices produce a distinctly pleasant aroma.

Applicable Routes: Routes from Narita/Haneda to North America, Europe (excluding Honolulu, Vladivostok), Mexico, Oceania (NH881, NH889) (excluding some flights)

Drinks

Sit back and relax on board with one of our beverages. ANA staff and external advisors carefully select each offering.

ANA's Premium Wine Selection

ANA's current wine selection was put together by ANA staff involved with on-board services and external advisor sommeliers.

Around 2,000 brands of wine from 15 countries were entered into the first round of selections for this lineup. 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 our wine selection team 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.

We offer a range of meals that cater for a wide variety of dietary requirements to ensure that everyone's needs are met.

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.

Allergen Free Meals

Special Meals – Free from Allergens

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

7 Allergen Free Meal

does not contain any of the 7 major allergens (wheat, buckwheat, dairy products, eggs, peanuts, shrimp and crab)

28 Allergen Free Meal

does not contain 7 major allergens above and further 21 allergens (abalone, squid, salmon roe, orange, kiwifruit, beef, walnut, salmon, mackerel, soybean, poultry, banana, pork, matsutake mushroom, peach, yam, apple, gelatin, sesame and cashew nuts, almond)

* Please note that, as the 7 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.

Baby and Child Meals

Baby Meal (BBML)

Example meal

This meal is for infants aged under 2 years old. Pre-weaning and post-weaning baby meals such as pureed foods and soup are included.

Child Meal (CHML)

Example meal

This meal is for children (ages 2-5). Meals include sandwiches and fruits, and are soft and easy to chew.

* Available for children occupying their own seat.

Vegetarian Meals

Vegetarian Lacto-Ovo Meal (VLML)

Example meal

This is a Vegetarian meal that does not use any meat products and fish. Please note that it contains eggs and/or dairy products.

Vegan Meal (VGML)

Example meal

Any meat products, fish, eggs, honey, or dairy products will not be used under any circumstances.

Vegetarian Raw Meal (RVML)

Example meal

This vegetarian option is prepared for passengers who only require raw fruits and vegetables. This meal does not contain the following; highly processed foods, additives/preservatives, cooked fruits and vegetables, animal products, and animal-derived ingredients.

Vegetarian Oriental Meal (VOML)

Example meal

This meal is for passengers who prefer oriental vegetarian option. It does not contain any animal products, animal-derived ingredients, eggs, or dairy products.

Religious Meals

Hindu Meal (HNML)

Example meal

This meal will be prepared in accordance with Hindu dietary laws. Beef, pork will not be served and ingredients will not contain alcohol. Mainly, boiled fish, chicken, mutton, seafood, rice, and fruits will be served.

Hindu/Asian Vegetarian Meal (AVML)

Example meal

This meal contains spicy vegetarian combinations which may include limited use of dairy products.Any meat products will not be used. In addition, fish, eggs, fowl or products with lard or gelatin will not be contained.

Muslim Meal (MOML)

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.

Kosher Meal (KSML)

Example meal

This meal is blessed and sealed according to Jewish kosher laws and customs. Meals will be served in a sealed package.

ANA does not provide Passover meals (which are made of unleavened products).

* Not available at some airports.

Vegetarian Jain Meal (VJML)

Example meal

This meal is prepared in accordance with Jain doctrine.It does not contain meat, fish, eggs, dairy, or other animal products. In addition, it also does not contain root vegetables.

* Not available at some airports.

Dietary Meals

Diabetic Meal (DBML)

Example meal

This meal contains low-fat meat, high-fiber ingredients. For passengers wth diabetes.

Low Salt Meal (LSML)

Example meal

This meal is prepared with limited use of sodium.

Low Fat Meal (LFML)

Example meal

This meal contains limited fat and cholesterol. Low-fat meat and high-fiber ingredients will be offered.

Low Calorie Meal (LCML)

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.

Bland Meal (BLML)

Example meal

This meal is designed to be easy to digest for passengers with gastrointestinal ailments. It contains no strongly flavored or deep-fried foods, black pepper, chili powder or other items that cause gastric irritation.

Gluten Free Meal (GFML)

Example meal

This meal is designed for passengers on a gluten-free diet. 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.

Low Lactose meal (NLML)

Example meal

This meal is for those who require a lactose-restricted meal option. It does not contain any lactose ingredients, which includes dairy products.

* Not suitable for those who are allergic to milk products.

Fruit Platter Meal (FPML)

Example meal

This meal is for passengers who prefer a fruit-only meal option. The fruits are complete additive/preservatives-free.

Seafood meal (SFML)

Example meal

This meal is for passengers who prefer a seafood- based (fish/shellfish) option. It does not contain any meat products.

  • Sample image.
  • Please accept our apologies in the event that your meal selection is not available.
  • The meals above are made with the ingredients permissible for each SPML based on the QSAI (Quality & Safety Alliance Inflight Services) guideline.

Deadlines and Points of Contact for Applications

If you would like to request a special meal, please do so via the relevant channel by the applicable application deadline.

Where to Apply for Special Meals
Meal Type

Application Deadline
Prior to departure of ANA-operated flight

How to Apply
Allergen-free Meal

Up to 24 hours (Flights from Japan)
Up to 48 hours (Flights to Japan)

By phone
(Not available through the ANA website)

Special meals aside from the above Up to 24 hours

ANA website
By phone

  • Requested special meals may be cancelled upon changing your flight reservation. After completing your reservation change, please confirm the services for which you are registered.
  • Please note that it is not possible to change or cancel a special meal request less than 24 hours before the scheduled departure of your flight.
  • Only special meal requests for ANA-operated flights can be made through the ANA website. If the reservation includes flights that are operated by other airlines, please contact ANA by phone to make the request.
    If you purchased your ticket at a travel agency, please make requests through the travel agency.
  • For passengers who have reserved a special meal, the cabin crew will confirm your request on board. Please be sure to be seated in your own seat.
  • Some meal options will not be available depending on the departure airport.
    • Vegetarian Jain Meal: Departures from Brussels, Ho Chi Minh City
    • Kosher Meal: Departures from India, Phnom Penh, Shenyang, Shenzhen
    • Seafood Meal: Departures from Phnom Penh

Book a Flight

Search/Book flights

Requests for special meals are to be made separately after booking your flight tickets. For more details please see How to apply.

Paid Exclusive Dining

  • This paid in-flight meal service that can be selected by passengers flying in Premium Economy or Economy Class on international departures from Japan.

Information

This photo is a sample image. The menu varies according season, route, and aircraft.

Eligibility

Eligible Customers

Customers traveling in Premium Economy (excluding flights to Honolulu) or in Economy Class (excluding flights to Vladivostok) on ANA-operated flights departing Japan.

  • Not available on flights where only a light meal and drink are served after takeoff (such as late-night flights).
Eligible Tickets

Tickets with a ticket number beginning with 205

Applicable Booking Classes

G, E, N, R (excluding Honolulu routes)

Y, B, M, U, H, Q, V, W, S, L, K, X

Menus

Paid Exclusive Dining June to August 2022. (Menus are subject to change after September. Details will be announced on August 19, 2022.)

Narita and Haneda Departures
Appetizer Main Dishes Dessert
Spicy Chicken & Green Papaya Salad Braised Beef in Japanese Demi-glace Sauce
or
Sautéed Seafood Paella Style
Lacté Citron (Lemon & Chocolate Mousse Cake)

Charges

JPY 2,500 (about $23 USD) per meal

  • Charges will be converted into the currency used on the website for the country or region where the request was made.
  • Charges are the same for adult and child passengers.
Application/ Payment
How to Apply

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.

  • We have a limited number of Paid Exclusive Dining meals, so there may be a case where we are unable to fulfill your request.
Application Period

From ticket purchase until 24 hours prior to departure

Payment Method
  • Credit card
  • PayPal

Changes and Refunds

Changes can be made through the ANA website. Changes cannot be made at airport counters.

Deadline for Changes

Up to 24 hours prior to the departure of the relevant international flight.

When Changing Your Paid Exclusive Dining Meal for the Same Flight
Changing Between Japanese and Western Cuisine

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.

  • We will notify you by email when your refund has been processed. This may take one or two days.
Changing from a Paid Exclusive Dining Meal to a Regular In-Flight Meal

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.

  • If you wish to use it for a different flight, please contact ANA no later than 24 hours prior to the relevant international flight.
  • EMD Search lets you search for the EMDs of the services you have paid for.
When Changing Your Itinerary/Booking Class or Upgrading

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.

When Requesting a Paid Dinning Exclusive Meal for Your New Flight

After you have purchased your new Paid Exclusive Dining meal, you will receive a refund for the meal you initially purchased.

  • We will notify you by email when your refund has been processed. This may take one or two days.
If You Choose Not to Request a Paid Exclusive Dining Meal for Your New Flight

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 wish to use it for a different flight, please contact ANA no later than 24 hours prior to the relevant international flight.
  • EMD Search lets you search for the EMDs of the services you have paid for.
When Upgrading

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.

  • If you no longer require a Paid Exclusive Dining meal after upgrading, you will be able to use the EMD for this service on a subsequent itinerary within the term of validity (one year from issuance).
  • If you upgrade on your departure date, you will need to complete some procedures so that you can use the EMD for Paid Exclusive Dining on a subsequent itinerary. To do so, please speak with an ANA staff member at the airport.

Refund

Refunds are not available after purchase.

  • We may be unable to provide your requested meal in the event of a cancellation or delay, or if your flight is changed as a result. In this instance, you will be refunded the service fees you have paid. If you did not apply through ANA, please inquire with the location where you made the request.

Choose Your Boarding Class to Explore Other Dining Options