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.

THE CONNOISSEURS member

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 BRAS TOYA MICHEL & SÉBASTIEN BRAS
    Michel & Sébastien Bras
  • French Maison de Taka Ashiya Executive Chef
    Hideki Takayama
  • Fushion Yonemura Owner Chef
    Masayasu Yonemura
  • patisserie
    PIERRE HERMÉ PARIS
    Pierre Hermé
  • The Best Sommelier of the World
    (2000)
    Olivier Poussier
  • "Conrad Tokyo"
    Executive Sommelier
    Satoru Mori
  • "Conrad Tokyo" Restaurant Manager of Cerise and Collage
    Yasuyuki Kitahara
  • ANA
    Japanese Cuisine Head Chef
    Makoto Shimizu
  • ANA
    Japanese Cuisine Head Chef
    Seigou Mori
  • ANA
    Pastry Chef
    Noriaki Aida

THE CONNOISSEURS -ANA Fine Dining & Bar-

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 March and May

Japanese Cuisine (Washoku)

ANA Original

ANA Chef - Japanese Cuisine (Washoku)

To allow you to fully appreciate the flavor of spring, we often use seasonal shellfish and the refreshingly aromatic sakura and Japanese pepper. The amuse-bouche for April is a pen shell clam and sumi squid in a Japanese pepper miso. The sakura cheese appetizer looks like spring on a plate through the combination of sakura petal powder and cream cheese. Additionally, the sashimi uses the delicious inner fatty cuts of Pacific bluefin tuna, which will be a first in-flight meals on ANA. The main dish is a combination of fish and beef, offering the perfect balance in volume and taste.

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

International Cuisine

Michel Bras TOYA Japan

French “Michel Bras TOYA Japan”
Michel & Sébastien Bras

A collaboration menu by French masters Michel and Sébastien Bras. “Gargouillou” is a delicate and bold flavored vegetable dish combining 40 varieties of vegetable and is known around the world as their specialty. The biscuit courant dessert is also a masterpiece that is said to be a classic example of a Bras dish.

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

Japanese Cuisine (Washoku)

ANA Original

ANA Chef - Japanese Cuisine (Washoku)

Highlighting the ingredients and aromas of spring to create deliciously beautiful and well-balanced meals. The star of the appetizer is the Kosode sushi featuring seasonal masu salmon. The small simmered pork bowl combines kakuni (braised pork) with the sour flavor of ume plums for a wonderfully fresh dish and is garnished with crunchy minced ume plum providing the perfect touch of color. The main dish is steamed sweet snapper and grilled yomogi tofu with a hint of the fragrances of spring. The elegant and light taste of the sweet snapper is complimented beautifully with a crab paste full of umami flavor.

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

International Cuisine

Yonemura

Masayasu Yonemura

This menu was created in collaboration with “Yonemura,” published in the “Michelin Guide Kyoto-Osaka 2020.” This appetizer is an assortment of unique gems which include clam meat with kiwi miso and matcha scented sandwiches. The main dish combines a beef fillet steak with savory sautéed leek and a wasabi-flavored light, cold sauce.

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 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