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Dining pleasure presented by THE CONNOISSEURS
Enjoy a menu that transcends the boundaries of in-flight dining. THE CONNOISSEURS, a group of celebrity chefs and liquor professionals from Japan and abroad, as well as ANA chefs who are among the best on the world’s airlines, produce the food and beverages for international flights (departing from Japan. Some flights only). Enjoy food and drink thoughtfully prepared and selected by THE CONNOISSEURS.
Take to the skies to savor cuisine made with passion by our specially chosen chefs.
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.
French "Restaurant Ryuzu"
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.
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.
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.
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.
"Conrad Tokyo" Assistant F&B 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.
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.
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.