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THE CONNOISSEURS MEMBER PRESENTS. ANA's Healthy & Veggie Delights. Greater Choice for All Our Customers. THE CONNOISSEURS MEMBER PRESENTS. ANA's Healthy & Veggie Delights. Greater Choice for All Our Customers.


Greater Choice for All Our Customers

A healthy menu created by members of THE CONNOISSEURS for everyone to enjoy

ANA is collaborating with famous chefs who are members of THE CONNOISSEURS to present a variety of healthy meals to suit everybody on its international routes.

The menu is the work of Hideki Takayama, who won first place twice at the Bocuse d'Or Asia-Pacific, a competition often referred to as the gastronomy equivalent of the Olympic Games. In addition to being the owner/chef at entre nous and the culinary director at Paris 1930 de Hideki Takayama - The Landis Taipei, he has also poured his energy into other projects such as developing healthy cuisine and meals for nursing homes. Enjoy a special menu that Chef Takayama has created by utilizing his wealth of experience and joining forces with ANA's chefs.


Message The Chef's Passion Message The Chef's Passion

The Chef's Passion

Hideki Takayama Hideki Takayama

Owner/Chef at French restaurant "entre nous" and Culinary Director at "THE LANDIS TAIPEI Paris 1930 de Hideki Takayama"

I have always wanted to bring the joy of eating in a restaurant into the aircraft cabin, and have finally realized this through this collaboration.
In addition to my work at the restaurant, I have been undertaking initiatives concerning food education, meals for those with dysphagia, and more besides for many years now. The motivation behind all of these initiatives is my desire to bring joy to others through the medium of food.
Amid growing health consciousness, ANA has added vegan, vegetarian, and gluten-free dishes to its inflight menu, so that more customers can enjoy its meals as they fly to their destination. These meals are all “universal” meals.
Working in collaboration with the ANA team, I have selected the best possible ingredients and produced great-tasting, nutritional dishes that are also low in calories. I very much hope that these will make for a delightful dining experience.

ANA Chefs ANA Chefs

Makoto Shimizu   Executive Chef
Koji Otake  Western Cuisine Chef / Noriaki Aida  Pastry Chef

The number of special meal requests is increasing every year, and customers are also becoming more demanding regarding the quality of those meals.
It was under these circumstances that our collaboration with Chef Takayama began.
With a basic concept of creating an appealing menu that anyone would want to try, we have provided information about food and worked to develop and adjust dishes to provide a menu that is safe and reassuring.
In our collaboration with Chef Takayama on this special range of inflight meals, in addition to healthy meals, we have also prepared vegan, vegetarian, and gluten-free options.
Chef Takayama understood the various considerations, including the unique regulations governing inflight meals and the strict restrictions on ingredients, and was able to create a menu that did not compromise on his unique style and concepts in terms of flavor combinations and beautiful appearance.
Sharing the same ambitions, Chef Takayama and the ANA team have joined forces to create a menu that they can all be happy with.
We hope that customers will enjoy the wonderful flavors, which are sure to change their image of special inflight meals forever.
As we promote the “universalization of food,” in our aim to offer options suited to everyone who flies with us, as well as the delicious flavors of ANA, we are committed to the further evolution of our inflight meals.


Application How to Apply Application How to Apply

Customers wishing to request this meal should apply
through the ANA website or by phone by the application deadline.

  • 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.
  • From October 2021, this collaboration menu includes the diabetic meal (DBML), low fat meal (LFML), low calorie meal (LCML) and low salt meal (LSML) on ANA-operated international flights departing from Japan. The Vegan meal (VGML), vegetarian meal (VLML) and gluten-free meal (GFML) will be added to the menu from November 2022.
  • Meal containers and plating will vary by class of service.
  • The meals above are made with the ingredients permissible for each SPML based on the QSAI(Quality & Safety Alliance Inflight Services)guideline.