BUSINESS CLASS Dining/Drink

This photo is a sample image. The menu varies according season, route, and aircraft.
Information is available here on dining and drink options for passengers traveling in Business Class on ANA international flights.

Meals/Drinks (PDF)
by route

  • The in-flight meal and drink menus are scheduled to be updated at the end of each of the following months: February, May, August, and November.

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THE CONNOISSEURSANA Fine Dining & Bar

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.

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. Welcome to the finest dining experience, only available on ANA.

Examples of Meals Available on Routes Departing Japan between September and November, 2021

  • For information on children’s meals and meals meeting specific health or religious dietary requirements, please see Special Meals

Japanese Cuisine (Washoku)

ANA Originals

ANA Chefs - Japanese Cuisine

The appetizer is a colorful feast for the eyes. Mukago potato, an autumn specialty, with its warm, gentle texture, is mixed with egg and domyojiko glutinous rice flour and steamed into an Ishigakiyose steamed cake. The small dish is slices of smoked salmon with a refreshing five-colored namasu, a salad of julienned vegetables seasoned with vinegar. The warm main dish is a double feature of meat and fish. Chicken meatloaf, containing the refined crunch of the breastbone cartilage, cooked in a salty-sweet sauce. When you break the egg yolk on top with your chopsticks, it will mix with the sauce, for a smooth, mellow flavor. Autumn fish, white horsehead, cooked in yuan-yaki style with a subtle aroma of yuzu citrus.

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

International Cuisine

THE LANDIS TAIPEI Paris 1930 de Hideki Takayama

THE LANDIS TAIPEI Paris 1930 de Hideki Takayama
Culinary Director
Hideki Takayama

Hideki Takayama manages the restaurant, THE LANDIS TAIPEI Paris 1930 de Hideki Takayama, which creates spectacular dishes by incorporating Taiwanese tea and local Taiwanese ingredients with a Japanese sense of aesthetics. The chef led the Japanese team to win the Asia-Pacific Selection 2014 and 2018 for the international Bocuse d'Or competition known as the "culinary olympics." Enjoy French cuisine as only a Japanese chef could create with the dishes of Mr. Takayama.

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

Pierre Hermé Paris

Pierre Hermé

Ispahan-inspired Mont Blanc dessert in a glass, a harmony of rose, lychees, and raspberries. Dig the spoon deep into the glass and scoop up all the layers together. The flavors of Ispahan stimulate the five senses and combines with the melt-in-the-mouth chestnut cream to create a heavenly sweetness.

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

Special offer for Business class passengers

Pre-order Meal Service

Meals/Drinks (PDF)
by route

  • The in-flight meal and drink menus are scheduled to be updated at the end of each of the following months: February, May, August, and November.

Get Adobe® Reader®

Special dietary requirements

    • Sample images.

    A wide selection of special meals are available for your children or to meet your specific dietary requirements.