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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, coffee 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
    "Gion-Nishikawa", Owner
    Masayoshi Nishikawa
  • Japanese Cuisine
    "Tofuya Ukai" 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 "ESqUISSE"
    Chef Exécutif
    Lionel Beccat
  • French "Restaurant Ryuzu"
    Owner Chef
    Ryuta Iizuka
  • French "La Grenouillère"
    Owner Chef
    Alexandre Gauthier
  • Fushion "Shinmonzen 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 September and November

Japanese Cuisine (Washoku)

ANA Original

ANA Chefs/Washoku

An original menu by one of ANA Chefs. We want you to experience the changing seasons through Washoku, the pride of Japan. Why not pair your meal with Japanese liquor such as sake or shochu spirit?

Routes Departures from Narita/Haneda to the U.S.A./Europe (excluding late-night flights)

International Cuisine

ANA Original

ANA Western Chefs

This time, a change in style was made to the appetizer caviar menu, featuring dishes with caviar as a garnish. Seafood including Homarus lobster complemented with exquisitely flavored vegetables and caviar for a simply delightful starter. For the main, an assortment of delicious domestic guinea fowl dishes. Stuffed with roasted chestnuts and served with a fragrant cranberry sauce, this is the perfect Autumn dish. We are also very particular about our desserts, preparing carefully selected seasonal fruits from all over Japan each month.

Routes Departures from Narita/Haneda to the U.S.A./Europe (excluding late-night flights)

Japanese Cuisine (Washoku)

Nogizaka Shin

Shinji Ishida

This is a collaboration menu with Nogizaka Shin, a restaurant that shines light on delicate kaiseki cuisine. The appetizers, including an eel omelet, are crafted with the utmost care and effort. The sashimi is straw-seared sea bream paired with a refreshing citrus sudachi jelly. The main dish is an exquisite combination of boiled beef called sukini with a touch of acidity from tomatoes and grilled pacific saury yuan-yaki style.

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

International Cuisine

Ryuzu

Ryuta Iizuka

This is collaboration menu with French restaurant, “Restaurant Ryuzu.” This appetizer features a shiitake tart and showcases the wonderful tastes of vegetables and red sea bream. The main dish is composed of a fried beef cutlet fillet topped with a cheese glacage. Every dish is bursting with taste of Japan and offers an exquisite depth of flavor.

Routes Departures from Narita/Haneda to Europe, America, Mexico and Oceania (excluding some flights)

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, Europe, 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