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 "Ginza Okuda" , Owner Toru OkudaBorn 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
- Japanese Cuisine
Ukai Chikutei Executive Chef - Takeshi Kikuchi
Japanese Cuisine Ukai Chikutei Executive Chef Takeshi KikuchiBorn in Miyagi Prefecture. Joined UKAI CO., LTD. in 1986. After working at “Ukai Chikutei” and “Tofuya Ukai,” he became the executive chef of Ukai Group’s Japanese Food Division. Currently serving as chef of “Ukai Chikutei.” Currently he is also active at vocational schools both in Japan and overseas providing instruction and food education to promote Japanese food culture.- Japanese Cuisine
- Japanese Cuisine
"Yoshimura" Executive Chef - Hirokazu Tomisawa
Japanese Cuisine "Yoshimura" Executive Chef Hirokazu TomisawaFrom Yamagata Prefecture After extensive experience in the Kanto and Kansai regions, he currently works as an executive chef at "Yoshimura" and at the same time he works as a teacher and a head director in different organizations, contributing to the development of the culinary field. Tokyo Meister, Edo Masterpiece, Agency for Cultural Affairs Commissioner’s Award. In 2017, he received the "Contemporary Master Craftsman (Gendai no Meiko)" Prize from the Minister of Health, Labor and Welfare.- Japanese Cuisine
- Japanese Cuisine
"Nogizaka-Shin" Owner - Shinji Ishida
Japanese Cuisine "Nogizaka-Shin" Owner Shinji IshidaFrom Tokushima Prefecture. After studying for 15 years at a restaurant in Tokushima, he had a training for 5 years at a Japanese restaurant in Ginza. When that restaurant opened in Paris, France, he also participated in the launch. He shares a vision of the future with Mr. Yasuhide Tobita, a Sommelier and Sake Sommelier who spent a lot of time in France with. Together they opened “Nogizaka-Shin” in June 2016.- Japanese Cuisine
- Japanese Cuisine
"Kagurazaka KUROSU" Owner - Hiroyuki Kurosu
Japanese Cuisine "Kagurazaka KUROSU" Owner Hiroyuki KurosuFrom Niigata Prefecture. From 2007 he served as the Japanese Executive Chef at "The Ritz-Carlton Tokyo," and in January 2012 opened "Kagurazaka Kurosu." Cherishing orthodox Japanese cuisine by fusing with delicate contemporary way of plating and traditional cooking methods, and using ceramics and porcelain, which are important elements in composing the taste of Japanese cuisine, personally selected in production areas.- Japanese Cuisine
- Japanese Cuisine
"Ginza Hyakuraku" Owner - Tomiya Hirota
Japanese Cuisine "Ginza Hyakuraku" Owner Tomiya HirotaFrom Tokushima Prefecture. A hidden gem in Ginza loved by famous people in many fields, "Ginza Hyakuraku" welcomes customers with hospitality serving delicately crafted kaiseki cuisine using ingredients from Tokushima in Shikoku, and all over Japan, tailored to the colors of the season.- Japanese Cuisine
- French "Restaurant Ryuzu"
Owner Chef - Ryuta Iizuka
French "Restaurant Ryuzu" Ryuta IizukaOwner 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.- French "Restaurant Ryuzu"
- French "La Grenouillère"
Owner Chef - Alexandre Gauthier
French "La Grenouillère" Owner Chef Alexandre GauthierOwner Chef of "La Grenouillère" which is surrounded by nature in the north of France and known as a place people would like to visit at least once in their life. He has been invited to events held in various places in Europe, America, and Asia, for his attractive, painting-like artistic meals.- French "La Grenouillère"
- French BRAS TOYA MICHEL & SÉBASTIEN BRAS
- Michel & Sébastien Bras
French BRAS TOYA MICHEL & SÉBASTIEN BRAS Michel & Sébastien BrasMichel and Sébastien Bras create bold sophisticated dishes that continue to offer a modern expression of the beauty of their hometown of Aubrac in south-west France. Since the opening of “Michel & Sébastien Bras TOYA Japon” at “The Windsor Hotel TOYA Resort & Spa” in 2002, they have forged a bridge between Aubrac and Japan. Enjoy the modern cuisine as you fly, with significant emphasis placed on nature and making the most of local ingredients.
- French Maison de Taka Ashiya Executive Chef
- Hideki Takayama
French Maison de Taka Ashiya Executive Chef Hideki TakayamaThe “Maison de Taka Ashiya” restaurant allows you to enjoy French cuisine with local ingredients and an expression unique to it’s Japanese chef. Executive Chef Hideki Takayama won the 2014 and 2018 The Asia-Pacific Bocuse d’Or qualifying contest.
- Fushion Yonemura Owner Chef
- Masayasu Yonemura
Fushion Yonemura Owner Chef Masayasu YonemuraMasayasu Yonemura is the owner of the restaurant Yonemura, and his creativity as a chef has seen him being invited abroad numerous times to demonstrate his astonishing 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.
- patisserie
PIERRE HERMÉ PARIS - Pierre Hermé
patisserie "PIERRE HERMÉ PARIS" Pierre HerméPraised as the "Picasso of the patisserie world," he was awarded "The World's Best Pastry Chef" from the "The World’s 50 Best Restaurants Academy". Please enjoy the creative "World of taste, sensibility, and delight" that will be acclaimed by sweets lovers around the world.- patisserie
- The Best Sommelier of the World
(2000) - Olivier Poussier
The Best Sommelier of the World (2000) Olivier PoussierHe 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 and is the Chef Sommelier for Renault, France.- The Best Sommelier of the World
- "Conrad Tokyo"
Executive Sommelier - Satoru Mori
"Conrad Tokyo" Executive Sommelier Satoru MoriIn October 2013, joined “Conrad Tokyo” as the Head Sommelier. In August 2016, became Executive Sommelier. Won the 2008 All Japan Best Sommelier Concours and 2009 Asia Oceania Best Sommelier Concours. 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.- "Conrad Tokyo"
- "Conrad Tokyo" Restaurant Manager of Cerise and Collage
- Yasuyuki Kitahara
"Conrad Tokyo" ,Cerise/Collage Restaurant Manager Yasuyuki KitaharaIn 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
Japanese Cuisine Head Chef - Makoto Shimizu
ANA
Japanese Cuisine Head Chef Makoto ShimizuUtilizing 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
- ANA
Japanese Cuisine Head Chef - Seigou Mori
ANA
Japanese Cuisine Head Chef Seigou MoriAfter 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
- ANA
Pastry Chef - Noriaki Aida
ANA
Pastry Chef Noriaki AidaAfter 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.- ANA
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 December and February
Japanese Cuisine (Washoku)
Nogizaka-Shin
Shinji Ishida, Japanese Cuisine “Nogizaka-Shin” Owner
This is a collaboration menu with “Nogizaka Shin,” a restaurant located on Akasaka Street not far from Nogi Shrine. The appetizer features a shrimp and apple combination topped with a spicy vinegar miso bean starch sauce that captures the sharp taste of Fukui. The tableware used has been carefully chosen and for the first time we will be serving in-flight meals of soup with ground tarnip and crab fish cake. The main dish of beef sukiyaki with a refreshing hint of acidity from the tomatoes is sure to whet your appetite.
| Routes | Departures from Narita/Haneda to the U.S.A./Europe (excluding late-night flights) |
|---|
International Cuisine
ANA Original
ANA Western Chefs
The Amuse items have been renewed as of this winter. The entertaining twig sticks made of whole grain flour are imitations of actual twigs. Miyazaki beef ham is also an exquisite luxury food. The stand out dish though is the abalone and caviar appetizer. We hope you enjoy the rich taste. The main dish is features Dover sole caught in the Strait of Dover. Maximizing its powerful taste, the fish is combined with a simple beurre noisette sauce.
| Routes | Departures from Narita/Haneda to the U.S.A./Europe (excluding late-night flights) |
|---|
Japanese Cuisine (Washoku)
Kagurazaka KUROSU
Hiroyuki Kurosu
This is a collaboration menu with Kagurazaka KUROSU, a restaurant that embraces traditional Japanese cuisine by combining selected ingredients with distinct passion. The appetizer and sashimi make a “cold dish - Kyo no Zen” using a generous amount of soup stock for an elegant flavor. The main dish is a “warm dish - Edo-no-Zen” seasoned with pepper and shichimi togarashi as accents for a perfectly balanced yet sharp Kanto taste.
| Routes | From Narita/Haneda to Europe, America, Mexico and Perth (excluding some flights) |
|---|
International Cuisine
Yonemura
Masayasu Yonemura
This is a collaboration menu with “Yonemura.” The appetizer features fresh spring rolls made with shrimp, scallops and pickled sliced radish alongside steamed chicken infused with a brown sugar flavor. This is combined with a sake-based basil sauce. Enjoy the various masterpieces, including a butterbur sauce to enrich the wine-boiled beef of the main dish, offering a surprisingly fresh taste that extends beyond the frameworks of Japanese and Western cuisine.
| 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 Europe, America, Mexico, Oceania, India 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.
