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, 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 "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
    "Gion-Nishikawa", Owner
    Masayoshi Nishikawa
    Japanese Cuisine "Gion-Nishikawa", Owner Masayoshi Nishikawa
    Born 1975 in Kyoto Prefecture. After gaining experience at several famous restaurants in Kyoto, he opened "Gion Nishikawa" in 2009. The pleasure of eating can be tasted by appealing to the diner's five senses, by flavoring and way of plating that makes full use of the goodness of the ingredients with a sense of playfulness. Obtained a two-star Michelin rating from 2012 to 2015
  • Japanese Cuisine
    "Tofuya Ukai" Executive Chef
    Takeshi Kikuchi
    Japanese Cuisine "Tofuya Ukai" Executive Chef Takeshi Kikuchi
    From Miyagi Prefecture Joined Ukai Co., Ltd. in 1986 and worked to open "Tofuya Ukai" and became the head chef there. Then he became the executive chef of the Japanese food division, including "Tofuya Ukai". 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
    "Yoshimura" Executive Chef
    Hirokazu Tomisawa
    Japanese Cuisine "Yoshimura" Executive Chef Hirokazu Tomisawa
    From 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
    "Nogizaka-Shin" Owner
    Shinji Ishida
    Japanese Cuisine "Nogizaka-Shin" Owner Shinji Ishida
    From 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
    "Kagurazaka KUROSU" Owner
    Hiroyuki Kurosu
    Japanese Cuisine "Kagurazaka KUROSU" Owner Hiroyuki Kurosu
    From 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
    "Ginza Hyakuraku" Owner
    Tomiya Hirota
    Japanese Cuisine "Ginza Hyakuraku" Owner Tomiya Hirota
    From 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.
  • French "ESqUISSE"
    Chef Exécutif
    Lionel Beccat
    French "ESqUISSE" Chef Exécutif
    Lionel Beccat
    After serving as the Second Chef at the three-star rated "Maison Troisgros" in France, he came to Japan in 2006 and worked as an Executive Chef at "Cuisine[s] Michel Troisgros" in Tokyo, and in 2012 he became Executive Chef of "ESqUISSE."
  • French "Restaurant Ryuzu"
    Owner Chef
    Ryuta Iizuka
    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.
  • French "La Grenouillère"
    Owner Chef
    Alexandre Gauthier
    French "La Grenouillère" Owner Chef Alexandre Gauthier
    Owner 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.
  • Fushion "Shinmonzen Yonemura"
    Owner Chef
    Masayasu Yonemura
    Fushion "Shinmonzen Yonemura"Owner Chef Masayasu Yonemura
    Masayasu 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 Hermé
    Praised 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.
  • The Best Sommelier of the World
    (2000)
    Olivier Poussier
    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 and is the Chef Sommelier for Renault, France.
  • "Conrad Tokyo"
    Executive Sommelier
    Satoru Mori
    "Conrad Tokyo" Executive Sommelier Satoru Mori
    In 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" Restaurant Manager of Cerise and Collage
    Yasuyuki Kitahara
    "Conrad Tokyo" ,Cerise/Collage Restaurant 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
    Japanese Cuisine Head Chef
    Makoto Shimizu
    ANA
    Japanese Cuisine Head 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
    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
    Pastry Chef
    Noriaki Aida
    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.

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