Image of The Ultimate Pleasure of Travel

Dining pleasure presented by THE CONNOISSEURS

Enjoy a menu that transcends the boundaries of in-flight dining. THE CONNOISSEURS, a group of celebrity chefs and liquor professionals from Japan and abroad, as well as ANA chefs who are among the best on the world’s airlines, produce the food and beverages for international flights (departing from Japan. Some flights only). Enjoy food and drink thoughtfully prepared and selected by THE CONNOISSEURS.

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
    "HYOUTEI"15th GENERATION
    Yoshihiro Takahashi
  • French "Restaurant Ryuzu"
    Owner Chef
    Ryuta Iizuka
  • Fushion Yonemura Owner Chef
    Masayasu Yonemura
  • French THE LANDIS TAIPEI Paris 1930 de Hideki Takayama
    Culinary Director
    Hideki Takayama
  • The Best Sommelier of the World
    (2000)
    Olivier Poussier
  • "Conrad Tokyo"
    Executive Sommelier
    Satoru Mori
  • "Conrad Tokyo"
    Senior Outlet Manager
    Yasuyuki Kitahara
  • ANA
    Executive Chef
    Makoto Shimizu
  • ANA
    Japanese Cuisine Head Chef
    Seigou Mori
  • ANA
    Western Cuisine Head Chef
    Shingo Yamada
  • 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 June and August

Japanese Cuisine (Washoku)

ANA Originals

ANA Chefs - Japanese Cuisine

Tomato-flavor jellied prosciutto brings out the sweetness of colorful summer vegetables. Young ayu sweetfish is lightly fried in fine panko bread crumbs and served with a Japanese-style tartar sauce flavored with chopped Nara-zuke (vegetables pickled in sake lees). The main dishes for June are a top blade muscle steak of finely marbled beef, and a fresh steak-style mizu eggplant. Each is grilled in a sauce bringing out the flavor of carefully-selected tomatoes and garnished with summer manganji peppers for a touch of color. For July and August are a Kamo eggplant deep-fried without batter and coated in dengaku miso (sweet soybean paste) before being grilled, and broiled eel glazed with a smooth and sophisticated-tasting sauce incorporating crystallized sugar.

Routes Routes from Narita/Haneda to North America and Europe (excluding late night flights)

International Cuisine

ANA Originals

ANA Chefs - International Cuisine

A cold soup comprised of peach flesh on a vichyssoise base. A squeezed pistachio paste foundation with cured Iberian ham, two types of peach as side decoration, and a ginger confit garnish. Smoked salmon and flounder marinade with a summery citrus fruit sauce. The saltiness of the caviar, the richness of the cheese added to the marinade, and the texture of the sheet of starch on top, all combine for a sumptuous summer dish. Grilled tenderloin wagyu beef with a fragrant rosemary and black garlic sauce. A mille-feuille of summer vegetables trimmings given a deep flavor thanks to the parmesan cheese. Scabbard fish with sautéed skin and coated with a scallop mousse, arranged with green and yellow zucchini styled like fish scales.

Routes Routes from Narita/Haneda to North America and Europe (excluding late night flights)

Japanese Cuisine (Washoku)

ANA Originals

ANA Chefs - Japanese Cuisine

Open up a wrapped traditional sasa (bamboo leaf) to find seasonal conger eel gently boiled and served as sushi. The side dish is uzaku, made with cucumber and wakame seaweed dressed in a sour soy sauce and stock made from bonito, topped with eel, chopped crispy-fried eel skin, myoga ginger, and accented with ginger vinegar jelly. Imotako nankin (boiled taro, octopus and kabocha squash) is served with grilled and marinated eggplant to add in summer color. The main dish is stewed pork topped with strained potatoes. The mellow flavor of bonito dashi soup stock is sure to please the tastebuds. Silver flounder is baked with ANA Chef 's special Kyoto-style miso for a delectable juicy finish.

Routes Routes from Narita/Haneda to North America, Europe (excluding Honolulu and Vladivostok), Mexico, and Oceania (NH881 and NH889) (some routes excluded)

International Cuisine

Restaurant Ryuzu

"Restaurant Ryuzu" Owner Chef
Ryuta Iizuka

These menu selections are prepared in collaboration with Restaurant Ryuzu. The red sea bream is marinated in sudachi fruit and served with manganji peppers, myoga ginger and okra jellied in a Japanese-style broth, and is complemented by sautéed eggplant. Enjoy the texture of the sautéed beef fillet with Gruyere cheese, butter and panko bread crumbs in a fragrant baked glaze. The butter-roasted sea perch is enhanced by an Italian-style fish sauce. Lightly cooked leeks in a mixture of capers and dill spices produce a distinctly pleasant aroma.

Routes Routes from Narita/Haneda to North America, Europe (excluding Honolulu and Vladivostok), Mexico, and Oceania (NH881 and NH889) (some routes excluded)

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