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 First Class on ANA international flights.
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.
This menu was created in collaboration with famous Japanese restaurant, Ginza Okuda. The appetizer is a typical Ginza Okuda dish, featuring a large Japanese tiger prawn and seasonal vegetables that have been grilled then marinated, topped with a mild sesame cream. The main dish for June is half of a kichiji rockfish, which has plenty of fat on it, simmered whole in a soy-based sauce. In July and August, passengers can enjoy a seared sirloin of wagyu beef, with glass noodles and Manganji chili pepper cooked in Japchae style.
Routes
Routes from Narita/Haneda to North America and Europe (excluding late night flights)
International Cuisine
ANA Original
ANA Chef - International Cuisine
The finest summer ingredients have been treated with delicate care and precision to create every single dish. The appetizer is a paupiette of kisslip cuttlefish and red sea bream, accompanied by a light Cassia wine gelée and lemon vinaigrette, topped with caviar. For the main dish, grilled wagyu fillet is served with a refreshing chilled sauce scented with rosemary. The fish course is rouget, a premium fish caught in France’s Brittany region, rolled with a scallop and red king crab mousse and finished with a sauce extracted from shellfish.
Routes
Routes from Narita/Haneda to North America and Europe (excluding late night flights)
Special offer for First class passengers
We invite you to enjoy light dishes whenever you want. You will also find these dishes are a delicious follow-up to alcoholic beverages.
Brightly colored vegetables and poached egg with aniseed-scented beet puree
Special menu created in collaboration with Maison de Taka Ashiya. It features a generous quantity of vegetables, which are Chef Takayama’s greatest specialty. The vegetables are cooked simply before being coated in butter, with an aniseed-scented beet puree acting as a sauce. A soft-poached egg tops the vegetables to give the dish volume. Savor this exquisite dish, which is exclusive to ANA in-flight meals.
Routes
Routes from Narita/Haneda to North America and Europe
Rich-tasting miso ramen "Daichi"
No meat is used in producing these noodles. Instead, soybeans are used to create a topping with the texture and flavor of meat, making the ramen even healthier. The noodles used in the dish are also unique, as they are cut into flat strips. Savor the depth and richness of the nostalgic miso flavor.
Routes
Routes between Japan and Europe, and routes from North America to Japan
Tonkotsu (pork broth) ramen "Soraton"
Savor this luscious combination of thick broth, extra-thin noodles and fragrant sesame-based oil.
Routes
Routes from Japan to North America
Other Light Meals
Rice crackers "Arare" (Vegetarian and halal-certified, gluten-free)
Sit back and relax on board with one of our beverages, which have been carefully selected by ANA staff and external advisors.
ANA’s Premium Wine Selection
The finest choice of red and white wines produced by top caliber wineries from around the world have been selected to complement our First Class menu. Savor our modern cuisine with the top-class wines and experience the highest quality journey in the skies.
As in 2018, our in-flight wine selection again received many awards from the “Cellars in the Sky” and “Wines on the Wing” competitions in 2019.
ANA’s External Advisors
Best Sommelier in the World (2000)
Olivier Poussier
"Conrad Tokyo"
Executive Sommelier Satoru Mori
"Conrad Tokyo", Senior Outlet Manager
Yasuyuki Kitahara
Champagne
Champagne Krug Grande Cuvée Champagne, France
Since 1843, Krug Grande Cuvée has embodied the vision of its founder, Joseph Krug. Every year, a new Édition is created: an extraordinary blend of over 120 wines from more than 10 different years, resting at least 7 years in the cellar of Krug. Blending so many wines from different years provides this myriad of flavours and aromas, something impossible to express with the wines of just one year. ANA First Class has been serving the supreme Champagne since its first international flight, in 1986. Pinot Noir / Meunier / Chardonnay
Routes
First Class on all routes
Wine
Château Branaire Ducru 2011 Saint-Julien, Bordeaux, France
This fourth classified growth Château of Saint-Julien has signed a superb vintage 2011. Intense black fruit scents along with subtle minty and vanilla notes and tight structure. This is a quintessential example of a great left bank Bordeaux.Smoky lift, abundance of refined tannins, pencil lead notes and a lingering finish. Cabernet Sauvignon / Merlot / Cabernet Franc / Petit Verdot
Period
Jun 2020 to August 2020
Routes
First Class on Europe routes
ANA Original Kisvin Koshu 2019 Yamanashi, Japan
This ripe white expresses the noble terroir of Koshu, Japan. Undertones of white flowers blend with fruity aromas of muscat and white peach. The nuance of spicy cloves deepens the bouquets. Brilliant juiciness and crisp acidity burst on the palate with an appealingly bitter finish. Koshu
Since its founding by Nizaemon Ishidaya in 1804, Kokuryu has been providing sake aficionados with premium-caliber, handcrafted brews that pair delightfully with seafood dishes. The breakthrough daiginjo “Ryu” (dragon) is produced by a lowtemperature fermentation adapted from French techniques for maturing wine. A soft, velvety palate saturated with luscious apple and tropical fruit aromas. 15% ABV
“Kuheiji,” the forename of the founder, has been passed down through 15 generations of brewer owners at Banjo Jozo, since 1646. A subtle, well-made sake brewed with rice polished up to 35%. Intense aromas of melon and litchee flood the palate with sweetness and satisfying bitterness. The acid-forward finish is clean and elegant. 16% ABV
Elegant aromas with a gentle, mellow texture and long, layered finish. This robust sake is brewed by the traditional Kimoto method using the super-flat rice polishing technique from Daishichi (founded in 1752) to purify the rice flavor to its essence. An underlying richness amplifies the clean taste. 15% ABV
Period
Jun 2020 to August 2020
Routes
First Class on all routes
Noguchi Naohiko Sake Institute “Yamahai Miyama Nishiki” Noguchi Naohiko Sake Institute Inc., Ishikawa
Japan’s “god of brewing” Naohiko Noguchi has launched a brewery to capstone his sevendecade dedication to the art of great sake. This crisp yamahai sake has calm berry aromas and a soft palate. A delightful balance of acidity and umami, with herbal breeziness throughout. 19% ABV
Period
Jun 2020 to August 2020
Routes
First Class on all routes
Matcha
ANA serves matcha to First Class passengers. Enjoy Japanese tea culture even on board.
Tea Selection
Dallmayr is the only coffee roastery to also have decades of experience with tea. The company was already purchasing precious tea leaves from special traders at the end of the 19th century (around 1850). Since the 1930s, in regard to the high quality standards of the delicatessen in Munich, the Dallmayr tea department was known for its premium and outstanding tea varieties.
ANA’s Specialty Coffee Selection
The Daterra (“from the earth” in Portuguese) is one of the largest coffee farms in Brazil, the world capital of coffee production. As a Rainforest Alliance Certified™ farm*, Daterra has long been committed to the cultivation of truly green coffee using innovative, ever-evolving technologies focused on every aspect of coffee. The superior beans from Daterra produce aromatic cups with a refined bitterness and rich flavors.
Rainforest Alliance is an international nonprofit organization who stands for biodiversity conservation and sustainable livelihoods.
