Dining / Drink

ANA Original

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?

Applicable routes：Flights from Narita/Haneda to North America/Europe (Except for late-night flights)

ANA Chefs/Washoku

ANA Original

Here, we have prepared a menu truly suitable for ANA’s First Class passengers, with dishes expertly created using only the finest ingredients. As an appetizer, we have a gateau of seasonal white asparagus and snow crab. For our main dish, we have pan-fried alfonsino served with a sauce created from a dried shrimp-flavored base with various seasonings added. The dishes in this course feature sumptuous tastes combining Western flavors with the essences of Japanese and Chinese cuisine.

Applicable routes：Flights from Narita/Haneda to North America/Europe (Except for late-night flights)

ANA Western Chefs

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 top-class wines and experience the highest quality journey available in the skies.

Tofu hamburger with an abundance of flavorful vegetables and a kelp-based sauce with a basil flavor

Enjoy the tofu hamburger brought to you by Masayasu Yonemura, the creative Chef of "Yonemura," whose unique flavor combinations transcend traditional Japanese and Western frameworks.

Routes: Flights from Narita/Haneda to North America/Europe

Mr. Masayasu Yonemura

Vegetable confit presse, smoke tuna, goat cheese

A creative menu by Mr. Lionel Beccat, executive chef of ESqUISSE. A combination of pesto flavored with bonito stock and dried olives and placed between layers of vegetable confit presse, smoked tuna and goat cheese. Both pleasing to the eye and exquisitely tasting, we hope you’ll enjoy this open-style sandwich.

Routes: Flights from Narita/Haneda to North America/Europe

Mr. Lionel Beccat

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 : Japan - Europe, North America ⇒ Japan

Tonkotsu (pork broth) ramen "Soraton"

Savor this luscious combination of thick broth, extra-thin noodles and fragrant sesame-based oil.

Routes : Flights from Japan to North America

Rice crackers "Arare"

Enjoy the traditional Japanese rice crackers "Arare".
(Vegetarian and halal-certified, gluten-free)

Champagne Charles Heidsieck Brut Millesime 2006
Champagne, France

The aromas and taste of this vintage cuvee are very loyal to the style and patina of this venerable Champagne firm. The influence of the 2006 solar year gives the vintage the full richness of Pinot Noir on the attack and mid-palate. The Chardonnay endows good tension and finesse.
Pinot Noir / Chardonnay

Period: June to August 2019
Routes: First Class on Europe routes

Champagne Taittinger Prelude Grands Crus
Champagne, France

A cuvee from a venerated Champagne house that owns 288 hectares of vineyards.
Vibrant, pinpoint bubbles effervesce ceaselessly on the surface of the wine, like whitewashes on the edge of a rocky surf. The initial fruitiness—up front with citrus aromas of grapefruit and summer orange zest—gives way to a touch of toasty croissant and a mixed nut note. Lively, fine bubbles combine with sharp acidity into firm flavors framed by extreme dryness.
Pinot Noir / Chardonnay

Period: June to August 2019
*May 24 to August 2019 on Honolulu routes only
Routes: First Class on U.S.A routes (including Honolulu)

Chateau Leoville Barton 2012
Saint-Julien, Bordeaux, France

The 2nd Grand Cru Classe produced one of the best Saint-Julien in 2012. A deep, cedar-wood, cassis and graphite flavored wine, with firm but fine-grained tannins, lifted by the acidity. Lingering finish. An excellent “claret”.
Cabernet Sauvignon / Merlot / Cabernet Franc

Period: June to August 2019
Routes: First Class on Europe routes

Nielson by Byron Santa Barbara County Chardonnay 2015
Santa Barbara, California, USA

A Chardonnay produced with grapes sourced from the Santa Maria Valley, the coolest part of Santa Barbara County. A honeyed and stone fruit flavored wine, with lively acidity balancing the creamy texture. Stone fruit and tangerine aromas. A round Chardonnay, richly fruited with a citrus lift on the finish.
Chardonnay

Period: June to August 2019
*May 24 to August 2019 on Honolulu routes only
Routes: First Class on U.S.A routes (including Honolulu)

Barbeito Madeira Malvasia Sweet 20 Years Old
Madeira, Portugal

Produced by Ricardo Diogo Vasconcelos de Freitas, the owner of Vinhos Barbeito and a true Madeira genius, this 20-year-old Malvasia is a masterpiece. Mahogany color and very subtle nose with flavors of orange peel, of smoke, toffee, barley sugar and walnut. The palate is perfectly balanced with the piercing acidity offsetting the generous sweetness. The mouthfeel is pure and fresh. The finish is precise, taut, crystalline, with everlasting notes of marmalade and caramel.
Malvasia

Period: June to August 2019
Routes: First Class on Europe routes

Graham’s 30 Years Old Tawny Port
Douro, Portugal

Graham’s Ports are among the cultural gems of Portugal. Established in 1820, Graham’s continues to be made traditionally in granite tanks, under the aegis of the established Symington family. Flavors of liquorice, dark currants and leather spread across a smooth palate, lifted by bright acidity.
Try it as an aperitif, or with cheese after a meal.

Period: June to August 2019
*May 24 to August 2019 on Honolulu routes only
Routes: First Class on U.S.A routes (including Honolulu)

Noguchi Naohiko Sake Institute “Junmai Daiginjo Murokagenshu”
Noguchi Naohiko Sake Institute Inc. (Ishikawa) 18% ABV

Naohiko Noguchi—Japan’s god of sake brewing—has launched a brewery to capstone his seven-decade dedication to the art of great sake. This junmai daiginjo has tropical fruit aromas brimming with fresh acidity. With a bracing rush; elegant balance of sweet bouquet and soft umami; and a long and graceful finish.

Period: June to August 2019
*May 24 to August 2019 on Honolulu routes only
Routes: First Class on all routes

Ichinokura Junmai Daiginjo Shoko
Ichinokura (Miyagi) 15% ABV

Founded in 1973, Ichinokura has been crafting stellar sake in pursuit of tradition and innovation. The elegant qualities of this sake derive from Miyagi rice combined with soft, on-the-premises well water. The fruity, graceful bouquet is defined by a perfect balance of soft sweetness, breezy acidity, and noble bitterness.

Period: June to August 2019
*May 24 to August 2019 on Honolulu routes only
Routes: First Class on all routes

Denshu Junmai Daiginjo <May to June Only>
Nishida Shuzoten (Aomori) 16% ABV

A full-bodied brew with an elegant, round palate and supremely crisp finish. Hand crafted by Aomori City’s sole brewery, an establishment founded in 1878. The Denshu culminates from a three-year quest to perfect time-honored, back-to-basics techniques for brewing classical, rice-grace sake.

Period: June to June 30 2019
*May 24 to June 30 2019 on Honolulu routes only
Routes: First Class on all routes

Nabeshima Junmai Daiginjo Yamada Nishiki 35% <July to August Only>
Fukuchiyo Brewery (Saga) 16% ABV

Roused by the trust of sake aficionados, Fukuchiyo Brewery produces “Nabeshima” in a quest to charm them with an intimate brew. This dry, flavorful, appetite-piquing junmai daiginjo won the “Champion Sake of 2011” at IWC International Wine Challenge. Refined, dazzling aromas. The robust umami of rice expands gently on the palate with a mesmerizing, soft finish.

Period: July to August 2019
Routes: First Class on all routes

ANA serves matcha to First Class passengers. Enjoy Japanese tea culture even on board.