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.
The in-flight meal and drink menus are scheduled to be updated at the end of each of the following months: February, May, August, and November.
THE CONNOISSEURSANA Fine Dining & Bar
Dining pleasure presented by THE CONNOISSEURS
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.
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)
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.
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
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.
Perfect Pairings, High in the Sky
Satoru Mori, an ANA wine advisor and the Conrad Tokyo's Executive Sommelier, invites you to savor the perfect pairings that ANA proudly presents with in-flight cuisine and wine.
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
Our In-Flight Beverage Advisors
Sommeliers use their finely honed five senses and their outstanding knowledge of wine to convey the sublime features and excitement experienced through different wines.
Watch the video below to learn more about the incredible Olivier Poussier, the sommelier who has reached the top of his fascinating field and thereby earned the title of Best Sommelier in the World.
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
rindo Napa Valley, California, U.S.A.
The flagship red Bordeaux blend from Kenzo Estate in Napa valley. This wine is elegant, reserved and enchanting, with aromatics framed by ripe raspberry and rose petal. On the palate, pronounced layers of berrylike fruits mingle with black pepper, with an underlying foundation of mineral. This is excellent wine with good depth and delicate smoothness. A wonderful paring with meat dishes such as duck and beef. Cabernet Sauvignon and more
Routes
Available Routes: Served in First Class on all 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. A wonderful paring with seafood dishes. Koshu
Routes
Available Routes: Served in First Class on all routes
Japanese sake
Noguchi Naohiko Sake Institute "Junmai Daiginjo Murokagenshu" (Fruity type) 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.
Welcome to a new world of sparkling sake brewed using the classic art of daiginjomaking. This flagship "Shichiken" sake was produced in pursuit of supreme flavor by a brewery dating back to 1750. Glistening bubbles rise in the glass in straight lines as the air fills with a generous ensemble of rice aromas.
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.
Jikon -"truly living in the moment" in Japanese- is crafted at a Mie brewery that has insisted on quality for two centuries. The main brewery building is a designated Tangible Cultural Property of Japan. Bright citrus aromas bring together acidity and sweetness. Fresh and juicy, with a clean finish.
Period
July 2022 to August 2022
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.
