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.
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)
We invite you to enjoy light dishes whenever you want. You will also find these dishes are a delicious follow-up to alcoholic beverages.
A potato, celeriac and onion gateau paired with a three cheese ensemble
This is collaboration menu with French restaurant, "Restaurant Ryuzu." A selection of vegetables including potatoes and celeriac combined with egg dough for a tasty gateau. Served with three different handpicked cheeses, the pleasant flavor of the vegetables make for beautifully balanced, flavorful dish.
Routes
Departures from Narita/Haneda to the U.S.A./Europe
Tsumari pork rillettes sandwich with black truffle flavor
This is collaboration menu with French restaurant, "Restaurant Ryuzu." Tsumari pork rillettes sandwich with black truffle-flavored cake salé. Complemented beautifully with red wine for a real depth of flavor.
Routes
Departures from Narita/Haneda to the U.S.A./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
Flights between Europe and Japan, and flights bound for Japan from the U.S.A.
Tonkotsu (pork broth) ramen "Soraton"
Savor this luscious combination of thick broth, extra-thin noodles and fragrant sesame-based oil.
Routes
Departures from Japan to the U.S.A./Mexico
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" Cerise/Collage Restaurant Manager
Yasuyuki Kitahara
Champagne
Champagne Billecart Salmon 2008 Champagne, France
The superb Maison Billecart Salmon has produced a magnificent 2008 vintage which is considered to be a great classic year for Champagne where grape ripeness is enhanced by good acidity. Well balanced fresh champagne with a complex palette defined by notes of pastry, dried fruit, grain, with hints of mirabelle plum and dried dates. We suggest you to drink as an aperitif.
Pinot Noir / Chardonnay
Period
September to November 2019
Routes
First Class on Europe and Honolulu routes
Wine
Marchesi Antinori Tignanello 2015 Toscana, Italy
Tignanello is part of the Tuscan wine history. It was the first Sangiovese to be aged in barrels and the first contemporary blend including Bordeaux grape varieties in the region. The grapes are sourced from the limestone-rich soils of the Tignanello terroir, at 350-400 meters above sea level. 2015 was a great vintage with favorable weather throughout the growing season. The wine is opaque ruby, full-bodied but silky, lush and smooth, and already very accessible. Ripe cassis, and cherry nuances along with tobacco notes, bright acidity and velvety tannins. A generous, broad, rich but very refined Super Tuscan.
Sangiovese / Cabernet Sauvignon / Cabernet Franc
Period
November 2019
Routes
First Class on U.S.A routes (including Honolulu)
Domaine David Duband Nuit-Saint-Georges Les Pruliers 1er Cru 2017 Nuit Saint Georges, Burgundy, France
One of the most famous 1er cru climats of the AOC Nuits-Saint-Georges produced by one of the most acclaimed estates in Burgundy. This vintage is a pale ruby, fragrant, perfumed floral wine, with a very intense red fruit and floral bouquet. Rose petals, sweet spices, strawberry and blueberry flavors, a crisp yet round mid-palate and a very persistent chewy finish. Pinot Noir
Period
October 2019
Routes
First Class on Europe routes
Domaine Jean Marc Boillot Volnay-Pitures 1er Cru 2016 Burgundy, France
This first-growth Volnay comes from the very edge of the Pommard appellation. Les Pitures terroir lies halfway up the slope between Clos des Ducs and Les Chanlins. This location gives the wine an elegance inherent to Volnay, and a finish with a lovely weave of tannins. The wine unveils a lovely palette of red fruit where morello cherry stands out, with the succulent and luscious textures. Pinot Noir
Period
November 2019
Routes
First Class on Europe routes
Château Cos d’Estournel 2008 Saint-Estèphe, Bordeaux, France
In the Northern Medoc, under the famous Pagodas of Château Cos d'Estournel, inspired by its founder's passion for India, one of the most fascinating wines of the left bank is produced every year. This 2008 vintage is a splendid, racy and complex Saint-Estèphe, which has the mingled aromas of licorice, tobacco leaf, graphite and black cherry notes with a bright acidity and pronounced but ripe and grainy tannins. Savory and mineral finish is lingering at last. Cabernet Sauvignon / Merlot / Cabernet Franc
Period
November 2019
Routes
First Class on Europe routes
Japanese sake
Kubota « Manju » Asahi Brewery (Niigata)
Established in 1830, Asahi Shuzo is based in the Niigata prefecture known for its high-quality sake production. “Kubota” is the original trade name of the brewery, and “Manju” is their premium sake of the series. With the traditional method enhanced by the advanced technology, the key factor of their production is the quality of the rice used. Elegantly well-balanced palate with plump roundness matches perfectly with food.
Period
September to November 2019
Routes
First Class on all routes
ARAMASA No.6 X-Type Aramasa Shuzo (Akita)
An establishment devoted to Akita since its 1852 founding, Aramasa Shuzo uses a long-standing Kimoto brewing process with local rice and its own No.6 yeast. The brews of the minimally filtered, unpasteurized, undiluted “No.6” series are clean, crisp, and umami-rich. Crafted with highly polished rice, this elegant “X-Type” highlights the graceful yet robust yeast.
Sohomare Brewery was established in 1872 in the northern Kanto region, striving to produce premium sake using traditional method passed on for generations. They use the grade “A” classified rice from Hyogo prefecture, producing a groundbreaking elegant-styled sake that changed the concept of sake made with the traditional “Kimoto” method*. This Junmai sake has a round and soft acidity with a smooth texture on the mouth. * “Kimoto” method is a traditional technique that helps lactic acid develop naturally in the yeast starter.
Period
September to November 2019
Routes
First Class on all routes
Matcha
ANA serves matcha to First Class passengers. Enjoy Japanese tea culture even on board.
