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.
The finest produce has been prepared with bright colors and flavors, bringing a sense of the fresh spring air from the land and the sea. Spring flavors have been incorporated into the appetizer at every turn with the inclusion of udo, broad bean, and Japanese pepper bud. The sushi dish features silver beltfish with lightly seared skin, enveloped in the aroma of cherry leaf. The star of the soup for April/May is new nori seaweed, which add the beautiful colors and aromas of the sea to the meal. The main dish in March/April is a steamed beef shabu-shabu, made by coating wagyu beef sirloin in kudzu starch and cooking it quickly. Enjoy with a mild sesame dipping sauce.
Routes
Routes from Narita/Haneda to North America and Europe (excluding late night flights)
International Cuisine
ANA Originals
ANA Chefs - International Cuisine
Spring is the season of new green leaves. Fresh, juicy vegetables have been used in every dish to create not only the best flavor, but to bring bright, fresh color to the meal. The recommended appetizer is the smoked duck. Duck grown in France’s Challan region has been flavored with an original marinade to make it tender, then smoked with cherrywood chips. The meat main is grilled wagyu beef fillet, coated with a fermented grain mustard and paired with a Kujo scallion condiment. The accompanying dried bamboo shoot stuffed with potato purée requires a great deal of time and care to prepare.
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.
Green Pea and Fresh Cheese Ravioli
A collaboration menu with famous French restaurant, La Grenouillère. The ravioli dough has been colored a bright green with natural pigments from spinach and parsley and stuffed with a rich goat’s milk cheese and a light, naturally sweet green pea purée. Pink grapefruit and herb-flavored radish add flavor and textural accents to the dish. Enjoy the freshness of flavors that are unique to La Grenouillère, along with the beautiful, spring-like presentation.
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
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
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
Routes
First Class on Europe routes
rindo 2016 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
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
March to May 2021
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 seven-decade 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
March to May 2021
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.
