Seasonal Delicacies from Hokkaido
Food and Alcoholic Beverages Offered on Board and in the Lounge

Enjoy seasonal specialties from Hokkaido on board and in the lounge.
Please take a look below to learn more about the meals and alcoholic beverages available for a limited period.

  • On board
  • In the lounge
Hokkaido Scallops and Crab Meat Lemoulade with High-Sugar-Content Tomatoes, Served with Orange Sauce

[Hokkaido Scallops and Crab Meat Lemoulade with High-Sugar-Content Tomatoes, Served with Orange Sauce]

Lightly smoked scallops from Hokkaido are colorfully presented with Hokkaido tomatoes with a sugar content of 10 or higher. Enjoy the regionally inspired delicacies with fresh orange sauce.

On board
  • Routes

    First class on flights to North America and Europe (Departing from Japan) (Except for certain routes)

  • Availability

    March 1 - May 31, 2018

Hokkaido Black-Haired Wagyu Beef Sukiyaki with Special Miso Sauce

[Hokkaido Black-Haired Wagyu Beef Sukiyaki with Special Miso Sauce]

Beef from black-haired wagyu cattle from Hokkaido is prepared with red miso for a richer flavor. Eaten with soft, fresh soy milk skin, the sukiyaki offers a different flavor.

On board
  • Routes

    First class on flights to North America and Europe (Departing from Japan) (Except for certain routes)

  • Availability

    April 1 - 30, 2018

Simmered Deep-Fried Nagaimo, Noresore, Scallop, and Steamed Sea Urchin

[Simmered Deep-Fried Nagaimo, Noresore, Scallop, and Steamed Sea Urchin]

Nagaimo Chinese yam is deep-fried and simmered, and served with noresore young conger eel, scallop, and steamed sea urchin. Enjoy the dish with starchy wasabi sauce.

On board
  • Routes

    First class on flights to North America and Europe (Departing from Japan) (Except for certain routes)

  • Availability

    April 1 - May 31, 2018

Fromage Blanc with Senga Sengana Sauce

[Fromage Blanc with Senga Sengana Sauce]

This light, airy dessert of Hokkaido cream cheese and fromage blanc has a soft texture that is somewhere between mousse and yogurt. Senga Sengana is a variety of European strawberries with a characteristic rich flavor and taste. Enjoy the dessert with the flavorful strawberry sauce.

On board
  • Routes

    First class on flights to North America and Europe (Departing from Japan) (Except for certain routes)

  • Availability

    March 1 - May 31, 2018

Grilled Mentai Chazuke

[Grilled Mentai Chazuke]

Chazuke (ochazuke) is topped with grilled and crumbled spicy cod roe.

On board
  • Routes

    First class on flights to North America and Europe (Departing from Japan) and flights to Europe (Departing from outside of Japan)

  • Availability

    March 1 - May 31, 2018

Oborozuki (Kinmemai) Produced in Bibai City, Hokkaido

[Oborozuki (Kinmemai) Produced in Bibai City, Hokkaido]

The secret of the delicious taste of Oborozuki brand rice is a low amylose content in the starch. The rice when steamed is sticky and soft, and has a fine balance of texture, softness, sweetness and stickiness. Oborozuki rice tastes delicious even when eaten cold. This finest rice has been milled in the Kinmemai style, making it tastier and more nutritious than white rice.

On board
  • Routes

    First class on flights to North America and Europe (Departing from Japan and outside of Japan) (Except for certain routes)

  • Availability

    March 1 - May 31, 2018

Rich Vanilla Ice Cream and Yogurt Sorbet, Served with Sour Cherry Madeleine and Haskap Berry Sauce

[Rich Vanilla Ice Cream and Yogurt Sorbet, Served with Sour Cherry Madeleine and Haskap Berry Sauce]

The vanilla ice cream made from concentrated milk produced in Hokkaido is rich in taste, while the yogurt sorbet is light and refreshing. Flavorful haskap berry jam produced in Furano is used for the sauce. A local specialty of Hokkaido, haskap berries resemble blueberries, have a sweet-sour flavor, and are rich in vitamin C. Enjoy the regionally inspired treat with a sour cherry madeleine.

On board
  • Routes

    First class on flights to North America and Europe (Departing from Japan) (Except for certain routes)

  • Availability

    March 1 - May 31, 2018

Assortment of Grape Pickled Daikon Radish, Shochu Pickled Cucumber and Soy Sauce Pickled Nagaimo

[Assortment of Grape Pickled Daikon Radish, Shochu Pickled Cucumber and Soy Sauce Pickled Nagaimo]

A pickling base for daikon radish is blended by ANA, using mostly the grape pomace of Furano wine and several different varieties of grapes. Cucumbers pickled in Shochu Japanese spirit preserve their vivid green skin color thanks to the osmotic pressure of the spirit. Shochu pickled cucumbers have a savory taste of soft brown sugar with natural sweetness along with the spicy accent of chopped Japanese chili peppers. Nagaimo Chinese yam produced in Hokkaido is peeled and pickled in ANA's original soy sauce-based brine. Its characteristically crispy yet soft and tender texture has made this pickle very popular.

On board
  • Routes

    First class on flights to North America and Europe (Departing from Japan) (Except for certain routes)

  • Availability

    March 1 - May 31, 2018

Grilled Hokkaido Wagyu Beef Tenderloin with Miso-Flavored Vegetable Paste

[Grilled Hokkaido Wagyu Beef Tenderloin with Miso-Flavored Vegetable Paste]

Wagyu beef tenderloin from Hokkaido is grilled and topped with a paste of Japanese vegetables shimmered in miso. It is served with a light fond de veau sauce with a soy sauce flavor. Enjoy the delightful harmony of the Western-style grilled beef and the vegetable topping prepared with Japanese seasonings.

On board
  • Routes

    First class on flights to North America and Europe (Departing from Japan) (Except for certain routes)

  • Availability

    March 1 - May 31, 2018

Grilled Hokkaido Mugi-Komachi Pork Loin, with Sherry Vinegar-Flavored Onion Sauce

[Grilled Hokkaido Mugi-Komachi Pork Loin, with Sherry Vinegar-Flavored Onion Sauce]

Loin of Mugi-Komachi brand pork from Hokkaido is grilled to juicy perfection and served with an onion and sherry vinegar sauce for a sweet and sour flavor.

On board
  • Routes

    Business class on flights to Dalian and Hangzhou (Departing from outside of Japan)

    Business class on flights to Gimpo (Departing from Japan)

  • Availability

    May 1 - 31, 2018

    Note: Available from May 16 to 31, 2018 on flights between Haneda Airport and Gimpo International Airport

Beef Tenderloin Steak with Hokkaido Corn Foyot, Served with Vincotto Sauce

[Beef Tenderloin Steak with Hokkaido Corn Foyot, Served with Vincotto Sauce]

For a meat dish, a satisfying beef tenderloin steak is offered. The foyot put on the meat is a paste of cheese, butter and bread crumbs, baked au gratin using corn from Hokkaido. The white wine-based sauce is flavored with vincotto. Enjoy the combination of the steak and sauce.

On board
  • Routes

    Business class on flights to North America and Mexico (Departing from Japan) (Except for certain routes)

  • Availability

    March 1 - May 31, 2018

Tsuru no Aijo Monogatari (Love story of cranes)

[Tsuru no Aijo Monogatari (Love story of cranes)]

This Japanese confection consists of chunky sweet red bean paste and gyuhi rice cake, wrapped with steamed sponge cake.

On board
  • Routes

    Business class on flights to Vietnam, Myanmar, Cambodia, China, Hong Kong, Taiwan, and Manila (Departing from Japan) (Except for certain routes)

  • Availability

    March 1 - May 31, 2018

Yuhi (Sunset)

[Yuhi (Sunset)]

This Japanese confection uses as its motif the sunset of Kushiro, thought to be one of the three great sunsets of the world. Rich and milky white bean paste and raspberry jam are wrapped with moist and soft sponge cake.

On board
  • Routes

    Business class on flights to Dalian and Hangzhou (Departing from outside of Japan) (Except for certain routes)

  • Availability

    March 1 - May 31, 2018

Shioboshi Daikon and Soy Sauce Pickled Hakusai

[Shioboshi Daikon and Soy Sauce Pickled Hakusai]

Shioboshi daikon is Japanese radish pickled in sweetened vinegar. Its fresh flavor and crisp texture satisfy the palate of adults and children alike. Soy sauce pickled hakusai is made of carefully selected fresh Chinese cabbage, which is pickled first with salt and then in soy sauce-based brine. This Chinese cabbage pickle is simple yet has a satisfying taste and a fresh, appetizing texture.

On board
  • Routes

    Business class on flights to North America, Europe, Mexico, Vancouver, Bangkok, Singapore, Jakarta, Kuala Lumpur, and India (Departing from Japan) (Except for certain routes)

  • Availability

    March 1 - May 31, 2018

Creamy Omelet with Pork Sausage Made in Hokkaido

[Creamy Omelet with Pork Sausage Made in Hokkaido]

This omelet is creamy on the inside such that egg flows out when the omelet is cut with a knife. It pairs wonderfully with a tomato sauce, and is served with a sausage produced locally in Hokkaido made from Hokkaido pork mixed with Allium victorialis.

On board
  • Routes

    Business class on flights to North America, Mexico, Frankfurt, Bangkok, Singapore, Jakarta, Kuala Lumpur, Hong Kong, and Shanghai (Departing from Japan) (Except for certain routes)

  • Availability

    March 1 - May 31, 2018

Deep-Fried Spanish Mackerel Dressed with Starchy Soy Butter Sauce, Served with Kimiage Deep-Fried Scallop

[Deep-Fried Spanish Mackerel Dressed with Starchy Soy Butter Sauce, Served with Kimiage Deep-Fried Scallop]

Spanish mackerel is dredged in wheat flour and deep fried. It is dressed with a thick starchy soy sauce with the flavor of butter and served with kimiage deep-fried scallop, mugwort fresh gluten cake, and vegetables.

On board
  • Routes

    Business class on flights to Bangkok, Singapore, Jakarta, Kuala Lumpur, and India (Departing from Japan) (Except for certain routes)

  • Availability

    March 1 - May 31, 2018

Hokkaido Beef Hamburger Steak with Demi-Glace Sauce

[Hokkaido Beef Hamburger Steak with Demi-Glace Sauce]

Hokkaido beef hamburger steak made with locally produced ingredients, such as meat, eggs and milk. Enjoy the delightful harmony with the demi-glace sauce.

On board
  • Routes

    Business class on flights to Dalian and Hangzhou (Departing from outside of Japan)

    Business class on flights to Gimpo (Departing from Japan)

  • Availability

    April 1 - 30, 2018

    Note: Available from April 16 to 30, 2018 on flights between Haneda Airport and Gimpo International Airport

Sauteed Hokkaido Sakura-Hime Chicken with Basil Cream Sauce

[Sauteed Hokkaido Sakura-Hime Chicken with Basil Cream Sauce]

Hokkaido-brand Sakura-Hime chicken is coated with herb bread crumbs, sautéed to juicy perfection, and served with a basil cream sauce that goes perfectly with the chicken.

On board
  • Routes

    Business class on flights to China, Hong Kong, Taiwan, and Manila (Departing from Japan) (Except for certain routes)

    Business class on flights to Gimpo (Departing from Japan)

  • Availability

    May 1 - 31, 2018

    Note: Available from May 1 to 15, 2018 on flights between Haneda Airport and Gimpo International Airport

Yumepirika Rice Produced in Hokkaido's Niki Cho Ginzan (By Ginzan Kome Kenkyukai)

[Yumepirika Rice Produced in Hokkaido's Niki Cho Ginzan (By Ginzan Kome Kenkyukai)]

Yumepirika brand of rice ANA serves is grown by "Ginzan Kome Kenkyukai," a group of producers in Hokkaido with a passion for growing delicious rice. The group has succeeded in delivering the highest level of deliciousness amid a harsh growing environment with short hours of daylight. Low in proteins, the rice is sweet and has enjoyed growing popularity in Hokkaido. In recent years, the area is attracting attention as a hidden, fine rice-producing area.

On board
  • Routes

    Business class on flights to North America, Europe, Mexico, Bangkok, Singapore, Jakarta, Kuala Lumpur, and India (Departing from Japan)

    Note: Except for midnight flights

  • Availability

    March 1 - May 31, 2018

Haskap Jam from Furano Jam Garden

[Haskap Jam from Furano Jam Garden]

In Japan, haskap berries are found only in Hokkaido. Haskap jam is the most popular product of Furano Jam Garden.

On board
  • Routes

    Business class on flights to Los Angeles, Frankfurt, Bangkok, Singapore, Jakarta, and Kuala Lumpur (Except for certain routes)

  • Availability

    March 1 - May 31, 2018

Yubari Melon Langue de Chat

[Yubari Melon Langue de Chat]

These crunchy langue de chat cookies are made by skillful pâtissiers in Hokkaido using select ingredients. A chocolate filling made with Yubari melon juice is sandwiched between the cookies.

On board
  • Routes

    Economy classes on flights to North America and Europe (Departing from Japan) (Except for certain routes)

  • Availability

    March 1 - May 31, 2018

Hokkaido Black-Haired Wagyu Beef Steak

[Hokkaido Black-Haired Wagyu Beef Steak]

Savor a steak of black-haired wagyu beef from Hokkaido, grilled to your preference.

In the lounge
  • Provided in

    ANA SUITE LOUNGE DINING h at Haneda Airport International Terminal

    March 1 - May 31, 2018

ANA's Original Parfait "Spring Comes-A Parfait of Cherry Blossom"

[ANA's Original Parfait "Spring Comes-A Parfait of Cherry Blossom"]

The parfait combines salted cherry blossom gelato, cherry blossom flavored sponge cake, and fresh cream with azuki beans produced in Hokkaido.

In the lounge
  • Provided in

    ANA SUITE LOUNGE DINING h at Haneda Airport International Terminal

    March 1 - 31, 2018

Hokkaido Fat Greenling Fritto with Caraway and Balsamic Sauce

[Hokkaido Fat Greenling Fritto with Caraway and Balsamic Sauce]

Fat greenling from Hokkaido is deep-fried to make fritto, and served with bulgur risotto and roasted high-sugar-content tomatoes from Hokkaido. Enjoy the delicacies with a balsamic sauce flavored with caraway.

In the lounge
  • Provided in

    ANA SUITE LOUNGE DINING h at Haneda Airport International Terminal

    April 1 - 30, 2018

Minced Meat Cutlet of Hokkaido's Mugi-Komachi Pork, Served with Miso Sauce

[Minced Meat Cutlet of Hokkaido's Mugi-Komachi Pork, Served with Miso Sauce]

Mugi-Komachi Pork known for its sweetness is minced and deep-fried into a cutlet, while Haccho miso and tomato juice are boiled down to make a special miso sauce. Enjoy the taste of this Western-inspired Japanese dish.

In the lounge
  • Provided in

    ANA SUITE LOUNGE DINING h at Haneda Airport International Terminal

    May 1 - 31, 2018

Tazuna Roll of Hokkaido Bell Peppers and Deep-Sea Shrimp Shinjo

[Tazuna Roll of Hokkaido Bell Peppers and Deep-Sea Shrimp Shinjo]

A mixture of warazuka (Stichaeus grigorjewi) fish meat paste and deep-water shrimp is shaped into a roll and wrapped tazuna maki style with thinly sliced yellow and red bell peppers, then steamed. Enjoy it with a starchy soy sauce with dry laver and shijimi freshwater clam extract.

In the lounge
  • Provided in

    ANA SUITE LOUNGE DINING h at Haneda Airport International Terminal

    March 1 - 31, 2018

Kaitaku Mochi

[Kaitaku Mochi]

"Kaitaku Mochi" yubeshi rice cake uses as ingredients soy sauce made by Hattori Jozo in Yakumo-cho and spring water from the same town. The confection is soft and has the flavor of soy sauce.

In the lounge
  • Provided in

    ANA SUITE LOUNGE, Narita/Haneda Airport International Terminal

    March 1 - May 31, 2018

ANA's Original Parfait "The Blessing of the Sun in Hokkaido-Carrot Parfait"

[ANA's Original Parfait "The Blessing of the Sun in Hokkaido-Carrot Parfait"]

Carrot grown in Hokkaido is mixed into the topping, ice cream and sponge cake. While these are rich, the seaberry (sea-buckthorn) jelly makes this parfait wonderfully fresh.

In the lounge
  • Provided in

    ANA SUITE LOUNGE DINING h at Haneda Airport International Terminal

    April 1 - 30, 2018

ANA's Original Parfait "The Blessing of the Land of Hokkaido-Young Barley Leaf and Soy Flour Parfait"

[ANA's Original Parfait "The Blessing of the Land of Hokkaido-Young Barley Leaf and Soy Flour Parfait"]

This parfait is inspired by the vast green spaces of Hokkaido. Young barley leaf powder is mixed into ice cream and sponge cake for a faint bitterness. It is accompanied by kinako ice cream made from the flour of soy beans grown in Hokkaido for a savory aroma and rich taste.

In the lounge
  • Provided in

    ANA SUITE LOUNGE DINING h at Haneda Airport International Terminal

    May 1 - 31, 2018

Premium Hokkaido Onion Dressing with Oligonol

[Premium Hokkaido Onion Dressing with Oligonol]

With the slight bitterness of oligonol adding depth to the taste, this onion dressing is something you may want to keep with you. This dressing has been certified as a health-promoting functional food by the Hokkaido government.

In the lounge
  • Provided in

    ANA SUITE LOUNGE, Narita/Haneda Airport International Terminal

    March 1 - May 31, 2018

Marugoto Hokkaido® Potato Salad Sayaka

[Marugoto Hokkaido® Potato Salad Sayaka]

This potato salad uses Hokkaido's Sayaka potato variety, which has ivory flesh and a mild flavor, as a feature ingredient. Carrots and onions are also grown in Hokkaido.

In the lounge
  • Provided in

    ANA SUITE LOUNGE, Narita/Haneda Airport International Terminal

    March 1 - May 31, 2018

Melon Pan Bread

[Melon Pan Bread]

The melon pan sweet bun gives off a fragrant melon flavor the moment you take a bite, thanks to the Hokkaido red melon juice mixed into the bread dough and juice of other types of Hokkaido melons blended into the cookie dough for the outer crust of the bread.

In the lounge
  • Provided in

    ANA SUITE LOUNGE/ANA LOUNGE, Narita/Haneda Airport International Terminal

    March 1 - May 31, 2018

Tanaka Sake Brewing Co., Ltd. "Honjozo Takaragawa" Kinteki Sake Brewing Co., Ltd. "Tokubetsu Junmai-shu Shintotsukawa" TakasagoSake Brewing Co., Ltd. "Junmai Ginjo-shu Kokushi Muso" Fukutsukasa Sake Co., Ltd. "Fukutsukasa Junmai-shu"

(From left to right)

  • Tanaka Sake Brewing Co., Ltd. "Honjozo Takaragawa"

    This is a refreshing, dry sake that never tires the palate.
    *From April 2018, this will be replaced by "Junmai-shu Takaragawa," a light, dry junmai sake with a refreshing taste.

  • Kinteki Sake Brewing Co., Ltd. "Tokubetsu Junmai-shu Shintotsukawa"

    While bringing out the deliciousness of the rice used, this tokubetsu junmai sake has a light and clean taste.

  • TakasagoSake Brewing Co., Ltd. "Junmai Ginjo-shu Kokushi Muso"

    This sake features an elegant citrusy bouquet and a rich and deep flavor.

  • Fukutsukasa Sake Co., Ltd. "Fukutsukasa Junmai-shu"

    This is a well-balanced sake combining a rich and mellow taste with a clean and smooth finish.

In the lounge
  • Provided in

    Haneda Airport Domestic Terminal December 1, 2017 - January 31, 2018
    Haneda Airport International Terminal February 1 - March 31, 2018
    Narita Airport International Terminal April 1 - May 31, 2018

Niseko Sake Brewing "Junmai-shu Niseko" Kobayashi Sake Brewing "Tokubetsu Junmai-shu Mizuho no Shizuku" Otokoyama Co., Ltd. "Tokubetsu Junmai Kita no Inaho" Kunimare Sake Brewery "Junmai Ginpu Kunimare"

(From left to right)

  • Niseko Sake Brewing "Junmai-shu Niseko"

    With its rich yet crisp taste, this sake makes a great accompaniment to a meal.

  • Kobayashi Sake Brewing "Tokubetsu Junmai-shu Mizuho no Shizuku"

    This junmai sake has a well-balanced flavor and a sharp mouthfeel.

  • Otokoyama Co., Ltd. "Tokubetsu Junmai Kita no Inaho"

    This sake is gentle and smooth on the palate.

  • Kunimare Sake Brewery "Junmai Ginpu Kunimare"

    This dry sake has a rich taste characteristic of junmai-shu, while also leaving a refreshing aftertaste.

In the lounge
  • Provided in

    Haneda Airport Domestic Terminal April 1 - May 31, 2018
    Haneda Airport International Terminal December 1, 2017 - January 31, 2018
    Narita Airport International Terminal February 1 - March 31, 2018

Nipponseishu Co., Ltd. "Chitosetsuru Junmai Tanchotsuru" Kobayashi Sake Brewing "Kita no Nishiki Junmai" Godo Shusei Co., Ltd. "Junmai Ginjo Taisetsu no Kura Keisetsu" Usui Katsusaburo Shoten "Futsu-shu Kitano Katsu Ho-oh"

(From left to right)

  • Nipponseishu Co., Ltd. "Chitosetsuru Junmai Tanchotsuru"

    This junmai sake features the delicious and rich flavor of the rice used.

  • Kobayashi Sake Brewing "Kita no Nishiki Junmai"

    This tokubetsu junmai sake is crisp and dry, yet mellow in taste.

  • Godo Shusei Co., Ltd. "Junmai Ginjo Taisetsu no Kura Keisetsu"

    This junmai ginjo successfully combines a mellow and umami-rich taste with a gentle aroma.

  • Usui Katsusaburo Shoten "Futsu-shu Kitano Katsu Ho-oh"

    This sake releases a wonderfully rich aroma that you will never tire of.

In the lounge
  • Provided in

    Haneda Airport Domestic Terminal February 1 - March 31, 2018
    Haneda Airport International Terminal April 1 - March 31, 2018
    Narita Airport International Terminal December 1, 2017 - January 31, 2018

Godo Shusei Co., Ltd. "Junmai Ginjo Taisetsu no Kura Kinuyuki" Fukutsukasa Sake Co., Ltd. "Fukutsukasa Honjozo Karakuchi (dry)"

(From left to right)

  • Godo Shusei Co., Ltd. "Junmai Ginjo Taisetsu no Kura Kinuyuki"

    This sake boasts a silky smooth and clear texture and a discreet and elegant bouquet.

  • Fukutsukasa Sake Co., Ltd. "Fukutsukasa Honjozo Karakuchi (dry)"

    Rolling down the throat smoothly, this crisp and dry sake will never bore you.

In the lounge
  • Provided in

    Kansai International Airport International Terminal December 1, 2017 - February 28, 2018

Nipponseishu Co., Ltd. "Chitosetsuru Junmai Tanchotsuru" Otokoyama Co., Ltd. "Tokubetsu Junmai Kita no Inaho"

(From left to right)

  • Nipponseishu Co., Ltd. "Chitosetsuru Junmai Sapporo Local Sake"

    This junmai-shu draws out the umami taste of the rice used, unfolding a rich flavor and a full-bodied aroma.

  • Otokoyama Co., Ltd. "Tokubetsu Junmai Kita no Inaho"

    This sake has a rounded taste and a pleasant mouthfeel.

In the lounge
  • Provided in

    Kansai International Airport International Terminal March 1 - May 31, 2018