From quality ingredients to expertly crafted recipes, our food and beverages satisfy your taste for distinctive dining.
And if you need a special meal, for children or for your special dietary needs, we've got that, too.
To ANA, a "Connoisseur" is the embodiment of the ultimate host: someone with great knowledge in entertaining your palate. The carefully curated menus on our international and domestic flights are thoughtfully presented by our internationally renowned team of chefs, opening new frontiers in the art of dining from 10,000 meters in the air. Enjoy the finest cuisine, only with ANA.
THE CONNOISSEURS member:
Toru Okuda, Owner of Ginza Okuda
Specialty: Japanese Cuisine
Born in 1969 in Shizuoak Prefecture, Toru's philosophy is to express the natural flavor of ingredients to make the most of the rich blessings of the season, creating cuisine that makes diners feel comfortable in body and mind. He opened Ginza Kojyu in 2003, then Ginza Okuda in 2011. At the age of 37, he obtained a three-star Michelin rating. He's an energetic chef with Japanese restaurants in Ginza, Paris and New York.
Hirokazu Tomisawa, Executive Chef of Yoshimura
Specialty: Japanese Cuisine
Hirokazu hails from Yamagata Prefecture. He gained extensive experience in the Kanto and Kansai regions, and currently works as an executive chef at Yoshimura. He also works as a teacher and head director in different organizations, contributing to the development of the culinary field. He was named Tokyo Meister, and has won the Agency for Cultural Affairs Commissioner's Award. In 2017, he received the "Contemporary Master Craftsman (Gendai no Meiko)" Prize from the Minister of Health, Labour and Welfare.
Hiroyuki Kurosu, Owner of Kagurazaka Kurosu
Specialty: Japanese Cuisine
Hiroyuki is from Niigata Prefecture. In 2007, he began serving as the Japanese executive chef at The Ritz-Carlton Tokyo, and in January 2012, he opened Kagurazaka Kurosu. His appreciation of orthodox Japanese cuisine is seen in his love of fusing delicate, contemporary plating with traditional cooking methods, as well as his use of ceramics and porcelain, which are important elements in composing the taste of Japanese cuisine.
Shinji Ishida, Owner of Nogizaka-Shin
Specialty: Japanese Cuisine
Shinji is from Tokushima Prefecture. After studying for 15 years at a restaurant in Tokushima, he trained for five years at a Japanese restaurant in Ginza. When that restaurant opened in Paris, he participated in the launch. He shares a vision of the future with Mr. Yasuhide Tobita, a sommelier and sake sommelier who he spent a lot of time with in France. Together, they opened Nogizaka-Shin in June 2016.
Tomiya Hirota, Owner of Ginza Hyakuraku
Specialty: Japanese Cuisine
Tomiya is from Tokushima Prefecture. His restaurant, Ginza Hyakuraku, is a hidden gem in Ginza, loved by many famous people. The restaurant welcomes customers with hospitality, serving delicately crafted kaiseki cuisine that uses ingredients from Tokushima in Shikoku, and all over Japan, tailored to the colors of the season.
Yoshihiro Takahashi, The 15th GENERATION owner of Hyotei
Specialty: Japanese Cuisine
About 400 years ago, A long-established store that is said to have started as a refreshment stop "Nanzenji Mongai Matsubayashi Teahouse" in Nanzenji temple in Kyoto. We survived the selection of the times many times. We continue to evolve slowly while protecting tradition and Noren with flexible attitude according to the flow of time and changes in food culture. In March 2018, we opened a Kappou-style restaurant in Tokyo.
Ryuta Iizuka, Owner/Chef of Restaurant Ryuzu
Specialty: French Cuisine
After having studied under Mr. Joel Robuchon, Ryuta is now the owner and chef at Restaurant Ryuzu. He hopes you enjoy his cuisine from the heart, carefully tailored with the utmost respect for each ingredient.
Alexandre Gauthier, Owner/Chef of La Grenouillère
Specialty: French Cuisine
Alexandre is the owner and chef of La Grenouillère, a restaurant in the north of France that's surrounded by nature and known as a place people would like to visit at least once in their life. His attractive, painting-like, artistic meals have earned him invitations to events throughout Europe, America and Asia.
Hideki Takayama, Executive Chef of Maison de Taka Ashiya
Specialty: French Cuisine
The Maison de Taka Ashiya restaurant allows you to enjoy French cuisine with local ingredients and an expression unique to its Japanese chef. Executive chef Hideki Takayama won the 2014 and 2018 Asia-Pacific Bocuse d'Or qualifying contest.
Masayasu Yonemura, Owner/Chef of Yonemura
Specialty: Fusion
Masayasu Yonemura is the owner of the restaurant Yonemura, and his creativity as a chef has seen him being invited abroad numerous times to demonstrate his astonishing skills. Although his unique cuisine has its roots in the old capital city of Kyoto, it transcends the traditional borders of Japan and the West to deliver ever-changing flavors.
Pierre Hermé, Pierre Hermé Paris
Specialty: Patisserie
Praised as the "Picasso of the patisserie world," Pierre was awarded The World's Best Pastry Chef from the World's 50 Best Restaurant Academy. His creations are acclaimed by sweets lovers around the world, and he hopes you enjoy his creative world of taste, sensibility and delight.
Olivier Poussier, The Best Sommelier of the World (2000)
He has served as a sommelier at Paris' famous "La Tour d'Argent", British five-star hotel "The Connaught", Parisian three-star restaurant "Pavillon Ledoyen", among others. In 1989, he was selected as France's Best Sommelier. In 2000, he won the World's Best Sommelier Award at the Best Sommelier of the World Contest, Montreal Competition. Currently, he runs a wine consultancy company.
Satoru Mori, Executive Sommelier at Conrad Tokyo
In October 2013, Satoru joined Conrad Tokyo as the Head Sommelier. In August 2016, he became their Executive Sommelier. He won the 2008 All Japan Best Sommelier Concours and the 2009 Asia Oceania Best Sommelier Concours. Since February 2014, he has served as the General Manager of the Technical Research Department and as a Director at the Japan Sommelier Association. He is actively engaged in wine awareness activities and education for the next generation. In 2017, he received the Contemporary Master Craftsman (Gendai no Meiko) Prize from the Minister of Health, Labour and Welfare.
Yasuyuki Kitahara, Restaurant Manager at Cerise/Collage and Conrad Tokyo
In addition to his knowledge of champagne and wine, Yasuyuki is an artisan and winner of the 4th World Sake Sommelier Competition in 2014. He expresses the taste and splendor of Japanese sake and authentic Shochu to the world.
Makoto Shimizu, Head Chef of ANA Japanese Cuisine
Utilizing experience cultivated as a famous hotel head chef, Mr. Shimizu supervises the menu for international cuisine. As an ANA Executive Chef, he's gained new sensibilities through his interaction with French chefs in Japan and abroad. From traditional French to modern international cuisine, he continues to produce a wide range of menus.
Seigou Mori, Head Chef of ANA Japanese Cuisine
After serving as a head chef at a high-class restaurant in Tokyo, he now serves as ANA's Japanese Cuisine Head Chef. He's developing menus every day to provide world-class Japanese food to the world via in-flight meals. He has a reputation for producing beautiful cuisine that makes the most of seasonal ingredients.
Noriaki Aida, Pastry Chef of ANA
After serving as pastry chef at Ginza Wako's Gourmet & Cake Shop, Mr. Aida became ANA's pastry chef. As a lecturer on confectionery, he teaches and nurtures pastry chefs throughout Japan, and creates many dessert lovers.
Feel a breath of spring air from the colorful and carefully selected land and sea delicacies. The appetizer encompasses many spring flavors such as udo and broad beans with young Japanese pepper buds. For sushi lovers, there is seared cutlass fish wrapped in aromatic cherry blossom leaves. The bowl dish for April and May features the first seaweed harvested after the winter, which has a beautiful color and the scent of the ocean. The main dish for March and April is Wagyu shabu shabu. Wagyu sirloin is thinly sliced, dusted with arrowroot powder and then lightly boiled. Served with a mild sesame sauce.
Applicable Routes: Routes from Narita/Haneda to North America and Europe (excluding late night flights)
Spring is the season of fresh green. Succulent vegetables are prepared to be enjoyed for their colors and delicious taste. Our appetizer recommendation is the smoked duck. Canard Challandais, or famous Challan duck, is marinated in our special sauce and smoked to tender perfection using cherry wood chips. The main meat dish is a grilled Wagyu fillet covered with fermented whole-grain mustard and served with Kujo scallion condiments. Served with a puree of dried bamboo shoot and potato.
Applicable Routes: Routes from Narita/Haneda to North America and Europe (excluding late night flights)
Business Class Pre-Order Meal Service
Business Class passengers can pre-order their preferred meal. For Tokyo departures on certain routes, passengers can also choose collaboration menus served on other routes. Get the details on Pre-Order Meal Service.
A collaboration menu with "Japanese Cuisine Yoshimura", a famous restaurant located in Hasune, Itabashi, Tokyo. The small bowl is refreshing and spring-like thin tofu with plump conger eel. The main dish is Spanish mackerel and beef, their different flavors enhanced through Kyoto-style grilling. Vegetables such as bamboo shoots roasted with young Japanese pepper buds finish off this representative Yoshimura-style meal.
Applicable Routes: Routes from Narita/Haneda to Thailand, Singapore, Indonesia, Malaysia (excluding late night flights), India
A collaboration menu with "La Grenouillère", a restaurant in France that has attracted the attention of gourmets from around the world. Be swept into a world of visually artistry and imaginative flavors. The appetizer of crabmeat resonates with the acidity of tomatoes and the sweetness of citrus. The main dish of young Japanese sea bass is served with an elegant bouillabaisse style sauce accented with rouille.
Applicable Routes: Routes from Narita/Haneda to North America (excluding Honolulu), Europe, Mexico, Oceania (excluding some flights)
Mr. Pierre Hermé has been awarded as "The World's Best Pastry Chef" by The World's 50 Best Restaurants Academy. His creative pastry making has been highly praised by sweets enthusiasts all over the world. Please enjoy "The World of Taste, Sense and Delight" created by "the Picasso of Pastry."
Applicable Routes: Routes From Narita/Haneda to North America, Mexico, Oceania and Asia (excluding some flights)
Sit back and relax on board with one of our beverages. ANA staff and external advisors carefully select each offering.
ANA's current wine selection was put together by ANA staff involved with on-board services and external advisor sommeliers.
Around 2,000 brands of wine from 15 countries were entered into the first round of selections for this lineup. Wines that passed an initial screening then went on to be marked at blind tastings in the final selection, and the entire selection process took around half a year. Wines that scored highly at the blind tastings by our wine selection team are served on board.
This lineup strikes an exquisite balance between the bold individuality of each wine, and features brands from a variety of wine-producing several regions including Japan in addition to European classics.
In both 2018 and 2019, our in-flight wine selection received many awards from the "Cellars in the Skies" and "Wines on the Wing" competitions.
ANA offers a wide selection of special meals for babies and children and for passengers with specific dietary requirements for health or religious reasons.
The best way to make special meal requests is to submit them when you make your reservation. You must submit your request until the application deadline shown here.
Meal Type | Application Deadline | How to Make Request] |
---|---|---|
Allergen-free meal | Prior to departure of ANA-operated flight:
|
|
Children's and Other Special Meals | Up to 24 hours |
On the ANA website (when you make a reservation or you can add later). |
A selection of special meals is available for your children. Please feel free to make requests upon reservation.
Passengers traveling with children can find other helpful information here: Families With Children.
Baby Meal (BBML)
These meals are recommended for children under 2 years old. They include items such as pureed foods and soup.
Child Meal (CHML)
These meals are recommended for children between 2 and 5 years old. They include sandwiches and fruits, and are soft and easy to chew.
These types of vegetarian meals can be requested:
Vegetarian Meal Lacto-ovo (VLML)
The meal that does not use any meat products and fish. Please note that it contains eggs and/or dairy products.
Vegan Meal (VGML)
Any foods from animal sources, such as meat products, fish, eggs, honey or dairy products will not be used under any circumstances.
Hindu Vegetarian Meal (AVML)
This is an asian-style vegetarian meal. It's a combination of spicy vegetarian dish and contains some dairy products may be used. No meat, fish or eggs as well as animal fats or gelatin are used in this meal.
Vegetarian Raw Meal (RVML)
This meal is available to customers who wish to eat only raw fruits and vegetables. No highly processed foods, additives or preservatives are used in this meal. We do not use preheated fruits and vegetables, animal foods, or animal-derived products.
Vegetarian Oriental Meal (VOML)
This is for customers who want an oriental vegetarian meal. It does not include any animal foods, animal-derived products, eggs or dairy products.
These types of religious meals can be requested:
Hindu Meal (HNML)
Beef and pork will not be used. Mainly, boiled fish, chicken, mutton, seafood, rice and fruits will be used. Ingredients will not contain alcohol.
Muslim Meal (MOML)
This meal will be prepared in accordance with the Islamic tradition and custom. Any pork products, gelatin, alcohol, extracted flavoring from alcohol, scale and fins from fish will not be used.
Kosher Meal (KSML)
This meal will be prepared conforming to the Jewish dietary laws. (Not available at some airports.) Meals will be served in a sealed package. ANA does not provide Passover meal (which are made of unleavened products).
Vegetarian Jain Meal (VJML)
This meal is for our Jain guests. No animal foods such as meat, fish, eggs and dairy products are used in this meal. It also does not include root vegetables. (Some airports are not able to prepare this meal.)
These types of special dietary meals can be requested:
Diabetic Meal (DBML)
This meal is for diabetic customers. Red meat, high fiber foods, fresh vegetables, fruits, bread and grains are used.
Low Salt Meal (LSML)
This meal is offered for passengers with high blood pressure, heart disease or kidney problems. The use of sodium will be limited. The sodium has been reduced for each meal. Mainly, raw vegetables, crackers, pasta, lean meat, diet margarine, high-fiber breads with low sodium will be used, including fruits and salads.
Low Fat Meal (LFML)
This meal contains limited fat and cholesterol. Egg yolk will not be used. Raw vegetables, lean meats or fish will be all cooked. Margarine, low-fat dairy products and high-fiber bread or fruits will be offered.
Low Calorie Meal (LCML)
This meal will be offered with less than 400 calories per meal which is designed to fit into a daily diet of less than 1200 calories.
Bland Meal (BLML)
This meal is prepared for passengers who suffer from stomach or intestinal problems. It usually contains food that can be easily digested, which is mildly seasoned and tender. Please note that it will not contain fried products, highly seasoned foods, black pepper and chili powder.
Gluten Free Meal (GFML)
This meal takes into consideration gluten intolerance. It does not contain ingredients or foods that contain gluten. We do not use gluten-containing grains (wheat, rye, oats, barley, triticale, spelt wheat) or gluten-containing grain-based foods (flours, starches, semolina). This meal is not suitable for customers with flour allergies.
Low Lactose Meal (NLML)
This meal is for those who require a lactose-restricted meal option. It does not contain any lactose ingredients, which include dairy products and dairy-free. Please note this meal option is not suitable for those who are allergic to milk product.
Fruit Platter Meal (FPML)
This meal is for passengers who prefer a fruit-only meal option. The fruits used are completely additive- and preservative-free.
Seafood Meal (SFML)
This meal is for passengers who prefer a seafood-based (fish/shellfish) option. It does not contain any meat products.
ANA offers a variety of meal options on most international and select domestic flights to support dietary goals and restrictions. Passengers can choose either the 7 Allergen-Free Meal or the 28 Allergen-Free Meal, and these ingredients are specified by the Japanese Ministry of Health, Labor and Welfare. Please note that these 7 item and 28 item ingredients are specified by the Ministry of Health, Labor and Welfare of Japan, so we cannot respond to any other food allergies.
The ANA Group also considers the safety of the meals provided to customers a top priority, and is currently making an effort to remove peanuts from the food and drink menus served on ANA Group-operated International and Japan domestic flights.(However, other types of nuts excluding peanuts are used as ingredients for in-flight food and drink services.)
However, we cannot guarantee that peanuts will not be mixed in during the cooking/manufacturing process and in the in-flight kitchen. We also cannot prohibit customers from bringing on board and consuming products containing peanuts. Therefore, we cannot guarantee a cabin that is completely peanut-free.
In addition, on international flights operated by ANA, allergy-friendly meals (special meals) prepared using measures to prevent allergen contamination are also available upon prior request. Please request your meal by the reservation deadline.
In addition, on international flights operated by ANA, we are implementing special seat cleaning when customers contact us in advance to strengthen our response to peanut allergies. If you would like place a request, please call the ANA Contact Center at least 96 hours before your departure.
If you have a disability caused by a severe allergy to peanuts, another nut variety, sesame seeds, an animal, etc., you can make a request for an allergy buffer zone to be established around you in order to avoid the risk of exposure to the relevant allergen as much as possible. Upon receiving your request, we will confirm the details of your allergy as well as any further requests you may have, and then take the steps below.
While we will make every effort to eliminate allergens so that passengers with allergies can fly safely and with peace of mind, it is not possible to completely remove allergens in the cabin environment or those brought on board by other passengers.
Passengers with severe allergies are therefore kindly asked to bring the necessary preventive items such as a protective mask, prescription medicine, or an injector (EpiPen).
If you wish to apply for the Allergy Buffer Zone, please call ANA by phone after booking your flight and at least 48 hours before departure.
These meals contain no wheat, buckwheat, dairy products, eggs, peanuts, shrimp, or crab.
We use products from companies that have been making allergy-friendly foods for many years, and allergy-friendly meals are not prepared in our kitchens.
Advance reservation is required. Please order by the application deadline.
Menu | Ingredients |
---|---|
Tandoori chicken | Tandoori chicken (chicken, ketchup, sauce, soup base, ginger, consomme, curry powder), turmeric rice (rice, broth, seasonings, vegetable consomme, turmeric), vegetable sauce (broccoli, cauliflower, carrots, Chinese soup, rapeseed oil, soup base) |
Marinated whitefish with curry seasoning | Cod, red and yellow bell peppers, lotus root, salt, corn, olive oil, rice flour (for deep-frying), curry seasoning, Japanese-style dressing (burdock, onions, carrots, celery) |
Rice flour bread | Rice flour, white kidney bean flour, figs, dates, olive oil, rice vinegar, dry yeast, salt |
Fruits Jelly (Pear) | Pear Juice, High-Fructose Corn Syrup, Sugar, Agar, Arum Root, Citric Acid, Citric Sodium, Aroma Chemical, Antioxidant (Vitamin C) |
Rice cookie strawberry flavor | Rice flour (from Niigata prefecture), margarine, corn flour, sugar, rice shortening (rice-bran oil), strawberry paste, corn starch |
Grape juice | 100% pure grape juice |
Menu | Ingredients |
---|---|
Meat balls | Pork, onions, tomato ketchup, starch, carrots, vegetable consomme, table salt, beet sugar, nutmeg, pepper, thickening agent (modified starch), trehalose |
Chicken Pilaf and Curry-Flavored Croquette Lunch Box | Chicken pilaf, curry-flavored croquettes, fried chicken, pumpkin salad, broccoli, glazed carrots, thickening agent (modified starch, xanthan gum), stabilizing agent (micro fibrous cellulose, xanthan gum), emulsifier, flavoring agent |
Rice flour bread | Rice flour, rapeseed oil, sugar, salt, dry yeast, trehalose, polysaccharide thickener |
Fruits Jelly (Pear) | Pear Juice, High-Fructose Corn Syrup, Sugar, Agar, Arum Root, Citric Acid, Citric Sodium, Aroma Chemical, Antioxidant (Vitamin C) |
Rice cookie (strawberry flavor) | Rice flour, margarine, corn flour, sugar, rice shortening, strawberry paste, corn starch |
Apple juice | 100% pure apple juice |
Royal Mahalo(chocolate flavor) (available only on some routes) |
Sweet potato, beet sugar, vegetable oils and fats, beet oligosaccharides, cocoa, vanilla bean, emulsifier |
Menu | Ingredients |
---|---|
Deep-Fried White Fish | Flavored rice (rice, dried green perilla), deep-fried white fish (hoki fish, seasoned flour for deep-frying, Chinese soup base, rapeseed oil, ginger), sauce for deep-fried foods (broth, beet sugar, seasonings, tapioca, paprika), sautéed vegetables (broccoli, carrots, Chinese soup base, rapeseed oil, vegetable consommé) |
Rice flour bread | Rice flour, white kidney bean flour, figs, dates, olive oil, rice vinegar, dry yeast, salt |
Fruits Jelly (Grape) | Grape juice, high-fructose corn syrup, sugar, agar, konjac, citric acid, citric sodium, spices, antioxidant (vitamin C) |
Rice cookie strawberry flavor | Rice flour (from Niigata prefecture), margarine, corn flour, sugar, rice shortening (rice-bran oil), strawberry paste, corn starch |
Grape juice | 100% pure grape juice |
Rice Chocolate Cake | Ground Rice (Domestic), Beet Sugar, Coconut Milk, Shortening (Oil Of Palm), Oligosaccharide-Syrup, Cacao Mass, Starch (Sago Palm), Cocoa Powder, Salt, Baking Powder |
Menu | Ingredients |
---|---|
Fried White Fish and White Sauce Gratin Lunch Box | Cake salé (savory pound cake), white sauce gratin, fried white fish, glazed carrots, sautéed red bell pepper, steamed broccoli, phosphoric salt (Na), seasoning (amino acid), antioxidant agent (Vitamin C), coloring agent (nitrous acid Na), baking powder, thickening agent (modified starch, xanthan gum), modified starch, emulsifier, flavoring agent |
Fruits Jelly (Grape) | Grape juice, high-fructose corn syrup, sugar, agar, konjac, citric acid, citric sodium, spices, antioxidant (vitamin C) |
Rice cookie (strawberry flavor) | Rice flour, margarine, corn flour, sugar, rice shortening, strawberry paste, corn starch |
Apple juice | 100% pure apple juice |
Ponta-kun rice cracker | Non-glutinous rice, soy sauce-style seasoning, mirin-style fermented seasoning, beet sugar, toasted nori seaweed |
Menu | Ingredients |
---|---|
Sawara (Japanese Spanish Mackerel) Cooked in Miso | Sawara (Japanese Spanish Mackerel), ginger, kelp broth, Japanese millet miso, Japanese millet soy sauce, beet sugar, rapeseed oil |
Marinated whitefish with curry seasoning | Cod, red and yellow bell peppers, lotus root, salt, corn, olive oil, rice flour (for deep-frying), curry seasoning, Japanese-style dressing (burdock, onions, carrots, celery) |
Quinoa cookies | Quinoa, beet sugar, starch (sago palm), organic shortening, trehalose, baking soda, salt, coral calcium |
Omusubi Senbei (rice-ball-shaped) cracker | Non-glutinous rice, rice-based soy sauce, sago palm starch and sugar beet |
Light pumpkin cookies | Starch (sago palm), tapioca, organic shortening, pumpkin powder, beet sugar, baking soda, salt. |
Sato Rice | Non-glutinous rice |
Rice cookie (strawberry flavor) | Rice flour, margarine, corn flour, sugar, rice shortening, strawberry paste, corn starch |
Grape juice | 100% pure grape juice |
Menu | Ingredients |
---|---|
Curry Rice with Mushrooms and Other Fiber-rich Ingredients | Mushrooms (Buna Shimeji/Eryngii/Enokidake mushroom), vegetables (onion, carrot, potato, garlic and ginger), fermented tomato puree, organic blue agave inulin, edible oils (palm/rapeseed/olive oil), rice powder, sugar, spices, rice-fermented seasoning and vegetable broth |
Light pumpkin cookies | Starch (sago palm), tapioca, organic shortening, pumpkin powder, beet sugar, baking soda, salt. |
Sato Rice | Non-glutinous rice |
Lemon pop cake | Glucose (corn, potato, sweet potato), cornstarch, starch hydrolysate (cassava), acidulant (citric acid), flavoring, coloring |
Homemade cookies (cocoa cookies) | Starch (sago palm), beet sugar, canola oil, cacao mass, pumpkin powder, cocoa, salt, baking soda |
Rice cookie (strawberry flavor) | Rice flour, margarine, corn flour, sugar, rice shortening, strawberry paste, corn starch |
Apple juice | 100% apple juice not from concentrate |
Menu | Ingredients |
---|---|
White fish fillet with curry-flavored thick sauce | Hoki (blue grenadier), onion, sauce (yeast extract, beet molasses, salt, kombu kelp extract, shiitake mushrooms extract), carrots, shimeji mushrooms, powdered soup, beet sugar, ginger, fermented seasoning, vegetable consomme, curry powder, garlic, trehalose, thickener (processed starch). |
Sato Rice | Non-glutinous rice |
Rice cookie (strawberry flavor) | Rice flour, margarine, corn flour, sugar, rice shortening, strawberry paste, corn starch |
Grape juice | 100% pure grape juice |
Homemade cookies (cocoa cookies) | Starch (sago palm), beet sugar, canola oil, cacao mass, pumpkin powder, cocoa, salt, baking soda |
Menu | Ingredients |
---|---|
White fish fillet with curry-flavored thick sauce | Hoki (blue grenadier), onion, sauce (yeast extract, beet molasses, salt, kombu kelp extract, shiitake mushrooms extract), carrots, shimeji mushrooms, powdered soup, beet sugar, ginger, fermented seasoning, vegetable consomme, curry powder, garlic, trehalose, thickener (processed starch). |
Sato Rice | Non-glutinous rice |
Rice cookie (strawberry flavor) | Rice flour, margarine, corn flour, sugar, rice shortening, strawberry paste, corn starch |
Grape juice | 100% pure grape juice |
Ponta-kun rice cracker | Non-glutinous rice, soy sauce-style seasoning, mirin-style fermented seasoning, beet sugar, toasted nori seaweed |
Menu | Ingredients |
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Hamburger Steak | Lean pork, onions, tomato puree, sago palm starch, Japanese millet soy sauce, salt, beet sugar, rapeseed oil, kelp, pepper |
Marinated whitefish with curry seasoning | Cod, red and yellow bell peppers, lotus root, salt, corn, olive oil, rice flour (for deep-frying), curry seasoning, Japanese-style dressing (burdock, onions, carrots, celery) |
Rice flour bread | Rice flour, rapeseed oil, sugar, salt, dry yeast, trehalose, polysaccharide thickener |
Sato Rice | Non-glutinous rice |
Fruits Jelly (Pear) | Pear Juice, High-Fructose Corn Syrup, Sugar, Agar, Arum Root, Citric Acid, Citric Sodium, Aroma Chemical, Antioxidant (Vitamin C) |
Rice cookie strawberry flavor | Rice flour (from Niigata prefecture), margarine, corn flour, sugar, rice shortening (rice-bran oil), strawberry paste, corn starch |
Grape juice | 100% pure grape juice |
Menu | Ingredients |
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Meat balls | Pork, onions, tomato ketchup, starch, carrots, vegetable consomme, table salt, beet sugar, nutmeg, pepper, thickening agent (modified starch), trehalose |
The Curry Prince | Vegetables, fruit, chickpeas, rapeseed oil, beet sugar, curry powder, tomato paste, salt, yeast extract, sweet corn powder, spices |
Rice flour bread | Rice flour, rapeseed oil, sugar, salt, dry yeast, trehalose, polysaccharide thickener |
Sato Rice | Non-glutinous rice |
Fruits Jelly (Pear) | Pear Juice, High-Fructose Corn Syrup, Sugar, Agar, Arum Root, Citric Acid, Citric Sodium, Aroma Chemical, Antioxidant (Vitamin C) |
Rice cookie (strawberry flavor) | Rice flour, margarine, corn flour, sugar, rice shortening, strawberry paste, corn starch |
Apple juice | 100% pure apple juice |
Menu | Ingredients |
---|---|
Stewed Meat and Potatoes | Potatoes, onions, pork, kelp, Japanese millet soy sauce, beet sugar |
Rice flour bread | Rice flour, rapeseed oil, sugar, salt, dry yeast, trehalose, polysaccharide thickener |
Sato Rice | Non-glutinous rice |
Fruits Jelly (Grape) | Grape juice, high-fructose corn syrup, sugar, agar, konjac, citric acid, citric sodium, spices, antioxidant (vitamin C) |
Rice cookie strawberry flavor | Rice flour (from Niigata prefecture), margarine, corn flour, sugar, rice shortening (rice-bran oil), strawberry paste, corn starch |
Grape juice | 100% pure grape juice |
Rice Chocolate Cake | Ground Rice (Domestic), Beet Sugar, Coconut Milk, Shortening (Oil Of Palm), Oligosaccharide-Syrup, Cacao Mass, Starch (Sago Palm), Cocoa Powder, Salt, Baking Powder |
Menu | Ingredients |
---|---|
Daikon Radish Simmered with Minced Meat | Daikon radish, onion, pork, carrots, broth, seasoning, beet sugar, powdered kelp, thickening agent (modified starch), trehalose |
Sato Rice | Non-glutinous rice |
Fruits Jelly (Grape) | Grape juice, high-fructose corn syrup, sugar, agar, konjac, citric acid, citric sodium, spices, antioxidant (vitamin C) |
Rice cookie (strawberry flavor) | Rice flour, margarine, corn flour, sugar, rice shortening, strawberry paste, corn starch |
Apple juice | 100% pure apple juice |
Ponta-kun rice cracker | Non-glutinous rice, soy sauce-style seasoning, mirin-style fermented seasoning, beet sugar, toasted nori seaweed |
In addition to omitting the seven common allergens (wheat, buckwheat, dairy products, eggs, peanuts, shrimp and crab), this meal is prepared without using 21 other ingredients: abalone, squid, salmon roe, orange, kiwifruit, beef, walnut, salmon, mackerel, soybean, poultry, banana, pork, matsutake mushroom, peach, yam, apple, gelatin, sesame, cashew nuts and almond.
We use products from companies that have been making allergy-friendly foods for many years, and allergy-friendly meals are not prepared in our kitchens.
Advance reservation is required. Please order by the application deadline.
Menu | Ingredients |
---|---|
Deep-Fried White Fish | Flavored rice (rice, dried green perilla), deep-fried white fish (hoki fish, seasoned flour for deep-frying, Chinese soup base, rapeseed oil, ginger), sauce for deep-fried foods (broth, beet sugar, seasonings, tapioca, paprika), sautéed vegetables (broccoli, carrots, Chinese soup base, rapeseed oil, vegetable consommé) |
Marinated whitefish with curry seasoning | Cod, red and yellow bell peppers, lotus root, salt, corn, olive oil, rice flour (for deep-frying), curry seasoning, Japanese-style dressing (burdock, onions, carrots, celery) |
Rice flour bread | Rice flour, white kidney bean flour, figs, dates, olive oil, rice vinegar, dry yeast, salt |
Fruits Jelly (Pear) | Pear Juice, High-Fructose Corn Syrup, Sugar, Agar, Arum Root, Citric Acid, Citric Sodium, Aroma Chemical, Antioxidant (Vitamin C) |
Rice cookie strawberry flavor | Rice flour (from Niigata prefecture), margarine, corn flour, sugar, rice shortening (rice-bran oil), strawberry paste, corn starch |
Grape juice | 100% pure grape juice |
Menu | Ingredients |
---|---|
Organic Spinach Rice Porridge | Organic Rice, Organic Spinach, Organic Potato |
Maple Sugar Cookie | White Sorghum, Shortening (Rapeseed, Palm), Maple Sugar, Beet Sugar, Starch (Tapioca), Sweet Potato (White Potato), Isomalt-Oligosaccharide, Baking Powder, Salt, Tea Extract |
Fruits Jelly (Pear) | Pear Juice, High-Fructose Corn Syrup, Sugar, Agar, Arum Root, Citric Acid, Citric Sodium, Aroma Chemical, Antioxidant(Vitamin C) |
Grape juice | 100% pure grape juice |
Menu | Ingredients |
---|---|
Herb Grilled Black Rockfish | Grilled black rockfish with herbs (black rockfish, broth, olive oil, vegetable consommé, garlic, basil), corn rice (rice, corn, Chinese soup, carrots, beet sugar, vegetable consommé, salt), Korean-style (namul) seasoned vegetables (bean sprouts, spinach, carrots, rapeseed oil, salt, vegetable consommé, pepper, garlic) |
Rice flour bread | Rice flour, white kidney bean flour, figs, dates, olive oil, rice vinegar, dry yeast, salt |
Fruits Jelly (Grape) | Grape juice, high-fructose corn syrup, sugar, agar, konjac, citric acid, citric sodium, spices, antioxidant (vitamin C) |
Rice cookie strawberry flavor | Rice flour (from Niigata prefecture), margarine, corn flour, sugar, rice shortening (rice-bran oil), strawberry paste, corn starch |
Grape juice | 100% pure grape juice |
Rice Chocolate Cake | Ground Rice (Domestic), Beet Sugar, Coconut Milk, Shortening (Oil Of Palm), Oligosaccharide-Syrup, Cacao Mass, Starch (Sago Palm), Cocoa Powder, Salt, Baking Powder |
Menu | Ingredients |
---|---|
Organic Rice-Based Vegetable Baby Food | Organic Rice-Based Vegetable Baby Food(Organic rice, organic cabbage, organic onion, organic daikon radish, organic carrot, organic potato, organic spring onion, organic pumpkin, organic greater burdock, organic sweet potato) |
Fruits Jelly (Grape) | Grape juice, high-fructose corn syrup, sugar, agar, konjac, citric acid, citric sodium, spices, antioxidant (vitamin C) |
Grape juice | 100% pure grape juice |
Lemon pop cake | Glucose (corn, potato, sweet potato), cornstarch, starch hydrolysate (cassava), acidulant (citric acid), flavoring, coloring |
Menu | Ingredients |
---|---|
Sawara (Japanese Spanish Mackerel) Cooked in Miso | Sawara (Japanese Spanish Mackerel), ginger, kelp broth, Japanese millet miso, Japanese millet soy sauce, beet sugar, rapeseed oil |
Marinated whitefish with curry seasoning | Cod, red and yellow bell peppers, lotus root, salt, corn, olive oil, rice flour (for deep-frying), curry seasoning, Japanese-style dressing (burdock, onions, carrots, celery) |
Quinoa cookies | Quinoa, beet sugar, starch (sago palm), organic shortening, trehalose, baking soda, salt, coral calcium |
Omusubi Senbei (rice-ball-shaped) cracker | Non-glutinous rice, rice-based soy sauce, sago palm starch and sugar beet |
Light pumpkin cookies | Starch (sago palm), tapioca, organic shortening, pumpkin powder, beet sugar, baking soda, salt. |
Sato Rice | Non-glutinous rice |
Rice cookie (strawberry flavor) | Rice flour, margarine, corn flour, sugar, rice shortening, strawberry paste, corn starch |
Grape juice | 100% pure grape juice |
Menu | Ingredients |
---|---|
Organic Spinach Rice Porridge | Organic Rice, Organic Spinach, Organic Potato |
Grape juice | 100% pure grape juice |
Rice cookie (strawberry flavor) | Rice flour, margarine, corn flour, sugar, rice shortening, strawberry paste, corn starch |
Menu | Ingredients |
---|---|
White fish fillet with curry-flavored thick sauce | Hoki (blue grenadier), onion, sauce (yeast extract, beet molasses, salt, kombu kelp extract, shiitake mushrooms extract), carrots, shimeji mushrooms, powdered soup, beet sugar, ginger, fermented seasoning, vegetable consomme, curry powder, garlic, trehalose, thickener (processed starch). |
Sato Rice | Non-glutinous rice |
Rice cookie (strawberry flavor) | Rice flour, margarine, corn flour, sugar, rice shortening, strawberry paste, corn starch |
Grape juice | 100% pure grape juice |
Homemade cookies (cocoa cookies) | Starch (sago palm), beet sugar, canola oil, cacao mass, pumpkin powder, cocoa, salt, baking soda |
Menu | Ingredients |
---|---|
Organic Rice-Based Vegetable Baby Food | Organic Rice-Based Vegetable Baby Food(Organic rice, organic cabbage, organic onion, organic daikon radish, organic carrot, organic potato, organic spring onion, organic pumpkin, organic greater burdock, organic sweet potato) |
Grape juice | 100% pure grape juice |
Rice cookie (strawberry flavor) | Rice flour, margarine, corn flour, sugar, rice shortening, strawberry paste, corn starch |
Lemon pop cake | Glucose (corn, potato, sweet potato), cornstarch, starch hydrolysate (cassava), acidulant (citric acid), flavoring, coloring |
Menu | Ingredients |
---|---|
Sawara (Spanish Mackerel) Cooked in Miso | Sawara (Spanish mackerel), ginger, kelp broth, Japanese millet miso, Japanese millet soy sauce, beet sugar, rapeseed oil |
Marinated whitefish with curry seasoning | Cod, red and yellow bell peppers, lotus root, salt, corn, olive oil, rice flour (for deep-frying), curry seasoning, Japanese-style dressing (burdock, onions, carrots, celery) |
Rice flour bread | Rice flour, rapeseed oil, sugar, salt, dry yeast, trehalose, polysaccharide thickener |
Sato Rice | Non-glutinous rice |
Fruits Jelly (Pear) | Pear Juice, High-Fructose Corn Syrup, Sugar, Agar, Arum Root, Citric Acid, Citric Sodium, Aroma Chemical, Antioxidant (Vitamin C) |
Rice cookie strawberry flavor | Rice flour (from Niigata prefecture), margarine, corn flour, sugar, rice shortening (rice-bran oil), strawberry paste, corn starch |
Grape juice | 100% pure grape juice |
Menu | Ingredients |
---|---|
Organic Spinach Rice Porridge | Organic Rice, Organic Spinach, Organic Potato |
Maple Sugar Cookie | White Sorghum, Shortening (Rapeseed, Palm), Maple Sugar, Beet Sugar, Starch (Tapioca), Sweet Potato (White Potato), Isomalt-Oligosaccharide, Baking Powder, Salt, Tea Extract |
Fruits Jelly (Pear) | Pear Juice, High-Fructose Corn Syrup, Sugar, Agar, Arum Root, Citric Acid, Citric Sodium, Aroma Chemical, Antioxidant(Vitamin C) |
Grape juice | 100% pure grape juice |
Menu | Ingredients |
---|---|
Umai Don: Tasty Bowl | Onion, horse meat, shirataki noodles, oyster mushrooms, kelp broth, beet sugar, thickening agent (modified starch), calcium hydroxide |
Rice flour bread | Rice flour, rapeseed oil, sugar, salt, dry yeast, trehalose, polysaccharide thickener |
Sato Rice | Non-glutinous rice |
Fruits Jelly (Grape) | Grape juice, high-fructose corn syrup, sugar, agar, konjac, citric acid, citric sodium, spices, antioxidant (vitamin C) |
Rice cookie strawberry flavor | Rice flour (from Niigata prefecture), margarine, corn flour, sugar, rice shortening (rice-bran oil), strawberry paste, corn starch |
Grape juice | 100% pure grape juice |
Rice Chocolate Cake | Ground Rice (Domestic), Beet Sugar, Coconut Milk, Shortening (Oil Of Palm), Oligosaccharide-Syrup, Cacao Mass, Starch (Sago Palm), Cocoa Powder, Salt, Baking Powder |
Menu | Ingredients |
---|---|
Organic pumpkin porridge for babies or Organic Rice-Based Vegetable Baby Food *The brand served will differ depending on the season. |
Organic pumpkin porridge for babies(Organic pumpkin, organic rice) Organic Rice-Based Vegetable Baby Food(Organic rice, organic cabbage, organic onion, organic daikon radish, organic carrot, organic potato, organic spring onion, organic pumpkin, organic greater burdock, organic sweet potato) |
Fruits Jelly (Grape) | Grape juice, high-fructose corn syrup, sugar, agar, konjac, citric acid, citric sodium, spices, antioxidant (vitamin C) |
Grape juice | 100% pure grape juice |
Lemon pop cake | Glucose (corn, potato, sweet potato), cornstarch, starch hydrolysate (cassava), acidulant (citric acid), flavoring, coloring |
This photo is a sample image. The menu varies according season, route, and aircraft.
Customers traveling in Premium Economy (excluding flights to Honolulu) or in Economy Class (excluding flights to Vladivostok) on ANA-operated flights departing Japan.
Tickets with a ticket number beginning with 205
G, E, N, R (excluding Honolulu routes)
Y, B, M, U, H, Q, V, W, S, L, K, X
Paid Exclusive Dining March to May 2021. (Menus are subject to change after June. Details will be announced on May 20, 2021.)
Appetizer | Main Dishes | Dessert |
---|---|---|
Marinated prawn and namul with bangbang sauce | Grilled channel rockfish with miso sauce or Beef stroganoff with turmeric rice |
Dessert Fraise Pistache (Strawberry compote, pistachio dacquoise cake, pistachio mascarpone cream and pistachio) |
JPY 2,500 (about $23 USD) per meal
You can request these special meal when making flight reservations on the ANA website.
The Apply button will not be displayed if you are not eligible for this service or if you try to apply outside of the application period.
From ticket purchase until 24 hours prior to departure
Changes can be made through the ANA website. Changes cannot be made at airport counters.
Up to 24 hours prior to the departure of the relevant international flight.
Change the meal you have already requested to "Not registered." Then you will need to purchase your new preferred meal. You will receive a refund for the meal you initially purchased.
Change the meal you have already requested to "Not registered."
If the EMD (Electronic Miscellaneous Document) you have already purchased is within its term of validity (one year from issuance) and the terms and conditions are satisfied, it can be used to make a Paid Exclusive Dining meal request for a different flight.
When you make changes itinerary or booking class changes, your original Paid Exclusive Dining meal purchase will be canceled.
This will also be the case when any change is made to a multi-flight itinerary, even if the change does not involve the flight for which the meal was requested.
In this instance, if you would still like a Paid Exclusive Dining meal, you must request it again.
After you have purchased your new Paid Exclusive Dining meal, you will receive a refund for the meal you initially purchased.
If the EMD (Electronic Miscellaneous Document) you have already purchased is within its term of validity (one year from issuance) and the terms and conditions are satisfied, it can be used to make a Paid Exclusive Dining meal request for a different flight.
If you upgrade to Business Class, your Paid Exclusive Dining meal will be canceled and you will be served a Business Class in-flight meal. In this instance, please use the EMD for the Paid Dining Service on a subsequent itinerary within the term of validity (one year from issuance).
If you upgrade to Premium Economy, your Paid Exclusive Dining meal will be canceled and you will be served an Economy Class in-flight meal. In this instance, if you would still like a Paid Exclusive Dining meal after upgrading, you must make another request.
Refunds are not available after purchase.