In-flight meals and alcoholic beverages in the lounge

Seasonal Delicacies from Okinawa

ANA offer seasonal ingredients and Kokushu (Shochu) from Okinawa Area for a limited period of June 2021 to November 2021.

Mont blanc

Sweet chestnut Mont Blanc cake has a sablé center and is laced with fruit sauce made from Okinawa's shikuwasa lime.

Routes
North America, Europe and Honolulu routes (Japan outbound)
(excluding some routes)
Availability
September 1, 2021 to November 30, 2021

Brownsugar manju

Manju buns are infused with mineral-rich pure brown sugar made from Okinawan sugar cane, the region's key industry. Enjoy the essence of pure brown sugar, more concentrated than processed brown sugar, as the savory flavor unfolds in your mouth.

Routes
East Asia routes (Japan inbound)
(excluding some routes)
Availability
September 1, 2021 to November 30, 2021

Pineapple ginger jam

Feel the bright tropical aroma of tangy pineapple from Ishigaki Island with the zesty, crisp texture of ginger.

Routes
North America, Europe and Southeast Asia routes (Japan outbound)
(excluding some routes)
Availability
September 1, 2021 to November 30, 2021

Minced pork and garlic shrimp wrapped in crepinette with Asian sauce

Gourmet garlic shrimp sauce made with ingredients from Miyako Island is combined with minced pork, wrapped in a crepinette and cooked into a pillowy sausage. Enjoy the delicious fusion of pork and garlic shrimp served with savory Asian sauce.

Routes
Honolulu routes (Japan outbound)
(excluding some routes)
Availability
September 1, 2021 to November 30, 2021

Okinawa purple sweet potato croquette curry with steamed rice

Enjoy the hearty pairing of Okinawa purple sweet potato croquette and curry. The taco-rice style ground meat topping adds to the Okinawan essence.

Routes
Oceania, South Asia, Southeast Asia and East Asia routes (Japan outbound)
(excluding some routes)
Availability
September 1, 2021 to November 30, 2021

(From left to right)

  • Chuko Awamori Distillery Co., Ltd. "YUMEKOUKAI"
  • Yamakawa Shuzo Co., Ltd. "Sangosho"
  • * Please note that the period of offer and the brands offered are subject to change.
Available at
HANEDA Airport Domestic ANA LOUNGE
Availability
August 1, 2021 to September 30, 2021

(From left to right)

  • Sakimoto Shuzou Co., Ltd. "Sakimoto Fukkoku"
  • Shinzato Shuzo Co., Ltd. "Ryukyu GOLD"
  • * Please note that the period of offer and the brands offered are subject to change.
Available at
HANEDA Airport Domestic ANA LOUNGE
Availability
October 1, 2021 to November 30, 2021

Sauteed Japanese/Australian beef served with egoma herb mustard sauce, from Iwate Prefecture

A beef fillet served with a red wine and egoma mustard sauce containing egoma (perilla) from Iwate Prefecture, an ingredient considered good for health. The coarse texture accentuates the sauce nicely.

Available at
DINING h in ANA SUITE LOUNGE at Haneda Airport's Terminal 2
Availability
June 1, 2020 to August 31, 2020

Roasted Hakkinton pork loin from Iwate Prefecture, pork juice Japanese shiso herb flavor served with ten kinds of vegetables étuver

Savor Hakkinton pork loin produced in Iwate Prefecture and roasted at a low temperature to make the most of its silky flesh and the rich, delicious fat that melts in your mouth when you bite into it. The pork is served with a sauce flavored with shiso herb.

Available at
DINING h in ANA SUITE LOUNGE at Haneda Airport's Terminal 3
Availability
June 1, 2020 to June 30, 2020

Sauteed sea bass topped with olive croûte served with Southern European style gateau

Savor seasonal sea bass from Miyagi Prefecture topped with black olive croûte. The gateau-style layered summer vegetables on the side and the vibrant green parsley sauce are inspired by southern France.

Available at
DINING h in ANA SUITE LOUNGE at Haneda Airport's Terminal 3
Availability
August 1, 2020 to August 31, 2020

NERIYA BANANA (mini) Japanese confectionery, wafers filled with banana-flavored, sweet white bean paste

NERIYA BANANA (mini) is a popular wafer filled with banana-flavored, sweet white bean paste. Its producer, Neriya, was established 90 years ago in Odate City, Akita Prefecture.

Available at
ANA SUITE LOUNGEs in International Terminals at Haneda and Narita Airports
Availability
June 1, 2020 to August 31, 2020

Parfait using sweet sake from Akita Prefecture with Hawaiian blue jelly

The base is a double-layered blue jelly containing orange curacao. It is topped with marshmallow prepared with Daichi no Amazake, a sweet sake from Akita Prefecture, and coconut ice cream. Enjoy its different textures.

Available at
DINING h in ANA SUITE LOUNGEs at Haneda Airport's Terminal 2 and 3
Availability
July 1, 2020 to July 31, 2020

Paprika Vegetable Dressing - Tomato Mix
Paprika Vegetable Dressing - Orange Mix

The dressing uses bell peppers cultivated in Yuza-machi, Yamagata Prefecture, the area with the most bell pepper growers in Japan. Available in two types of dressing, the red pepper dressing contains tomato juice, while the yellow pepper dressing includes orange juice.

Available at
ANA SUITE LOUNGEs in International Terminals at Haneda and Narita Airports
Availability
August 1, 2020 to August 31, 2020

Parfait of Sato Nishiki cherry-juice from Yamagata Prefecture served with cherry sorbet

The cherry juice used in this parfait is prepared only from Sato Nishiki cherries from Yamagata Prefecture. The parfait is topped with a cherry sorbet and strawberry sauce.

Available at
DINING h in ANA SUITE LOUNGEs at Haneda Airport's Terminal 2 and 3
Availability
June 1, 2020 to June 30, 2020

Ten-no-tsubu (KINMEMAI rice) produced in Fukushima

Fukushima Prefecture spent 15 years developing this variety of rice and named it Ten-no-tsubu, drawing inspiration from its strong stalks that grow upright toward the sky and ripen under the bright sun. Savor its even grains, its high gloss when cooked and its firm texture.

Available at
ANA SUITE LOUNGEs and ANA LOUNGEs in International Terminals at Haneda and Narita Airports
Availability
June 1, 2020 to August 31, 2020

Grilled flathead from Fukushima topped with egg filling simmered abalone with Arima sansho pepper corn fish cake

We chose flathead caught off the coast of Fukushima Prefecture because the fish is at its best in summer. It is seasoned to not overpower its naturally light flavor, then grilled carefully to retain moisture. Elaborate garnishes make this dish a summer feast.

Available at
DINING h in ANA SUITE LOUNGE at Haneda Airport's Terminal 3
Availability
July 1, 2020 to July 31, 2020

Parfait of white peaches from Fukushima Prefecture with three kinds of sorbe

White peach compote in white wine is prepared with peaches from Fukushima Prefecture. It is served with jelly made with cooking wine along with pineapple, mango and yuzu sorbets and a refreshing tropical sauce.

Available at
DINING h in ANA SUITE LOUNGEs at Haneda Airport's Terminal 2 and 3
Availability
August 1, 2020 to August 31, 2020