Dining / Drink

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Sample Image. Menu Content may vary by season, route, and aircraft.

THE
CONNOISSEURS
ANA Fine Dining & Bar

Enjoy cuisine that goes beyond the realm of in-flight dining.

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.

Meals Served from March to May 2019 (partial)

Japanese Cuisine (Washoku)

Ginza Okuda

This menu was created by Toru Okuda, chef-owner of Ginza Okuda, a renowned Japanese restaurant located on Ginza Namiki-dori Street. The course offers an assortment of dishes that vividly capture the essence of the season, beginning with an appetizer that makes abundant use of spring vegetables, followed by a vinegar jelly with the refreshing tartness of sudachi citrus fruit. Please enjoy this assortment of dishes that were prepared individually with great care.

Routes: Narita/Haneda ⇒ North America, Europe, Mexico (excluding some flights)

Mr. Toru Okuda

Ginza Hyakuraku

This menu was created in collaboration with Ginza Hyakuraku, a restaurant that serves kaiseki-ryōri, or traditional multi-course Japanese meals. Created with only the finest ingredients, dishes in this course feature warm, delicate flavors. We begin with an appetizer of Yuba bean curd and sea urchin in thick Japanese sauce. For our main dish, we have channel rockfish yuan-yaki with miso sauce. Our other main dish is beef tongue slow-boiled in a demiglace sauce containing rich soybean-based Hatcho miso.

Routes: Narita/Haneda ⇒ Thailand, Singapore, Indonesia, Malaysia (excluding late-night flights), India

Mr. Tomiya Hirota

International Cuisine

La Grenouillere

This menu was created in collaboration with La Grenouillère, a restaurant currently drawing significant attention from connoisseurs of fine cuisine in France. It is based on a theme of green colors, fitting for the spring season. As an appetizer, we have a gateau of crab and zucchini. Delightfully colored spinach puree and pure lemon oil accentuate the crab’s natural flavors. For our main dish, we have grilled veal served with a fragrantly prepared broccoli puree in place of sauce.

Routes: Narita/Haneda ⇒ Europe, North America/Mexico (excluding some flights)

Alexandre Gauthier

Pierre Hermé Paris

Pierre Hermé has been named The World’s Best Pastry Chef by the World’s 50 Best Restaurants Academy. Gourmet sweet fans the world over rave about his creative works using the art of pastry. Allow your taste buds to be tantalized by this "Picasso of Pastry" and his extraordinary world of tastes, sensations and pleasures.

Routes : Narita/Haneda ⇒ North America, Europe, Mexico, Oceania, and Asia (excluding some flights)

Pierre Hermé

Beverages

Best Sommelier in the World (2000) Olivier Poussier "Conrad Tokyo" Executive Sommelier Satoru Mori "Conrad Tokyo" , Cerise/Collage Restaurant Manager Yasuyuki Kitahara

ANA Wine Selection

The finest choice of red and white wines produced by top caliber wineries from around the world, were selected to compliment the menu in our Business Class. Enjoy popular well-balanced wines or discover new labels.

Light Dishes

We invite you to enjoy light dishes whenever you want. You will also find these dishes are a delicious follow-up to alcoholic beverages.

Saiki katsudon (pork cutlet with egg on rice)

Nestled in a quiet residential area of Tokyo's Nishi-Azabu district, Saiki is a luxurious restaurant with five private dining rooms. We offer the immensely popular deluxe katsudon normally only available to customers ordering Saiki's Washoku course.
Please enjoy the exquisite flavors of this dish, for which chefs have carefully selected not only the finest pork and eggs, but even seasonings and breadcrumbs.

Routes: Narita/Haneda ⇒ North America, Europe

Green pea and fresh chèvre cheese ravioli

This dish was created in collaboration with La Grenouillère, a renowned French restaurant currently drawing global attention from connoisseurs of fine cuisine. It features a colorful combination of spinach puree and ravioli. Please enjoy its exquisite combination of the gentle sweetness of green peas and tartness of grapefruit, beautifully presented in an arrangement reflecting the essence of spring.

Routes: Narita/Haneda ⇒ North America, Europe, Mexico (excluding late-night and Honolulu flights)

Daichi (Rich miso ramen)

A healthier version of miso ramen made with thick, flat noodles, with a soybean topping that reproduces the texture and flavor of meat. Savor the depth and richness of the nostalgic flavor of miso.

Routes: North America (excluding Honolulu) ⇒ Narita/Haneda, and Narita/Haneda ⇔ Europe/Oceania/India/Malaysia/Indonesia

Soraton (Tonkotsu in the skies) *pork broth ramen

Savor this luscious combination of thick broth, extra-thin noodles and fragrant sesame-based oil.

Routes: Narita/Haneda⇒North America(excluding Honolulu), and Narita/Haneda ⇔ Mexico/Thailand/Singapore

Rice crackers "Arare"

Enjoy the traditional Japanese rice crackers "Arare".
(Vegetarian and halal-certified, gluten-free)

Special Beverages on board

Sit back and relax with our carefully selected beverages.

Wine

■Les Augustins Molières 2016 ANA Original Blend
France

A blend of Cévennes and Pic Saint-Loup terroirs. A dominant Syrah for spice and a Grenache for volume, with a splash of Mourvèdre for a perfect tannic underpinning.
Mediterranean aromas coaxed along for fifteen months in wood-and-cement casks.
Syrah / Grenache / Mourvèdre

Period: March to May 2019
Routes: Business Class on Europe routes, India, Southeast Asia (excluding Manila)

■Arboleda Pinot Noir 2016
Aconcagua Valley, Chile

A sweet 2016 Pinot Noir dominated by ripe blackberry notes and savory earthy tones. With a silky palate, juicy acidity, spicy aromas, delicate mouthfeel, and round finish. From a boutique Aconcagua Valley winery.
Pinot Noir

Period: March to May 2019
Routes: Business Class on U.S.A. routes (including Honolulu), Canada, Mexico, Sydney

■Spy Valley Sauvignon Blanc 2017
Marlborough, New Zealand

An intense, vivacious Sauvignon Blanc with pungent fruit flavors, a mid-weight palate, and herbaceous, citrus undertones. Aromatic, textured, and long.
Sauvignon Blanc

Period: March to May 2019
Routes: Business Class on Europe routes, Sydney, Ho Chi Minh City, Yangon, Phnom Penh, Hanoi

Japanese sake

■Noguchi Naohiko Sake Institute “Yamahai Ginjo” Noguchi Naohiko Sake Institute Inc., Ishikawa

Japan’s “God of Sake brewing”; Naohiko Noguchi (age 86); has launched a new brewery to culminate his now seven-decade dedication to the art of great sake. This yamahai-ginjo sake has fruity aromas and a refreshing acidity. Crisp, yet gentle on the palate, with a clean finish.
Clean and crisp finish / 18% ABV

Period: March to May 2019
Routes: Business Class on Europe and North America routes (including Honolulu), Mexico, Sydney, India, Bangkok, Singapore, Jakarta, Kuala Lumpur

■Tenzan Junmai Ginjo Tenzan Sake Brewer Company, Saga

A juicy sake from a Saga brewery established in 1875 on the coast of Kyushu’s Ariake Sea.
Made with limpid springwater from northern Mt. Tenzan. Fruity aromas of stone fruit complement fresh acidity and pure rice umami.
Light and smooth type / 16% ABV

Period: March to May 2019
Routes: Business Class on Europe and North America routes (including Honolulu), Mexico, Sydney, India, Bangkok, Singapore, Jakarta, Kuala Lumpur

■Harushika Sakura Junmai Imanishi Seibei Shoten, Nara

A delicate sake from a Nara brewery dating back to 1884, produced with a commitment to “innovate within tradition.” Named after the Shinto gods who appeared deer-back from Kasuga Grand Shrine, “Harushika” offers gentle rice flavors that resonate with enticing round aromas.
Soft and rich type / 15% ABV

Period: March to August 2019
Routes: Business Class on Ho Chi Minh City, Yangon, Phnom Penh, Hanoi, East Asia, and Manila routes

Beer served on flights from Japan

■GRANDCRU BRASSERIE CASTELAIN
France

Brasserie Castelain has been crafting beers in Hauts-de-France since 1926. Castelain Grand Cru strikes a perfect balance between the subtle bitterness of Magnum hops(from Flanders) and aromatic elegance of Tettnang and Lublin hops. Initial sweetness gives way to titillating notes of citrus, spice, and grain.
8.5% ABV

Period: December 2018 to May 2019
Routes: Business Class on Europe and North America routes (excluding Honolulu), Mexico, Sydney

Seasonal offer

■Koiwai additive-free blended vegetable & fruit juice

This drink is made without added flavors of salt from a mix of 32 fruits and vegetables selected by koiwai.

Period: December 2018 to May 2019
Routes: Europe and North America, Oceania, Southeast Asia (excluding Manila)

Coffee

■ANA Original Coffee "Pour Over The Sky"

This is a single-origin coffee using BSCA* certified beans cultivated on the Monte Alegre farm in Brazil. Made from beans permeated with the sweetness of their fruit, the coffee combines pleasant bitterness with a mild sweet touch.
* An organization that adopts quality-oriented coffee bean producers as its members, aiming to watch over the preservation of coffee quality in Brazil.

In-flight meals for inbound flights to Japan

Menus created in collaboration with a well-known, representative restaurant or hotel from the area in question are available in Business Class on some routes for inbound flights to Japan.

Meal/Drink Menu (PDF)

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Special dietary requirements

A wide selection of special meals are available for your children or to meet your specific dietary requirements.