기내식 및 음료

* The rice, miso soup and Japanese pickles are ANA originals.

This winter menu was created under the supervision of Kentaro Mura, the owner and chef of the renowned restaurant Ebitei Bekkan. Red snow crab is used generously in both the pressed-sushi appetizer and the soup of simmered vegetables. The simmered dish features Gensuke daikon, a signature Kaga vegetable, gently cooked in a fragrant broth made with the same daikon. For sashimi, lightly seared young tuna is served alongside vinegared young Japanese Spanish mackerel presented in a kizushi style. The side dish is a gently simmered assortment featuring the rich and creamy texture of taro from Kamiichi, Toyama. The main dish is seasonal yellowtail, marinated in Saikyo miso and grilled to a fragrant finish, accompanied by rape blossoms pickled in kelp and vinegared lotus root. A traditional Japanese-style chicken loaf, often enjoyed during New Year celebrations, is accented with a hint of brandy and is served alongside a seasonal appetizer of dried persimmon and Gokayama tofu dressed in a creamy sauce, served in December and January. Pairs beautifully with sake or wine.

대상 노선: 나리타 및 하네다발 북미, 유럽행

Smoked Japanese Spanish mackerel is served with abalone simmered in a shellfish broth, accented with Ichida persimmon, and finished with a small jar of caviar for each guest. A mandarin jelly in a gâteau style, layered with Japanese Black wagyu rillettes, foie gras, and duck confit, accented with the aroma of caramelized nuts. The beef is a sautéed wagyu fillet brushed with an herb sauce and paired with a rich red wine and vegetable sauce, accompanied by a side of purple sweet potato and other vegetables in three layers. The fish is flounder rolled and steamed together with prawn and cod milt, served with a crisp squid ink tuile, baked in a lattice pattern, to break apart as you enjoy the dish.

대상 노선: 나리타 및 하네다발 북미, 유럽행

The appetizers represent a set of traditional Japanese auspicious motifs (pine, bamboo, and plum) with its simmered black beans skewered with pine leaves, bamboo shoots dressed with dried bonito flakes, and plum-flavored cheese terrine. Rich, fatty winter splendid alfonsino is served over a bed of rice in a pressed sushi style. The small accompanying dish is vinegared sea bream paired with a seasonal vinegared daikon and carrot salad. Seasonal ebiimo taro is first simmered, then lightly fried for an umami-rich flavor. The main course is wagyu chuck roll, simmered in a sweet and salty sauce with a touch of ginger and finished with fresh yuba tofu skin for a smooth finish. The fish is grilled sablefish marinated in sake lees, accompanied by simmered eggplant with dried baby sardines and wheat gluten steeped in dashi.

제공 노선: 나리타 및 하네다발 북미, 유럽(호놀룰루, 블라디보스토크 제외), 멕시코, 오세아니아(NH881, NH889)(일부 항공편 제외)행

* The bread is an ANA original.

This special collaborative menu with Chef Shuto Sugita of Ginza L'écrin features a refined selection for winter. Snow crab is paired with cauliflower purée for a smooth and mellow start. Tuna and scallops are prepared as tartare with anchovy mayonnaise and garnished with herbs. The beef is a fillet steak served with a rich Madeira wine reduction, accompanied by a potato galette baked with truffles. The fish is golden threadfin bream gently steamed and served with prawn and mussel in a cream sauce accented with apple for a winter-inspired finish.

제공 노선: 나리타 및 하네다발 북미, 유럽(호놀룰루, 블라디보스토크 제외), 멕시코, 오세아니아(NH881, NH889)(일부 항공편 제외)행