商務艙

ANA Chefs - Japanese Cuisine

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.

適用航線：由成田/羽田飛往北美/歐洲（檀香山和海參崴除外）、墨西哥、大洋洲（NH881、NH889）（部分航班除外）的航線

* The bread is an ANA original.

"Ginza L'écrin", Chef
Shuto Sugita

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.

適用航線：由成田/羽田飛往北美/歐洲（檀香山和海參崴除外）、墨西哥、大洋洲（NH881、NH889）（部分航班除外）的航線