Image of The Ultimate Pleasure of Travel
Dining pleasure presented by THE CONNOISSEURS
Enjoy cuisine that goes beyond the realm of in-flight dining. Food and beverages on international flight (departing from Japan), and domestic flights have been prepared by THE CONNOISSEURS internationally renowned chefs from inside and outside Japan, beverage specialists of wine and alcohol, and ANA chefs boasting world-class standards among leading airlines. Savor the heartfelt cuisine and specially selected beverages prepared by THE CONNOISSEURS, exclusively for our customers.
THE CONNOISSEURS member
Take to the skies to savor cuisine made with passion by our specially chosen chefs.
- Japanese Cuisine
"Ginza Okuda" Owner - Toru Okuda
Japanese Cuisine "Ginza Okuda" , Owner Toru OkudaBorn 1969 in Shizuoka Prefecture. Aiming to express the natural flavor of ingredients to make the most of the rich blessings of the seasons for cuisine that makes diners feel comfortable in body and mind. Opened "Ginza Kojyu" in 2003, then "Ginza Okuda" in 2011, and at the age of 37 obtained a three-star Michelin rating. An energetic chef who has Japanese restaurants in Ginza, as well as Paris and New York.- Japanese Cuisine
- Japanese Cuisine
"Yoshimura" Executive Chef - Hirokazu Tomisawa
Japanese Cuisine "Yoshimura" Executive Chef Hirokazu TomisawaFrom Yamagata Prefecture After extensive experience in the Kanto and Kansai regions, he currently works as an executive chef at "Yoshimura" and at the same time he works as a teacher and a head director in different organizations, contributing to the development of the culinary field. Tokyo Meister, Edo Masterpiece, Agency for Cultural Affairs Commissioner’s Award. In 2017, he received the "Contemporary Master Craftsman (Gendai no Meiko)" Prize from the Minister of Health, Labor and Welfare.- Japanese Cuisine
- Japanese Cuisine
"Kagurazaka KUROSU" Owner - Hiroyuki Kurosu
Japanese Cuisine "Kagurazaka KUROSU" Owner Hiroyuki KurosuFrom Niigata Prefecture. From 2007 he served as the Japanese Executive Chef at "The Ritz-Carlton Tokyo," and in January 2012 opened "Kagurazaka Kurosu." Cherishing orthodox Japanese cuisine by fusing with delicate contemporary way of plating and traditional cooking methods, and using ceramics and porcelain, which are important elements in composing the taste of Japanese cuisine, personally selected in production areas.- Japanese Cuisine
- Japanese Cuisine
"Nogizaka-Shin" Owner - Shinji Ishida
Japanese Cuisine "Nogizaka-Shin" Owner Shinji IshidaFrom Tokushima Prefecture. After studying for 15 years at a restaurant in Tokushima, he had a training for 5 years at a Japanese restaurant in Ginza. When that restaurant opened in Paris, France, he also participated in the launch. He shares a vision of the future with Mr. Yasuhide Tobita, a Sommelier and Sake Sommelier who spent a lot of time in France with. Together they opened “Nogizaka-Shin” in June 2016.- Japanese Cuisine
- Japanese Cuisine
"Ginza Hyakuraku" Owner - Tomiya Hirota
Japanese Cuisine "Ginza Hyakuraku" Owner Tomiya HirotaFrom Tokushima Prefecture. A hidden gem in Ginza loved by famous people in many fields, "Ginza Hyakuraku" welcomes customers with hospitality serving delicately crafted kaiseki cuisine using ingredients from Tokushima in Shikoku, and all over Japan, tailored to the colors of the season.- Japanese Cuisine
- Japanese Cuisine
"HYOUTEI"15th GENERATION - Yoshihiro Takahashi
Japanese Cuisine "HYOUTEI"15th GENERATION Yoshihiro TakahashiThis long-standing tea house is said to have been established around 400 years ago within the grounds of Nanzenji temple in Kyoto. Surviving many difficulties over the centuries, Hyotei has slowly and flexibly evolved with the times and in response to changing food culture while also upholding its own traditions and reputation.
In March 2018, Hyotei opened a new kappo-style restaurant (where diners enjoy a closer proximity to the chefs) in Tokyo.- Japanese Cuisine
- French "Restaurant Ryuzu"
Owner Chef - Ryuta Iizuka
French "Restaurant Ryuzu" Ryuta IizukaOwner Chef of "Restaurant Ryuzu," after having studied under Mr. Joel Robuchon. Please enjoy cuisine from the heart, carefully tailored with the utmost respect for each ingredient.- French "Restaurant Ryuzu"
- French "La Grenouillère"
Owner Chef - Alexandre Gauthier
French "La Grenouillère" Owner Chef Alexandre GauthierOwner Chef of "La Grenouillère" which is surrounded by nature in the north of France and known as a place people would like to visit at least once in their life. He has been invited to events held in various places in Europe, America, and Asia, for his attractive, painting-like artistic meals.- French "La Grenouillère"
- French Maison de Taka Ashiya Executive Chef
- Hideki Takayama
French Maison de Taka Ashiya Executive Chef Hideki TakayamaThe “Maison de Taka Ashiya” restaurant allows you to enjoy French cuisine with local ingredients and an expression unique to it’s Japanese chef. Executive Chef Hideki Takayama won the 2014 and 2018 The Asia-Pacific Bocuse d’Or qualifying contest.
- Fushion Yonemura Owner Chef
- Masayasu Yonemura
Fushion Yonemura Owner Chef Masayasu YonemuraMasayasu 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 boarders of Japan and the West to deliver ever-changing flavors.
- patisserie
PIERRE HERMÉ PARIS - Pierre Hermé
patisserie "PIERRE HERMÉ PARIS" Pierre HerméPraised as the "Picasso of the patisserie world," he was awarded "The World's Best Pastry Chef" from the "The World’s 50 Best Restaurants Academy". Please enjoy the creative "World of taste, sensibility, and delight" that will be acclaimed by sweets lovers around the world.- patisserie
- The Best Sommelier of the World
(2000) - Olivier Poussier
The Best Sommelier of the World (2000) Olivier PoussierHe 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 and is the Chef Sommelier for Renault, France.- The Best Sommelier of the World
- "Conrad Tokyo"
Executive Sommelier - Satoru Mori
"Conrad Tokyo" Executive Sommelier Satoru MoriIn October 2013, joined “Conrad Tokyo” as the Head Sommelier. In August 2016, became Executive Sommelier. Won the 2008 All Japan Best Sommelier Concours and 2009 Asia Oceania Best Sommelier Concours. Since February 2014, he has served as the General Manager of the Technical Research Department and a Director at the Japan Sommelier Association, and is actively engaged in wine awareness activities and education for next generation. In 2017, he received the "Contemporary Master Craftsman (Gendai no Meiko)" Prize from the Minister of Health, Labor and Welfare.- "Conrad Tokyo"
- Senior Outlet Manager
- Yasuyuki Kitahara
Senior Outlet Manager Yasuyuki KitaharaIn addition, knowledge of champagne and wine, he is an artisan and winner of “The 4th World Sake Sommelier Competition” in 2014 who expresses the taste and splendor of Japanese sake and authentic Shochu to the world. Based on the advice of Mr. Kitahara, we will offer various options for customers to enjoy.
- ANA
Japanese Cuisine Head Chef - Makoto Shimizu
ANA
Japanese Cuisine Head Chef Makoto ShimizuUtilizing experience cultivated as a famous hotel head chef, he supervises the menu for international cuisine. The ANA Executive Chef who has gained new sensibilities through with interaction with French chefs in Japan and abroad. From traditional French to modern international cuisine, he continues to produce a wide range of menus.- ANA
- ANA
Japanese Cuisine Head Chef - Seigou Mori
ANA
Japanese Cuisine Head Chef Seigou MoriAfter serving as a head chef at a high-class restaurant in Tokyo, he now serves as ANA’s Japanese Cuisine Head Chef. As 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 making the most of seasonal ingredients.- ANA
- ANA
Pastry Chef - Noriaki Aida
ANA
Pastry Chef Noriaki AidaAfter serving as pastry chef at Ginza Wako's "Gourmet & Cake Shop," he became ANA’s pastry chef. As a lecturer on confectionery, he teaches and nurtures pastry chefs throughout the country, and creates many dessert lovers.- ANA
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. Enjoy the finest cuisine, only with ANA.
Examples of Meals Available
between December and February
Japanese Cuisine (Washoku)
ANA Original
ANA Chefs/Washoku
An original menu by one of ANA Chefs. We want you to experience the changing seasons through Washoku, the pride of Japan. Why not pair your meal with Japanese liquor such as sake or shochu spirit?
| Routes | Flights from Narita/Haneda to North America/Europe (Except for late-night flights) |
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International Cuisine
ANA Original
ANA Western Chefs
Here, we have prepared a menu truly suitable for ANA’s First Class passengers, with dishes expertly created using only the finest ingredients. As an appetizer, we have a gateau of seasonal white asparagus and snow crab. For our main dish, we have pan-fried alfonsino served with a sauce created from a dried shrimp-flavored base with various seasonings added. The dishes in this course feature sumptuous tastes combining Western flavors with the essences of Japanese and Chinese cuisine.
| Routes | Flights from Narita/Haneda to North America/Europe (Except for late-night flights) |
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Japanese Cuisine (Washoku)
Yoshimura
Hirokazu Tomisawa
This menu was created in collaboration with “Yoshimura,” a famous Japanese restaurant that offers a traditional yet modern space of about 1,000 tsubo (3240m2). A small bowl of kumiage yuba, or tofu sheets, topped with a mixture of grated yam and wasabi for a refreshing dish that presents beautifully and reflects the style of “Yoshimura.” The main dish is beef tenderly cooked in a braised stew (jibuni) with umami-paste having bonito stock flavor.
| Routes | From Narita/Haneda to North America, Europe, Mexico (excluding some flights) |
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International Cuisine
Yonemura
Masayasu Yonemura
This menu is a collaboration with “Yonemura.” The eye-catching appetizer is a mille crepe made with tomatoes, corn and edamame mousse, making for a beautifully colorful dish. The main dish of simmered beef short ribs comes with a side of eggplant, which has been deep-fried in a Japanese stock and garnished with a puree.
| Routes | From Narita/Haneda to Thailand, Singapore, Indonesia, Malaysia (excluding late-night flights), India |
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Pierre Hermé Paris
Pierre Hermé
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 | From Narita/Haneda to North America, Europe, Mexico, Oceania, and Asia (excluding some flights) |
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Related Information
Business Class Pre-order Meal Service
Our popular pre-order meal service has been revamped! As of March 1, 2019, we are delighted to offer this service to non-ANA Mileage Club members as well, and provide a greater choice of meals for an even more enjoyable dining experience.
