Savor Regional Specialties on ANA’s Southeast Asia–bound Flights

Tuck into cuisine from the Japanese regions of Chugoku and Shikoku, including smoked Setouchi scallops, Okayama-grown Asahi rice, and dried chub mackerel from Tottori.

Photo: ANA

Business-class passengers aboard ANA’s Southeast Asia–bound flights have until March to enjoy a range of specialties from the Japanese regions of Chugoku and Shikoku, including smoked Setouchi scallops, Okayama-grown Asahi rice, and dried chub mackerel from Tottori.

Photo: ANA

Meanwhile, the ANA Suite Lounge at Haneda Airport’s international terminal is serving slow-roasted lamb in jus and Roquefort sauce made with Hiroshima white wine, steak from Tosa red cows reared in Kochi, as well as parfait with Hiroshima lemon ice cream and orange marmalade from the island of Innoshima.

More information here.

This article originally appeared in the February/March 2019 print issue of DestinAsian magazine (“Japan On A Plate”).

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