A part of the airline’s “Taste of Japan – Explore the regions” campaign, these new dishes will be served from December 2019 to May 2020.
A part of the airline’s “Taste of Japan – Explore the regions” campaign, these new dishes will be served from December 2019 to May 2020. As the fifth region highlighted by ANA, after Hokkaido, Kyushu, Chugoku, and Shikou, as well as Tokai and Hokuriku Shin’etsu, Kanto is known for cuisine with strong and robust flavors.
Passengers can look forward to dishes such as Ibaraki dried sweet potato and chicken curry with steamed rice, deep-fried Chiba Choshi sardine fish ball curry with steamed rice, Tokyo Edo miso chicken curry with teff mixed rice, and many more. Meanwhile, premium-class passengers on evening flights departing from Haneda Airport will be able to choose from meals that are “produced using specialties from the Kanagawa prefecture”.
Between March 2020 and May 2020, domestic flights will also offer meals crafted in partnership with Nikko-based Japanese restaurant Takaiya.
In its lounges across Haneda, Narita, and Kaisai airports, ANA will serve 76 different types of kokushu—Japanese sake, shochu, and millet brandy, each one said to complement the dishes offered.
Seiichi Takahashi, senior vice president of ANA, said: “Our Tastes of Japan campaign aims to highlight the rich culinary tradition of Japan by exposing ANA passengers to new dishes that are prepared with the best ingredients by a dedicated team of professionals.”
More information here.