Japanese carrier All Nippon Airways (ANA) will be introducing cuisine from Tokyo, Gunma and Wakayama to its in-flight and lounge menus between December 2016 and February 2017. The menu is part of the airline’s “Tastes of Japan” campaign, which it launched in September 2013, that is designed to showcase Japanese regional cuisine from lesser-known destinations.
Passengers travelling international first class with the airline will be able to try the carrier’s deep-fried Tokyo Bay sea bass with green asparagus risotto and truffle-flavoured shellfish sauce, as well as its Himuro pork ribs with Sicilian green olive condiments using pork sourced from Himuro in Gunma Prefecture. International business class passengers, meanwhile, will be offered Kisha plum sea bream from Wakayama.
In addition to its in-flight menus, ANA is also offering unique dishes from the three regions in its ANA Suite lounge at Haneda International Airport. These include: a milk pudding using milk produced in Tokyo; a pot-au-feu selection available at the lounge’s Dining H restaurant in December comprising Gunma Akagi chicken and Shimonita onions from Gunma; and Wayakama-style red prawns cooked in batter with cream sauce, also available at the lounge’s Dining H restaurant in February.
ANA customers will also be able to sample Japanese sake and shochu at the airline’s lounges in Tokyo Haneda, Tokyo Narita and Kansai International Airports.
