Japanese carrier ANA has partnered with two luxury Tokyo hotels to create in-flight menus for its premium passengers.
Between December 2012 and February 2013, business class passengers on long-haul international flights from Japan to North America and Europe will be offered meals created by the Mandarin Oriental Tokyo’s Michelin-starred Signature restaurant.
Chef de cuisine Olivier Rodriguez has created a menu including juniper berry flavoured beef consommé with red wine and Kyoto carrot cream, parmesan scented cereal cake with smoked salmon and braised endive, mandarin and pomegranate mousse, and black pepper savoured blood orange jam.
Passengers will be offered the dishes as one of the a la carte choices for their second meal before arrival.
Meanwhile on domestic flights from Haneda, Itami, Sapporo and Fukuoka, premium passengers will be offered a menu devised by chef Nicolas Chevrollier of the St Regis Hotel Osaka.
Referred to as Sabo refreshments, the dishes will be served between breakfast, lunch and dinner, and include croque-monsieur, a tortilla roll-up and afternoon bakeries.
For more information visit ana.co.jp.
Report by Mark Caswell
