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ANA’s new menu highlights cuisine from Japan's Chugoku and Shikoku regions

14 Nov 2018 by Craig Bright
Yamaguchi tilefish poele with braise turnip and truffle cream sauce

Japan’s All Nippon Airways (ANA) is mixing up its in-flight dining options with a new menu that places the cuisine of the country’s Chugoku and Shikoku regions front and centre.

The new meals are part of the airline’s “Tastes of Japan by ANA – Explore the Regions” campaign, which sees the carrier change its in-flight dining programme to focus on the cuisine of different Japanese regions every six months.

Both Hokkaido and Kyushu have been previously featured as part of the campaign.

The new menus offer a selection of the following:

  • Tattori grilled chub mackerel with mirin Japanese sweet sake
  • Boneless Shimane pork ribs with Sicilian green olive relish
  • Sauteed Hiroshima Osakikamijima prawn and Greenland halibut, basil-flavoured pasta with shellfish and paprika sauce
  • Yamaguchi tilefish poele with braise turnip and truffle cream sauce
  • Awaodori chicken and mushroom curry with steamed rice (Tokushima)
  • Ehime red sea bream and fennel salad foie-gras and apricot tart
  • Peach sorbet (Okayama)
ANA in-flight menu

Changes to the airline’s dining options aren’t just limited to the in-flight meals, however.

At the ANA Suite Lounge at Tokyo’s Haneda airport, guests can order a choice of Kagawa wagyu steak or Kochi alfonsino and butterbur roll.

“Because we interact with passengers from all over the world on a daily basis, at ANA we think of ourselves as ambassadors of Japan’s rich culture,” said Seiichi Takahashi, senior vice president of ANA.

“By highlighting the culture and dishes from Chugoku and Shikoku over the coming six months, we aim to bring the joys of Japanese cuisine to new audiences while also helping the region recover from its recent typhoon.”

ANA launched the campaign back in 2017 as the second phase of its broader “Tastes of Japan by ANA” dining concept, which it first introduced in 2013.

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