Tag: ANA

ANA Brings in Two More World-Class Chefs to THE CONNOISSEURS

joachim-splichal-executive-chef-patina

takeshi-kikuchi-head-chef-tokyo-shiba-tofuya-ukai

ANA, Japan’s largest airline, is proud to announce that in December it will add two renowned master chefs to its “THE CONNOISSEURS” program: Takeshi Kikuchi, Head Chef of TOKYO SHIBA TOFUYA UKAI, and PATINA Restaurant Group Founder and Executive Chef Joachim Splichal. This brings the total lineup of THE CONNOISSEURS to 22 members. December will also mark the expansion of desserts overseen by Pierre Hermé Paris. Offered seasonally on a limited number of flights, the desserts will now be offered year-round on a steadily rising range of flights including those from Narita and Haneda to Singapore.

ANA first launched THE CONNOISSEURS in 2013 to empower globally-acclaimed chefs and other celebrated professionals to produce outstanding cuisine and beverages exclusively for meals in ANA lounges and on its international flights departing from Japan. Over the past three years, these exceptional menu choices have consistently earned stellar marks from passengers both in Japan and around the world.

Both Takeshi and Joachim are prominent specialists in their field who have collaborated with ANA to produce brilliant in-flight dining on the airline’s flights originating from overseas destinations.

Takeshi Kikuchi, has an established career in Japanese cuisine, and assumed his current role as Head Chef at TOKYO SHIBA TOFUYA UKAI in 2016. The restaurant is known for fastidiously crafted homemade tofu and seasonal flavors served in elegant private rooms or traditional tatami-mat space steeped in the ambience of Edo (Old Tokyo). In addition to manifesting his stupendous culinary skills, Takeshi is also driven by the desire to expand the joys of cutting-edge Japanese gastronomy to overseas markets. From December 2016 to February 2017, passengers on ANA Business Class flights from Japan to the United States and Europe can enjoy TOFUYA UKAI specialties such as “deep fried lily bulb and maitake mushroom tofu dressed in snow crab kudzu sauce” – a fusion of soft and flaky lily bulbs with crisp maitake, and “tosui tofu” – a tofu tour de force prepared to savor with a special soup concocted from soybean milk.

Chef Joachim Splichal forged his reputation as the top chef at a noted restaurant in the south of France, and relocated to the United States in 1981. Since opening the PATINA flagship in Los Angeles 1989, he has struck a commanding presence as the Group’s Executive Chef, expanding to 50 specialty restaurants concentrated on the West Coast, and its devoted patrons including a long list of Hollywood stars, politicians and other celebrity gourmands. In 2002, Joachim was recognized as a legendary chef by Bon Appetit magazine, epitomized by his coveted selection as “Restaurant Owner of the Year,” and has been nicknamed the “King of California Cuisine.” From March to May 2017 ANA will serve an international cuisine menu produced by Joachim on its Business Class flights departing Japan to the United States and Europe.

ANA takes pride in its distinction as the only Japanese airline to earn five-stars, the highest rating in the commercial aviation field. ANA has continued to achieve this honor for four consecutive years, thanks to its innovation on initiatives such as THE CONNOISSEURS to constantly improve services for its passengers.

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Enjoy the cuisine of Fukui, Yamanashi and Kagoshima with ANA’s ‘Tastes of JAPAN’

ANA Tastes of JAPAN (Kagoshima)

Between June and August 2016, ANA is inviting all passengers on a specially curated culinary journey to the Fukui, Yamanashi and Kagoshima prefectures.

As part of the twelfth cycle of the airline group’s ‘Tastes of JAPAN’ programme, ANA’s inflight menus as well as offerings at various airport lounges in Tokyo will be refreshed with the finest produce from these three prefectures. The campaign first introduced in 2013 is designed to showcase food, beverage and desserts from lesser-known prefectures in Japan to ANA passengers on flights, at airport lounges and other services. The project aims to drive tourism and stimulate local economies by promoting regional agricultural products, while introducing customers to a side of Japan they might not have tasted before.

This quarter, food and beverage offerings inspired by the northern region of Japan include:

Fukui

Sample the freshest catch from the waters off Fukui at the “Dining h” restaurant located inside the ANA SUITE LOUNGE at Haneda Airport. Gourmet masterpieces include red sea bream from the Fukui Prefecture, grilled in white miso and paired with deep-fried and boiled summer vegetables. The delicate fish is basted in white soy sauce and regular and sweet sake while grilling, then topped with paper-thin kelp shavings. First Class passengers on ANA flights can also enjoy small sea bream pickled with bamboo leaves, lightly salted and pickled in brewed vinegar.

Yamanashi

Business Class flights will feature Japanese-raised beef fillet steak dressed with Sicilian green olives and seasoned in wine sauce from Yamanashi Prefecture. Enjoy this tender cut in a fondue sauce made with white wine produced in Yamanashi. Served at the ANA SUITE LOUNGE at Haneda and Narita Airports is a plum éclair prepared with jam using only plums grown in Minami-Alps City. A delectable balance of tart and sweetness of fine plums distinguishes this sophisticated dessert.

Kagoshima

Berkshire pork stewed in black vinegar, is part of the local Kagoshima cuisine that will be served on Business Class. The tender meat which has a salty-sweet flavor falls apart with the press of a fork. For sashimi, rich and fatty bonito is wrapped in straw and lightly grilled for dipping in sour orange-based sauce and plum-flavored grated white radish. In July, customers at the “DINING h” restaurant inside ANA SUITE LOUNGE at Haneda Airport can also enjoy Japanese black roast beef from the Kagoshima Prefecture, served with Tsushima district salt and a special Japanese-style sauce.     

Airport Lounges: Japanese Sake Corner

ANA customers can also sample Japanese sake and shochu, the ‘Kokushu’ or national spirits of Japan, at ANA airport lounges in Haneda, Narita and Kansai Airports.

‘Tastes of JAPAN’ by ANA introduces food, drinks, desserts and products from different prefectures in 3-month cycles. Previously featured prefectures include Kumamoto, Hokkaido, Miyagi, Ehime, Miyazaki, Shizuoka, Hiroshima, Nagasaki, Ishikawa, Okayama, Oita, Yamagata, Kagawa, Yamaguchi, Fukushima, Osaka, Tottori, Toyama, Nara, Fukuoka, Niigata, Kanagawa, Shiga, Aichi, Gifu, Mie, Aomori, Kyoto and Saga.