ANA’s 'Tastes of JAPAN’
campaign will soon move onto products from Fukushima, Osaka and Tottori
prefectures between March and May 2015.
This will include Wine jelly made with baby peaches from
Fukushima; Bamboo shoot steak from the Senshu region; Koura-yaki, a traditional
dish from Tottori. steak of prime Japanese Wagyu beef’ farmed in Fukushima will
be available in the ANA Suite Lounge at Haneda while Crème Chiboust made with
satsumas from Osaka’will be at both Haneda and Narita Airport lounges.
Additionally Daisen Chicken will be served in First Class on routes departing
Europe to Japan
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