All Nippon Airways Gets Real Japanese

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

All Nippon Airways Offers California-French Cuisine by Patina

At a special media preview of the in-flight menu offerings on ANA created by Chef Joachim Splichal of Patina in Los Angeles, a four course meal was offered.

Ahi Tuna

This is the gluten version with soy onions, avocado, tomato, yuzu granite, and olive oil

And this is the gluten free version

Sunchoke Agnolotti with autumn mushrooms and turnip nage

Braised Omaha Shortrib with potato celery mouse, elery battonets, and parsley

And Exotic Coconut with Tapioca Verrine

Chef Splichal said that the trick to creating meals for an airplane is to avoid making them complex. But that doesn’t mean taste is compromised. The Ahi Tuna was very tasty, silky fresh and blended well with avocado both in taste and texture.

And that was a big sized chunk of meat! Chef say that it would be a little smaller for the flight because of compactness.