THE CONNOISSEURS MEMBER PRESENTS ANA's Healthy & Veggie Delights
Greater Choice for All Our Customers
A healthy menu created by members of THE CONNOISSEURS for everyone to enjoy
ANA is collaborating with famous chefs who are members of THE CONNOISSEURS to present a variety of healthy meals to suit everybody on its international routes.
The menu is the work of Hideki Takayama, who won first place twice at the Bocuse d'Or Asia-Pacific, a competition often referred to as the gastronomy equivalent of the Olympic Games. In addition to being the owner/chef at entre nous and the culinary director at Paris 1930 de Hideki Takayama - The Landis Taipei, he has also poured his energy into other projects such as developing healthy cuisine and meals for nursing homes. Enjoy a special menu that Chef Takayama has created by utilizing his wealth of experience and joining forces with ANA's chefs.
Menu Details
This menu will be available for selection on all routes and for all classes of service on ANA-operated international flights departing from Japan.
If you would like to have one of the meals from this menu, please be sure to request one at least 24 hours prior to the scheduled departure time of your flight.
Vegan Meal (VGML)
Menu A
Available: March to May, September to November
- The photos show examples of the meals available in Business Class. Meal containers and plating will vary by class of service.
Appetizer
Cauliflower & Tofu Mousse with Vegetable Gelée
Cauliflower is made into a mousse with kelp broth and tofu. Boiled vegetables are added on top of it, and the jus is flavored with cumin and basil.
Spring Roll with Field Caviar Dressing
The spring rolls are wrapped with baked soybean meat, myoga, lotus root, etc., and are a perfect match for the field caviar dressing. Please enjoy them together.
Main
Green Curry & Five Grain Rice
The green curry has a coconut milk base, garam masala, green peppers, spinach, and banana as a secret ingredient, making it very easy to eat. It is served with five-grain rice and plenty of vegetables.
Menu B
Available: June to August, December to February
- The photos show examples of the meals available in Business Class. Meal containers and plating will vary by class of service.
Appetizer
Wood Cauliflower Mushroom & Seaweed Salad with Field Caviar Dressing, Kaffir Lime Oil
A salad of mushrooms and seaweed marinated in a dressing made with sudachi juice. Served with fresh kaffir lime oil.
Edamame Mousseline & Green Asparagus with Tapenade
This soybean mousseline is given a silky smooth finish using kombu kelp soup stock dashi and soymilk. Pair with celery and beans for an enjoyable mouthfeel.
Main
Grilled Tofu Gâteau Style with White Miso & Cèpe, Bulgur Salad
This mouth-watering dish is made with tofu and white miso paste, further flavored with cep powder and accented with pecan nuts to add texture. Served with a bulgur wheat salad seasoned with ponzu.
| Meal Name | Calories | Protein | Fat | Carbohydrate | Salt |
|---|---|---|---|---|---|
| Cauliflower & Tofu Mousse with Vegetable Gelée | 27 | 2.1 | 0.4 | 5 | 0.4 |
| Spring Roll with Tonburi Dressing | 140 | 0.8 | 8.5 | 15 | 1.3 |
| Green Curry & Five Grain Rice | 308 | 8.9 | 16.5 | 31.3 | 2.1 |
*Estimated value calculated based on the Standard Tables of Food Composition in Japan.
- Meal that contains no meat, fish, eggs, dairy, honey, or any other animal-derived ingredients.
- Served with bread and fruit.
- Appetizer menu will not be served on late night flights first/business class.
Vegetarian Meal (VLML)
Menu A
Available: March to May, September to November
- The photos show examples of the meals available in Business Class. Meal containers and plating will vary by class of service.
Appetizer
Onion & Celeriac Mousse
Onions and celeriac are softly steamed and made into a mousse. Black pepper and olive oil are used to enhance the flavor.
Vegetable Tortilla with Carrot Salsa
Vegetable tortilla, marinated asparagus, green beans, and celery served with a spicy carrot salsa sauce.
Main
Tofu Lasagna Style with Burdock Root & Sesame
Soybean meat, spinach, burdock and sesame fillings, and tofu are layered to create a lasagna-style dish. Cashew nut paste and mustard are the key flavors. Served with rice flour and vegetable pasta and tomato sauce as garnish.
Menu B
Available: June to August, December to February
- The photos show examples of the meals available in Business Class. Meal containers and plating will vary by class of service.
Appetizer
Cauliflower & Corn Mont Blanc Style
Cauliflower purée in a Mont Blanc style. The perfect complement for the corn purée within.
Carrot & Celeriac Salad with Grain Mustard Vinaigrette
Quinoa, carrots and celeriac in a mustard vinaigrette. Enjoy the refreshing taste.
Main
Ratatouille & Lettuce Roll with Tomato Sauce, Herb-flavored Short Pasta
Ratatouille made with large pieces of vegetable and oatmeal, wrapped in lettuce. Served with a refreshing tomato sauce.
| Meal Name | Calories | Protein | Fat | Carbohydrate | Salt |
|---|---|---|---|---|---|
| Onion & Celeriac Mousse | 63 | 2.1 | 7.5 | 7.7 | 0.4 |
| Vegetable Tortilla with Carrot Salsa | 41 | 1.6 | 0.5 | 8.2 | 0.3 |
| Tofu Lasagna Style with Burdock Root & Sesame | 293 | 7.2 | 20.7 | 19.5 | 1.8 |
*Estimated value calculated based on the Standard Tables of Food Composition in Japan.
- Meal that contains no meat or fish, but does contain eggs and dairy.
- Served with bread and fruit.
- Appetizer menu will not be served on late night flights first/business class.
Gluten-Free Meal (GFML)
- The photos show examples of the meals available in Business Class. Meal containers and plating will vary by class of service.
Appetizer
Boiled Shrimp, Cauliflower & Tofu Mousse
Boiled shrimp is accompanied by a rich cauliflower and tofu mousse.
Octopus & Vegetable Ceviche
For the ceviche, a bed of quinoa salad is topped with octopus, celery, turnip, cucumber, red onion, and capers marinated in a dressing of garlic, lemon juice, oil, and bonito shavings.
Main
Creamed Chicken with Carrot Butter Rice
Chicken thigh is simmered to a pleasing tenderness together with onion and white wine, with the addition of cream. It is served with butter rice mixed with carrot.
| Meal Name | Calories | Protein | Fat | Carbohydrate | Salt |
|---|---|---|---|---|---|
| Boiled Shrimp, Cauliflower & Tofu Mousse | 51 | 1.6 | 2.7 | 5.1 | 0.8 |
| Octopus & Vegetable Ceviche | 92 | 2.7 | 4.6 | 9.9 | 1.1 |
| Creamed Chicken with Carrot Butter Rice | 366 | 14.9 | 25.7 | 18.9 | 2.6 |
*Estimated value calculated based on the Standard Tables of Food Composition in Japan.
- Not suited for customers with a wheat allergy.
- Every effort is made to prevent contamination with gluten, but we cannot guarantee that there has been no contamination in the manufacturing processes.
- Served with rice-flour bread and fruit.
- Appetizer menu will not be served on late night flights first/business class.
Diabetic Meal(DBML) / Low Fat Meal(LFML) / Low Calorie Meal(LCML)
- The photos show examples of the meals available in Business Class. Meal containers and plating will vary by class of service.
Appetizer
Cuttlefish & White Konjac
w/Lemongrass flavored Cauliflower and Tofu Mousse
This salad features ingredients including kisslip cuttlefish and finely sliced pieces of fresh konjac, and is accompanied by a cauliflower and tofu mousse flavored with lemongrass. The lime zest sprinkled on top gives the salad its flavor accent.
Vegetables w/Gazpacho Sauce
This romaine lettuce salad comes with a spicy Gazpacho sauce made with dashi broth-marinated tomatoes. Drizzle as much of this sauce as you like over the lettuce leaves for a sumptuous salad experience.
Main
Steamed Chicken & Mushroom Purée
w/Vegetable & Quinoa Salad Style
This chicken breast is steamed to tender perfection and topped with a chicken mousse. The accompanying mushroom duxelles takes its flavor and key notes from a dashi broth and a black pepper, shallot and garlic paste. The chicken breast and duxelles combine to deliver a gentle yet robust taste.
Dessert
Tea Jelly
In spite of its low sugar content, this dessert is just as tantalizing as any other sweet treat with its aromatic notes of black tea and vanilla. The jelly provides a delicate sweetness when enjoyed together with the accompanying marmalade, and features two different layers of firmness for a fun texture.
The development of the diabetic meal (DBML) was overseen by the Japan Association for Diabetes Education.
| Meal Name | Calories | Protein | Fat | Carbohydrate | Salt |
|---|---|---|---|---|---|
Cuttlefish & White Konjac |
46 | 6.2 | 0.4 | 4.3 | 0.4 |
| Vegetables w/Gazpacho Sauce | 12 | 0.5 | 0.3 | 1.8 | 0.1 |
Steamed Chicken & Mushroom Purée |
127 | 23.1 | 1.9 | 4.3 | 0.5 |
| Tea Jelly | 10 | 0.1 | 0 | 5.3 | 0.1 |
*Estimated value calculated based on the Standard Tables of Food Composition in Japan.
- The diabetic meal (DBML), low fat meal (LFML) and low calorie meal (LCML) all have the same appetizer, main course and dessert.
- The diabetic meal(DBML) and low calorie meal (LCML) are served with a vegetable juice drink, while the low fat meal (LFML) is served with bread.
- Appetizer menu will not be served on late night flights first/business class.
Low Salt Meal(LSML)
- The photos show examples of the meals available in Business Class. Meal containers and plating will vary by class of service.
Appetizer
Tomato Jelly & Asparagus w/ Cauliflower
The tomato purée boasts the perfect amount of acidity, and superbly complements the crunchy white vegetables.
Broccoli Purée & Snap Peas w/Lotus Root
The broccoli purée is finished with olive oil to give it an exquisite flavor, and serves as a fine dipping sauce for the green vegetables.
Main
Roasted Chicken w/Honey vinegar, Onion Confit & Millet
The roast chicken is flavored with a glaze of boiled down honey and red wine vinegar, and is sprinkled with spices for a citrus accent. It is also exquisitely sweetened underneath with onions, and is best enjoyed using the acidic glaze as a sauce. The roast chicken is also served with corn and crunchy vegetables, both of which are flavored with a porcini mushroom powder. We highly recommend that you chew this main course thoroughly to fully enjoy its umami.
Dessert
Tea Jelly
In spite of its low sugar content, this dessert is just as tantalizing as any other sweet treat with its aromatic notes of black tea and vanilla. The jelly provides a delicate sweetness when enjoyed together with the accompanying marmalade, and features two different layers of firmness for a fun texture.
| Meal Name | Calories | Protein | Fat | Carbohydrate | Salt |
|---|---|---|---|---|---|
Tomato Jelly & Asparagus w/ Cauliflower |
21 | 1.9 | 0.1 | 3.3 | 0.01 |
| Broccoli Purée & Snap Peas w/Lotus Root | 31 | 1.2 | 1.1 | 4.0 | 0 |
Roasted Chicken w/Honey vinegar, Onion Confit & Millet |
417 | 28.5 | 23.5 | 22.9 | 0.2 |
| Tea Jelly | 10 | 0.1 | 0 | 5.3 | 0.1 |
*Estimated value calculated based on the Standard Tables of Food Composition in Japan.
- Appetizer menu will not be served on late night flights first/business class.
The Chef's Passion
Owner/Chef at French restaurant "entre nous" and Culinary Director at "THE LANDIS TAIPEI Paris 1930 de Hideki Takayama"
I have always wanted to bring the joy of eating in a restaurant into the aircraft cabin, and have finally realized this through this collaboration.
In addition to my work at the restaurant, I have been undertaking initiatives concerning food education, meals for those with dysphagia, and more besides for many years now. The motivation behind all of these initiatives is my desire to bring joy to others through the medium of food.
Amid growing health consciousness, ANA has added vegan, vegetarian, and gluten-free dishes to its inflight menu, so that more customers can enjoy its meals as they fly to their destination. These meals are all “universal” meals.
Working in collaboration with the ANA team, I have selected the best possible ingredients and produced great-tasting, nutritional dishes that are also low in calories. I very much hope that these will make for a delightful dining experience.
Koji Otake Western Cuisine Chef / Noriaki Aida Pastry Chef
The number of special meal requests is increasing every year, and customers are also becoming more demanding regarding the quality of those meals.
It was under these circumstances that our collaboration with Chef Takayama began.
With a basic concept of creating an appealing menu that anyone would want to try, we have provided information about food and worked to develop and adjust dishes to provide a menu that is safe and reassuring.
In our collaboration with Chef Takayama on this special range of inflight meals, in addition to healthy meals, we have also prepared vegan, vegetarian, and gluten-free options.
Chef Takayama understood the various considerations, including the unique regulations governing inflight meals and the strict restrictions on ingredients, and was able to create a menu that did not compromise on his unique style and concepts in terms of flavor combinations and beautiful appearance.
Sharing the same ambitions, Chef Takayama and the ANA team have joined forces to create a menu that they can all be happy with.
We hope that customers will enjoy the wonderful flavors, which are sure to change their image of special inflight meals forever.
As we promote the “universalization of food,” in our aim to offer options suited to everyone who flies with us, as well as the delicious flavors of ANA, we are committed to the further evolution of our inflight meals.
Customers wishing to request this meal should apply
through the ANA website or by phone by the application deadline.
- Please note that it is not possible to change or cancel a special meal request less than 24 hours before the scheduled departure of your flight.
- From October 2021, this collaboration menu includes the diabetic meal (DBML), low fat meal (LFML), low calorie meal (LCML) and low salt meal (LSML) on ANA-operated international flights departing from Japan. The Vegan meal (VGML), vegetarian meal (VLML) and gluten-free meal (GFML) will be added to the menu from November 2022.
- Meal containers and plating will vary by class of service.
- The meals above are made with the ingredients permissible for each SPML based on the QSAI（Quality & Safety Alliance Inflight Services）guideline.
