Through August, ANA passengers can discover Japan’s regional cultures through their cuisine in the ANA Group’s Tastes of Japan initiative. Launched in September 2013, the program’s eighth phase highlights specialties from Toyama, Nara and Fukuoka prefectures. As part of this campaign, customers can also sample Japan’s traditional spirits—sake, shochu and awamori—at airport lounges in Haneda (HND), Narita (NRT) and Kansai (KIX).
In international business class, fares featuring Fukuoka’s flavors include steamed golden threadfin bream, Hakata chicken, and spicy cod roe finished with tea. At the ANA Suite Lounges in the international terminals at Haneda and Narita, passengers can enjoy éclairs filled with Asuka ruby strawberry jam from Nara, choux pastry creations, and dishes using Japanese black beef. Sautéed sea bass paired with chorizo and Himotogarashi peppers will also be offered.
From Toyama, the menu includes a dry curry with summer vegetables served in the ANA Suite Lounge at Haneda’s international terminal during July. Onboard selections will feature regional snacks and seafood items such as white shrimp crackers and a scallop dish accompanied by a Hokuriku wine sauce. These curated plates and beverages aim to bring the distinct tastes of each prefecture to travelers, offering a culinary tour of Japan even before arrival.