ECONOMY CLASS
ANA offers complimentary catering on most flights, find out more.
SPECIAL MEALS
ANA offers a wide range of special meals that can be ordered on select flights up to 24 hours before departure.
ECONOMY
Passengers in ANA Economy Class can expect at least two meal services on most long-haul routes, with a choice of Japanese or Western meal options.
ANA collaborates with various food producers to create exceptional inflight meals.
On routes to North America (except Honolulu), Europe, Sydney, and India, self-service snacks are available, including traditional Arare rice crackers, fruit, and Aromatic Kabosu—a green citrus fruit drink that is both sour and sweet.
If you do not want to eat during your flight, the “No Thank You Option” aims to reduce food waste and provide passengers with more flexibility.
INFLIGHT DRINKS
ANA ECONOMY/PREMIUM ECONOMY DRINKS MENU |
---|
Non-Alcoholic |
Aromatic Kabosu (includes honey) |
Apple Juice/Tomato Juice/Orange Juice |
Tomato Juice |
Coke/Coke Zero |
Sparkling Water/Mineral Water |
Milk |
Japanese Green Tea |
Hojicha (Roasted Green Tea) |
Coffee/Decaf.Coffee/Tea |
KAYANOYA Vegetable Soup |
Alcohol |
Sake |
Red/White Wine |
Beer |
Whiskey |
Gin |
Vodka |
PAID MEAL UPGRADE
Passengers in Economy and Premium Economy Class can upgrade their meals on all flights from Japan (except to Vladivostok). The exclusive dining meal (Japanese/Western cuisine) includes an appetizer, main meal, and dessert.
Desserts are created by Pierre Herme Paris on flights departing from Tokyo. The cost is JPY 2,500 per meal and can be booked here.
BUSINESS CLASS
Business Class passengers can pre-order a Japanese or Western meal for the first meal service on all ANA flights.
Orders must be made at least 24 hours before departure and cannot be requested by phone.
Pre-order is not available for late-night supper/light meal service flights.
New inflight meals from restaurants and hotels are now available for passengers flying to Japan from Los Angeles, Delhi, Mumbai, Singapore, and Taipei.
- USA: Creative dishes by chef and founder Joachim Splichal of the Patina Restaurant Group.
- India: Creative dishes by chef Amit Chowdhury from the Taj Mahal Palace Hotel.
- Singapore: Dishes from the famed Italian restaurant Basilico, created by Executive Chef Angelo Ciccone, originally from Locorotondo in southern Italy.