Through August, ANA passengers can explore Japan’s regional cultures by way of its culinary offerings, deliciously highlighted in ANA Group’s Tastes of Japan initiative. Launched in September 2013, the project’s eighth phase focuses on products originating in the Toyama, Nara and Fukuoka prefectures. As an additional part of the project, ANA customers will be able to sip the Japanese national spirits of sake, shochu and awamori in airport lounges located in Haneda (HND), Narita (NRT) and Kansai (KIX)
On the menu from Fukuoka in international business class: steamed golden threadfin bream, Hakata chicken and spicy cod roe finished with tea. At the ANA Suite Lounge in the international terminals at Haneda and Narita airports, passengers can enjoy éclairs made with Nara’s Asuka ruby strawberry jam wrapped in choux pastry, plus Japanese black beef and sautéed sea bass and chorizo with Himotogarashi peppers. Dry curry of summer vegetables from Toyama will be served in the ANA Suite Lounge at Haneda’s international terminal during July, while white shrimp crackers and a scallop dish with Hokuriku wine sauce will also be available on board.
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