ANA to Offer Meals from Conrad Executive Chefs on Flights and in Lounges
Hilton Hotels announced it will introduce new menu items from chefs at the Conrad Tokyo and Conrad New York hotels on All Nippon Airways flights between Tokyo and the United States, as well as in ANA Suite Lounges at Tokyo Haneda and Tokyo Narita. The partnership is to honor 25 years of ANA non-stop Tokyo-New York flights.
Through May 31, passengers flying in business class on ANA flights from Tokyo to the U.S., excluding red eye and Honolulu flights, will be able to choose from meals created by Chef Antonio Cardosa, the executive chef at Atrio at the Conrad New York. Menu options will include Moroccan rubbed swordfish grill with farro salad, red pepper conserva and young corn and red wine braised short rib, as well as chocolate pana cotta with sweet blueberry compote and ricotta cheese cake with Meyer lemon curd for dessert.
Also available to business class passengers through May 31 will be a specialty cocktail created by Chef Cardosa. The drink was inspired by New York City and incorporates ANA’s signature Kabosu limejuice.
On flights from New York to Tokyo between June 1 and August 31, business-class passengers will be offered items such as roasted branzino filet served with ratatouille vegetables and tomato saffron sauce, rosemary and herb-crusted beef tenderloin served with gratin of potatoes and seasonal vegetables, yuzu pana cotta and dark chocolate mousse cake. The specialty cocktail will also be available on these flights between June 1 and August 31.
In addition, first-class passengers and ANA Diamond Service passengers in ANA Suite Lounges at both of Tokyo’s airports will be able to choose from a menu created by Chef Albert Tse, executive chef of China Blue at the Conrad Tokyo. The selection will be available between September 1 and November 30.
(Photo: Accura Media Group)