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ANA was one of the first in the world to introduce the “Kaiseki Course”,
or Japanese tea-ceremony dishes, for their inflight meal services and ANAC has constantly supported ANA
for its advancement. A proof of our accomplishment can be found in the fact that ANAC’s Japanese cuisine
had received a Bronze Prize in the most honorable “Category 1: On Board Service” for the Mercury Awards
(1992), being considered as the most prestigious awards in the industry.
Our stance of being particular about Japanese cuisine has not only led us to acquiring the award, but also
has motivated us to raise the technical levels in domestic suppliers through our daily transactions and
contributed toward broadening of the highest delicacy of Japanese cuisine among the key caterers around
the world.
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Our “Western Food” chefs consist of those with experience in first-class
hotels and have constructed kitchen operation systems that are capable of dealing with the evolving and
progressing inflight meal services upon demands of various occasions. ANAC is on a constant mission to develop
and propose to customer airlines stylish products with novelty that create a feeling of having a luxury
meal in a classy restaurant while in the sky for business class passengers as well as for first class.
Rarely seen in Japan’s catering industry, we also carry a master group of refined patissiers and boulangers
who produce homemade breads and a variety of desserts and pastries, which are not only served to first and
business-class passengers, but for years have been served to ANA Hotels. |
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