ANA
Business Class menu
Tokyo to Chicago
April 2012

The menu was almost identical to the one Kiwi Flyer posted in #1018.

Amuse-bouche

Enjoy a selection of monthly amuse-bouche before your meal

On flights leaving from Japan, these dishes use seasonal ingredient. Each combination features four dishes that fuse Japanese ingredients with methods from Western cooking. Enjoy the in-season taste that is an extraordinary match with wind or Japanese sake.



Japanese-style course

Seasonal ingredients have been selected and elaborately cooked to create soothing tastes.

Zensai
Assortment of spring appetizers

Otsukuri
Marinated sea bream with kombu kelp

Kobachi
Sake-steamed scallop and firefly squid with vinegar sauce

This assortment of seasonal appetizers combines several dishes, including grilled barracuda sushi and crab roll, for one luxurious plate. The otsukuri is garnished with creamy, melt-in-your-mouth tofu skin and various condiments for a light, salad-like finish.



Shusai
Simmered Spanish mackerel with spring vegetables (225kcal)

Spanish mackerel is steamed plump and served with a flavorful white sauce made from the juices. An assortment of nutritious cooked vegetables; including bamboo shoots, taro, and burdock, add a calming flavor.



Rice
Freshly-steamed kinmemai Nagano Azumino Koshihikari rice, miso soup, and assorted Japanese pickles



Original Parfait
Enjoy the special ANA parfait arranged in-flight by your cabin attendants.

April
Japanese style spring parfait



Western-style course

Enjoy dishes our chef is proud of, made of seasonal ingredients carefully selected for the best taste.

Appetizer
Tartar style smoked salmon trout
Smoked salmon is seasoned with capers and decorated with boiled egg, lemon, and sauce.
Combine the flavors on your plate to enjoy your own choice blend.

Main Plate (Please choose one of the following plates)

Fillet of beef steak with braised Aomori butterbur and Hokkaido yama wasabi-flavored sauce (406kcal) or Japanese sauce (415kcal)
Soft fillet of beef steak is garnished with pureed fava beans and braised butterbur finished with bouillon balsamic vinegar. Enjoy with a highly fragrant sauce made from yama wasabi or a soy sauce-based Japanese sauce.

Sauteed tilefish with salted cherry blossom petal and creamy ginger-flavored sauce 268kcal
The light fragrance of cherry blossoms brings out the elegance of the tilefish. Enjoy with the light cream sauce made from fumet de poisson and ginger.

Bread

Two varieties of bread served with dairy butter and olive oil
Steamed rice, miso soup, and assorted Japanese pickles also available.

Original Parfait

Enjoy the special ANA parfait arranged in-flight by your cabin attendants.

***

Later in the flight I had one of the light dishes from the menu.

Bowl of rice topped with simmered beef and egg
Thick egg envelopes the gentle flavor of beef and onions simmered in a sweetened soy sauce.