Here are all the features of the suites:
Dual storage bins by the side [The new 77W first class suites also have this feature]



Literature Pocket


Universal Power Port and USB port


Seat Control – I have not tried it though… but you can push your seat forward and backward by rolling that control


Detail Seat Control panel


There is a window open/close button on top of the side panel


Windows are the new fancy types and the crews can open and close them at any time. But you can override them.




Entertainment control handset – PTV is touchscreen too but for the suites, it is easier to use the console.


Side coat closet




Tray Table




There are three personal lights – two by each side of the seat and one by the TV, on top of the two overhead lights.




A cool light on the table


Here is a feature that many of you will appreciate: here is a tablet holder (I used it for my note and iPhone), which could open into a vanity mirror. It was pretty cool.



Pillow and blanket – I guess airlines call them “day” pillow and blanket, which is not part of the bed turndown service



Cabin shot – there is mood lighting but please note that there is no overhead bin for the middle four passengers. The under-seat storage space is actually quite small and I have to remove my laptop case to make it fit.



Thankfully I have those side storage bins in the upper deck. For some reasons, they keep some of them locked.





Door was closed at 11:27am and we pushed back at 11:33am.




A couple plane shots, as we taxied towards the Reef runway.




We took off from R/W8R at 11:51am. Our flying time was seven hours and twenty-five minutes. After crossing Waimea at Kauai, it was once again a pure over-water flight, until we reached Narita. We cruised at 38,000 feet for the whole flight.

With smooth weather, the service began twenty minutes after takeoff with the customary hot towel, and passing of menus.



Sadly, the menu was in pretty bad shape. They should have used a cleaner one, especially they have eighteen copies on board.


I decided to stick with the Burgundy red wine for this flight.
“Chassagne-Montrachet 1er cru “Morgeot” Maison Louis Latour 2015, Cote de Beaune, Burgundy, France”


The canapés for this flight:


Ricotta, honey comb, truffle paste, walnut tart


Prosciutto and papaya, goat cheese, calamari purée


King crab, caviar, crème fraiche


Cheese pepper bar


They are prepared by the Four Seasons Resort.

The service was definitely more fitted for a daytime flight and the meal was a full five course meal.


I chose the international cuisine again.

Here is the full menu:
Japanese Cuisine ~Washoku~

Sakizuke Starter: a taste of what’s to come
Grilled eggplant and Kona abalone, snow crab meat with soy-based vinegar jelly

Zensai A selection of morsels
Eel aspic
Grilled burdock root rolled with duck
Cream cheese wrapped in smoked salmon
Fishcake with corn
Green soybeans tofu

Owan A clear soup with produce
Poached pike conger

Otsukuri A selection of sashimi
Seared Hawaiian tuna
Seared Hawaiian greater amberjack
Poached big fin reef squid

Nimono Simmered dish
Simmered winter melon and beef in soy-based sauce

Koabchi Tasty tidbits
Marinated grilled geoduck in soy-based sauce

Shusai Main Course
Seaweed salt-grilled salmon with black pepper [277 kcal]

Steamed Rice
Steamed rice, miso soup and Japanese pickles

Kanmi Confections
“Wagashiya no Anmitsu (Komatsu)”
Japaense gelatin jelly, cut fruits and adzuki bean paste with brown sugar syrup

International Cuisine
Enjoy this ANA collaboration with chef Ryo Takatsuka of Noe, an Italian restaurant at Four Season Resort

Appetizer Plate
Scallop and sea urchin gateau, cauliflower puree, truffle dressing




Ahi tuna tataki, bread and black olive, onion salad style
Buffalo mozzarella ravioli, arugula paste, cherry tomato, lemon confit, yuzu oil

Garden Salad
Served with a choice of dressings
Japanese plum vinegar and daikon radish dressing
Niigata edamame dressing “Japanese green soybeans”




Corn Soup


Main Plate
Angus Beef fillet steak, radicchio and mushroom, black pepper balsamic sauce [259 kcal]

Grilled Nairagi and lobster tail, Ewa onion purée, fennel, caper and dried tomato dressing [205 kcal]




Braised veal cheek, foie-gras, Yukon potato puree [315 kcal]

Selection of Breads
Served with butter or extra-virgin olive oil



Desserts
Winter melon soup, gin lime jelly, mint
Mango mousse

Warm chocolate brownie with vanilla ice cream



Petits fours
A confectionery accompanied by a hot beverage

For starter, I chose the scallop and sea urchin plate, which was delicious. It was my favorite course.
The salad and the soup were fairly standard.
For main course, I chose the grilled Nairagi, which was stripped Marlin, and lobster. While the taste was great, the portion was a bit on the small side.
For dessert, I had the warmed Chocolate brownie, followed by a pot of their original blend of rose, Jasmine flower, and mint tea.


Entertainment:
Basically, it sucks, so I did not even bother to watch anything. Here is a menu for the programs offered.
I chose to sleep and work on laptop for this flight.


Yes, there is a bar but that space is really not used for anything. On this return flight, they put out a few bottles of wines, but I feel that it is a waste of this space. While I don’t think they need to set up a bar like AA on its long-haul flights, it will be nice to have some light snacks like nuts, cookies and chocolates out. You can also put out some juices and soft drinks and additional bottled waters. There are some unique ANA Hawaii snack items that can use some showcases too. What a sad use of this space.


Bed turndown:
The F/A was a bit more creative.





At 5:08pm Hawaii local time/12:08pm Tokyo time, lights were turned back on for the final meal service.
The on-demand menu made more sense this time. This second meal is always tricky for the Hawaii to Japan service. JAL serves this tiny meal in business class with literally half a sandwich and some small sweet. I always have to ask for cup noodles. I like the option of having a heartier or light snack.



Sake accompaniments
Seared pike conger and yuba bean curd in soy-based ginger sauce
Three kinds of Kagoshima deep-fried fishcake




Soup
Corn Soup

Refreshments
Garden Salad
Served with a choice of dressings
Japanese plum vinegar and daikon radish dressing
Niigata edamame dressing “Japanese green soybeans”

Cheese Plate
Taleggio, Aged Blue, Manchego, Fromager d’Affinois

Fruits



Plain yogurt with plentiful summer tangerine jam
Petits fours
Cereal with Milk

Noodles
Ippudo rich-tasting miso “DAICHI” ramen




Japanese Udon noodles garnished with deep-fried tofu

Light Dishes
Vegetable cannelloni with dried tomato polenta
Angus beef cheese hamburger
ANA original curry and steamed rice
Seafood over steamed rice
Tea-and-rice with seared flounder and sesame sauce

This time, I decided to try the deep-fried Kagoshima fish cake, which was okay. For the main course, I tried the Ippudo’s DAICHI Miso Ramen. It was so cute that the F/A even gave me butter to add to the noodles, which was the traditional way of eating Miso Ramen. For dessert, I got the fruit plate, which was wonderful as usual.

After the meal service was completed, the F/A passed around a tray of souvenirs and I got one each: postcard, Lani’s baggage tag, and a box of pineapple-flavored breadsticks.




Descent soon began at 1:45pm Tokyo local time.


Finally land again…


We landed at R/W34L at 2:16pm and parked at gate 45 seven minutes later.



Some cabin shots after arrival




Galley pictures – really interesting






Goodbye Lani




In conclusion, ANA Flying Honu is a fun experience and the $3500 first class ticket is quite a bargain. I think I can try my luck on flying JA382A and JA383A next year, if those fares are still around. There are some issues, such as boarding at Narita, and the catering from Tokyo to Hawaii really needs some twitching. ANA can think about the concept of “breakfast card” and perhaps serving real breakfast food will make sense. These eastbound overnight Hawaii flights were really short and they need to consider serving something easier and taking less time. Perhaps it is time to think about proper dining in the lounge, and just reduced the need to serve a meal onboard. Turbulence is frequent on this route especially for the first part of the flight. With the fun branding, I have a hunch that ANA will do well. I hope you enjoy this trip report. Feel free to ask any questions.



PS. ANA has just announced a new four-class product for its Boeing 777-300ERs. The new first class on the 777-300ERs look pretty much the same as the A380 first class suite, so it will hopefully make this trip report more helpful.