On our recent journey in ANA business class from Munich to Tokyo (NH218), followed by the transpacific leg to Honolulu (NH186), we experienced firsthand why ANA consistently ranks among the world’s top carriers for premium travel.
From the moment we settled into our spacious seats—designed with both privacy and comfort in mind—it was clear this wasn’t just a flight, but a curated experience. The cabin exudes understated elegance, with soft lighting, refined textures, and a layout that balances intimacy with openness. Whether you’re reclining into a fully flat bed or enjoying the intuitive seat controls and generous storage, ANA business class attention to detail is unmistakable.
ANA business class is done the Japanese way: thoughtful, refined, and quietly luxurious.
Sure the seats were great.
So let’s talk about another very important part of our business flights: the ANA business class food of course!
One thing is for sure, we loved it.
So when booking our flight a little over 8 months before our departure, we were already given the meal option online: Japanese or continental.
You bet we went for the Japanese meal.
Let’s have a look at what we got on both our flight!
You can check the full food and drinks menu by route before you book on ANA’s website!
Flying ANA business class from Munich to Haneda wasn’t just a journey—it was a culinary immersion. The washoku meal served onboard was a masterclass in balance, finesse, and flavor, elevating in-flight dining to something truly memorable.
Dinner
Right before taking off, we were offered a glass of Piper-Heidsieck champagne or orange juice.
As soon as we were in the air, drink service started.
I really have to mention first and foremost how professional, friendly and well trained the ANA flight attendants are!
I went for the kabosu, ANA’s original non-alcoholic citrus drink. The appetizer of marinated seafood with sherry vinegar and anchovy & olive tart was, unfortunately, tasteless—a rare misstep in an otherwise thoughtful meal. The flavors felt muted, lacking the brightness or umami depth one might expect from such ingredients.
The experience began with Zensai, a beautifully arranged selection of morsels that felt like an edible art gallery. The Japanese omelet was delicate and subtly sweet, while the fig with wine gelée added a luxurious, fruity depth. Yellow chestnuts packed with starchy sweetness. The broccolini and dry-cured ham roll offered a satisfying contrast—crisp, savory, and perfectly paired. And the simmered octopus in soy-based sauce? Tender, umami-rich, and deeply comforting.
Next came Kobachi, where the raw salmon with grated yam stole the spotlight. Silky, fresh, and lightly smoky, it was a standout dish that could rival any high-end izakaya.
The Nimono course featured simmered daikon radish with minced chicken sauce, a humble yet heartwarming dish that showcased the beauty of Japanese simmering techniques—gentle, flavorful, and soul-soothing.
Then came the Shusai, the main event: grilled halibut with Saikyo miso and braised pork belly. The halibut was flaky and infused with the mellow sweetness of miso, while the pork belly was rich, melt-in-your-mouth perfection. Paired with steamed rice, miso soup, and Japanese pickles, the meal felt complete—balanced, nourishing, and deeply satisfying.
The food paired well with the fruity Jurakudai Junmai Daiginjo sake and the non-alcoholic Asahi I ordered for drinks!
For dessert, there were 3 options: nougat tart, cheese (Bloomy Rind, Semi-hard, Blue) and fruits.
As I was pretty full, so I went for the fruits and they were juicy, sweet and packed with flavor. I also got a small piece of chocolate with it.
ANA didn’t just serve food—they delivered a cultural experience. Every bite was a reminder of Japan’s culinary philosophy: harmony, seasonality, and respect for ingredients. It was a privilege to taste it all midair.
Midflight snacks
After getting a couple of hours of light sleep, I woke up midflight and decided I wanted to try the ANA business class snack menu. I pushed the service button on my remove control, and not even one minute later a flight attendant stopped. I ordered the ANA ORIGINAL～KAORU FUKUOKA～ Tonkotsu Style Ramen. This wasn’t just a snack—it was a soul-soothing bowl of comfort that felt like a warm hug.
The broth was mild and creamy yet deeply savory, capturing the essence of tonkotsu without overwhelming the palate. The thin noodles were perfectly springy, absorbing the broth’s richness with every bite. Toppings like red pickled ginger and flavored oil added layers of brightness and depth, allowing each passenger to tailor their bowl to personal taste.
Some time later I ordered ANA’s Japanese Rice Ball Set, a quiet triumph of comfort and tradition.
Both onigiri were nicely shaped and seasoned. No filling. The rice was tender and warm, wrapped in crisp nori that held its texture beautifully.
It wasn’t flashy, but it didn’t need to be. This was comfort food done right—clean, nourishing, and deeply satisfying.
And again nice with another (generous) glass of that fruity Jurakudai Junmai Daiginjo sake!
Breakfast
The washoku breakfast was a beautifully composed start to the day—light, nourishing, and deeply rooted in tradition.
The meal began with a kobachi of marinated eggplant in mustard sauce—a surprising delight. The eggplant was tender and cool, with the mustard adding just enough zing to awaken the palate without overpowering it. It was a clever balance of texture and flavor, subtle yet memorable.
Then came the shusai, the main dish: grilled salmon with yuzu sauce. The salmon was perfectly cooked—moist, flaky, and kissed with the citrus brightness of yuzu. Next to it tofu, radish and bell pepper was served. It was elegant in its simplicity, paired with steamed rice, miso soup, and Japanese pickles that rounded out the meal with comforting familiarity.
This wasn’t just airplane food—it was a quiet celebration of Japanese culinary philosophy: restraint, harmony, and seasonal nuance. Our ANA business class breakfast didn’t just satisfy—it soothed, setting the tone for a peaceful descent into Tokyo.
You can check the full food and drinks menu by route before you book on ANA’s website!
Dinner
Our next ANA business class flight took off at 10pm, so by the time the drink and food service was well underway, we were doing our best not to fall asleep. Our dinner was also served all on one tray, to keep the service short.
The Zensai set the tone with a stunning array of textures and flavors. The grated yam & lily bulb tofu with crab and chrysanthemum sauce was delicate and floral, a dish that whispered rather than shouted. The Japanese omelet with fish paste and sansho pepper offered a savory punch, while the sweet potato, lemon & cheese was a playful, creamy surprise. The simmered Pacific saury in plum sauce brought depth and umami, perfectly balanced by the fruit’s gentle tartness.
Next came the Kobachi: steamed chicken and vegetables with sesame vinegar cream. Light yet flavorful, it was a refreshing interlude that cleansed the palate and prepared us for the main event.
The Shusai featured grilled swordfish with grated onion and ginger sauce, served with steamed rice, miso soup, and the ever-essential Japanese pickles. The swordfish was meaty and satisfying, elevated by the brightness of ginger and the mellow sweetness of onion. It was a dish that felt both comforting and elegant.
And then—dessert. The chestnut mousse and cream with coffee jelly was a perfect finale: earthy, smooth, and just sweet enough to linger without overwhelming. A quiet indulgence that wrapped the meal in a soft, luxurious finish.
Wow!
Breakfast
What? Breakfast?
I was sound asleep up until 50 minutes before landing in Honolulu so I missed this ANA business class breakfast service.
Not that I was hungry, far from it.
Still felt stuffed from our late night dinner.
Across both NH218 from Munich to Tokyo and NH186 from Tokyo to Honolulu, ANA’s business class food and dining was a standout feature that elevated the entire travel experience. From the intricately composed washoku meals to the comforting midflight snacks, each dish reflected ANA’s commitment to quality, seasonality, and Japanese hospitality.
Our overall experience of ANA business class food was cohesive, thoughtful, and deeply enjoyable.