Event

From June 1st to September 30th, ANA international business class meals will be supervised by Toru Okuda of Ginza Okuda.

Available routes: Flights departing from Narita and Haneda to North America, Europe (excluding Honolulu and Vladivostok), Mexico, and Oceania (NH881, NH889) (excluding some flights)

Flights to Mexico and Oceania (NH881, NH889) (excluding some flights)
https://www.ana.co.jp/en/jp/guide/flight_service_info/int-service/c/meal
Other flights are also available with advance booking. For details, please see here.https://www.ana.co.jp/ja/jp/guide/flight_service_info/int-service/c/meal-pre-order/

This summer menu was produced by Toru Okuda. The appetizer is a salad made with the bounty of the sea. Zucchini and red bell pepper add a splash of color. The refreshing side dish combines grilled eel and cucumber, corn tofu, and water shield. Hisui eggplant, fried without batter, is sumptuously topped with shredded crab and scallops. The main dish is wagyu beef, stewed to soft perfection and garnished with colorful shredded vegetables stir-fried and simmered in sugar and soy sauce. Barracuda is coated in white sesame and then tenderly grilled. The sakura shrimp croquette, made with soy milk, is creamy and rich, served with seasonal fresh green pepper fried and soaked in a seasoned dashi broth.

We sincerely hope you will enjoy Ginza Okuda’s cuisine while in the sky.

Chef week of OKUDA PARIS and OKUDA NYC　

The three chefs at OKUDA in Paris and New York will serve local dishes in Ginza Okuda. Please enjoy authentic Kaiseki cuisine by OKUDA overseas.

April 12th (Mon) to 17th (Sat)　Hikaru Tateoke (current chef at Paris)
April 19th (Mon) to 24th (Sat)　Mitsuhiro Endo (current chef at NY)
April 26th (Mon) -May 1st (Sat)　Shun Miyahara (2013-2018 Paris chef, current chef at Ginza Okuda)

Lunch 21,120 yen (tax included)
Dinner 26,400 yen (tax included)
* 12% service charge will be charged.

We also offer regular courses, lunch “Menu Okuda” and “Seasonal menu”, and dinner “Menu Okuda”, so please tell us which you reserve when making a reservation. Guests at the same table are requested to take the same course.

We look forward to welcoming you.

SPECIAL COLLABORATION WITH La Marine (MICHELIN☆☆）