#Japan #Tokyo #Joël Robuchon #Kenichiro Sekiya #ANA First Class

Culinary Excellence in the Skies: A New Partnership

From September 1 to November 30, 2025, All Nippon Airways (ANA) will introduce an exclusive in-flight dining experience for its International First Class travelers. Curated by Kenichiro Sekiya, the esteemed Executive Chef of the acclaimed French restaurant Joel Robuchon, this new offering promises to transcend the typical airplane meal, bringing a taste of gastronomic artistry to the skies.

Sekiya is not just any chef; he has been recognized with the prestigious M.O.F. (Meilleur Ouvrier de France) award, becoming the first Japanese chef to receive this honor. With 18 consecutive years of holding three Michelin stars at Joel Robuchon, Sekiya's expertise is unparalleled. His culinary journey took him from his humble beginnings in Chiba Prefecture to the heights of French gastronomy, making him a symbol of excellence in the culinary world.

What to Expect

As part of this collaboration, ANA's First Class menu will showcase gourmet meals, with each dish designed meticulously by Sekiya himself. The meals will highlight the essence of gourmet French cuisine, featuring a variety of exquisite ingredients and flavors that reflect Sekiya's culinary philosophy—cooking with passion and love.

Sample Dishes Include:

• - Semi-cooked Egg with Smoked Salmon: A delicate jelly infused with rich flavors, crowned with caviar.
• - Tamba Black Chicken Breast with Foie Gras: An elegant dish accompanied by a flavorful vinaigrette.
• - Tartare of Sweet Shrimp with Grilled Eggplant: Enhanced by the aroma of lobster oil, this dish offers a touch of sophistication.
• - Steamed Kinmedai (Golden Eye Snapper): Served with a sauce enriched with white wine.
• - Sauteed Wagyu Fillet: A savory presentation featuring potato and mushroom galette, complemented by a fresh herb salad.

The Importance of This Partnership

This collaboration is part of a broader initiative known as 'THE CONNOISSEURS,' which aims to elevate the travel experience for ANA's passengers. Alongside Sekiya, this program includes notable domestic and international chefs who work hand-in-hand with ANA's in-flight teams to produce exceptional meals and beverages for flights originating from Japan. This partnership signifies a commitment to quality and sophistication, transforming how travelers perceive in-flight dining.

Sekiya's Vision for Traveler Experience

Sekiya expressed his excitement for this project saying, "I aim to bring the extraordinary experience of Joel Robuchon's spirit to those flying high above. I have meticulously crafted these meals so that every passenger can enjoy authentic flavors that linger in their travel memories."

A Profound Legacy

With a career spanning over two decades, Chef Sekiya's accolades are impressive. He was appointed the chef of L'Atelier de Joël Robuchon in Roppongi, Tokyo, at the young age of 26, showcasing his remarkable talent early on. His journey culminated in multiple awards, including a victory at the 52nd International Cooking Contest in Paris and recognition as a culinary ambassador for Tokyo.

Beyond just culinary skills, Sekiya embodies a dedication to passing on the artistry and philosophies of cooking that represent Joel Robuchon's legacy—where every dish tells a story and is a work of art.

Discover More

For those looking to explore this exceptional menu aboard select ANA flights—specifically routes from Japan to Europe and North America—the dishes will be served on nine designated flights, including popular destinations like New York and London.

Learn more about this exciting journey of gastronomic excellence at the official ANA website: ANA In-Flight Services