ANA, Japan’s largest airline, is proud to announce that in December it will add two renowned master chefs to its “THE CONNOISSEURS” program: Takeshi Kikuchi, Head Chef of TOKYO SHIBA TOFUYA UKAI, and PATINA Restaurant Group Founder and Executive Chef Joachim Splichal.
This brings the total lineup of THE CONNOISSEURS to 22 members. December will also mark the expansion of desserts overseen by Pierre Hermé Paris. Offered seasonally on a limited number of flights, the desserts will now be offered year-round on a steadily rising range of flights including those from Narita and Haneda to Singapore.
Takeshi Kikuchi, has an established career in Japanese cuisine, and assumed his current role as Head Chef at TOKYO SHIBA TOFUYA UKAI in 2016. The restaurant is known for fastidiously crafted homemade tofu and seasonal flavors served in elegant private rooms or traditional tatami-mat space steeped in the ambience of Edo (Old Tokyo).
Chef Joachim Splichal forged his reputation as the top chef at a noted restaurant in the south of France, and relocated to the United States in 1981. Since opening the PATINA flagship in Los Angeles 1989, he has struck a commanding presence as the Group’s Executive Chef, expanding to 50 specialty restaurants concentrated on the West Coast, and its devoted patrons including a long list of Hollywood stars, politicians and other celebrity gourmands.
ANA takes pride in its distinction as the only Japanese airline to earn five-stars, the highest rating in the commercial aviation field. ANA has continued to achieve this honor for four consecutive years, thanks to its innovation on initiatives such as THE CONNOISSEURS to constantly improve services for its passengers.
For more details on THE CONNOISSEURS please visit: https://www.ana.co.jp/wws/japan/e/asw_common/serviceinfo/inflight/guide/c/meal/
