Hilton Partners with Japan’s Largest Airline on In-Flight Menu
Hilton is joining forces with Japan’s largest airline, ANA, to introduce new culinary options in-flight between Tokyo and the United States.
The first set of new offerings, which will be served on business-class flights from Tokyo to the United States between March 1 and May 31, were created by Chef Antonio Cardoso, head chef at New York’s Atrio restaurant. They include Moroccan rubbed swordfish grill with farro salad, red pepper conserva and young corn, and red-wine-braised short rib. For dessert passengers will be served chocolate panacotta with sweet blueberry compote, and ricotta cheesecake with meyer lemon curd.
For business class flights from New York to Tokyo between June 1 and August 31, Chef Cardoso has created a menu including roasted branzino filet served with ratatouille vegetables and tomato saffron sauce, rosemary- and herb-crusted beef tenderloin served with gratin of potatoes and seasonal vegetables, yuzu panacotta, and dark chocolate mousse cake.
The offerings are also available at ANA suite lounges at Tokyo’s Haneda (HND) and Narita (NRT) airports.
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