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Tokyo, October 30, 2009 – All Nippon Airways Co., Ltd. will launch “ANA My Choice” service, starting from December 1, 2009, offering passengers new purchase options such as airport lounge access and meal selection from flight classes other than their own, on both international and domestic flights. By providing a new menu of additional useful and convenient services on the ground and in the air, ANA will be able to continue meeting and exceeding a wide variety of its customers’ needs.

The first round of services will start on December 1, 2009, on the international and domestic flights listed below with the following new services. Passengers will be able to choose and pay according to their specific needs.

Lounge Services
All passengers on international flights from Narita Airport and domestic flights from Haneda Airport will be able to enjoy a designated period of time in ANA’s airport lounges.
- Lounge service availability / passenger eligibility
Passengers departing on ANA group flights at the times shown below are eligible for the service. (*service starts from December 2 *excludes participants in certain ticket fares)
Haneda Airport Domestic Flights: Passengers on flights departing at or prior to 18:00
Narita Airport International Flights: Passengers on flights departing at or after 12:00
- Usage Fee: 5,000 yen
*Special introductory price of 4,000 yen is available until the end of January
- How to apply
An application to use the lounge must be made by telephone or via the Internet. Detailed instructions will be posted on ANA’s website during November.

In-flight Services
Business Class wines and shochu for Premium Economy and Economy Class passengers
Specially selected wines and shochu currently served to Business Class passengers on international flights will be sold, together with snacks, to passengers in Economy and Premium Economy class. Every year, ANA spends more than six months carefully assessing and selecting a new lineup of wines, which are served in proper wineglasses for a more enjoyable, elegant experience. Shochu will also be available, either straight or on the rocks, to suit passengers’ specific tastes. (*available brands of wine and shochu will depend on the route and season)
- Available Routes: All international routes
(*excluding certain routes that do not have a Business Class service)
- Retail price: 1,000 yen per glass
*Special introductory price of 800 yen up until the end of January

In-flight Services
Business Class Light Meals For Passengers on Medium-Haul International Flights
ANA will begin purchase-option for Business Class light meals on flights to Singapore, Bangkok, Ho Chi Minh City, Mumbai and Honolulu. (*This is a service already started on flights to Europe and North America)

- Available Routes, Classes, Menus and Price
For Flights from Narita to Singapore, Bangkok, Ho Chi Minh City and Mumbai
“Nama-type Udon” (fresh udon noodles): 700 yen
*Special introductory price of 500 yen up until the end of January

For Flights from Narita to Honolulu
ANA Original Instant Noodles, “Tobikkiri Oudon” and “Tobikkiri Ramen”: 500 yen
*Special introductory price of 300 yen up until the end of January

Furthermore, ANA will continue to introduce more “ANA My Choice” services from 2010 and beyond. ANA hopes to continue providing passengers with highly comfortable, convenient and customizable flights, meeting and surpassing all their requests, and consistently exceeding their expectations in our own special ANA way.

Have a press release and would like us to publish it? TokyoTomo welcomes your submissions. If you would like to submit your new product, service or other industrial news for review by our editors, please write to pr@tokyotomo.com TokyoTomo does not necessarily guarantee coverage of every new product or release however as long as it is relevant to travel in Japan, we will try to include them.

ANA Renews First Class Menus – Continuing its series of collaborations with leading restaurants around the world, ANA is delighted to announce two completely new menus – Japanese ‘Kaiseki’ and Western haute cuisine – for First class intercontinental flights departing this autumn and winter.

Japanese – in collaboration with Tsujitome
The Japanese ‘Kaiseki’ menu was created under the watchful eye of master Tsujitome. The third generation of his family to head the kitchen of the eponymous restaurant in Tokyo’s Akasaka district, he brings his ethos of “Kaiseki as hospitality at its greatest” to his art, along with more than 60 years of experience of Japanese culinary lore. Using the finest ingredients of the season, the delicacy of flavour, texture, appearance and presentation of his dishes carry the essence of autumn into the cabin, creating a very Japanese expression of warm hospitality.

Western – in collaboration with Mandarin Oriental, Tokyo
Three head chefs from this luxury hotel in the heart of Tokyo, which boasts no less than two Michelin-starred restaurants, deliver an exciting combination of seasonal ingredients and diverse expertise to the table-tops of ANA’s First Class passengers: a Frenchman who combines a mastery of his country’s contemporary cuisine with an intimate knowledge of Japanese ingredients; an American who popularised and continues to thrill Tokyo with his ingenious molecular creations, who also trained as a sushi chef; and a Japanese patissier who dazzled judges to scoop second prize in the Coupe du Monde de la Patisserie.

Passengers are invited to enjoy the tastes of autumn as presented by Tsujitome and Mandarin Oriental, Tokyo from September 1 to November 30 this year, and the delights of winter from December 1, 2009 to January 31, 2010 (subject to change).

Angeles, San Francisco, London, Frankfurt and Paris, and apply to the first meal only.

ANA operates Boeing 777-300ER aircraft with eight First Class seats on flights to North America, London and Frankfurt, and alternates this with a Boeing 747-400 service with ten First Class seats on flights to Paris. There is no First Class on ANA flights to Washington DC.

To take note:
1) Kaiseki is a culinary art form which balances the taste, texture, appearance, and colours of the freshest seasonal and local ingredients, carefully prepared to preserve and enhance their flavor. Dishes are beautifully presented, and garnished with leaves and flowers, on plates chosen to augment both the appearance and the seasonal theme of the meal.
2) Dessert for the Kaiseki menu is not part of the collaboration with Tsujitome.

Have a press release and would like us to publish it? TokyoTomo welcomes your submissions. If you would like to submit your new product, service or other industrial news for review by our editors, please write to pr@tokyotomo.com TokyoTomo does not necessarily guarantee coverage of every new product or release however as long as it is relevant to travel in Japan, we will try to include them.