High-Flying Menu

Hilton Worldwide and ANA redefine culinary experiences in airport lounges and inflight.

The Luxonomist. 15/03/2016

Hilton Worldwide announced the next phase in its collaboration with Japan’s largest airline, ANA. The two global companies will introduce new culinary offerings from the executive chefs at Conrad Tokyo and Conrad New York, which are available in-flight between Tokyo and the United States, as well as in ANA Suite Lounges at Tokyo’s Haneda (HND) and Narita(NRT) Airports. The partnership honors the 25th anniversary of ANA’s first direct flight from Tokyo to New York and celebrates both cities’ vibrant culture with a curated playlist.

Atrio, Conrad New York. Click to book

«Hilton Worldwide prides itself on providing exceptional hospitality experiences. Through this unique collaboration with ANA, we are able to touch every aspect of our guests’ journey with enriching, memorable experiences,» said Mark Liversidge, vice president, Marketing, Asia Pacific, Hilton Worldwide. «The Conrad brand was the natural choice for Phase Two of the partnership, and our hope is that this collaboration continues to inspire guests with the diverse culinary and cultural experiences from New York City and Tokyo

Antonio Cardoso, executive chef of Atrio, Conrad New York. Click to book

Business class passengers on ANA flights between Tokyo and the United States will enjoy meals created by Chef Antonio Cardoso, executive chef of Atrio, Conrad New York’s Mediterranean-inspired wine bar and signature restaurant. The new in-flight menu features a variety of satisfying dishes, including Moroccan rubbed swordfish grill with farro salad, red pepper conserva and young corn and red wine braised short rib.

ANA Suite Lounges.

Additionally, Chef Cardoso created a specialty cocktail inspired by New York City that incorporates ANA’s signature kabosu lime juice. The Conrad Gin Rickey cocktail will be offered to Business Class ANA passengers traveling from Narita Airport to the U.S.

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