All Nippon Airways partners with Japanese food-chain Tsukiji Gindaco to add octopus-filled comfort food “Takoyaki” in its Business Class menu

All Nippon Airways partners with Japanese food-chain Tsukiji Gindaco to add octopus-filled comfort food “Takoyaki” in its Business Class menu
  • Tsukiji Gindaco’s “Takoyaki” delicacy to be available as a light snack in Business Class on a number of international flights from Dec. 1, 2018.
  • •Collaboration represents a shared passion for spreading Japanese food culture.

TOKYO, JAPAN, 2018-Nov-30 — /Travel PR News/ — All Nippon Airways (ANA), Japan’s largest and 5-star airline for six consecutive years, today (Nov. 28, 2018) announces a collaboration with popular Japanese food-chain Tsukiji Gindaco which will see fashionable octopus-filled comfort food “Takoyaki” introduced to its Business Class menu.

Tsukiji Gindaco’s Takoyaki will be served as a light meal on a number of the award-winning airline’s international routes from Saturday, Dec. 1, 2018. The golf ball shaped light snack oozes Japanese culture, with a gooey filling made with diced octopus – called “Tako” in Japanese – and pickled ginger.

The popular delicacy is wrapped in a crispy batter, made with carefully selected ingredients including shrimp and bonito dashi. Takoyaki can be enjoyed with a special sauce and dusted with dried bonito shavings and aonori – also known as green laver – a mineral-rich edible seaweed cultivated in Japan.

The collaboration with one of Japan’s best-known food chains is the latest in a series of initiatives by ANA designed to provide passengers with an authentic flavor of Japanese culture while in the air. Tsukiji Gindaco shares the same passion for spreading Japanese food culture to the rest of the world.

“We are extremely excited to be working together with Tsukiji Gindaco and bringing another authentic taste of Japan to our passengers,” said Yutaka Ito, Executive Vice President of ANA. “Takoyaki is incredibly popular in Japan and the ideal light snack for people feeling a little hungry but not wanting a full meal.”

Tsukiji Gindaco’s Takoyaki will be available in ANA Business Class on flights departing Japan to North America (excluding Honolulu) and Oceania, along with selected routes from Haneda Airport to Southeast Asia including Singapore, Bangkok, Jakarta and the midnight flight to Kuala Lumpur.

About ANA
Following the “Inspiration of Japan” high quality of service, ANA has been awarded the respected 5-Star rating every year since 2013 from SKYTRAX. ANA is the only Japanese airline to win this prestigious designation six years in a row. Additionally, ANA has been recognized by Air Transport World as “Airline of the Year” three times in the past 10 years – 2007, 2013 and 2018, becoming one of the few airlines winning this prestigious award for multiple times.

ANA was founded in 1952 with two helicopters and has become the largest airline in Japan, as well as one of the most significant airlines in Asia, operating 84 international routes and 119 domestic routes. ANA offers a unique dual hub model which enables passengers to travel to Tokyo and connect through the two airports in the metropolitan Tokyo, NARITA and HANEDA, to various destinations throughout Japan, and also offers same day connections between various North American, Asian and Chinese cities.

ANA has been a member of Star Alliance since 1999 and has joint venture partnerships with United Airlines, Lufthansa German Airlines, Swiss International Airlines and Austrian Airlines.

Besides the full service and award winner carrier ANA, the ANA Group has two LCCs as consolidated subsidiaries, Vanilla Air Inc. and Peach Aviation Limited. The ANA Group carried 53.8 million passengers in FY2017, has approximately 39,000 employees and a fleet of 260 aircraft. ANA is a proud launch customer and the biggest operator of the Boeing 787 Dreamliner.

source:https://travelprnews.com/all-nippon-airways-partners-with-japanese-food-chain-tsukiji-gindaco-to-add-octopus-filled-comfort-food-takoyaki-in-its-business-class-menu-7489990/travel-press-release/2018/11/29/