► Airline reviews › ANA › Inflight food
Plastic clear see-through knives & forks are used on all flights to LHR. Elsewhere they are metal.
Ummm. Right. Where to start with this weird lot.
The simple rule on All Nippon is, if you aren't up for Japanese food, then don't ask for it. Full stop. This is enough to send you running to the galley with the collywobbles.
Garlic bread. Olive oil.
Well, the western diet on All Nippon seems to comprise of cold, dead, cow, on most flights.
You get a decent bottle of olive oil to sluce over your salad. And then some bread to enjoy. Weird.
Two bread rolls. Butter. A small salad. Olive oil.
Ah, here is a bit more variation, but alas this variant has cold, dead, seafood, and the weirdest Ratatouile you've ever seen (since the film, at least).
To be fair to ANA, this is actually not bad, with the Ratatouile having a lot of flavour. Alas, the Asparagus are like treetrunks cut down well past their prime, the shrimps are striped prawns, and the scallops have spent a long time frozen before being reheated, put on a tray, and frozen again before the flight. And reheated.
The salad is better than on many airlines though.
A bowl with just killed cod (cold).
A bowl with over ripe dead undisclosed fish.
If you are into fish which is just about dead, but still twiching, at 35,000 feet this is a delight. If not, you may want to order the steak.
Yet more dead cow, but this is good. Really good. Tender, with flavour, and with the odd plastic knife you can almost, almost, cut it.
Admitedly the roll is cold and comes in a hospital sample tray but you can't have everything.
Mixed vegetables, with beans, tomatoes, and a couple of shitache mushrooms. A roll.
Take the chicken option, and you end up with this mysterious bowl, washing over with something that looks like gravy, but isn't. Equally, you do wonder what happened to the chicken, as it's got so much skin, bone, and other stringy bits on, you have to hunt for the meat.
It comes in a hospital sample tray, again. Really, pretty poor of ANA to serve this in business.
Pretty much the sort of stuff you'd expect - ice cream with a bit of chestnut sauce dribbled over it.
Get hungry overnight in business? If you pop up to the inflight snackbar the delight of a pot noodle awaits.
Salad dippers, with carrot and cuecumber sticks and garlic dip.
Not bad at all, this is vastly better than Singapore's efforts at midflight snadwiches.
Nice drip, good flavour.
A bowl of hot rammen fishhead soup. A plate of kiwi and grapefruit.
This is either fantastic, or the worse thing to ever be presented, depending on your athetic bent.
The problem is that on some flights ANA has no idea whether to serve dinner or breakfast, as it has no idea where your body clock is at. Accordingly, it tried to serve both. This is not a good idea.
Fruit platter with Kiwi fruit, grapefruit and melons. Hot chilli bowl. Crossant, jam, cerial.
Wow, this is weird. A full dinner and breakfast served at the same time. The problem is that on some flights ANA has no idea whether to serve dinner or breakfast, because for some flights passengers are either starting or ending their day: so it serves up this lot.
Nice dinner: come to that, nice fruit platter... umm, together, it might be a good idea to ask customers what time their minds think it is.