Hilton Worldwide and Japan’s largest airline, ANA have announced an exciting international promotion, supplementing their partnership. The Conrad New York and Conrad Tokyo chefs have introduced delicious new dishes, inspired by the cuisines at their respective residences, for business class guests flying between Tokyo and the United States. They are also available at ANA Suite Lounges at Tokyo’s Haneda and Narita Airports. These offerings honor the 25th anniversary of ANA’s first direct flight from Tokyo to New York.
Passengers flying from Tokyo to New York can enjoy Chef Antonio Cardoso, executive chef of Atrio, Conrad New York’s Mediterranean-inspired wine bar and signature restaurant’s dishes. These include Moroccan rubbed swordfish grill with farro salad, red pepper conserva and young corn and red wine braised short rib, chocolate panacotta with sweet blueberry compote and ricotta cheese cake with meyer lemon curd. He has also created a New York-inspired cocktail for passengers flying from Narita Airport.
Passengers departing from New York’s JFK to Narita Airport can enjoy a three-course seasonal menu created by Chef Cardoso between June 1st and August 31st. This includes 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, as well as another the specialty cocktail.
First class and ANA Diamond Service passengers can enjoy Chef Albert Tse, executive chef of China Blue at Conrad Tokyo’s cuisine at the ANA Suite Lounges at Haneda and Narita Airports from September 1 to November 30, 2016.
The cumulative culinary experience celebrates the cultures of the two cities as well as the exceptional travel and hospitality resources that allow guests to experience them. Learn more about the Conrad New York and Conrad Tokyo on their respective websites.