ANA has launched a new seasonal menu for the Sydney-Tokyo and return created by celebrity chef Adam Liaw.
“I am quite sure that Adam as a chef and ambassador and ANA as an airline can create fantastic bridge over the two nations in the way only food and travel can,” ANA’s Ryo Sadayuki said.
“I felt totally inspired and I was convinced he was the person to work with for further exchange between Australia and Japan,” Sadayuki said.
“We will remain true to the soul and technique of Japanese cuisine,” he added.
Adam Liaw has created two seasonal menus for autumn and summer that will run for three months apiece.
He wanted to capture food experiences that were a little familiar and a little exciting.
“For each person it’s about balancing the degree of familiarity to excitement,” Liaw said.
“When you travel between two places you taste something specifically designed to welcome,” Liaw said.
“It is my true hope that through this collaboration more and more Australians feel closer to Japan,” Sadayuki said.
