ANA Inaugural flight NRT to SJC in Business Jan 11, 2013

[Carfield]

Please Do Not Disturb sign


Service:
To be honest, both JAL and ANA have great flight attendants and I really don’t have a clear preference. Yes, they are definitely more formal than other top Asian airlines. However they are extremely efficient and pay attention to all the details and your meal and beverage preference. They are not the chitchatting type especially to non-Japanese speakers but will do things to surprise you. The flight attendant working my aisle always has a big smile and is a bit less uptight than the older and more formal F/As. The only thing that continues to annoy me is that after even going through the manifest list and my last name is nothing close to anything remotely Japanese, they still use Japanese to start every conversation, and even if they give me something the second or third time. Only the previous mentioned F/A seem to remember. Nonetheless, the F/As patrolled the cabin frequently and worked very quietly in the galley. (Unlike other airlines, even CX sometimes and yes I am referring to most US airlines F/As especially domestic flights) they work so quietly in the galley and don’t bang and slam carts and doors on the pre-breakfast serving time. They don’t complain about their lives in the galley and work in a very organized way. However I think ANA has a clear advantage over JAL on the F/As front, and in some way, JAL F/As work harder during my last couple flights and really fight for the reputation of their company. ANA definitely has the better hardware and seats, but service wise, it is a tossup with JAL.

Meal:
Here is the link to ANA wine list and meal!
Wine List
Champagne
Champagne Jacquart Brut 2005

White
Folie a Deux Chardonnay 2009/2010, California, USA
Lugana 2010 Tenuta Maiolo, Lombradia, Italy

Red
Rodney Strong Cabernet Sauvignon 2009, Sonoma, California, USA
Hayman & Hill Santa Lucia Highlands Reserve Pinot Noir 2008, Central Coast, California, USA

Sake
Ishizuchi Junmaiginjo Green Label, Ishizuchi Shuzo, Ehime
Hakkaisan Ginjo, Hakkaisan Jozo, Niigata
Tsukasabotan Fuinshu, Tsukasabotan Shuzo, Kochi (Only available on the Narita-San Francisco route)

Shochu
Kawagoe
Hanamugi Moriya

Umeshu
Nankobai no Kodawari Umeshu

Main Meal
Japanese cuisine
Seasonal ingredients have been selected and elaborately cooked to create soothing tastes

Zensai
Assortment of winter appetizers

Otsukuri
Sliced seabream with kombu kelp flavor
Sliced salmon with kombu kelp flavor
Soy sauce

Kobachi
Deep fried chicken drenched in spicy piquant sauce topped with tartar sauce
Premium chicken deep-fried to perfection, then dipped in spicy stock and topped with Japanese style tartar sauce.
Accompanied by semi-sweet chestnuts boiled in sugary syrup with astringent skins intact along with foxtail millet wheat gluten simmered in Japanese-style broth.

Shusai
Yellowtail and daikon radish simmered in soy-based sweet sauce (310kcal)
Yellowtail, the king of winter fish. For this creation, full-bodied fatty yellowtail is nicely boiled to a supple consistency.
Also enjoy seasonal daikon radish – the perfect side dish that absorbs the yellowtail juice and brings out the flavor of this delectable entrée.

Rice
(For December) Steamed rice topped with whitebait flavored sansho pepper, miso soup and assorted Japanese pickles.
(For January) Steamed rice mixed with various ingredients, miso soup and assorted Japanese pickles.
(For February) Steamed rice topped with simmered whitebait, miso soup and assorted Japanese pickles.

International cuisine

Appetizer
Tokushima awaodori-chicken, scallop and mushroom terrine
Prized, locally grown chicken and scallops with Tokushima Prefecture served with a mushroom scented terrine. Accompanied by common bean salad seasoned with truffle-taste salt and olive oil.

Main Plate
Fillet of Beef steak with “Yamagata Takahata wine” sauce [421 kcal] or Japanese style sauce [455 kcal]
Fillet steak broiled to a soft and mouthwatering texture, paired with domestically grown potatoes that deliver a satisfying flavor worthy of chestnuts. Enjoy this steak with either Japanese-style or Takahata wine sauce, created by simmering fond de veau with demi glace sauce.
Or
Sautéed tilefish with Tokushima yuzu-citron chili paste flavored vinaigrette [280 kcal]
Lively and peppery citron vinaigrette sauce brings out the refined flavor of tilefish. Pancetta and Japanese mustard spinach blend wonderfully in this delightful sauce.

Bread
Served with domestic Hiruzen butter and olive oil
Steamed rice, miso soup, and assorted Japanese pickles also available.

Desserts
Our in-flight dessert was conceived through a special collaboration with Pierre Herme Paris
Cheese, fruit and other desserts are also available

Pierre Herme Paris
Savor a moment of bliss with the innovative dessert creations of Pierre Herme, one of the leading patisserie chefs of the 21st century.

December: Plaisir sucre – Praline puff pastry, satin-smooth milk chocolate cream, ultra-thin milk chocolate squares, caramelized hazelnuts slivers, hazelnut-flavored shortbread

January: Montebello – Pistachio-flavored dacquoise biscuit, pistachio mascarpone custard, fresh strawberry compote, pistachio ice-cream and strawberry sorbet, roasted pistachios

February: YU – Satin-smooth Yuzu and Manjari chocolate cream, mix of raw and stewed apples with Yuzu, flower of salt chocolate shortbread, chocolate sorbet, ultra-thin dark chocolate squares

Light Dishes
We have light dishes available for you to enjoy anytime you like upon request.

Cheese plate (Chaource, Roquefort)
Served with two types of cheese and dried fruit. Enjoy with a glass of wine.

Fresh Seasonal Fruit
Fruit platter perfect for dessert or to simply cleanse our palate

Vanilla Ice cream
Refreshing vanilla ice cream for dessert

Fresh garden salad, beet dressing
Fresh salad mixed with baby leaves

Ramen noodles in miso-based soup with Welsh onions
A pleasantly warming dish with an almost nostalgic taste that what’s your appetite with its aromatic miso and flavored Welsh onions

Ratatouille soup
Carefully prepared using ample portions of tomatoes and other vegetables, this dish makes the perfect comfort food

Cheese and bacon hamburger
Hamburger with or without tomato ketchup, mustard or tartar sauce

Post-nap Comfort
Refreshments best taken after an in-flight nap. Choose either Japanese or international

Japanese cuisine
Fatty flounder gently grilled in a special sauce. Enjoy this fine fish with barley rice and grated yams

Kuchidori
Japanese littleneck clam simmered in sweet soy sauce
Chicken with starch grilled in soy based sauce
Japanse savory omelet

Kobachi
Cold tofu with relishes

Shusai
Grilled flounder teriyaki [282 kcal}

Steamed rice mixed with barley topped with grated yam potato, miso soup and assorted Japanese pickles

International cuisine
A special menu guided by the Chef de Cuisine of “Signature” at the Mandarin Oriental, Tokyo

Appetizer
Juniper berry flavored beef consommé with red wine and Kyoto carrot cream

Main Plate
Parmesan scented cereal cake with smoked salmon and braised endive [292 kcal]

Desserts
Mandarin and pomegranate mousse

Jam
Black pepper savored blood orange jam

Bread
Served with domestic Hiruzen butter

NRT-SFO
121201-130228
NRT-SJC
130111-130228


They published all their meals and wine list ahead of time, which is great, so I have an idea on what to order. However, with the listing on line, they recollect menus prior to arrival and presumably reuse the clean ones, which are a bit “un-premium.” I understand the environmental protection, but at least do it after all the passengers deplaned. The US government will not tax your printed menus and you don’t have to lock them with your liquors.

The food itself is interesting and I find their Japanese meals to be too authentic for my non-Japanese taste. The Western meal is very good though. The main meal is nicely presented and tray is not used. The pace is good, but can be slow on a full flight. Here is the flow:

Hot towels were first pass out at 6:31pm.
Linen was than placed on each tables, followed by the delivery of your pre-ordered beverage and a nice amuse bouche, as pictured and I had a glass of the Folie a Deux Chardonnay!
The amuse bouche features dried pesto and butter canapé, olives, sundried tomato, cheese pastry sticks, & tofu topped with wasabi, gingko nuts, & consommé jelly.









Then appetizers course are served at 7:15pm from a cart with beverage refills, and warm breads for Western meals.

[Carfield]

Today’s breads are wonderful – French bread and a sesame multigrain loaf



Beverage carts came out again, while entrées are brought out from galley. The steak was cooked perfectly, at least to my preference of slightly over medium.



Best potatoes


Then trays are collected, and dessert carts rolled out – choice of cheese, fruit, and dessert and you can have all three.
I chose the fruit plate, and the lovely dessert – Pierre Herme’s Montebello dessert is just out of the world!





Tea and coffee are than served with a milk chocolate liqueur flavored praline, followed by hot towel, bottled water, and the digestive service (F/A came around with a basket of mini liqueurs!)



There is a full a la carte menu, which I did not take part today.

For breakfast, you can choose from the a la carte menu or the Western and Japanese set!
First, the meal was served way too early – two hours prior to arrival and the breakfast service is too simple! It is not a multiple course meal and everything is served in one tray. But I think it can wait for another 30 minutes, and if ANA does a breakfast pre-order service, it will work better and allow more rest on these short transpacific flights.
Second the Mandarin Oriental Tokyo’s designed breakfast is a bit too interesting and I love the beef consommé topped with cream of carrot soup, and the dessert is nice. But the main course of a warm Parmesan cereal cake topped with smoked salmon is a bit too challenging for my taste bud. It is a nice try, but the bloody orange jam is wonderful and just hope they have the French breads left over from dinner. The featured rolls are a multigrain French twist roll and an egg brioche soft roll.

Sunrise as breakfast was served

[Carfield]

International breakfast








Some wing shots after breakfast when daytime came back! Beautiful day!



These beautiful Rolls Royce engines

[Carfield]

Amenities:
There is no amenity kit on ANA except those redeye regional flights from Southest Asia, which features a small cloth bag with toothbrush sets and eyemasks and earplugs. There is one exception on ANA Businessjet long haul flights to Mumbai, you will get an amenity kit (not sure about Yangon flight though, which is also on ANA Businessjet). On the long haul flights, the F/As passed around the amenity basket after dinner (and JAL has a few more gadgets though), and I noticed that the lotions and moisturizer water sprays are cut.

Anyway, after breakfast, the F/As passed out the special inaugural sticker and small chocolates (available till 1/16 on all NRT to SJC flights). Really nice!



The F/A also came back with an updated first flight certificate – truly made it special.


Later another postcard from the F/A – Just have to give them credits, not many F/As will go out of their ways to give me a special postcard, except Singapore Airlines (I still remember the special menu on the last 747 operated SQ 12 flight).


Entering the California Coast


Descent soon began at 8:52am California time, and it is a beautiful day out in the Silicon Valley!
A few shots prior to landing!




We finally landed on R/W30L at 9:25am, and of course, there was the celebratory water canon shot!


Thanks SJC airport authority and fire department!

[Carfield]

Here is the new home for ANA 787 for future SJC services – A15!


Goodbye to 9A (as I will be in the first cabin on the return)!



Due to security, there is no welcoming band or anything, but the folks outside the window wave their hands.
Some more shots of JA813A from the inside window – what a beautiful plane!







There were concerns about the small immigration facility in SJC, and I am happy to report that there are ten counters here at SJC. The officials were observing the whole process on the first arrival flight and I was sure improvements would be made. For my flight, three counters were opened for visitors and four counters were opened for US Citizen/Permanent Resident! There was no global entry, which SJC should install soon especially if this flight works out. I also think they need to separate the US citizens from Permanent residents. The lines are long because the fingerprint and photo take lots of time to complete. There are more Japanese citizens on this flight, so the visitor line is quite long. Since the Volaris flight arrived later in the morning, I don’t anticipate crazy 60 minutes wait like SFO except if the ANA flight was severely delayed. For business class passengers, you should have little if not wait, as you will be the first to hit the line, but since I spent time taking pictures, I did not get to the immigration counter till a line had been formed. But after saying that, bags were already coming out from the claim at 9:50am when I exited the immigration hall, and I always like SJC and their baggage service is so much better! So the immigration experience should really be better for everyone, compared to SFO. For Global entry users, SJC needs to work harder and if San Juan can afford Global entry kiosks, SJC should have no issues.

International Arrival Hall

[Carfield]

SJC has another gift bag when we exited from the secure custom area. They were very friendly folks.
Basically a SJC reusable shopping bag with California promotional keychain, luggage tag, pen, and brochure/map in Japanese… Nice touch!




Some of the new ANA signs and promo!




Here is the new ANA check-in counter at SJC – Terminal A between Volaris and United!




After I checked in for my Delta flight, I rushed to A15 but was too late to get a good spot to take photos. A15 was also narrower. Anyway here were a few shots of the gate and the podium.



I missed the speech by former Secretary of Transportation Norman Mineta, but caught the speech of US Ambassador to Japan John Roos, who flew the return inaugural flight to Tokyo with Secretary Mineta. The atmosphere was more festive and there were more excitement in the air. Chairman of ANA, Mr. Yoshi Ohashi, was also on the flight, and it was definitely a high profile inaugural flight. There was a ribbon cutting ceremony, followed by a sake ceremony. I managed to get the sake cup for the return inaugural flight too!

[Carfield]

Finally JA813A pushed back on time for the return NH 1075 and here is the sendoff from the staff, and the eventual takeoff photo!













In conclusion, this inaugural flight is an amazing experience and ANA’s new business-staggered seat is definitely impressive and sets a very high standard for the new generation of business class seats. I really don’t much to add but hope that you enjoy this trip report! I will write a follow up report on the return flight and will try to get more cabin pictures. Congrats to San Jose Norman Mineta Airport and ANA for launching a hopefully successful service that can last for the years and decades to come!

Carfield

[9V-SIA]

Thoroughly enjoyable TR. Thanks for your efforts.
Thinking of flying NH/JL to North America once non stops end
Your comparison helps

[Savage25]

Thank you for the very detailed report! I'm flying this in May on an award, and looking forward to it. Got myself in 3K both ways.

[CarbonMan]

Very nice, Carfield! I have to say that ANA serves very colourful food indeed. Glad you caught the flight before all the bits started falling off.

[SQGamespeed]

Great informative TR! The food and sake look tempting!
I am considering trying NH (and maybe JL) 787 for future transpacific flights (so far I've only flown on them within Japan for short 1 hour hops).

For now, I'll wait until the issues from this mensis horribilis
get sorted out.

[Kyo]

Great TR, thanks for posting

[yflyer]

A very enjoyable read! Hope they get the 787s back in the air soon.