Points Miles and Bling (blog) contains referral or affiliate links. The blog receives a small commission at no additional cost to you. Thank you for your continued support. Credit Card issuers are not responsible for maintaining or monitoring the accuracy of information on this website. For full details, current product information, and Terms and Conditions, click the link included.
Air Canada has announced an exclusive culinary partnership with Michelin-starred Chef Masaki Hashimoto, a Toronto-based master of Kaiseki cuisine. This collaboration introduces Chef Hashimoto’s artistry to Air Canada’s Signature Class, with Kaiseki cuisine on all Canada-Japan routes. The new dining experience launched on March 1, featuring an intricate menu designed to reflect the refined traditions of Kaiseki dining.
Chef Hashimoto, the owner of Kaiseki Yu-zen Hashimoto in Toronto, has spent over four decades preserving and sharing the heritage of Kaiseki, a multi-course culinary tradition that emphasizes seasonality, presentation, and balance. His newly crafted in-flight dishes incorporate carefully selected traditional ingredients, presented through a rotating menu of six recipes introduced annually.
Michelin-starred Chef Masaki Hashimoto
Among the dishes available to Signature Class passengers are:
- Zensai (appetizer): Sautéed lotus root
- Komono (side dishes): Sesame tofu with wasabi sauce
- Oshokuji (main course): Beef sukiyaki with simmered tofu, scallions, napa cabbage, and red ginger, accompanied by calrose rice and miso soup
- Brunch option: A specially crafted casserole served before landing
Kaiseki, on Air Canada Signature Class
In the spring, Air Canada will further enhance the presentation of these dishes by introducing traditional Japanese dishware and tray settings curated by Chef Hashimoto. The tableware, developed in collaboration with Noritake, will feature Japanese artwork, further enriching the in-flight dining experience.
To accompany the meals, Air Canada will offer a premium sake pairing selected by Chef Hashimoto’s son, Kei Hashimoto. As a certified Kiki sake-shi (sake sommelier) accredited by the Sake Service Institute in Tokyo, Kei Hashimoto has chosen Ninki-ichi Junmai Daiginjo Gold, a sake crafted from Gohyakumankoku rice.
Sake – Ninki-ichi Junmai Daiginjo Gold
This elevated dining experience is now available on all Air Canada flights between Canada and Japan. Air Canada continues to offer the most flights between the two countries, with the following routes scheduled for the summer:
- Vancouver to Narita: Daily flights
- Vancouver to Osaka: Four weekly flights
- Toronto to Narita: Daily flights
- Toronto to Haneda: Daily flights
- Toronto to Osaka: Three weekly flights
- Montreal to Narita: Daily flights
This collaboration with Chef Hashimoto is part of Air Canada’s broader initiative to enhance its food and beverage offerings. In 2024, the airline launched its largest-ever menu upgrade, introducing over 100 new globally inspired dishes, expanded snack selections, complimentary beer and wine offerings, and a refreshed North America bistro menu.
With this new partnership, Air Canada continues to provide an elevated in-flight dining experience, with Kaiseki cuisine on all Canada-Japan routes, a refined taste of Japan at 35,000 feet.
Image Credit: (CNW Group/Air Canada)
