ANA & Luxeat to bring authentic taste of Japan to London

Japan’s largest 5-Star airline* and fashionable food blog create luxury dining experience. World’s best ‘shokunins’ will create masterful menus at Yashin Ocean House restaurant.

Exclusive tickets go on sale from 7th September 2018.

3rd September 2018, London — Lovers of Japanese culture and cuisine are set for a treat later this October and November when All Nippon Airways (ANA) and premium food blog Luxeat have scheduled to fly some of Japan’s first-class culinary masters – or shokunin – to London for a unique dining experience.

Japan’s award-winning 5-Star airline has partnered with Aiste Miseviciute, the former fashion model turned food blogger and founder of Luxeat, to bring an authentic flavour of Japan to the UK capital. A trio of tasting occasions dubbed ‘Culinary Journeys’ will see fabled food masters from Japan showcase their artistry at modern dining destination Yashin Ocean House from 29th October to 2nd November.

A limited number of tickets for three exclusive evening seatings will go on sale to the public on Friday 7th September at 9.00 (GMT) for £375.00 from luxeatana.eventbrite.co.uk. Guests can look forward to a fusion of food with dishes created by, and reflecting the expertise of, three of the best shokunin in Japan. They are:

• Two Michelin star sushi master Kouji Kimura, dubbed the ‘father of aged sushi’ for his distinctive technique in taking the traditional art of aging fish to new levels and combining this with pioneering new styles of sushi;
• Japanese beef master Kentaro Nakahara, regarded as one of the best Wagyu shokunins in Tokyo and whose Wagyu katsu sandwich is considered among the best in the world;
• Tempura master Shuji Niitome, known for his speciality seafood, meats and vegetables and whose 10-seat tempura restaurant in Nagoya is ranked the best by the prestigious tabelog.com guide.

This is the first time three of the world’s leading sushi, Wagyu and tempura shokunins will cook together, offering a once-in-a-lifetime culinary experience for guests. Some are expected to travel all the way from Japan for the event as securing a reservation at the chefs’ own sell-out restaurants is notoriously difficult.

The initiative forms part of ANA’s ‘We Are Japan’ programme, designed to create a deeper appreciation of the island nation and its culture – and to connect with those who share a passion for the best the country has to offer. The announcement comes amidst a growing spotlight shining on Japan, with the decade’s fastest-growing major destination continuing to set trends. They include Ikigai, a lifestyle concept described as the secret to a long and happy life – and food is an important part of the equation.

Nanako Murakami, Manager, EMEA Marketing & PR for All Nippon Airways, said: “We Are Japan reflects ANA’s ambition to use our Japanese spirit and growing network to create treasured memories for all our guests. This extends beyond premium in-flight service to enriching travel experiences both on and off the plane. ANA’s Culinary Journeys with Luxeat is one way we’re looking to give more people an authentic flavour of Japan and we’re very excited to be working with Aiste on this unique experience.”

Aiste Miseviciute, who once graced the cover of Vogue before founding Luxeat, added: “I’ve been fortunate enough to travel the world and experience different cultures and cuisines, but Japanese food holds a special place in my heart. These three shokunin are among the best in Japan and it’s the very first time they will be coming to London and working together, so it really is a special opportunity for fans of Japanese culture and cuisine to get a taste of their renowned mastery right here in the UK capital.”

Miseviciute created her Luxeat blog over a decade ago after her years of modelling around the globe stimulated a love for sampling delicacies from different cultures. Now an established food writer and documentary maker, she splits her time between London and Ibiza and constantly strives to deepen her knowledge to provide her more than 53,000 followers with the best possible content.

ANA is also amassing followers for its recently launched We Are Japan content platform. The airline has been piloting short-form branded content created around seven pillars – EAT. DRINK. SEE. STAY. DO. DISCOVER. GO. with stunning photography, exclusive film and expert insight.

Japan is the decade’s fastest growing major destination according to figures from the United Nations World Tourism Organisation (UNWTO) and has set its sights on welcoming over 40 million overseas arrivals by 2020. The sovereign island nation is already the 12th most visited country on the planet, with 28.7 million overseas travellers in 2017.

In 2018 ANA was named ‘Airline of the Year’ by Air Transport World (ATW) in the Airline Industry Achievement Awards – the most coveted honour in recognition of an airline’s outstanding performance, innovation and superior service. Last month ANA won the ‘Best Airline Staff in Asia’ for the fourth year running at the SKYTRAX World Airline Awards, along with ‘World’s Best Airline Cabin Cleanliness’. ANA has also been recognised by SKYTRAX as a 5-Star airline for the last six consecutive years.

Supporters of the event include best in class caviar producer Rossini Caviar and highest quality Japanese beef supplier Tamura Beef.

Press can apply for a seat at the table on a VIP Press Night on 29^th October 2018. Places are limited and access by invitation only to accredited media. To apply please see media contact details below.

Media contact
Casey Lewis
Casey.Lewis@hkstrategies.com / ana.pressldn@hkstrategies.com
Tel. +44 2074 133244

About the shokunin

Images shared and available on request.

Kouji Kimura – Sushi master

Sushi master Kouji Kimura owns one of the most acclaimed sushi restaurants in the Japanese capital, Tokyo’s two-Michelin star Sushi Kimura. A third-generation sushi chef who trained under both his father and grandfather, Kimura has been dubbed the “father of aged sushi” for his distinctive technique. His ability to combine new styles of sushi with traditional methods is what makes his dishes so unique. He now proudly proclaims that he does not serve any fresh fish. Having developed a unique understanding of sushi and taken the traditional art of aging certain fish to new levels, Kimura continues to push boundaries with his sushi dishes.

Kentaro Nakahara – Wagyu master

Wagyu master Kentaro Nakahara is widely acknowledged to be one of the best Wagyu shokunins in Tokyo. A self-taught butcher and beef connoisseur, Nakahara has led the way in Yakiniku for over 15 years. He now owns Sumibiyakiniku Nakahara, one of Tokyo’s most renowned restaurants. A true master of meat, Nakahara is renowned for the meticulous care and craft he puts into each piece of beef or wagyu, dealing with wholesalers directly and checking the provenance, bloodline and flavour of the meat used in each of his dishes. His Wagyu katsu sandwich is considered one of the best in the world. Nakahara is highly respected throughout Japan and quite a celebrity among both local and international yakiniku lovers, having previously been featured in publications including The Japan Times and Conde Nast Traveller.

Shuji Niitome – Tempura master

Tempura master Shuji Niitome has long been considered a legend among other shokunins for his speciality dishes. Niitome earned his reputation for unrivalled tempura seafood, meats and vegetables despite refusing to be listed in any restaurant guide for much of his career. His prominence recently soared further when his 10-seat restaurant Niitome Tempura, in Nagoya, was ranked the best tempura restaurant in the prestigious tabelog.com restaurant guide. Living by the philosophy that: ‘Tempura is The Tribune’, Niitome is renowned for his exceptional technique and precision in highlighting genuine flavours of his ingredients and always following what is seasonally available.

About ANA

Following the “Inspiration of Japan” high quality of service, ANA has been awarded the respected 5-Star rating from SKYTRAX for six consecutive years starting in 2013. Additionally, ANA has been recognized by Air Transport World as “Airline of the Year” three times in the past 10 years – 2007, 2013 and 2018, becoming one of the few airlines winning this prestigious award for multiple times. ANA was founded in 1952 with two helicopters and has become the largest airline in Japan, as well as one of the most significant airlines in Asia, operating 85 international routes and 119 domestic routes. ANA offers a unique dual hub model which enables passengers to travel to Tokyo and connect through the two airports in the metropolitan Tokyo, NARITA and HANEDA, to various destinations throughout Japan, and also offers same day connections between various North American, Asian and Chinese cities. ANA has been a member of Star Alliance since 1999 and has joint venture partnerships with United Airlines, Lufthansa German Airlines, Swiss International Airlines and Austrian Airlines. Besides the full service and award winner carrier ANA, the ANA Group has two LCCs as consolidated subsidiaries, Vanilla Air Inc. and Peach Aviation Limited. The ANA Group carried 53.8 million passengers in FY2017, has approximately 39,000 employees and a fleet of 260 aircraft. ANA is a proud launch customer and the biggest operator of the Boeing 787 Dreamliner.

*ANA is Japan’s largest 5-Star airline by passenger numbers across all Japanese carriers.

About Yashin Ocean House

Yashin Ocean House is a modern Japanese restaurant based in South Kensington, specialising in authentic Japanese tapas with an innovative twist and a wide range of premium sake.