Four Seas Co., Ltd. Joël Robuchon Executive Chef Kenichiro Sekiya oversees first ANA international first clas s in-flight meal

[Four Seas Co., Ltd.] Joël Robuchon Executive Chef Kenichiro Sekiya’s First Supervised ANA International First Class In-Flight Meal ​ Four Seas Co., Ltd. Press Release: August 29, 2025 To Members of the Media Joël Robuchon Executive Chef Kenichiro Sekiya oversees ANA’s first international first class in-flight meal Routes departing from Haneda to Europe and the United States from Monday, September 1, 2025 to Sunday, November 30, 2025 French restaurant Joël Robuchon, operated by Four Seas Co., Ltd. (Minami-Aoyama, Minato-ku, Tokyo; Chairman and CEO: Sachiko Asano), is pleased to announce that it will be serving in-flight meals designed by Executive Chef Kenichiro Sekiya of the gastronomy chain Joël Robuchon exclusively on All Nippon Airways Co., Ltd. (Headquarters: Minato-ku, Tokyo; President and CEO: Shinichi Inoue; hereinafter “ANA”)’s International First Class flights (from Haneda to Europe and the United States) from Monday, September 1, 2025 to Sunday, November 30, 2025.
https://prcdn.freetls.fastly.net/release_image/2646/835/2646-835-bc8e1d37a7b6c8d6df82023550f34a0a-2403×1387.jpg ●Kenichiro Sekiya, executive chef of the gastronomy restaurant “Joël Robuchon,” which has received the highest three-star rating for 18 consecutive years, is the first Japanese to be awarded the Meilleur Ouvrier de France (M.O.F.). ●From December 2024, we will join ANA’s *THE CONNOISSEURS* and have overseen the creation of our first in-flight meals to deliver the flavors of “Joël Robuchon” as a blissful in-flight experience. *What is “THE CONNOISSEURS”? A word that describes a connoisseur or artisan who has mastered their craft. In addition to renowned chefs and alcohol professionals from Japan and abroad, members of the ANA Chef Team produce some of the food and beverages on ANA international flights (departing from Japan). Source: ANA SKY WEB (https://www.ana.co.jp/) ≪Comment from Kenichiro Sekiya≫ We offer you the extraordinary experience of air travel, complete with the spirit of Joël Robuchon. We have carefully curated this dish so that you can enjoy its authentic flavor even on board. We hope that it will be a memorable experience for everyone who enjoys it. ≪Deployment overview≫ Offer period: September 1st to November 30th, 2025 Applicable class: International First Class Western Course Routes: Routes from Japan to Europe or the US *Total of 9 flights: New York, Chicago, San Francisco, London, and Honolulu Detailed URL:
https://www.ana.co.jp/ja/jp/guide/inflight/service/international/connoisseurs/ ≪Menu supervised by Joël Robuchon Executive Chef Kenichiro Sekiya≫ – Soft-boiled egg and smoked salmon jelly garnished with caviar ・Tamba Kurodori Chicken Breast and Foie Gras Pressed with Poivreau
Vinaigrette ・A duo of button shrimp tartare and grilled eggplant accented with fragrant lobster oil ・Moist steamed golden-eyed snapper with a vin jaune-infused lobster sauce – Sautéed Wagyu fillet served with potato and mushroom gateau and herb salad ≪Kenichiro Sekiya Profile≫ Born in Chiba Prefecture in 1979 After graduating from a vocational school, he gained experience in a hotel before moving to France in 2002. 2006: Worked at L’Atelier de Joël Robuchon in Paris Appointed as sous chef at the young age of 26 by Mr. Robuchon’s recommendation 2010: Became chef at L’Atelier de Joël Robuchon in Roppongi, Tokyo November 2018: Winner of the 52nd Le Taittinger International Culinary Award (Paris) November 2021: Appointed Executive Chef of Gastronomy “Joël Robuchon” June 2023: First Japanese to receive the M.O.F. (Meilleur Ouvrier de France) in the Culinary category. July 2024: Received the Chevalier of the French Order of Agricultural Merit. January 2025: Appointed “Tokyo Tourism
Ambassador.” Kenichiro Sekiya Instagram:
https://www.instagram.com/chef_ken_ichiro/ ≪About the French Restaurant “Joël Robuchon”≫ Joël Robuchon’s artistic and original cuisine has been praised by gourmets around the world as “art on a plate,” and his techniques and culinary philosophy of “cooking is love” have been passed down to Joël Robuchon restaurants around the world. In Japan, the restaurant currently operates a total of 12 locations, including restaurants, cafes, patisseries, boulangeries, and bars, including the world’s first counter-style French restaurant, “L’Atelier de Joël Robuchon,” located in Roppongi, Tokyo, and “Château Restaurant Joël Robuchon,” located within Ebisu Garden Place. Image
URL: https://prcdn.freetls.fastly.net/release_image/2646/835/2646-835-11c0e99686a0674eb6720b12fa981af1-1106×738.jpg Interior of Gastronomy “Joël Robuchon” Official website
https://www.robuchon.jp/ Press release attachments