MONTREAL — Air Canada has announced a new partnership with Michelin-starred Chef Masaki Hashimoto to elevate its Signature Class dining experience on flights between Canada and Japan.
Based in Toronto, Chef Hashimoto is the owner of Kaiseki Yu-zen Hashimoto, one of Canada’s few restaurants dedicated to the traditional Japanese Kaiseki cuisine. His restaurant has held a Michelin star for three consecutive years, recognizing his commitment to preserving the intricate traditions of Kaiseki dining.
His exclusive creations debuted on March 1 across all Air Canada routes connecting the two countries. This summer, the airline will offer up to six daily flights connecting the two countries:
- 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
“It has always been a lifelong dream of mine to bring an authentic Japanese in-flight dining experience to travellers,” said Chef Hashimoto. “Partnering with Air Canada allows me to bridge my two homes – Japan and Canada – through the shared values of care, respect, and connection.”
AUTHENTIC KAISEKI AT 35,000 FEET
Passengers in Signature Class can now enjoy an authentic Kaiseki-inspired meal curated by Chef Hashimoto. The menu will rotate throughout the year, featuring six dishes that highlight traditional Japanese ingredients and techniques. Offerings include a Zensai (appetizer) such as sautéed lotus root, Komono (side dishes) like sesame tofu with wasabi sauce, and an Oshokuji (main course) of beef sukiyaki with simmered tofu, scallions, napa cabbage, and red ginger, served alongside calrose rice and miso soup. A brunch casserole will be served prior to landing.
In addition to the refined menu, Air Canada will introduce traditional Japanese dishware and tray presentations, developed in collaboration with Noritake. These additions, launching this spring, will further enhance the authenticity of the in-flight experience.
“We are proud to present Chef Hashimoto’s exceptional culinary artistry in our Signature Class experience,” said Scott O’Leary, Vice President, Loyalty and Product at Air Canada. “His journey and dedication to Kaiseki cuisine have enriched Canada’s culinary landscape, and we are honoured to celebrate this onboard.”
PREMIUM SAKE PAIRING
Complementing the gourmet meals, Air Canada will offer a premium sake pairing selected by Chef Hashimoto’s son, Kei Hashimoto, a certified Kiki sake-shi (sake sommelier) accredited by the Sake Service Institute in Tokyo.
The featured sake, Ninki-ichi Junmai Daiginjo Gold, is crafted from Gohyakumankoku sake rice, known for its crisp, clean profile. The sake is filtered using the Yabuta system, enhancing its purity while delivering a balanced floral and fruity character with a velvety mouthfeel.
To complement the meals, a premium sake pairing will be offered. (CNW Group/Air Canada)
CULINARY EXCELLENCE
This partnership builds on Air Canada’s ongoing investment in premium dining experiences. In 2024, the airline launched its most extensive menu upgrade to date, featuring over 100 new globally inspired dishes, expanded snack selections, complimentary beer and wine offerings and a refreshed North American bistro menu.
In addition to Chef Hashimoto, Air Canada’s culinary panel includes Chef David Hawksworth, Chef Vikram Vij and Sommelier Véronique Rivest.
