Last updated: 5:00 AM ET, Fri March 21, 2025
WHY IT RATES: Renowned Kaiseki master brings his culinary artistry to Air Canada Signature Class on all?Japan?routes. ¡ªJaneen Christoff, TravelPulse Managing Editor
Air Canada has announced the addition of Michelin-starred Chef?Masaki Hashimoto?to its?culinary panel. Based in?Toronto, Chef Hashimoto is the owner of Kaiseki Yu-zen Hashimoto, one of?Canada's?only restaurants dedicated to the traditional art of Kaiseki cuisine. Since immigrating more than 40 years ago, he has devoted his career to mastering and sharing this multi-course culinary tradition. His exclusive creations debuted?March 1?in Air Canada Signature Class, on all flights between?Canada?and?Japan.
On these routes, Chef Hashimoto's dishes will showcase a thoughtfully curated selection of traditional ingredients through a rotating menu. Six recipes will be introduced annually, including a Zensai (appetizer) such as saut¨¦ed lotus root; Komono (side dishes) like sesame tofu with wasabi sauce; and a Oshokuji (main course) featuring beef sukiyaki with simmered tofu, scallions, napa cabbage and red ginger, served with calrose rice and miso soup. A brunch casserole follows, served before landing. Beginning in the spring, Air Canada will further elevate the experience with traditional dishware and tray presentations curated by Chef Hashimoto, in partnership with Noritake dishware, featuring Japanese artwork.?
"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."
To complement the meals, a premium sake pairing will be offered, 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, prized for its clean, crisp character. Filtered using the Yabuta system, it achieves exceptional purity with a balanced profile of floral and fruity notes and a smooth, velvety mouthfeel.
"It has always been a lifelong dream of mine to bring an authentic Japanese in-flight dining experience to travellers. Partnering with Air Canada is truly an honour for me, as it brings together the two places I now call home¡ªJapan and?Canada," said Chef?Masaki Hashimoto.
"This collaboration allows us both to bridge the rich cultural landscapes of each country and celebrate our shared values of care, respect, and connection."
Chef Hashimoto's creations are now offered as part of Air Canada's Signature Class dining menu on all Air Canada flights between?Canada?and?Japan. Air?Canada?offers the most flights between?Canada?and?Japan, with up to six daily flights from three airports in?Canada?to three airports in?Japan?this 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
?
?
SOURCE: Air Canada press release.
?
For the latest travel news, updates and deals, subscribe to the daily TravelPulse newsletter.
Topics From This Article to Explore
