Air Canada has announced the addition of Michelin-starred Chef Masaki Hashimoto to its prestigious culinary panel. Chef Hashimoto, who owns the renowned Kaiseki Yu-zen Hashimoto restaurant in Toronto, is celebrated for his expertise in Kaiseki, a traditional multi-course Japanese dining art. His exclusive dishes debuted on March 1 in Air Canada Signature Class, available on all flights between Canada and Japan.
Chef Hashimoto’s culinary creations will be featured on Air Canada’s Signature Class menu for flights between Canada and Japan, showcasing a thoughtfully curated selection of traditional Japanese ingredients. A rotating menu will include six new recipes each year, with dishes such as sautéed lotus root (Zensai), sesame tofu with wasabi sauce (Komono), and a beef sukiyaki main course with tofu, scallions, napa cabbage, and miso soup. The meals will culminate in a brunch casserole served before landing.
“We are proud to present Chef Hashimoto’s exceptional culinary artistry in our Signature Class experience,” said Scott O’Leary, 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.”
In addition to his dishes, a premium sake pairing will be offered to complement the meals. The featured sake, Ninki-ichi Junmai Daiginjo Gold, is selected by Chef Hashimoto’s son, Kei Hashimoto, a certified sake sommelier. Crafted from Gohyakumankoku rice, the sake boasts a clean, crisp character with floral and fruity notes.
Chef Hashimoto expressed his excitement for the collaboration: “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—Japan and Canada. This collaboration allows us both to bridge the rich cultural landscapes of each country and celebrate our shared values of care, respect, and connection.”
Beginning in the spring, Air Canada will further enhance the dining experience with traditional dishware and tray presentations curated by Chef Hashimoto in partnership with Noritake dishware, featuring Japanese artwork.
Chef Hashimoto’s expertise in Kaiseki cuisine has earned him global recognition, with his Toronto-based restaurant receiving a Michelin star for three consecutive years. A seasoned culinary artist with over 35 years of experience, Chef Hashimoto has spent decades mastering traditional Japanese dining techniques, starting with over 15 years of training in some of Japan’s most esteemed kitchens.
Air Canada’s commitment to enhancing its in-flight experience is underscored by this partnership with Chef Hashimoto, building on its extensive food and beverage upgrades. The airline introduced over 100 new dishes in 2024 as part of its largest-ever menu upgrade, emphasizing globally inspired cuisine.
Chef Hashimoto’s dishes are now available on Air Canada’s Signature Class menu for all flights between Canada and Japan, on routes including:
- 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 reflects Air Canada’s ongoing dedication to offering unparalleled culinary experiences, enhancing its reputation as a leader in global air travel, it said.
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