Air Canada has partnered with Michelin-starred Chef Masaki Hashimoto to deliver an elevated Signature Class dining experience on Japan flights. Chef Hashimoto is the owner of Kaiseki Yu-zen Hashimoto, one of Canada’s only restaurants dedicated to Kaiseki cuisine.
On Thursday (March 6, 2025), Air Canada announced the addition of Michelin-starred Chef Masaki Hashimoto to their culinary panel. Chef Hashimoto is based in Toronto and is the owner of Kaiseki Yu-zen Hashimoto, one of Canada’s only restaurants dedicated to the traditional art of Kaiseki cuisine. Immigrating to Canada over 40 years ago, he has devoted his career to mastering and sharing this multi-course culinary tradition. Chef Hashimoto’s exclusive creations debuted in Air Canada’s Signature Class on March 1st, 2025, on all flights between Canada and Japan.
In Thursday’s announcement, Air Canada’s Head of Loyalty and Product, Scott O’Leary, said,
“We are proud to present Chef Hashimoto's exceptional culinary artistry in our Signature Class experience. His journey and dedication to Kaiseki cuisine have enriched Canada's culinary landscape, and we are honoured to celebrate this onboard.”
Also commenting on the new culinary collaboration, Chef Masaki Hashimoto, added,
“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.”
On Canada-Japan routes, Chef Hashimoto’s dishes will showcase a carefully curates selection of traditional Japanese ingredients with a rotating menu. Each year, six new recipes will be introduced including a Zensai (appetizer) such as sautéed 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. This will be followed by a brunch casserole, which will be served before landing. Starting Spring 2025, Air Canada will further elevate the experience with traditional dishware and tray presentations thoughtfully curated by Chef Hashimoto in partnership with Noritake dishware.
Complementing the meals, Signature Class will enjoy a premium sake pairing, selected by Chef Hashimoto’s son, Kei Hashimoto, a certified Kiki sake-shi or sake sommelier, accredited by the Sake Service Institute in Tokyo. Ninki-ichi Junmai Daiginjo, the featured sake, is crafted from Gohyakumankoku sake rice, and filtered using the Yabuta system, delivering a balanced profile of floral and fruity notes, and a smooth, velvety feel in the mouth.
Chef Hashimoto’s creations are now available on flights between Canada and Japan, with up to six daily flights from three Canadian airports. Air Canada offers daily service between Vancouver and Tokyo-Narita, and four weekly flights between Vancouver and Osaka. From Toronto, the carrier offers daily service to Tokyo (Narita & Haneda), and three weekly flights to Osaka. Air Canada also offers daily service between Montreal and Tokyo-Narita.
Source: Air Canada