Air Canada just gave its Japan-bound Signature Class flyers a serious upgrade—one that brings Michelin-level precision and centuries of Japanese culinary tradition to your tray table.
The airline has partnered with Toronto-based Chef Masaki Hashimoto, a master of Kaiseki and the chef-owner behind the Michelin-starred Kaiseki Yu-zen Hashimoto, to introduce an exclusive multi-course menu that’s now being served onboard all Signature Class routes between Canada and Japan.
Yes, that means beef sukiyaki, sesame tofu with wasabi sauce, sautéed lotus root, and a curated sake pairing—all at 35,000 feet.
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A rare taste of tradition in the sky
For the uninitiated, Kaiseki is Japan’s most refined and ceremonial form of dining. Think of it as haute cuisine meets cultural expression—a multi-course journey that embraces seasonality, simplicity, and a deep respect for ingredients. Chef Hashimoto, who trained in Kyoto and Tokyo before relocating to Toronto more than 40 years ago, is one of the few Kaiseki masters outside Japan. His restaurant is revered for its artistry, discipline, and near-ritualistic approach to hospitality.
Now, that level of craft has officially entered the cabin.
Starting March 1, Hashimoto’s menu began rolling out onboard all Air Canada flights to Tokyo (Narita and Haneda), Osaka, and beyond. The dishes are rotated seasonally, with six new recipes introduced each year, and a second meal service—brunch—offered before landing.
Signature Class just got a lot more stylish
Air Canada’s Signature Class already includes lie-flat seats, priority airport perks, and access to the luxe Signature Suite lounges in Toronto and Vancouver. But food-wise, this Kaiseki collaboration sets a new bar.
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Beyond the menu itself, the airline will also introduce Noritake dishware featuring Japanese art, curated by Chef Hashimoto to reflect the elegance of the cuisine. And to round out the experience? A high-end sake pairing chosen by his son, Kei Hashimoto, a certified sake sommelier trained in Tokyo. The feature pour is Ninki-ichi Junmai Daiginjo Gold, brewed from Gohyakumankoku rice and praised for its clean, floral flavour and velvety texture.
It’s a full-circle family affair—and one rooted in cultural integrity.
From Toronto to Tokyo, with flavour
“It has always been a lifelong dream of mine to bring an authentic Japanese in-flight dining experience to travellers,” said Chef Hashimoto in a statement. “Partnering with Air Canada is truly an honour for me, as it brings together the two places I now call home—Japan and Canada.”
With Toronto’s Japanese culinary scene heating up—from omakase-only hideaways to modern izakayas—this collaboration feels both timely and meaningful. And for anyone lucky enough to fly Signature Class this season, it’s a welcome reminder that travel is as much about tasting new cultures as it is about visiting them.
So next time you’re booking that long-haul to Tokyo, skip the snack pack. Signature Class just became the ultimate pre-arrival palate teaser.
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Read our full story, originally published on WanderEater.com.
