Our senior editors review ANA's Room business class, examining the architecture, omakase service, and why it remains the benchmark for transpacific flight.
When we consider the evolution of premium air travel, few carriers have maintained a trajectory of consistent excellence as successfully as All Nippon Airways (ANA). In an industry often dominated by flashy, fleeting trends, the Japanese flag carrier has leaned into a philosophy of quiet mastery. For our team at Peters Signature Travel, the question of whether ANA Business Class remains worth the investment is not merely about seat dimensions or the vintage of the champagne. It is a question of how a space is curated to foster both productivity and profound rest.
Our recent passage from London Heathrow to Tokyo Haneda provided the ideal canvas to evaluate 'The Room'—ANA’s flagship business class product. It is a cabin that does not shout. Instead, it speaks through a language of textured surfaces, architectural precision, and the omnipresent spirit of omotenashi: the Japanese art of selfless hospitality.
The physical environment of ANA’s Boeing 777-300ER business class cabin represents a departure from the traditional staggered configurations seen across most of Europe and North America. Designed in collaboration with architect Kengo Kuma and Acumen, 'The Room' is one of the widest business class seats in the sky.
Upon entering the suite, the first impression is one of immense horizontal space. The seat is nearly twice as wide as many of its competitors, allowing for a freedom of movement that mimics a residential armchair rather than a cockpit. The aesthetic is controlled—dark woods, muted greys, and deep blues create a sanctuary that feels remarkably far removed from the mechanical realities of flight.
Privacy is the cornerstone here. The sliding doors do not just provide a visual barrier; they create a psychological sense of ownership over the space. Unlike the narrow, coffin-like footwells found in many modern business suites, 'The Room' offers a generous alcove that allows side-sleepers to move without restriction. It is a design that prioritizes the human form, acknowledging that luxury is, at its heart, the absence of friction.
Dining on ANA is an exercise in cultural immersion. While a Western menu is always available, we find the Japanese 'Washoku' service to be the defining characteristic of the experience. Developed in collaboration with renowned chefs from the ANA 'Connoisseurs' program, the meal service is as much a visual performance as a gastronomic one.
Our journey began with a selection of Zensai (appetizers), including salt-grilled duck, prawn with egg yolk sushi, and seasonal simmered vegetables. Each element was presented with exacting precision on ceramic ware that reflected the changing seasons. The main course, a succulent grilled sea bass with ginger-infused soy, arrived perfectly timed—a feat difficult to achieve in the dry, pressurized environment of a long-haul cabin.
For those who appreciate the nuances of sake, the onboard cellar is curated with exceptional care. We noted the inclusion of rare labels that are often difficult to source even in specialized boutiques in Tokyo. The transition from the delicate acidity of a premium Daiginjo to a rich, dark Peruvian coffee at the end of the meal was seamless, managed by a cabin crew whose movements are choreographed with a quiet, observant efficiency.
The true test of any long-haul business class product lies in the quality of sleep it facilitates. ANA partners with Nishikawa to provide high-performance bedding, including a dual-layer mattress pad that provides significant lumbar support. When the seat is fully reclined into a flatbed, the sheer width of the suite becomes its greatest asset.
We found the cabin humidity and temperature control to be exceptionally well-managed. Many carriers tend to over-compensate with heat, but ANA maintains a cooler, more breathable environment conducive to deep sleep. The provided pajamas—simple, high-quality navy blue lounge sets—reinforced the sense that guests are guests in a private residence rather than passengers on a commercial transport.
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