FULL MENU - Sushi Airways

SUSHI AIRWAYS FLIGHT MANUAL
Chapter 1
STARTERS
STARTERS
DC-3
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
Chapter 1
STARTERS
Salmon Tataki paired with Hana Awaka Sparkling Sake
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
STARTERS
Chamame
Japanese green soybean,
sprinkled with salt
5
Chuka Hotate
Spicy seasoned scallop
5
Chuka Kurage
Seasoned jellyfish
5
Iwashi Tatami
Dried sardine sheet
6
Chuka Lidako
Seasoned baby octopus
7
Tako Wasabi
Seasoned raw octopus with wasabi
7
Ika No Shiokara
Heavily salted squid, fermented viscera.
8
Fresh Oyster (1 pc)
Fresh live oyster on half shell
8
Awabi No Shiokara
Heavily salted abalone, fermented
and strong tasting. (Good pairing
with dry sake or shochu)
10
Airways Garden Salad
Fresh garden salad served with
sesame sauce or wafu dressing
15
Shake Tataki
Fresh vegetable with thinly sliced
Salmon, served with ponzu sauce.
15
Popular
Chef's Recommendation
Shake Kawa Sarada Garden Salad
Fresh vegetable with deep fried
salmon skin, served with sesame or
wafu dressing
17
Grilled Fugu
Grilled puffer fish
17
Airways Garden Salad with Crab
Meat Tobiko
Fresh vegetable with crab meat and
flying fish roe, served with sesame
or wafu dressing
18
Hamachi Tataki
Fresh vegetable with thinly sliced
Yellowtail, served with ponzu sauce
20
Tai Tataki
Fresh vegetable with thinly sliced
Sea bream, served with ponzu sauce
22
Airways Combo Garden Salad
Fresh garden salad with salmon,
crab meat, flying fish roe, deep-fried
salmon skin, served with sesame or
wafu dressing
24
Airways Garden Salad with Sashimi
Fresh garden salad with two slices
each of four types of sashimi, served
with sesame or wafu dressing
28
SUSHI AIRWAYS FLIGHT MANUAL
Chapter 2
SUSHI AND SASHIMI
SUSHI AND
SASHIMI
DC-3
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
Chapter 2.1
SUSHI
Assorted Sushi Platter
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
SUSHI
Inari
Beancurd skin
4
Aburi Hotate
Partially grilled scallop
12
Tamago
Omelette
4
Hon Maguro Akami
Japanese Bluefin tuna
12
Tobiko
Flying fish roe
7
Unagi
Eel
12
Shake
Ocean Salmon
7
Ikura
Salmon roe
13
Spicy Shake
Fresh salmon with spicy sauce
8
13
Aburi Shake
Partially grilled salmon
8
Aburi Hotate with Mentai Sauce
Partially grilled scallop with
mentaiko sauce
Spicy Maguro
Bluefin tuna with spicy sauce
8
Shake Harasu
Ocean Salmon belly
9
Aburi Shake with Mentai Sauce
Partially grilled salmon with
mentaiko sauce
10
Tai
Sea bream
10
Hamachi
Yellowtail
10
Nama Hotate
Raw scallop
11
* A la carte sushi has two pieces of sushi per serving
Popular
Chef's Recommendation
Amaebi (with head)
Sweet prawn
14
Nama Kajiki
Swordfish
15
Uni
Sea urchin
25
Nama Ohtoro
Japanese Bluefin tuna belly
32
Aburi Nama Ohtoro
Partially grilled Japanese Bluefin
tuna belly
34
Assorted Sushi Platter
Assorted sushi (8 pcs) and maki
38
Premium Assorted Sushi Platter
Assorted sushi (10 pcs), including Toro and
Uni sushi
61
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
Chapter 2.2
SASHIMI
Sashimi Moriawase
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
SASHIMI
Shake
Ocean Salmon
11
Shake Platter
Sashimi (4 pcs),Sushi (3 pcs) & Maki Roll
23
Nama Hotate
Raw scallop
12
Ikura
Salmon roe
25
Shake Harasu
Ocean Salmon belly
12
Nama Kajiki
Swordfish
26
Hamachi
Yellowtail
16
Uni
Sea urchin
30
Tai
Sea bream
17
38
Amaebi
Sweet prawn
18
Shake Sashimi Moriawase
Salmon (9 pcs) includes sweet prawn
(2 pcs) and salmon roe
49
Mini Sashimi Moriawase
Chef’s selected assorted sashimi
(5 pcs)
18
Nama Ohtoro
Japanese Bluefin tuna belly
62
Hon Maguro Akami
Japanese Bluefin tuna
21
Sashimi Moriawase
Assorted fresh sashimi, 3 slices each of
six types of seasonal fish
Premium Sashimi Moriawase
108
Chef’s selected assorted sashimi, 3 slices
each of nine to ten types of seasonal
fish, including Toro and Uni. (Serves 3-4
people)
* Assorted Sashimi subject to change based on seafood availability
* A la carte sashimi has four slices of sashimi per serving
Popular
Chef's Recommendation
SUSHI AIRWAYS FLIGHT MANUAL
Chapter 3
MAKI AND HAND ROLL
MAKI AND
HAND ROLL
DC-3
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
Chapter 3.1
MAKI
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
MAKI AND HAND ROLL
Maki
Kappa Maki
Japanese cucumber
5
Kanpyo Maki
Dry gourd
5
Tamago Maki
Omelette
Spicy Shake Maki
Chopped Salmon with spicy sauce
and scallions
25
25
8
Spicy Akami
Chopped Bluefin tuna with spicy
sauce and scallions
Tekka Maki
Bluefin tuna
10
Double Shake Roll
Raw salmon with deep fried salmon skin
30
Futo Maki
Unagi dry gourd, cucumber, omelette
& flying fish roe
12
Kani Mentai Cheese Maki
Snow crab meat baked with mentai
cheese and with flying fish roe on top
30
California Maki
Crab meat, omelette, cucumber with
flying fish roe
15
Lobster Mango Roll
Lobster salad served on top of thick
sliced fresh mango with bonito
flavored rice
30
Negitoro Maki
Minced raw tuna belly with scallions
18
35
Soft Shell Crab Maki
Soft shell crab, flying fish roe, scallions,
vegetables with spicy sauce
22
Unagi Jumbo Roll
Unagi roll with cucumber, tamago
mayonnaise, crab meat,flying fish roe
35
Avocado Maki
Avocado with snow crab meat,
omelette, flying fish roe and
Japanese cucumber
25
Ebi Maki
Deep fried prawn and cucumber,
topped with snow crab meat mixed
with lobster salad and fish roe
Popular
Chef's Recommendation
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
Chapter 3.2
HAND ROLL
California Hand Roll & Ikura Avocado Hand Roll
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
MAKI AND HAND ROLL
Temaki (Hand Roll)
Snow Crabmeat Hand Roll
Snow crab meat with vegetables
7
California Hand Roll
Snow crab meat with flying fish roe,
vegetables and avocado
8
Shake Kawa Hand Roll
Deep-fried salmon skin with vegetable
10
Soft Shell Crab Hand Roll
Deep fried soft shell crab with flying
fish roe, vegetable, scallions and spicy sauce
Unagi Tamago Hand Roll
Grilled Eel with sushi Tamago, ginger
12
8
Ikura Hand Roll
Salmon fish roe
13
Spicy Shake Hand Roll
Chopped salmon with spicy sauce
8
Ikura Avocado Hand Roll
Salmon fish roe with avocado
14
Spicy Maguro Hand Roll
Minced bluefin tuna with spicy sauce
8
Shake Ikura Hand Roll
Salmon sashimi with salmon fish roe
16
Lobster Salad Hand Roll
Lobster salad with flying fish roe
8
Negitoro Hand Roll
Chopped Toro (tuna belly) with scallions
18
Tempura Ebi Hand Roll
Deep fried prawn with flying fish roe,
vegetable and spicy sauce
8
Uni Hand Roll
Sea urchin and vegetables
25
Popular
Chef's Recommendation
SUSHI AIRWAYS FLIGHT MANUAL
HOT DISH
DC-3
Chapter 4
HOT DISH
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
Chapter 4
HOT DISH
Kurobuta Katsu
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
HOT DISH
Kaki Fry (4 pcs)
Deep fried oyster
12
5
Tori Teriyaki
Grilled chicken with teriyaki sauce
13
Yasai Koroke (2 pcs)
Deep-fried vegetable croquette
5
Shake Teriyaki
Grilled Salmon with teriyaki sauce
14
Curry Koroke (2 pcs)
Deep fried curry mashed potato
and vegetable croquette
5
Wagyu Beef Yakiniku
Grilled Wagyu beef with onion,
carrot, mushroom & yakiniku sauce
15
Potato Koroke (2 pcs)
Deep-fried mashed potato and
vegetables croquette
5
Pumpkin Koroke (2 pcs)
Deep-fried mashed pumpkin and
vegetable croquette
5
Miso Soup
Traditional Japanese bean paste soup
Gohan
Steamed rice (Japanese short
grained rice)
3
Tori Yasai Gyoza (4 pcs)
Pan fried chicken & vegetable dumpling
Hamachi Kama
Grilled yellow tail cheek with salt
15-20
Kurobuta Katsu
Lightly breaded and deep fried pork
(black pig) cutlet, served with
Tonkatsu sauce
16
6
Ikura Chawanmush
Salmon roe on steamed egg custard
18
Shake Kawa
Deep-fried salmon skin
7
Shake Mentai Kabayaki
Grilled salmon (2 pcs) with mentai sauce
18
Chawanmushi
Steamed egg custard
8
Deep Fried Platter
Assorted deep fried vegetable and
seafood platter
25
Ebi Fry (5 pcs)
Deep-fried prawns
9
Uni Chawanmushi
Sea urchin on steamed egg custard
25
Tori Karaage
Deep-fried boneless chicken meat
9
Soft Shell Crab Platter
Deep-fried soft shell crab
28
Fried Chicken Joint Wing (3 pcs)
Deep-fried chicken joint wing
11
Unagi Kabayaki
Grilled eel
32
Shake Kama Shioyaki
Salmon head grilled with salt
11
Popular
Chef's Recommendation
SUSHI AIRWAYS FLIGHT MANUAL
Chapter 5
RICE AND NOODLES
RICE AND
NOODLES
DC-3
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
Chapter 5
RICE AND NOODLES
Black Sesame Soba
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
Hot Udon
RICE AND NOODLES
Cold Udon/Soba
Inaniwa Udon
Cold noodles dipped in dashi
broth with scallions
16
Goma Soba
Cold black sesame soba noodles
dipped in dashi broth with scallions
16
Cha Soba
Cold green tea noodles dipped in
dashi broth with scallions
16
Tamago Toji Donburi
Oyako Don
Diced chicken, onion and
mushrooms cooked with donburi
sauce and egg on steamed rice
13
Ten Don
Assorted deep fried prawn, onion
and mushrooms cooked with
donburi sauce and egg on
steamed rice
17
Unagi Tamago Toji Don
Slices of grilled eel, onion and
mushrooms cooked with donburi
sauce and egg on steamed rice
18
Seafood Tamago Toji Don
Deep fried prawn (3 pcs), oysters,
croquette, onion and mushroom
cooked with donburi sauce and
egg on steamed rice
20
* Chirashi Donmono comes with a bowl of miso soup
Popular
Chef's Recommendation
Inaniwa Udon
Soup noodles with diced chicken,
wakame & scallions
17
Kitsune Inaniwa Udon
Soup noodles with sweet
beancurd, wakame & scallions
20
Chirashi Donmono
Mini Spicy Shake Don
Fresh minced salmon with spicy
sauce on sushi rice
15
Airways Bara Chirashi
Assorted raw fish, omelette,
cucumber cut into cubes on
sushi rice
17
Shake Chirashi Don
Fresh raw salmon on sushi rice
20
Chirashi Sushi Don (cooked)
Unagi (eel), omelette, kanpyo,
avocado, chimi on sushi rice
25
Avocado Chirashi Don
Assorted raw fish (salmon,
Japanese maguro, hamachi) with
avocado on sushi rice
28
Shake Ikura Don
Salmon & salmon roe on sushi rice
29
Chirashi Don
Assorted raw fish or seafood on
sushi rice
38
Airways Uni Chirashi Don
Assorted raw fish or seafood (min
5 kinds) including Uni on sushi rice
48
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
Chapter 6
REFRESHMENTS
DC-3
DC-3
SUSHIAIRWAYS
AIRWAYSFLIGHT
FLIGHTMANUAL
MANUAL
SUSHI
Chapter 6.1
SOFT DRINKS AND DESSERT
Passionate Fruit, Romantic Strawberry & Tropical Mango
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
REFRESHMENTS
Ice Cream
Hot Drinks
Japanese Green Tea
3
Black Tea
3
Illy Espresso (Single/Double)
4/5
Illy Lungo
5
Illy Cappuccino
6
Cold Drinks
Japanese Green Tea
3
Coke/Coke light
3
Sprite
3
Tropical Mango
6
Passionate Fruit
6
Romantic Strawberry
6
Gorgeous Champagne Grape
6
Coke Float (with vanilla ice cream)
7
Matcha
Green tea ice cream
5
Yuzu
Citrus sorbet
5
Goma
Black sesame ice cream
5
Vanilla
Vanilla ice cream
5
Cake
Uber Dark Chocolate Cake
A rich dark chocolate mousse on a
crunchy hazelnut praline base. A
chocolate lover’s dream!
9
Matcha Cake
Green tea cake
9
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
Chapter 6.2
ALCOHOL
Yamazaki 18 years, Single Malt 700ml / 43%
600
Aroma: Flower/fruit, Raisin, Strawberry jam, Apricot, Dried Persimmon
Highly sought after, this winner of multiple international awards is available occasionally.
Please check for availability with your flight crew.
San Fransisco World Spirits Competition 2005, 2008 to 2013 - Double Gold
International Wine and Spirits Competition 2006, 2011 - Trophy
International Spirits Challenge 2007, 2010, 2012, 2013, 2014 - Gold Medal
International Spirits Challenge 2012 - Trophy
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
REFRESHMENTS
Beer
Asahi – Super Dry 330 ml / 5%
A faint aroma of grainy malt and hops while the taste is dominated by sweet
grain. Hop character is mute but manifests with a quick snap of subtle
bitterness. Matches well with spicy cuisine.
8.5 each
30 for 4 btls
Sapporo 330 ml / 5%
The taste kicks off with grain and follows with bitterness from hops. The
finish is bready.
8.5 each
30 for 4 btls
Kirin 330 ml / 5%
A light-bodied rice lager with a crisp, clean, grain-focused taste that pairs
well with sushi and tempura
8.5 each
30 for 4 btls
Heineken 330 ml / 5%
The Long Cool Dane is everyone’s favorite, and reaches the parts other beers
cannot reach.
8.5 each
30 for 4 btls
Suntory The Premium Malt’s 350 ml / 5%
The Premium Malt’s uses 100% barley malt, 100% aromatic European hops
and 100% Japanese natural waters to enhance the purity of flavours. Plus, a
rare Diamond malt produced in the Czech Republic and its surrounds, has
been added to the recipe, resulting in it having deep body and umami.
9.0 each
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
Chapter 6.2
ALCOHOL
The Yamazaki Distiller’s & The Hakushu Distiller’s
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
WHISKY
Courvoisier VSOP Exclusif 700ml / 40%
A wonderful blend of Grande Champagne, Petite Champagne, Fins Bois and
Old Borderies. Champagnes give the depth, Fins Bois the fruitiness and
Borderies the intensity of the aroma and the length.
14/230
San Francisco World Spirits Competition 2009 – Double Gold
International Wine & Spirit Competition 2009: Gold Medal
International Review of Spirit 2010: Gold Medal
Auchentoshan Three Wood Malt 700ml / 43%
The unique Auchentoshan single malt Whisky has been matured in three
different cask types. Moving from American Bourbon to Spanish Oloroso
Sherry -and finally Pedro Ximenez Sherry casks. Three Wood is a rich,
complex Whisky with incredible toffee and sherry oak flavours
18/265
The International Wines and Spirits Competition 2014 - Silver
San Francisco World Spirits Competition 2014 - Silver
Kakubin 700ml / 40%
Kakubin Highball
As Japan's most loved whisky, Kakubin has a unique flavor that extends an invitation
to a smooth, delicate experience. Aromas of vanilla and butterscotch, with hints of
peat and spice. Soft on the palate with notes of citrus. Best enjoyed as a Highball
8/119
12
Hibiki Japanese Harmony 700ml / 43%
It is luminous, delicate with a honey like sweetness of candied orange peel and a hint
of Mizunara (Japanese oak ). Nose is floral, Japanese orange and a mature woodiness
/Sandal wood
11/200
Yamazaki Distiller's Reserve 700ml / 43%
Aroma : Strawberry, Cherry, Mizunara ( Japanese Oak )
An easy-to-drink whisky from Yamazaki that has the palate of raspberry, white peach
and coconut. It carries the aroma of strawberry, cherry and Japanese oak, and has a
clean finish of sweet vanilla with a hint of cinnamon
13/216
Hakushu Distiller's Reserve 700ml / 43%
Matured in a unique forest environment, this is a whisky that is smooth in its complex
nuances and as vibrant as a fresh green leaf. Aromas of peppermint, melon and cucumber.
13/216
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
Chapter 6.2
ALCOHOL
Tengumai Yamahai Jikomi Junmai, Hakurakusei Tokubetsu Junmai & Tengumai Junmai Daiginjyo 50
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
Shochu
Kuromaru Shochu 720ml
Koromaru uses Kogane Sengan sweet potatoes from Kagoshima prefecture,
which are then carefully fermented using black koji malt from 100% pure
Japanese rice. This genuine sweet potato shochu blends liquor distilled at
normal pressure for body and sweetness with liquor distilled at reduced
pressure for rich fragrance. Its mellow body, like steamed sweet potatoes,
and sweet, fruity fragrance give Koromaru its well-rounded finish.
6/98
Umeshu / Sparkling Sake
Kirei Umeshu with Collagen 300 ml / 7%
The liqueur drink is made from Japanese plums, has a mellow taste and is
infused with 300 mg of collagen in each bottle, thus helping to rejuvenate
the skin. Brewed with famously pure Fushimizu water which gives it a
smooth texture, this Umeshu is both unique and delicious.
23
Yuzu High-Ball 330 ml / 6%
A highly refreshing light sparkling sake with the distinct taste of yuzu. Perfect
on its own, or as a pairing with fried food.
15
Hana Awaka Sparkling Sake 250 ml / 7%
This sparkling flower is a refreshing, fizzy, low-alcohol sake. Light and
pleasant, this bubbly sake is just perfect for brunch and after-work drinks. Its
mild sweetness and acidity makes it a perfect match for sweet dishes and
desserts and as a pre-dinner aperitif. Served very well chilled, it is also
delicious on its own.
20
Mio Sparkling Sake 300 ml / 5%
A perfect balance of sweet and sour. Refreshing and easy to drink.
25
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
Sake
Traditional Still Sake 720 ml
Fudoh Junmai Ginjo 720ml / 15%
Powerful yet elegant style Junmai Ginjo sake made with Sakekomachi rice,
grown in Akita prefecture, polished to 55%. It has a flavor of pepper and
nuts with a firm acidity, delightful taste, clarity of structure and a dry finish.
113
Jikon Junmai Ginjo Omachi 720ml / 16.5%
One of the rarest sakes in Japan. Made from a noble variety, “Omachi ".
It has the aroma of unripe bananas, Yubari King melon and White flowers.
Medium-sweet, full-bodied, with a rich umami and moderate acidity
150
Traditional Still Sake (House Pours)
Tengumai Yamahai Jikomi Junmai 1800 ml / 15.9%
Flagship of Tengumai and a masterpiece of Yamahai brewing method sake
that won a Gold Medal among Junmai bottles of sake at the London
International Wine Challenge 2011. Made from Gohyakumangoku rice
polished to 60%.
31/190
Hakurakusei Tokubetsu Junmai 1800 ml / 16%
Made from Yamadanishiki, grown in Hyogo prefecture. It is a wonderful
harmonious sake that invites one delicious sip after another thanks to its
clean and sharp flavours well-integrated with the rich flavor of rice. This is a
sake preferable with meals.
33/210
Tengumai Junmai Daiginjo (50) 1800 ml / 15.5%
New style Daiginjo sake from Tengumai, released in 2012. Made from top
grade sake rice of Yamadanishiki polished to 50%, grown in a designated
Special 'A' area of Hyogo prefecture.
37/235
DC-3
SUSHI AIRWAYS FLIGHT MANUAL
FRENCH WINES (House Pour)
Delica Red 750ml / 16%
A well-structured and balanced wine, this wine is dominated by the aroma of fresh
fruits and is perfect for a tropical climate. A blend of Grenache, Carignan and Merlot.
8/40
Delica White 750ml / 16%
A fresh and well-balanced wine with wonderful aromas of white flower and citrus.
Perfect for all occasions. Grenache Blanc
8/40
JAPANESE WINES
Suntory Japan Premium Muscat Bailey A, (Red) 720ml / 12.5%
Grape Variety: Muscat Bailey A
Region / Area: Yamanashi / Nagano
A light red wine which combines the flamboyant aroma of the indigenous Japanese
variety Muscat Bailey A with a fruity, palatable flavor. A smooth flavored wine that
highlights the characteristics of this low-tannin grape variety, produced by an
expertly balanced blend of barrel-aged wine with fragrance complexity and
tank-aged wine with charming fruitiness.
92
Suntory Japan Premium Koshu , (White) / 12%
Grape Variety: Koshu
Region / Area: Yamanashi
An indigenous Japanese white wine grape variety in cultivation for more than 1000
years. A wine with a smooth delicate flavour expressing Japanese beauty, lauded in
Japan and around the world. To highlight the individuality of our Koshu vines, we
produce an exquisitely balanced blend of intense wine produced with frozen grape
juice and wine aged via the sur lie method. A white wine with an elegant hint of
Japanese citrus and a beautiful mellow flavor
92