Chapter 1 STARTERS - sushiairways.com PDF Menu-s.pdf · Nama Kajiki Sword˜sh Uni Sea urchin Nama...

Chapter 1

STARTERS

SUSHI AIRWAYS FLIGHT MANUALDC-3

STA

RTER

S

Chapter 1

STARTERS

Salmon Tataki paired with Hana Awaka Sparkling Sake


STARTERS

Chamame Japanese green soybean, sprinkled with salt

Chuka Hotate Spicy seasoned scallop

Chuka Kurage Seasoned jelly�sh

Iwashi Tatami Dried sardine sheet

Chuka Lidako Seasoned baby octopus

Tako Wasabi Seasoned raw octopus with wasabi

Ika No Shiokara Heavily salted squid, fermented viscera.

Fresh Oyster (1 pc)Fresh live oyster on half shell

Awabi No Shiokara Heavily salted abalone, fermented and strong tasting. (Good pairing with dry sake or shochu)

Airways Garden Salad Fresh garden salad served with sesame sauce or wafu dressing

Shake Tataki Fresh vegetable with thinly sliced Salmon, served with ponzu sauce.

Shake Kawa Sarada Garden Salad Fresh vegetable with deep fried salmon skin, served with sesame or wafu dressing

Grilled Fugu Grilled pu�er �sh

Airways Garden Salad with Crab Meat Tobiko Fresh vegetable with crab meat and �ying �sh roe, served with sesame or wafu dressing

Hamachi Tataki Fresh vegetable with thinly sliced Yellowtail, served with ponzu sauce

Tai Tataki Fresh vegetable with thinly sliced Sea bream, served with ponzu sauce

Airways Combo Garden Salad Fresh garden salad with salmon, crab meat, �ying �sh roe, deep-fried salmon skin, served with sesame or wafu dressing

Airways Garden Salad with Sashimi Fresh garden salad with two slices each of four types of sashimi, served with sesame or wafu dressing

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Popular Chef's Recommendation

SUSH

I AN

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Chapter 2

SUSHI AND SASHIMI


Chapter 2.1

SUSHI

Assorted Sushi Platter


Inari Beancurd skin

Tamago Omelette

Tobiko Flying �sh roe

Shake Ocean Salmon Spicy Shake Fresh salmon with spicy sauce

Aburi Shake Partially grilled salmon

Spicy Maguro Blue�n tuna with spicy sauce

Shake Harasu Ocean Salmon belly

Aburi Shake with Mentai Sauce Partially grilled salmon with mentaiko sauce

Tai Sea bream

Hamachi Yellowtail

Nama HotateRaw scallop

4

4

7

7

8

8

8

9

10

10

10

11

SUSHI

* A la carte sushi has two pieces of sushi per serving



12

12

12

13

13

14

15

25

32

34

38

61

Aburi Hotate Partially grilled scallop

Hon Maguro Akami Japanese Blue�n tuna

Unagi Eel

Ikura Salmon roe

Aburi Hotate with Mentai Sauce Partially grilled scallop with mentaiko sauce

Amaebi (with head) Sweet prawn

Nama Kajiki Sword�sh

Uni Sea urchin

Nama Ohtoro Japanese Blue�n tuna belly

Aburi Nama Ohtoro Partially grilled Japanese Blue�n tuna belly

Assorted Sushi Platter Assorted sushi (8 pcs) and maki

Premium Assorted Sushi Platter Assorted sushi (10 pcs), including Toro and Uni sushi

Chapter 2.2

SASHIMI

Sashimi Moriawase


SASHIMI

Shake Ocean Salmon

Nama Hotate Raw scallop

Shake Harasu Ocean Salmon belly

Hamachi Yellowtail

Tai Sea bream

Amaebi Sweet prawn

Mini Sashimi Moriawase Chef’s selected assorted sashimi (5 pcs)

Hon Maguro Akami Japanese Blue�n tuna

11

12

12

16

17

18

18

21

Shake Platter Sashimi (4 pcs),Sushi (3 pcs) & Maki Roll

IkuraSalmon roe

Nama Kajiki Sword�sh

Uni Sea urchin

Shake Sashimi MoriawaseSalmon (9 pcs) includes sweet prawn (2 pcs) and salmon roe

Nama Ohtoro Japanese Blue�n tuna belly

Sashimi Moriawase Assorted fresh sashimi, 3 slices each of six types of seasonal �sh

Premium Sashimi Moriawase Chef’s selected assorted sashimi, 3 slices each of nine to ten types of seasonal �sh, including Toro and Uni. (Serves 3-4 people)

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30

38

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* A la carte sashimi has four slices of sashimi per serving

* Assorted Sashimi subject to change based on seafood availability


MA

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Chapter 3

MAKI AND HAND ROLL

Chapter 3.1

MAKI


MAKI AND HAND ROLL

Maki

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5

8

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15

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25

Kappa Maki Japanese cucumber

Kanpyo Maki Dry gourd

Tamago Maki Omelette

Tekka Maki Blue�n tuna

Futo Maki Unagi dry gourd, cucumber, omelette & �ying �sh roe

California Maki Crab meat, omelette, cucumber with �ying �sh roe

Negitoro Maki Minced raw tuna belly with scallions

Soft Shell Crab Maki Soft shell crab, �ying �sh roe, scallions, vegetables with spicy sauce

Avocado Maki Avocado with snow crab meat, omelette, �ying �sh roe and Japanese cucumber



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25

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30

30

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35

Spicy Shake Maki Chopped Salmon with spicy sauce and scallions

Spicy Akami Chopped Blue�n tuna with spicy sauce and scallions

Double Shake Roll Raw salmon with deep fried salmon skin

Kani Mentai Cheese Maki Snow crab meat baked with mentai cheese and with �ying �sh roe on top

Lobster Mango Roll Lobster salad served on top of thick sliced fresh mango with bonito �avored rice

Unagi Jumbo Roll Unagi roll with cucumber, tamago mayonnaise, crab meat,�ying �sh roe

Ebi Maki Deep fried prawn and cucumber, topped with snow crab meat mixed with lobster salad and �sh roe

Chapter 3.2

HAND ROLL

California Hand Roll & Ikura Avocado Hand Roll


MAKI AND HAND ROLL


Temaki (Hand Roll)

Snow Crabmeat Hand Roll Snow crab meat with vegetables

California Hand Roll Snow crab meat with �ying �sh roe, vegetables and avocado

Shake Kawa Hand Roll Deep-fried salmon skin with vegetable

Spicy Shake Hand Roll Chopped salmon with spicy sauce

Spicy Maguro Hand Roll Minced blue�n tuna with spicy sauce

Lobster Salad Hand Roll Lobster salad with �ying �sh roe

Tempura Ebi Hand Roll Deep fried prawn with �ying �sh roe, vegetable and spicy sauce

Soft Shell Crab Hand Roll Deep fried soft shell crab with �ying �sh roe, vegetable, scallions and spicy sauce

Unagi Tamago Hand Roll Grilled Eel with sushi Tamago, ginger

Ikura Hand Roll Salmon �sh roe

Ikura Avocado Hand Roll Salmon �sh roe with avocado

Shake Ikura Hand Roll Salmon sashimi with salmon �sh roe

Negitoro Hand Roll Chopped Toro (tuna belly) with scallions

Uni Hand Roll Sea urchin and vegetables

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Chapter 4

HOT DISH

HO

T D

ISH

Chapter 4

HOT DISH

Kurobuta Katsu


Gohan Steamed rice (Japanese short grained rice)

Tori Yasai Gyoza (4 pcs) Pan fried chicken & vegetable dumpling

Yasai Koroke (2 pcs) Deep-fried vegetable croquette

Curry Koroke (2 pcs) Deep fried curry mashed potato and vegetable croquette

Potato Koroke (2 pcs) Deep-fried mashed potato and vegetables croquette Pumpkin Koroke (2 pcs) Deep-fried mashed pumpkin and vegetable croquette

Miso Soup Traditional Japanese bean paste soup

Shake Kawa Deep-fried salmon skin

Chawanmushi Steamed egg custard Ebi Fry (5 pcs) Deep-fried prawns

Tori Karaage Deep-fried boneless chicken meat

Fried Chicken Joint Wing (3 pcs) Deep-fried chicken joint wing

Shake Kama Shioyaki Salmon head grilled with salt

3

5

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11

HOT DISH

Kaki Fry (4 pcs) Deep fried oyster

Tori Teriyaki Grilled chicken with teriyaki sauce

Shake Teriyaki Grilled Salmon with teriyaki sauce

Wagyu Beef Yakiniku Grilled Wagyu beef with onion, carrot, mushroom & yakiniku sauce

Hamachi Kama Grilled yellow tail cheek with salt

Kurobuta Katsu Lightly breaded and deep fried pork (black pig) cutlet, served with Tonkatsu sauce

Ikura Chawanmush Salmon roe on steamed egg custard

Shake Mentai Kabayaki Grilled salmon (2 pcs) with mentai sauce

Deep Fried Platter Assorted deep fried vegetable and seafood platter

Uni Chawanmushi Sea urchin on steamed egg custard

Soft Shell Crab Platter Deep-fried soft shell crab

Unagi Kabayaki Grilled eel

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Chapter 5

RICE AND NOODLES


RICE

AN

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Chapter 5

RICE AND NOODLES

Black Sesame Soba


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Oyako Don Diced chicken, onion and mushrooms cooked with donburi sauce and egg on steamed rice

Ten Don Assorted deep fried prawn, onion and mushrooms cooked with donburi sauce and egg on steamed rice

Unagi Tamago Toji Don Slices of grilled eel, onion and mushrooms cooked with donburi sauce and egg on steamed rice Seafood Tamago Toji Don Deep fried prawn (3 pcs), oysters, croquette, onion and mushroom cooked with donburi sauce and egg on steamed rice

Tamago Toji Donburi

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Chirashi DonmonoMini Spicy Shake Don Fresh minced salmon with spicy sauce on sushi rice

Airways Bara Chirashi Assorted raw �sh, omelette, cucumber cut into cubes on sushi rice

Shake Chirashi Don Fresh raw salmon on sushi rice

Chirashi Sushi Don (cooked) Unagi (eel), omelette, kanpyo, avocado, chimi on sushi rice

Avocado Chirashi Don Assorted raw �sh (salmon, Japanese maguro, hamachi) with avocado on sushi rice

Shake Ikura Don Salmon & salmon roe on sushi rice

Chirashi Don Assorted raw �sh or seafood on sushi rice

Airways Uni Chirashi Don Assorted raw �sh or seafood (min 5 kinds) including Uni on sushi rice

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20

Hot UdonInaniwa Udon Soup noodles with diced chicken, wakame & scallions

Kitsune Inaniwa Udon Soup noodles with sweet beancurd, wakame & scallions

Cold Udon/SobaInaniwa Udon Cold noodles dipped in dashi broth with scallions

Goma Soba Cold black sesame soba noodles dipped in dashi broth with scallions

Cha Soba Cold green tea noodles dipped in dashi broth with scallions

RICE AND NOODLES



* Chirashi Donmono comes with a bowl of miso soup

Chapter 6

REFRESHMENTS


Chapter 6.1

SOFT DRINKS AND DESSERT

Passionate Fruit, Romantic Strawberry & Tropical Mango

SUSHI AIRWAYS FLIGHT MANUALDC-3 SUSHI AIRWAYS FLIGHT MANUALDC-3

REFRESHMENTS

Hot Drinks

Matcha Green tea ice cream

Yuzu Citrus sorbet

Goma Black sesame ice cream

Vanilla Vanilla ice cream

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Ice Cream

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Uber Dark Chocolate Cake A rich dark chocolate mousse on a crunchy hazelnut praline base. A chocolate lover’s dream!

Matcha Cake Green tea cake

Cake

Japanese Green Tea Black Tea Illy Espresso (Single/Double) Illy Lungo Illy Cappuccino

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4/5

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Cold Drinks

Japanese Green Tea Coke/Coke light Sprite Tropical Mango Passionate Fruit Romantic Strawberry Gorgeous Champagne Grape

Coke Float (with vanilla ice cream)

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7


Chapter 6.2

ALCOHOL


Yamazaki 18 years, Single Malt 700ml / 43% 600

Aroma: Flower/fruit, Raisin, Strawberry jam, Apricot, Dried PersimmonHighly sought after, this winner of multiple international awards is available occasionally.

Please check for availability with your �ight crew.

San Fransisco World Spirits Competition 2005, 2008 to 2013 - Double GoldInternational Wine and Spirits Competition 2006, 2011 - Trophy

International Spirits Challenge 2007, 2010, 2012, 2013, 2014 - Gold MedalInternational Spirits Challenge 2012 - Trophy


REFRESHMENTS

8.5 each30 for 4 btls




9.0 each

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.

Sapporo 330 ml / 5% The taste kicks o� with grain and follows with bitterness from hops. The �nish is bready.

Kirin 330 ml / 5% A light-bodied rice lager with a crisp, clean, grain-focused taste that pairs well with sushi and tempura

Heineken 330 ml / 5% The Long Cool Dane is everyone’s favorite, and reaches the parts other beers cannot reach.

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 �avours. 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.

Chapter 6.2

ALCOHOL


The Yamazaki Distiller’s & The Hakushu Distiller’s


8/11912

11/200

13/216

13/216

Kakubin 700ml / 40%Kakubin Highball As Japan's most loved whisky, Kakubin has a unique �avor 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

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 �oral, Japanese orange and a mature woodiness /Sandal wood

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 �nish of sweet vanilla with a hint of cinnamon

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.

14/230

18/265

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.

San Francisco World Spirits Competition 2009 – Double GoldInternational 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 di�erent cask types. Moving from American Bourbon to Spanish Oloroso Sherry -and �nally Pedro Ximenez Sherry casks. Three Wood is a rich, complex Whisky with incredible to�ee and sherry oak �avours

The International Wines and Spirits Competition 2014 - Silver San Francisco World Spirits Competition 2014 - Silver

WHISKY

Chapter 6.2

ALCOHOL


Tengumai Yamahai Jikomi Junmai, Hakurakusei Tokubetsu Junmai & Tengumai Junmai Daiginjyo 50


6/98Kuromaru 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 �nish.

Shochu

23

15

20

25

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.

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.

Hana Awaka Sparkling Sake 250 ml / 7% This sparkling �ower is a refreshing, �zzy, 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.

Mio Sparkling Sake 300 ml / 5% A perfect balance of sweet and sour. Refreshing and easy to drink.

Umeshu / Sparkling Sake

31/190

33/210

37/235

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%.

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 �avours well-integrated with the rich �avor of rice. This is a sake preferable with meals.

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.

113

150

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 �avor of pepper and nuts with a �rm acidity, delightful taste, clarity of structure and a dry �nish.

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 �owers. Medium-sweet, full-bodied, with a rich umami and moderate acidity

Sake Traditional Still Sake 720 ml

Traditional Still Sake (House Pours)


8/40

8/40

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.

Delica White 750ml / 16% A fresh and well-balanced wine with wonderful aromas of white �ower and citrus. Perfect for all occasions. Grenache Blanc

FRENCH WINES (House Pour)

92

92

Suntory Japan Premium Muscat Bailey A, (Red) 720ml / 12.5% Grape Variety: Muscat Bailey ARegion / Area: Yamanashi / NaganoA light red wine which combines the �amboyant aroma of the indigenous Japanese variety Muscat Bailey A with a fruity, palatable �avor. A smooth �avored 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.

Suntory Japan Premium Koshu , (White) / 12% Grape Variety: KoshuRegion / Area: YamanashiAn indigenous Japanese white wine grape variety in cultivation for more than 1000 years. A wine with a smooth delicate �avour 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 �avor

JAPANESE WINES


Chapter 1 STARTERS - sushiairways.com PDF Menu-s.pdf · Nama Kajiki Sword˜sh Uni Sea urchin Nama...

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