chapter 1 starters - sushi airwayssushiairways.com/misc/sa pdf menu-s.pdfinari beancurd skin tamago...
TRANSCRIPT
Chapter 1
STARTERS
SUSHI AIRWAYS FLIGHT MANUALDC-3
STA
RTER
S
Chapter 1
STARTERS
Salmon Tataki paired with Hana Awaka Sparkling Sake
SUSHI AIRWAYS FLIGHT MANUALDC-3
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
5
5
5
6
7
7
8
8
10
15
15
17
17
18
20
22
24
28
SUSHI AIRWAYS FLIGHT MANUALDC-3
Popular Chef's Recommendation
SUSH
I AN
DSA
SHIM
I
Chapter 2
SUSHI AND SASHIMI
SUSHI AIRWAYS FLIGHT MANUALDC-3
Chapter 2.1
SUSHI
Assorted Sushi Platter
SUSHI AIRWAYS FLIGHT MANUALDC-3
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
SUSHI AIRWAYS FLIGHT MANUALDC-3
Popular Chef's Recommendation
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
SUSHI AIRWAYS FLIGHT MANUALDC-3
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)
23
25
26
30
38
49
62
108
SUSHI AIRWAYS FLIGHT MANUALDC-3
* A la carte sashimi has four slices of sashimi per serving
* Assorted Sashimi subject to change based on seafood availability
Popular Chef's Recommendation
MA
KI A
ND
HA
ND
RO
LL
SUSHI AIRWAYS FLIGHT MANUALDC-3
Chapter 3
MAKI AND HAND ROLL
Chapter 3.1
MAKI
SUSHI AIRWAYS FLIGHT MANUALDC-3
MAKI AND HAND ROLL
Maki
5
5
8
10
12
15
18
22
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
SUSHI AIRWAYS FLIGHT MANUALDC-3
Popular Chef's Recommendation
25
25
30
30
30
35
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
SUSHI AIRWAYS FLIGHT MANUALDC-3
MAKI AND HAND ROLL
SUSHI AIRWAYS FLIGHT MANUALDC-3
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
7
8
8
8
8
8
8
10
12
13
14
16
18
25
Popular Chef's Recommendation
SUSHI AIRWAYS FLIGHT MANUALDC-3
Chapter 4
HOT DISH
HO
T D
ISH
Chapter 4
HOT DISH
Kurobuta Katsu
SUSHI AIRWAYS FLIGHT MANUALDC-3
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
5
5
5
5
6
7
8
9
9
11
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
12
13
14
15
15-20
16
18
18
25
25
28
32
SUSHI AIRWAYS FLIGHT MANUALDC-3
Popular Chef's Recommendation
Chapter 5
RICE AND NOODLES
SUSHI AIRWAYS FLIGHT MANUALDC-3
RICE
AN
DN
OO
DLE
S
Chapter 5
RICE AND NOODLES
Black Sesame Soba
SUSHI AIRWAYS FLIGHT MANUALDC-3
16
16
16
13
17
18
20
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
15
17
20
25
28
29
38
48
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
17
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
SUSHI AIRWAYS FLIGHT MANUALDC-3
Popular Chef's Recommendation
* Chirashi Donmono comes with a bowl of miso soup
Chapter 6
REFRESHMENTS
SUSHI AIRWAYS FLIGHT MANUALDC-3
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
5
5
5
5
Ice Cream
9
9
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
3
3
4/5
5
6
Cold Drinks
Japanese Green Tea Coke/Coke light Sprite Tropical Mango Passionate Fruit Romantic Strawberry Gorgeous Champagne Grape
Coke Float (with vanilla ice cream)
3
3
3
6
6
6
6
7
SUSHI AIRWAYS FLIGHT MANUALDC-3
Chapter 6.2
ALCOHOL
SUSHI AIRWAYS FLIGHT MANUALDC-3
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
SUSHI AIRWAYS FLIGHT MANUALDC-3
REFRESHMENTS
8.5 each30 for 4 btls
8.5 each30 for 4 btls
8.5 each30 for 4 btls
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
SUSHI AIRWAYS FLIGHT MANUALDC-3
The Yamazaki Distiller’s & The Hakushu Distiller’s
SUSHI AIRWAYS FLIGHT MANUALDC-3
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
SUSHI AIRWAYS FLIGHT MANUALDC-3
Tengumai Yamahai Jikomi Junmai, Hakurakusei Tokubetsu Junmai & Tengumai Junmai Daiginjyo 50
SUSHI AIRWAYS FLIGHT MANUALDC-3
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)
SUSHI AIRWAYS FLIGHT MANUALDC-3
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
SUSHI AIRWAYS FLIGHT MANUALDC-3