STARTERS Chapter 1 STARTERS
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 jellyfish 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. 5 5 5 6 7 7 8 Shake Kawa Sarada Garden Salad Fresh vegetable with deep fried salmon skin, served with sesame or wafu dressing Grilled Fugu Grilled puffer fish Airways Garden Salad with Crab Meat Tobiko Fresh vegetable with crab meat and flying fish 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 17 17 18 20 22 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 8 10 15 Airways Combo Garden Salad Fresh garden salad with salmon, crab meat, flying fish 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 24 28 Shake Tataki Fresh vegetable with thinly sliced Salmon, served with ponzu sauce. 15 Popular Chef's Recommendation
Chapter 2 SUSHI AND SASHIMI SUSHI AND SASHIMI
Chapter 2.1 SUSHI Assorted Sushi Platter
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 Aburi Shake Partially grilled salmon Spicy Maguro Bluefin tuna with spicy sauce Shake Harasu Ocean Salmon belly Aburi Shake with Mentai Sauce Partially grilled salmon with mentaiko sauce 8 8 8 9 10 Aburi Hotate with Mentai Sauce Partially grilled scallop with mentaiko sauce Amaebi (with head) Sweet prawn Nama Kajiki Swordfish Uni Sea urchin Nama Ohtoro Japanese Bluefin tuna belly 13 14 15 25 32 Tai Sea bream Hamachi Yellowtail Nama Hotate Raw scallop 10 10 11 Aburi Nama Ohtoro Partially grilled Japanese Bluefin tuna belly Assorted Sushi Platter Assorted sushi (8 pcs) and maki Premium Assorted Sushi Platter Assorted sushi (10 pcs), including Toro and Uni sushi 34 38 61 * A la carte sushi has two pieces of sushi per serving Popular Chef's Recommendation
Chapter 2.2 SASHIMI Sashimi Moriawase
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 Amaebi Sweet prawn Mini Sashimi Moriawase Chef s selected assorted sashimi (5 pcs) Hon Maguro Akami Japanese Bluefin tuna 17 18 18 21 Shake Sashimi Moriawase Salmon (9 pcs) includes sweet prawn (2 pcs) and salmon roe Nama Ohtoro Japanese Bluefin tuna belly Sashimi Moriawase Assorted fresh sashimi, 3 slices each of six types of seasonal fish Premium Sashimi Moriawase Chef s selected assorted sashimi, 3 slices each of nine to ten types of seasonal fish, including Toro and Uni. (Serves 3-4 people) 38 49 62 108 * Assorted Sashimi subject to change based on seafood availability * A la carte sashimi has four slices of sashimi per serving Popular Chef's Recommendation
Chapter 3 MAKI AND HAND ROLL MAKI AND HAND ROLL
Chapter 3.1 MAKI
MAKI AND HAND ROLL Maki Kappa Maki Japanese cucumber Kanpyo Maki Dry gourd Tamago Maki Omelette Tekka Maki Bluefin tuna Futo Maki Unagi dry gourd, cucumber, omelette & flying fish roe California Maki Crab meat, omelette, cucumber with flying fish roe 5 5 8 10 12 15 Spicy Shake Maki Chopped Salmon with spicy sauce and scallions Spicy Akami Chopped Bluefin 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 flying fish roe on top Lobster Mango Roll Lobster salad served on top of thick sliced fresh mango with bonito flavored rice 25 25 30 30 30 Negitoro Maki Minced raw tuna belly with scallions Soft Shell Crab Maki Soft shell crab, flying fish roe, scallions, vegetables with spicy sauce Avocado Maki Avocado with snow crab meat, omelette, flying fish roe and Japanese cucumber 18 22 25 Unagi Jumbo Roll Unagi roll with cucumber, tamago mayonnaise, crab meat,flying fish roe Ebi Maki Deep fried prawn and cucumber, topped with snow crab meat mixed with lobster salad and fish roe 35 35 Popular Chef's Recommendation
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 flying fish roe, vegetables and avocado 7 8 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 10 12 Shake Kawa Hand Roll Deep-fried salmon skin with vegetable 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
HOT DISH Chapter 4 HOT DISH
Chapter 4 HOT DISH Kurobuta Katsu
HOT DISH 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 3 5 5 5 5 5 6 7 8 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 12 13 14 15 15-20 16 18 18 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
Chapter 5 RICE AND NOODLES RICE AND NOODLES
Chapter 5 RICE AND NOODLES Black Sesame Soba
Hot Udon RICE AND NOODLES Cold Udon/Soba Inaniwa 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 Tamago Toji Donburi 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 16 16 16 13 17 Inaniwa Udon Soup noodles with diced chicken, wakame & scallions Kitsune Inaniwa Udon Soup noodles with sweet beancurd, wakame & scallions Chirashi Donmono Mini Spicy Shake Don Fresh minced salmon with spicy sauce on sushi rice Airways Bara Chirashi Assorted raw fish, 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 fish (salmon, Japanese maguro, hamachi) with avocado on sushi rice 17 20 15 17 20 25 28 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 18 20 Shake Ikura Don Salmon & salmon roe on sushi rice Chirashi Don Assorted raw fish or seafood on sushi rice Airways Uni Chirashi Don Assorted raw fish or seafood (min 5 kinds) including Uni on sushi rice 29 38 48 * Chirashi Donmono comes with a bowl of miso soup Popular Chef's Recommendation
Chapter 6 REFRESHMENTS
Chapter 6.1 SOFT DRINKS AND DESSERT Passionate Fruit, Romantic Strawberry & Tropical Mango
REFRESHMENTS Hot Drinks Ice Cream Japanese Green Tea Black Tea Illy Espresso (Single/Double) 3 3 4/5 Matcha Green tea ice cream Yuzu Citrus sorbet 5 5 Illy Lungo Illy Cappuccino Cold Drinks 5 6 Goma Black sesame ice cream Vanilla Vanilla ice cream 5 5 Japanese Green Tea 3 Cake Coke/Coke light Sprite Tropical Mango Passionate Fruit 3 3 6 6 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 9 9 Romantic Strawberry 6 Gorgeous Champagne Grape 6 Coke Float (with vanilla ice cream) 7
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
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. Sapporo 330 ml / 5% The taste kicks off with grain and follows with bitterness from hops. The finish 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 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. 8.5 each 30 for 4 btls 8.5 each 30 for 4 btls 8.5 each 30 for 4 btls 8.5 each 30 for 4 btls 9.0 each
Chapter 6.2 ALCOHOL The Yamazaki Distiller s & The Hakushu Distiller s
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 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 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 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. 8/119 12 11/200 13/216 13/216
Chapter 6.2 ALCOHOL Tengumai Yamahai Jikomi Junmai, Hakurakusei Tokubetsu Junmai & Tengumai Junmai Daiginjyo 50
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. 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 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. Mio Sparkling Sake 300 ml / 5% A perfect balance of sweet and sour. Refreshing and easy to drink. 23 15 20 25
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. 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 Traditional Still Sake (House Pours) 113 150 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 flavours well-integrated with the rich flavor 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. 31/190 33/210 37/235
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. 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 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. 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 92