Experience Dining On Board With A 8 to 10-Course Omakase Meal - Sushi Airways
I always had this perception that restaurants with a unique theme would generally serve ordinary-quality food. But today, I am introducing an Aircraft Themed Restaurant - serving one of the best Omakase meals I had (they have à la carte menu as well).
Omakase means entrusting your dining choice and experience to the restaurant. With fresh seafood air-flown from Japan every week, Sushi Airways offers seasonal items and high-quality Omakase meal at a range of $180 to $300 per pax for 8 to 10-course Omakase.
If you can’t decide where to bring your partner for an occasion or what to eat, you can definitely entrust your dining experience to Sushi Airways because trust me, it won’t disappoint.
When you enter the restaurant, you will be greeted by a flight of metal-plated stairs just like the ones you take when your airport bus drops you at the base of the aircraft. Also, the whole interior and design of the restaurant are catered exactly like how it feels in an airplane.
What we had: an 8 -course Omakase for $200++ per pax
Note that Sushi Airways’s Omakase is available for both lunch and dinner time, but prior reservations are required.
1st course - Raw Eggplant Appetiser
The raw eggplant is a great start to stimulate one's appetite. It tastes like a sweet pear sprinkled with a tingle of salt.
2nd course - Abalone with Saba Tiny Crab
Spot the two tiny crabs! Fried to the best point, these crabs are SUPER crispy and savoury. At my first bite, there was a burst of crab roe, and the crispiness of the crabs elevated this whole dish.
The abalone is very tender and juicy. It was only drizzled with soya sauce and topped with wasabi - imagine how fresh these abalones already are.
I like the combination of the tender abalones with crispy and savoury tiny crabs. They are a match made in heaven!
3rd course (1st alternative) - Unagi, Unagi Bone, and Junsai
For those who don’t fancy Salmon or raw stuff (like me), you may think that you have to give Omakase a miss, but that’s not the case all the time! At most Omakase restaurants, the chef will seek for your preferences or allergies before they commence your experience.
The unagi in this platter is tender and sweet. But the highlight of this dish is the unagi bone which sits on the left side of the platter. The team at Sushi Airways definitely impressed us with their secret deep-frying skills - how is a dish so crispy?! It left us wanting for more.
3rd course (2nd alternative) - Frozen Ikura, Fresh Ikura, and Ikura in Shoyu
If you’re one of those that needs ikura as a topping on your dish, you’ll definitely love this! I love the fresh ikura as every bite pops in your mouth! It’s an interesting trio appetizer to kickstart my palette for the meal.
4th course (1st alternative) - Chawanmushi with grated black and honey truffle
Sometimes I feel like I’m a country bumpkin. Honey Truffle? I have never tried it before.
The black truffle has a slight mushroom taste, and with the slightly sweet honey truffle, both of them do not overwhelm the Chawanmushi but only adds an extra touch to this supposedly simple dish. No one will be able to resist truffle, let alone this pleasant combination.
4th course (2nd alternative) - Fresh Oyster with Ponzu Jelly (Seasonal Item)
I’ve had my fair bit of Japanese Oysters, but have not tried a Hokkaido oyster served with ponzu jelly cubes. The ponzu jelly cubes were refreshing and has a unique lime zesty taste, I find myself actually…licking every last bit of the shell.
You can’t miss this!
5th course - Grilled Lobster with Sea Urchin Sauce
One of the popular items in Sushi Airways (it is also available on the à la carte menu), this is my favourite dish out of the whole Omakase course.
Fleshy, juicy, and flavourful, this lobster tastes so good even by itself because the restaurant uses fresh live lobster instead of frozen ones. Picture yourself savouring this with the creamy and sweet sea urchin sauce topping. Mmmm…..I honestly wish this lobster was chunkier or came in a pair.
6th course - soft bone stewed pork
The team explained to us that not only the soft bone pork was stewed and marinated up to 72 hours, it's also rich in collagen! If i have to compare, this dish is similar to the stewed pork i had in a Chinese restaurant. Though yummy, it does not impress.
Notice what’s on the handle of the small pan? That is Yuzu Kosho, a Japanese citrus chilli paste. When I thought this dish did not impress, I took back what I said after adding the Yuzu Kosho with the stewed pork. It complements each other so well, and in fact, enhances one another.
7th course (1st alternative) - Anago with grated white truffle
And this is my 2nd favourite dish.
I never knew Anago (the Japanese word for saltwater eel) existed. Unagi is a freshwater eel, unlike Anago. And now that I have tried Anago, I think if given a choice of these two options, I will never turn to Unagi anymore. Anago is exceptionally tender, soft, and so fresh. It is also less fishy than Unagi. Rating the tenderness on a scale, If Unagi is a 5, Anago is easily 10. It literally melts in your mouth.
Matched with the soft Japanese rice underneath, I would, without a doubt, come back just for this dish if it is on the à la carte menu.
7th course (2nd alternative) - Tamago Rice with Fresh Uni and Grated White Truffle
Was waiting for my only uni from the start of the omakase! Although the rice is bland on itself, coupled together with the fresh uni, white truffle and ikura, it’s simply divine. The chef also mentioned that it’s their white truffle is imported from Italy. The best way to end the meal!
Last course - Japanese musk melon and mochi
Ending off the Omakase course with a sweet Japanese musk melon and a watermelon-shaped mochi!
A uniquely themed restaurant with delectable Omakase courses and à la carte dishes. We heard that their Bara Chirashi Don on the à la carte menu is extremely popular too! Hesitate no more if you are always up to try new and good food!
Sushi Airways
Address:
20a Baghdad St, Singapore 199659
Contact Number:
6291 1151
Opening Hours:
Sundays to Thursdays, 11.45am to 2.30pm and 5.45pm to 9.45pm.
Fridays and Saturdays, 11.45am to 2.30pm, 5.45pm to 10pm.
Socials:
*This is an invited media tasting, but all reviews are independent.
