REVIEW: SushiAirways – A Fresh New Way To Fly

 

10 January 2013, Singapore – Come on board a flight to fresh seafood with Sushi Airways, the latest addition to the Kampong Glam district, Singapore’s Shisha haven. Step into a 1930s Douglas DC-3 chromed propeller plane inspired concept and be welcomed by the friendly service staff dressed as flight attendants. The quality of food here is not compromised amidst the gimmick concept.

 

With fresh seafood flown in from Japan four times a week, the former head chef at Grand Hyatt Singapore, Executive Chef EC Wong serves up a beautiful spread of fresh & buttery sweet Sashimi Mori and also beautifully crafted dishes that are robust with flavours yet refreshing on your palate. With a first class service crew and delicious “airline food”, it is truly A Great Way To Fly with SushiAirways. The overall dining experience at SushiAirways was an enjoyable one, a cool concept restaurant that’s worth a return visit.

Some of the dishes shown in the pictures below are not found on the menu as they are only available for the SushiAirways’ Omakase (“Leave it to the Chef”) experience from S$180-$250 per pax for 8-10 courses specially prepared with the finest available seasonal items. The SushiAirways Omakase is available for dinner and you have to make a reservation of 1 to 2 days before heading down.

 

 

The average spending of dinner for two starts from S$80, with prices starting from S$5 for starters; from S$15.90 for a hot dish, from S$5 for roll and from S$12.90 for Sashmi.

There is also a four-course set lunch at only S$15. Pair the meal with a sweet sparkling sake for the ultimate dine-in experience, price starts from S$25 per decanter.

Call to make reservations two days in advance if you do not want to miss your “flight” with SushiAirways, as there is a limited capacity of 33.

 

Operating Hours

Lunch : 12pm-2.30pm

Dinner 6pm-10.30pm

For reservations, call 6291 1 151

 

Location

20A Baghdad Street, Singapore 199659

 

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