Sushi Airways at 20a Baghdad Street - The Beginnings The Ambience The Menu The Signatures The Promotions

The Beginnings 

Coming from an investment background in the banking industry, astute investment banker, hobbyist photographer and Scrabble enthusiast Mr Arul knows that being meticulous, thorough and taking calculated risks in business ventures will enable one to reap real rewards in good time. That is why he spares no effort to get the right crew on board Sushi Airways. Mr Arul has on board his right hand man General Manager and Sushi Chef Wong Eng Chun who scours for fresh Japanese ingredients direct from his supplier contact based in Japan, and flies in the freshest Sushi, Sashimi and other quality choice seafood four times weekly from Japan to feed the most picky and discerning diner. It is with this insistence on air-flown quality, fresh Japan ingredients that makes loyal patrons keep coming back for more. Since its opening in April 2012, Sushi Airways has draw many Japanese Cuisine lovers and has received great vibes among food critics.     

The Ambience 

The decor at Sushi Airways bears a close resemblance of the cabin on board an airplane, with windows shaped like that on the airplane, modern minimalist design with metallic theme, complete with metallic sushi counter top and metallic high bar chairs lining the sushi counter. Sushi Airways Restaurant owner Mr Arul strives to create that feeling of being on air right down to the finest details, with the Sushi Airways menu painstakingly compiled into that which resembles a Flight Manual. 

Sushi Counter with metallic counter top and metallic high bar chairs.

The Menu 

The Flight Manual is neatly divided into 7 categories : 

Starters - Total of 15 items with

• Grilled Fugu@$16 being the item to die for, literally, 
  
  
• Iwashi Tatami@$5, 
• Fresh French Oysters@$10, 
• Salmon Tataki @$15 strongly recommended by Chef Wong 

Sushi - Total of 18 items with 

• Aburi Hotate with Mentai Sauce@$13  
• Premium Assorted Sushi Platter@$58 being the two must try choice 

Sashimi -Total of 15 items with 

• Salmon Sashimi Moriwase@$38 being the must savor dishes by Chef Wong
• Sashimi Moriwase@$58 

Maki - Total 16 items of which Chef Wong recommends to must try 

• Kani Mentai Cheese Maki@$30
• Unagi with Tamago Roll@$30 
• Soft Shell Crab Maki@$22
• Double Salmon Roll@$30 

• Lobster Mango Roll@$30 

Hand Roll - Total of 7 items with 

• Ikura Avacado Hand Roll@$16 
• California Hand Roll@$8 being Chef Wong's must try list

Hot Dish - 18 items with 

• Soft Shell Crab Platter@$18 
• Chawamushi Ikura@$18, 
• Kurobuta Katsu@$16, being the must try dishes.
  

Rice & Noodles - Total 7 items with Black Sesame Soba @$16 a must try 

Refreshments - 

• 2 tea flavors, 
• 4 ice cream flavors, 
• 3 cake flavors. 
• Alcohol - Total 6 beer, 3 Shochu, 3 Umeshu, Sake, Champagne, White Wine, Red Wine, Sparkling Wine, Whisky to pair with the food. 

Lunch Total 8 Set Lunch to choose from 

Omakase - Besides offering Ala Carte dishes on its Flight Manual, Sushi Airways offers Omakase Menu only for dinner from 6 pm to 9.30 pm  at $150 per head. 

The Signatures 

Grilled Fugu $16

Lobster Mango Maki Roll $30

Sashimi Moriawase $38 

The Promotions 

 Owner Arul and Chef Wong 

Sushi Airways is located at 

20a Baghdad Street 

Singapore 199659

Tel : 62911151

Website : www.sushiairways.com
Opening Hours : 
Mondays to Sundays from 12 noon to 2.30pm & 6pm to 9.30pm 

Kuru Kuru Japanese Restaurant at Valley Point Shopping Centre - Part 2 Ala Carte Buffet Adults $33 Nett Children $17

The gyoza served at Kuru Kuru Japanese Restaurant is made typically with filling of ground pork, cabbage, Nira, garlic, ginger, sake, soya sauce, salt pepper, sesame oil wrapped with dough made using water and flour, then pan-fried till the skin is crisp, and served hot with accompanying dipping sauce : vinegar to give the sweet juicy savory filling an added sourly flavor.

The Omega rich fresh grilled Sake Teriyaki (salmon with Teriyaki sauce served under the Yakimono Category) tastes firm and chewy, lightly sweet because of the Teriyaki. The portions are just right about 1cm thickness, not overly large. 

The Star of the day is the Sashimi Moriawase which consists of : Maguro, Hamachi, Sake, Suzuki, Tako served with shredded or julienned daikon, wasabi and soya sauce. The Sashimi is fresh a can be seen - the flesh is shiny and glistens in the light, the patterns on the meat is clear, the color is bright, the flesh is firm. When you do chew the Sashimi thoroughly the meat exudes sweetness, without any tinge of fishiness at all. 

The Shishamo or Sisyamo or Spirinchus lanceolatus commonly known as smelt served at Kuru Kuru is grilled just right not overly done, when eaten with a dash of lemon juice serves to give a citrus refreshing flavor to the chewy savory meaty flesh.   

I like it that the Saba Teriyaki is fresh firm chewy, lightly sweet, and since it is served deboned, I could place the entire portion into my mouth. 

Hotate Mentai Chiizu Yaki (scallops with Cod Roe and Cheese) tastes savory, cheesy, sweet when you pop the entire scallop into your mouth and chewed well. 

Kuru Kuru Japanese Restaurant is located at :

491 River Valley Road, #01-07, 

Valley Point, Singapore 248371.

Tel : 67332292

Email : enquiries@kurukuru.com.sg

Email : verawong_ts@yahoo.com.sg

Website : www.kurukuru.com.sg
https://www.facebook.com/kurukururestaurant

Opening Hours : 

Mondays to Sundays  from 11.30 am to 10.00 pm