On Saturday, March 29, Chef Masaharu Morimoto glided around a sunlit oceanview room, surprising and delighting the lucky diners who secured seats for the opening night of his newest sushi bar. Where is it? It depends on the day. That’s because it is aboard a cruise ship.
“As the Global Fresh Fish Ambassador for Holland America Line, I love to bring my passion for sushi to the high seas,” said Morimoto.
Putting customers first, he created a menu that is inviting for both sushi lovers and those trying Japanese cuisine for the first time. The à la carte choices include sushi, sashimi, appetizers, entrees, and dessert, including vegetarian options. They welcome families, even those with picky eaters. My 8-year-old daughter asked Morimoto if ordering vegetarian rolls at a sushi bar is considered rude. His response? “I only have one rule. There are no rules.”
Morimoto By Sea Sushi Bar
Chef Morimoto, known to millions as the star of Iron Chef and Iron Chef America, and now executive producer and head judge for Roku’s Sushi Master, has garnered critical and widespread acclaim for his seamless integration of Western and Japanese ingredients. He has restaurants worldwide, is the author of two cookbooks, and has received numerous awards.
Adding Moriomto by Sea Sushi Bar to his portfolio, this intimate dining venue is rolling out across five Holland America Line ships from March through June. It seats 12 guests, with additional tables in the surrounding area.
“With Chef Morimoto’s knowledge and expertise in the sushi world, it made sense for him to expand beyond his Morimoto By Sea restaurant and develop a specialized sushi bar featuring his signature style and flavors,” added Michael Stendebach, Vice President of Food, Beverage, and Rooms Division for Holland America Line. “We’re excited to extend our fresh fish options and give our guests access to another specialty venue with cuisine by such a renowned chef.”
“Here, you will find a menu filled with some of my fresh fish specialties, along with new dishes I created just for this restaurant. Let me prepare something for you,” Chef Morimoto exclaimed.
Featuring The Freshest of Fish
Food is an art form on Holland America Line (HAL) voyages, guided by the world’s leading chefs and prepared with passion. For example, the above off-menu sushi roll created custom for my daughter on our spring break voyage was made to resemble the season’s cherry blossoms.
“Holland America has a great dining program onboard, with a number of options for every palate. Its partnership with Chef Morimoto is a special one. He oversees HAL's fresh fish program, bringing local flavors and seafood onboard, with a focus on sustainability,” shares Colleen McDaniel, Editor-in-Chief of Cruise Critic. “The focus is a playful take on seafood dishes, which are sustainably sourced.”
Sushi is all about fresh fish, and HAL prides itself on a first-of-its-kind Global Fresh Fish Program. Engaging a global network of 60 ports to source and serve 80 types of fresh fish onboard, from port to plate, in less than 48 hours. With more fresh fish and ingredients native to the places the cruise line visits, the dining experiences tell the story of each region through its unique flavors. Their unrivaled ability to source and prepare many types of fish globally — from yellowtail snapper in the Caribbean to barramundi in Australia— changed how major cruise lines source seafood.
“Cruising has such a natural tie-in with seafood — ships are literally transporting their guests from destination to destination by sea, and so many cruise regions are world-renowned for their seafood options. To be able to bring those local, sustainable options onboard adds a unique offering for travelers. The program continues to grow and evolve, and that just goes to show how well-received it is,” adds McDaniel.
It’s An Additional Cost, Well Worth The Reasonable Price
Cruises are an opportunity to explore not just destinations but food from celebrity chefs as well.
“Passengers think, ‘Oh, I love his cuisine’ or ‘I've always wanted to try one of her restaurants.’ Specialty restaurants on cruise ships often are less expensive than restaurants on land, so cruisers are able to try dishes developed by famous chefs but at a savings from what they'd pay ashore,” explains Ashley Kosciolek, Senior Cruise Writer at The Points Guy.
At Morimoto By Sea Sushi Bar, nigiri and sashimi range from $5 to $7 for two pieces, with signature rolls priced from $10 to $14. Passengers can savor his infamous tuna pizza appetizer for $16 vs $26 at his namesake, Morimoto, in Philadelphia. Don’t pass up the Pork Gyoza Dumpling or the massive Chicken Katsu Curry from his restaurant, which is priced less on board. The most popular dish on opening night was the Chef’s Combination of premium sushi or sashimi, a steal at $30 to $35 a plate.
Passengers with booked sailings can make reservations now to ensure they experience Morimoto’s delicious creations combined with Holland America’s long-renowned phenomenal service.
This article originally appeared on Travelbinger and is republished here with permission
