UP CLOSE WITH HISTORY
Sushi continues to be a popular dining option on cruise ships sailing around the world. Once thought to be a trending culinary choice with appeal to a limited number of travelers, sushi has withstood the test of time. Nearly every cruise line offers the Japanese fare too, either in a dedicated dining venue or as a regularly featured menu item. Personally? I hate it. Still, the enduring popularity of sushi at sea brings good reason to look at offerings from the Funships of Carnival Cruise Line to ultra luxury Seabourn. Actually, it’s the Seabourn element of this story that is of particular interest and we’ll get to that rather quickly. First, some other cruise line sushi at sea efforts.
Carnival Cruise Line
Sushi At Sea
Bonsai Sushi is Carnival Cruise Line’s onboard seafood-and-soy-sauce spot. Passengers dine amidst expertly-pruned bonsai trees while enjoying sit-down service and an affordable menu of sushi rolls & sashimi. Also offered in this venue: soups, sides, sakes and desserts. Options range from $1 for individual sashimi pieces to sharable $15 sushi ships. Debuting on Carnival Breeze, Bonzai Sushi has been added to Carnival Dream, Carnival Legend, Carnival Pride, Carnival Sunshine, Carnival Vista and will be on new Carnival Horizon at the ship’s debut.
Viking Ocean Cruises
Sushi At Sea
At the World Cafe of Viking Ocean Cruises, sushi gets a daily reveal with sushi and seafood served every night. A popular option, Viking travelers often skip other restaurants to dine in The World Cafe where sushi is made fresh in front of their eyes in a variety of ways. More than standard fare California and tuna rolls, featured are ingredients like eel, cucumber, octopus, salmon and tuna. Also offered: a vegetarian sushi option.
Sushi At Sea
As mentioned, Seabourn’s new Seabourn Encore has an ultra luxury spotlight on sushi in a venue of the same name, designed by an old friend. One of the most unique features of new Seabourn Encore is the new alternative dining venue Sushi. We’ll come back to that in a moment.
First, the part of this story of particular interest to me. The concept and execution of Sushi is the brainchild of Seabourn Culinary Consultant Chef Anton “Tony” Egger who I came to know as the guy at Seabourn who made the culinary program work. Every organization has one: the person who may not be the boss, leader or person of autonomy over an office or company but the one who really knows what’s going on and makes things happen.
Guest Focused Dining Option
Like A Family Operation
Designed and decorated by renowned hospitality designer Adam D. Tihany. The airy, intimate room located just off the Atrium on Deck 8. Sushi provides a change of pace for guests in the mood for something different during their voyages.