Real Deal

After dining numerous times on Nobu’s dishes aboard Crystal Cruises as well as in countless Nobu restaurants — from Hawaii to London and even at the chef ’s first restaurant, Matsuhisa in Beverly Hills, California — I know that his cuisine is as good on board as it is on shore. Here are three secrets to that success. Onboard chefs are personally trained by Hiroshi Nakaguchi, Nobu’s corporate chef. Crystal Cruises must meet Nobu’s exacting standards for exceptional seafood. Sushi chefs shop at fresh fish markets every day they’re in port. The fish is then stored in special coolers according to Nobu’s strict policies. Only Silk Road and The Sushi Bar chefs have access to the primo stash.