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One of the most strik­ing and in­no­va­tive features of Se­abourn En­core is the new al­ter­na­tive din­ing venue Sushi. De­signed and dec­o­rated by hos­pi­tal­ity icon Adam D. Ti­hany, the airy, in­ti­mate room lo­cated just off the Atrium on Deck 8 pro­vides a de­light­ful change of pace for guests in the mood for some­thing dif­fer­ent for lunches and din­ners dur­ing their voy­ages. The con­cept and ex­e­cu­tion of a sushi restau­rant on board is the brain­child of Se­abourn Culi­nary Con­sul­tant Chef An­ton “Tony” Eg­ger, who is re­spon­si­ble for ev­ery­thing from the recipes, menus and ser­vice style to the choice of uni­forms, china and table­ware.

“I was an ex­ec­u­tive chef on Se­abourn ships and also cor­po­rate ex­ec­u­tive chef for a while, so I’m fa­mil­iar with the taste and ex­pec­ta­tions of Se­abourn’s guests,” says Tony. “I love re­ally good sushi my­self, so I was com­mit­ted to giv­ing them the best sushi din­ing ex­pe­ri­ence, not only with im­pec­ca­bly fresh in­gre­di­ents and ex­pert prepa­ra­tion, but also with the cul­tural as­pects of the Ja­panese sushi tra­di­tion.”

Work­ing with Ja­panese chef friends, Tony spent months de­vel­op­ing a net­work of sup­pli­ers to en­sure that top-qual­ity in­gre­di­ents, in­clud­ing fresh Ja­panese seafood and cru­cial el­e­ments such as the spe­cial Ja­panese sushi rice, dif­fer­ently fla­vored vine­gars and a va­ri­ety of fresh Ja­panese pro­duce, can be sup­plied to the ship as it cruises the world. His menus are in­gre­di­ent-spe­cific, with no sub­sti­tu­tions per­mit­ted. If an in­gre­di­ent is un­avail­able, the chefs

will not serve the dish. This rigid at­ti­tude does not ex­tend to the hos­pi­tal­ity, how­ever. The Ja­panese sushi tra­di­tion is ex­em­pli­fied by small, fam­ily-run restau­rants, and that is the fun, friendly at­mos­phere that guests will en­joy at Sushi on Se­abourn En­core.

“The staff in Sushi, from the three spe­cial­ized sushi chefs to the wait­staff, all in­ter­act as one team, fo­cused on the guests,” says Tony. “You’ll see the som­me­lier de­liv­er­ing food plates, the wait­ers fetch­ing drinks — it feels like a fam­ily op­er­a­tion. But like in a fam­ily, when it comes to the prepa­ra­tion, there are spe­cial­ists,” he con­tin­ued. “Prop­erly cooked and vine­gared rice is the heart of sushi, so one per­son is the rice mas­ter, for ev­ery meal, ev­ery day.”

Lunches at Sushi are de­signed around the Ja­panese bento-box tra­di­tion, which of­fers a nu­tri­tious, tasty meal in a quick and ca­sual style. Sushi will of­fer three op­tions daily, with main cour­ses of meat or poul­try, seafood and veg­e­tar­ian. Each box is ac­com­pa­nied by hot miso soup, a Ja­panese-style salad and a sim­ple dessert. Din­ners of­fer an à la carte menu, in­clud­ing edamame and miso soup, an ar­ray of sal­ads and small plates of var­i­ous sashimis and tatakis, as well as a va­ri­ety of sashimi, ni­giri and maki sushi, and sig­na­ture rolls ex­ploit­ing the best in­gre­di­ents se­lected by the chefs. All se­lec­tions can be or­dered ei­ther as in­di­vid­ual serv­ings or to share, as the guests pre­fer. Un­like the se­quence of cour­ses in a Western meal, sushi is served con­tin­u­ously as it is pre­pared by the chefs. Desserts are sim­ple but de­li­cious, con­sist­ing of Ja­panese ice creams, sor­bets and pud­dings.

Se­abourn’s mas­ter mixol­o­gist, Brian van Flan­dern, has cre­ated two spe­cial cock­tails for Sushi: a craft drink called the Sushi Verde, and a unique Ya­mazaki Whiskey

Tea Cer­e­mony for cou­ples or quar­tets. The venue also of­fers a va­ri­ety of hot or cold Ja­panese sakes, beers and a se­lec­tion of wines to com­ple­ment the menus. And in an­other bow to tra­di­tion, a se­lec­tion of five dis­tinc­tive Ja­panese teas are avail­able, brewed in ar­ti­sanal cast iron pots.

Sushi is open for lunch and din­ner daily. In keep­ing with

Ja­panese tra­di­tion, reser­va­tions are not re­quired. If a seat is open, you are wel­come.

Artist ren­der­ing of Sushi, Se­abourn En­core

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