Seabourn Club Herald




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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
Artist rendering of Sushi, Seabourn Encore
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