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Get Ready to Roll! Meet Our New Partner Renowned Sushi Chef Andy Matsuda

Whether it’s a popular California roll or a more exotic sushi creation, Holland America Line’s shipboard chefs are learning from the best in a collaboration with renowned Sushi Chef Andy Matsuda. Not only will Matsuda share his knowledge and train the shipboard chefs to ensure that the cruise line’s staff is at the forefront of sushi trends and techniques, but four of his signature rolls will be featured on the dinner menu at Tamarind, the award winning Asian-fusion restaurant on board several Holland America Line ships.

The Japanese-born chef brings more than 35 years of sushi-making experience and 15 years of teaching to the premium cruise line, and he began his collaboration and training aboard the line’s newest ship, ms Koningsdam. At Matsuda’s Sushi Chef Institute in Los Angeles, California, he teaches aspiring chefs and professionals from all over the world about sushi and Japanese cuisine. More than 1,300 graduates of the institute have gone on to careers in sushi restaurants or have become restaurateurs themselves.

“Sushi is extremely popular with our guests, and creating it is an art form that requires specific skills, techniques and in-depth training,” said Orlando Ashford, president of Holland America Line. “We are excited to collaborate with an expert of Chef Matsuda’s caliber to ensure that our chefs are creating the most exceptional sushi at sea. Anyone who enjoys sushi is going to be very impressed by the presentation and flavors in his creations.”

Guests can enjoy Matsuda’s four signature rolls on Tamarind’s dinner menu. They are a Tempura Lobster Roll with lobster tail, unagi sauce, avocado and asparagus; Nigiri Seared Salmon with green olives and capers; Dragon Roll with tempura shrimp, unagi sauce, avocado and asparagus; and Nigiri Tuna Zuke with yuzu-flavored tuna and guacamole sauce. Tamarind is on board ms Koningsdam, ms Nieuw Amsterdam and ms Eurodam.





The Asian-fusion Tamarind restaurant also serves sushi selections on the full dinner menu. Selections feature Spider Roll with soft shell crab tempura, California Roll, Tsutsumi Roll with snapper and avocado, Spicy Tuna Roll, Veggie Rainbow Roll, Volcano Roll with sesame-marinated salmon and Thai chilis, and Nigiri sushi with tuna, salmon and ebi shrimp. Tamarind on ms Koningsdam also features a sushi counter with eight seats where guests can enjoy watching the chefs prepare the fresh sushi.

Matsuda learned the joy of cooking at his family’s Japanese restaurant when he was a child, and he went on to have an apprenticeship at Genpachi, one of the most famous restaurants in Osaka, Japan, before bringing his sushi skills to Los Angeles. Following a battle with cancer he sought a deeper understanding of the relationship between food, health, people and the environment, which he then parlayed into becoming one of the world’s foremost sushi experts.


Mastuda joins Holland America Line’s elite list of food and beverage collaborators who are the leading authorities in their fields. The line recently announced a partnership with Master Mixologist Dale “King Cocktail” DeGroff, and their esteemed Culinary Council is led by Holland America Line’s Master Chef Rudi Sodamin, who is joined by renowned international chefs Mark Best, Jonnie Boer, David Burke, Elizabeth Falkner and Jacques Torres.

Do you like sushi? Which of Andy’s rolls would you like to try?

  • Alexander

    Bonjour/Greetings to the HAL Culinary Team and to the HAL Blog team.
    That is indeed grand news. The level of cuisine onboard Holland America vessels is already very high, plus I am indeed very fond of Tamarind restaurant.
    Japanese cuisine, especially sashimi, sushi, maki, etc requires knowledge and skill to be well prepared. Having a Master Chef such as Andy Matsuda bringing his creative talents to Holland America along with training the ships chefs shall certainly be of benefit to all HAL guests that sail on ships of the line.
    I wish Chef Matsuda a big welcome to Holland America and I look forward to sampling some of his specialities when next sailing on a vessel that has a Tamarind restaurant.
    * While simple in concept these Maki rolls are quite unique and hopefully might some day be available of the HAL ships. Oshinko maki rolls and Ume shiso maki rolls. Yum yum

    Au revoir from Alexander a HAL 3 Star Mariner

  • Richard Bergquist

    If it is served on any cruise we’re on the crew better bring their fishing poles because the ship’s supply will not last long.

  • kailash

    Is there any job opportunity in kitchen.?

  • Julie

    Please check out the careers page on our website:

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