Chef Morimoto Brings a Taste of Japan on Grand World Voyage

For guests sailing on Holland America Line’s Grand World Voyage through Japan, the journey came with a special addition: an appearance by Chef Masaharu Morimoto. The cruise line’s Culinary Ambassador, Fresh Fish Ambassador and the name behind the “Morimoto by Sea” dining experience, Chef Morimoto joined the voyage from April 7-14 to host a series of moments that gave guests insider access to his culinary excellence.

During his time on board, the Japanese-born Iron Chef hosted several exclusive dinners, a cooking show and a Japanese cuisine-themed trivia for guests, adding a distinctly personal layer to his role as Culinary Ambassador. A highlight was a special Omakase Diner held in Pinnacle Grill, which featured dishes by Chef Morimoto exclusive to this experience. 

The evening began with an Omakase Sushi Experience where Chef Morimoto and the ship’s own sushi chef guided guests in crafting their handroll and nigiri, which were then enjoyed as the first course. Following courses included:

·        Toro Tartare: bluefin tuna, dashi-soy dressing, Osetra caviar, sour cream, avocado puree and nori paste.

·        Toroscuitto: House-cured toro "proscuitto" style with Japanese musk melon.

·        Crispy Oyster Fry: panko-crusted oyster, tartar sauce and tonkatsu glaze.

·        Oyster & Foie Gras: Hokkaido uni, seared foie gras, teriyaki reduction.

·        Intermezzo: Gari & Yuzu Granita: pickled ginger essence and yuzu-sour ice

·        Roasted Wagyu Chateaubriand: Whole roasted wagyu tenderloin, seasonal vegetables, silky potato purée.

·        Yuzu-Butter Poached Lobster Tail: Sweet lobster gently poached in aromatic yuzu butter.

·        Uji matcha soufflé: Warm vanilla crème anglaise.

·        Kisetsu Petit Four Selection Imperial Sakura: Seasonal sweet inspired by the cherry blossom.

At two Morimoto By Sea pop-up dinners in Pinnacle Grill, Chef Morimoto mingled with guests while sharing his knowledge and joy of cooking. The menu, which is featured at the pop-up that is held once a cruise on all cruises, served a selection of the chef’s favorite, including Morimoto Fresh Tuna Pizza, Pork Gyoza Dumpling, Ishiyaki Buri Bop, Shrimp Three Way “Morimoto Style,” and Angry Lobster Pad Thai, plus sweets like White Chocolate Lime Ganache and his Dark Chocolate Sphere.

During Chef Morimoto’s cooking show, the Fresh Fish ambassador first demonstrated a tuna breakdown for guests. He then made his Seared Kyushu Tuna with bok choy and Shimeji mushrooms, offering his personal tips, techniques and creative philosophy for making the dish at home.

His time on board not only highlighted the depth of Holland America Line’s culinary program, but also reinforced its commitment to delivering unforgettable, destination-inspired dining at sea.

As part of the Holland America Line Culinary Ambassador program, Chef Morimoto will set sail again on future Grand Voyages in 2027 where he will host guest dinners and more.