You don't have to be a sushi aficionado to appreciate a good spicy tuna roll. But even the most novice sushi lover onboard one of Holland America Line's ships will realize that the humble California roll has been elevated to new heights thanks to a collaboration between the cruise line and world-renowned sushi chef Andy Matsuda.
Matsuda, who brings with him more than 35 years of expertise making sushi and 15 years of teaching to the premium cruise line, will train Holland America chefs in the fine art of sushi making, starting with the ms Koningsdam, the line's newest ship.
"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."
In addition to ensuring that Holland America's chefs are on the leading edge of sushi preparation, Matsuda has developed four signature rolls that will be featured on Tamarind's dinner menu: 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, the award-winning Asian-fusion restaurant is featured onboard the Koningsdam, as well as the ms Nieuw Amsterdam and ms Eurodam.
[READMORE]READ MORE: TravelPulse Reviews The m/s Koningsdam[/READMORE]
Tamarind already features several sushi selections on its menu, including 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. Aboard the ms Koningsdam guests can watch chefs prepare fresh sushi at an eight-seat sushi counter.
The Japanese-born chef has his own culinary institute in Los Angeles, where he teaches aspiring and professional chefs how to prepare sushi and other Japanese cuisine. He first learned to prepare sushi as a child at his family's restaurant. Following an apprenticeship at Genpachi, one of Osaka's best known restaurants, he moved to Los Angeles and launched his career. Following a battle with cancer, he looked more closely at the relationship between good and health, an approach that has been present throughout his career as one of the world's foremost sushi experts.
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