Chef Nobu Matsuhisa to Join Crystal Endeavor 2020 Sailing

Guests aboard Crystal Endeavor’s “Indonesian Immersive & Great Barrier Reef” expedition, departing October 15, 2020, will explore the great southern islands of Australia, the Great Barrier Reef and Indonesia’s tropics. They will also enjoy cuisine created and prepared by Master Chef Nobu Matsuhisa, the culinary mind behind Crystal’s Umi Uma & Sushi Bar. Chef Nobu will join the 16-day voyage to host an array of special events and dining experiences.

On the menu for Crystal Endeavor guests will be three limited-availability omakase, or chef’s choice, dinners. Two hosted in Umi Uma for 30 guests each, will include meals prepared by chef Nobu and his chefs, as well as a signed cookbook. The Omakase Sushi Bar & Ultimate Vintage Connoisseur Wine Dinner, limited to just nine guests in the expedition yacht’s Vintage Room, will offer a multicourse feast, each paired with specially selected sake and wines. The dinner will be hosted by Nobu, sake master Hazu and Crystal’s head sommelier.

In addition to the dining experiences, guests will have a number of opportunities to mingle with chef Nobu. He will conduct a cooking demo and host a cookbook signing and photo session during the cruise, while sake master Hazu will host a sake tasting. Guests can also learn a unique style of floral design that incorporates western and Japanese design concepts with Nicolai Bergmann, a renowned floral artist.

The hosted omakase dinners in Umi Uma and the omakase Ultimate Vintage Room experience will be offered at an additional cost; all other programming and events are inclusive.

Nobu’s signature Japanese-Peruvian fusion fare is served as part of the all-inclusive Crystal Experience aboard Crystal Symphony, Crystal Serenity and will debut aboard Crystal Endeavor when it launches in August 2020. All Umi Uma & Sushi Bar chefs are personally trained by Nobu himself in his restaurants around the world, and the master chef frequently sails on Crystal voyages for special events and ongoing refinement of cooking techniques.

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