SEARCH

Shore Excursion: Nude Beaches
Cruise Magazine
119 views
119 views

Shore Excursion: Nude Beaches

Porthole Cruise Magazine - July 17, 2019

Chef Nobu Matsuhisa dishes it up for Crystal Cruises

Chef Nobu Matsuhisa dishes it up for Crystal Cruises

By Janice Wald Henderson

Like Cher or Madonna, Nobu is one of those people who requires only a first name to be identified nearly everywhere in the world. Yes, Chef Nobuyuki “Nobu” Matsuhisa is that famous.

At his eponymous restaurants worldwide — from Milan to Mykonos, Malibu to Melbourne — tables are jam-packed with a glam crowd. But aboard Crystal Serenity and Crystal Symphony, cruisers can revel in Nobu’s cuisine at Silk Road and The Sushi Bar without the crowds or big bills. Here’s the scoop on how best to treasure this master chef’s cuisine at sea and at home.

Real Deal

After dining numerous times on Nobu’s dishes aboard Crystal Cruises as well as in countless Nobu restaurants — from Hawaii to London and even at the chef’s first restaurant, Matsuhisa in Beverly Hills, California — I know that his cuisine is as good on board as it is on shore. Here are three secrets to that success.

1. Onboard chefs are personally trained by Hiroshi Nakaguchi, Nobu’s corporate chef.
2. Crystal Cruises must meet Nobu’s exacting standards for exceptional seafood. Sushi chefs shop at fresh fish markets every day they’re in port.
3. The fish is then stored in special coolers according to Nobu’s strict policies. Only Silk Road and The Sushi Bar chefs have access to the primo stash.

5 Instagram-Worthy Chef Nobu Matsuhisa Dishes

Broiled Eggplant – Brushed with Nobu’s deceptively simple miso sauce, Japanese eggplant caramelizes into a custardy texture with a seductive hint of sweetness.
Spicy Creamy King Crab – King crab legs are treated to an Asian-accented mayonnaise-y sauce. Masago (smelt roe) and scallions add color and crunch.
Nobu-Style Black Cod with Miso – The iconic dish that skyrocketed Nobu to fame. Black cod is inherently moist and rich tasting, and Nobu’s special sauce (mostly mirin, sake, and miso) gorgeously accentuates, but never overwhelms, the cod’s natural flavor.
Nobu-Style Lobster with Truffle-Yuzu Sauce – A light, elegant lobster stir-fry starring veggies (think asparagus, shiitake mushrooms, and snap peas) splashed with a citrusy truffle-accented sauce.
Trio of Crème Brûlées – Silken custard in three exotic flavors (sweet ginger, pink guava, and passion fruit) is crowned with burnt sugar topping and cleverly presented in spoons.

Navigating the Silk Road

  • Crystal cruisers can make a reservation at Silk Road once per voyage. (Make a reservation online prior to sailing, as they go quickly.) Each additional booking is $30 per person — far less than the bill at Nobu ashore — and can be made once on board (based on availability).
  • If lacking reservations, show up when the restaurant opens at 6 p.m. Dining at The Sushi Bar is first-come, first-served.
  • If eating in Silk Road, ask for The Sushi Bar menu for standouts such as yellowtail with jalapeno and tuna or salmon tartare with caviar.
  • Booked in a penthouse or above? Order from Silk Road and The Sushi Bar through room service as often as you wish at no extra charge. (A reason alone to upgrade!)

Nobu-licious Recipe

Bring Nobu’s deliciousness into your home with this easy recipe….


This is an excerpt only. To subscribe to Porthole Cruise Magazine, click here.


Photo: Crystal Cruises

Cruise Deal of the Week – July 5, 2019
Cruise Deal of the Week
766 views
766 views

Cruise Deal of the Week – July 5, 2019

Porthole Cruise Magazine - July 5, 2019
Are There Vegetarian Options on Cruise Ships?
Featured
981 views
981 views

Are There Vegetarian Options on Cruise Ships?

Porthole Cruise Magazine - July 4, 2019
Aruba: Vacation at Your Own Pace
Cruise Tips
1753 views
1753 views

Aruba: Vacation at Your Own Pace

Porthole Cruise Magazine - July 3, 2019
<i>Costa Smeralda</i>: Made for the Mediterranean
Cruise News
14074 views1
14074 views1

Costa Smeralda: Made for the Mediterranean

Porthole Cruise Magazine - July 2, 2019