Celebrity-chef branded restaurants at sea have typically served a dual purpose: to draw attention to cruise lines’ culinary programs by creating demand from new-to-cruise guests, and simultaneously satisfying brand-loyal passengers with tantalizing new options. And while some well-known kitchen masters have already lent their brands and talent to shipboard eateries, Holland America Line (HAL) recently scored one of the most iconic names in the industry in a new partnership with world-renowned chef Masaharu Morimoto.
Made famous by his long-running stint on the “Iron Chef America” television show and his eponymous eateries worldwide, chef Morimoto introduced his modern pan-Asian creations at Morimoto By Sea — a stand-alone restaurant onboard Nieuw Amsterdam — on Dec. 21, 2023. The concept will appear as a pop-up on the other 10 ships in HAL’s fleet, carrying a surcharge of $55 per person, plus 18% gratuity.
Onboard Nieuw Amsterdam to attend the restaurant’s grand opening night festivities, I witnessed a synergy between chef Morimoto and HAL’s corporate and onboard chefs that portends well for the relationship. From the traditional sake barrel ceremony, which preceded a celebratory toast led by Morimoto and an impressive meal, the night was a testament to what HAL expects will be another in a long line of successful culinary partnerships that resonate strongly with guests.
A platter of sushi, including Morimoto’s Stained Glass Sushi Roll.
Credit: 2024 Morimoto By SeaThe Morimoto By Sea Experience
Occupying a space adjacent to Tamarind on the Observation Deck, Morimoto By Sea is a 60-seat room that exudes warmth after a recent, ship-wide, dry-dock renovation. The architectural footprint on Nieuw Amsterdam allowed for the creation of the dedicated space, while all other fleet-mates will see either Tamarind or the Pinnacle Grill taken over once per cruise by a Morimoto by Sea pop-up before late spring, 2024.
Although the Morimoto By Sea menu was crafted expressly for HAL, some of the chef’s longtime, signature dishes naturally appear. I was particularly impressed with his Sticky Ribs starter, a fall-off-the-bone-tender rib coated with hoisin sweet chile sauce, and an almost-too-beautiful-to-eat Stained Glass Sushi Roll. Of the main courses, Morimoto's signature Ishiyaki Buri Bop, a riff on a famous Korean rice dish, had a superior flavor profile, while the Angry Lobster Pad Thai elevated the classic Thai dish. But come dessert, my table mates and I all swooned over the star of the show: the Dark Chocolate Sphere. As our server poured warm, salty caramel topping over the thick chocolate ganache exterior to slowly melt it away, the reveal of a dark chocolate sorbet and marshmallow interior typified the evening’s delicious decadence.
Morimoto’s Dark Chocolate Sphere dessert is a showstopper.
Credit: 2024 Morimoto By SeaSome of the chef’s creations have also started to appear on main dining room menus with a supplemental charge.
In a complementary role as HAL’s “Fresh Fish Ambassador,” chef Morimoto will be directing the line’s recently launched Global Fresh Fish Program, an ambitious initiative to provision HAL’s ships with over 80 varieties of fresh fish sourced from a global network of 60 ports, promising a timeline of port-to-plate in less than 48 hours.
When I asked Morimoto why he picked HAL as a partner for his first restaurant at sea, the chef noted that he “chose to work with Holland America Line because we have the same standards of culinary excellence, including a commitment to fresh ingredients — especially fish — locally sourced in ports around the world. We also both believe in creating memorable culinary experiences for guests.”
If my experience at Morimoto By Sea on opening night was any indicator, the partnership will likely be mutually beneficial.
