First-of-its-kind culinary achievement
features locally sourced fresh fish from 60 ports worldwide to be
served in all dining venues on board and new Morimoto pop-up
SEATTLE, Sept. 20,
2023 /PRNewswire/ -- Holland America Line is taking its cuisine beyond
the plate and further innovating its award-winning dining
experience by launching a new, global fresh fish program. The
pioneering initiative engages a global network of 60 ports to
source and serve 80 types of fresh fish on board in all
restaurants, going from port to plate in less than 48 hours.
After becoming the first cruise line to serve 100% fresh,
certified sustainable Alaska
seafood on board its ships in Alaska, Holland America Line is now taking
fresh fish worldwide. Under the new program, the cruise line will
offer guests fresh fish and ingredients native to various regions,
yielding destination-inspired menus and local specialties that tell
the story of each itinerary through cuisine.
"We know fresh fish is part of our guests' daily lifestyle, and
when they come on board, we are excited to expand their options
beyond what they have access to at home," said Gus Antorcha, president, Holland America Line.
"The ability to source and prepare so many types of fish globally
is a testament to our outstanding culinary team. From yellowtail
snapper in the Caribbean to
barramundi in Australia, the
variety of fresh fish we offer is unrivaled in the cruise
The program also includes daily fresh fish specials and a
planned expansion of the cruise line's "Savor My Catch" excursion
where guests can catch fish that is then prepared and served by
chefs on board — all with engaging world-renowned Chef Masaharu Morimoto to serve as Holland
America Line's "Fresh Fish Ambassador." Chef Morimoto brings his
signature style to curated dishes served in the ships' Dining Rooms
this fall, as well as in a new pop-up restaurant available
fleetwide by early 2024. Morimoto's dishes and all seafood
dishes served across Holland America Line dining venues will be
sourced and prepared as part of the global fresh fish program.
"Embarking on this type of culinary journey at sea is a first
for me, and I am excited to bring my passion for fresh fish and
fresh ingredients onto Holland America Line's fleet," said Chef
Morimoto. "I chose to partner with Holland America Line because we
share a commitment and passion for fresh and regionally inspired
foods, and you will see that come to life in the special dishes and
pop-up experience we've created together."
Chef Morimoto's creations are being crafted for the cruise
line's main Dining Room menus starting this week and will be
available for a supplemental charge fleetwide by early October.
Menu additions include "Fresh Black Cod Yuzu," "Morimoto Epice
Lobster Tails" and "Fresh Halibut XO."
"We are thrilled to collaborate with Chef Morimoto, the foremost
expert in this niche," said Michael
Stendebach, vice president of food and beverage at Holland
America Line. "We share a commitment to serving the freshest
ingredients, fish and seafood, in particular. We are excited to
have his refined skills and celebrate his culinary style on board.
Chef Morimoto brings his mastery and excellence to Holland America
Line and is a great partner to bring this port-to-plate program to
'Morimoto by Sea' Pop-Up to be Featured on Every
Beginning in November, Holland America Line guests can
indulge in a full Chef Morimoto experience with an exclusive pop-up
restaurant: "Morimoto by Sea." The restaurant and its menu of
artfully presented dishes and beverages will take over Tamarind or
Pinnacle Grill, depending on the ship, at least once per cruise.
Offered to guests for a $55 per
person cover charge, the experience will include a multi-course
menu, along with vegetarian and vegan selections.
An evening at "Morimoto by Sea" is a multi-course dinner that
celebrates the fresh fish program with inspired cuisine for a broad
range of palates. "Morimoto by Sea" also showcases Chef Morimoto's
exclusive alcoholic beverages including Morimoto Brut Rosé and Sake
Junmai Morimoto that complement his fresh dishes. The pop-up
restaurant will be open fleetwide by early 2024.
Chef Morimoto Dining Room Dishes (examples starting in late
September with the remainder of the fleet rollout in
- Fresh Black Cod Yuzu with yogurt miso pickle vegetables,
kimchi eggplant, fried rice and garlic soy.
- Morimoto Epice Lobster Tails with lemon foam, seasonal
vegetables and Morimoto Epice.
- Fresh Halibut XO with Asian vegetables, dried shrimp and
scallop XO sauce.
'Morimoto by Sea' Sample Menu Items
- Sushi Plate: (Vegetarian can be requested.) Nigiri with
salmon, hamachi, hotate, maki with ebi tempura, Dungeness
California, salmon shikai maki.
- Morimoto Fresh Tuna Pizza: Anchovy aioli, kalamata
olive, red onion, jalapeno.
- Tempura Calamari Salad: (Can be served without calamari
on request.) Quinoa two ways, white miso dressing.
- Pork Gyoza Dumpling: Ginger-scallion sauce.
- Tori Paitan Ramen Noodles Soup: Soy egg, bamboo shoot,
hot creamy broth poured at the table.
- Crispy Fried Whole Market Fresh Fish: Sweet spicy chili
sauce, pickle vegetables.
- Ishiyaki Buri Bop: Fresh Pacific yellowtail on rice,
cooked at the tableside in a hot stone bowl.
- Shrimp Three Way "Morimoto
Style:" Tempura, panko, arare-age, tartar, tonkatsu and
- Angry Lobster Pad Thai: Maine lobster, rice noodles, Thai red curry
- Broiled Beef Tenderloin steak: Japanese-style mushroom
- Jidori Chicken Teriyaki, Chicken Oyster Yakitori:
- Japanese Vegetables Curry: Tofu steak, seasonal
- House fried rice, steamed rice or brown rice.
- Wasabi mashed potato.
- Wok seared bok choy.
- Basket steamed vegetables.
- Dark Chocolate Sphere: Ganache, marshmallow, milk hot
- Tofu Cheesecake: Mango passion, pineapple salsa.
- White Chocolate Lime Ganache: Coconut foam, mango
sorbet, rice pudding.
- Sorbet and Ice cream or Trio: Chef's seasonal
Alcoholic Beverages (by bottle & glass):
- Morimoto Brut Rosé.
- Morimoto Grgich Hills Chardonnay.
- Morimoto Grgich Hills Cabernet Sauvignon.
- Sake Junmai Morimoto.
- Sake Junmai Ginjo Morimoto.
- Sake Junmai Daiginjo Morimoto.
- Sake Sparkling Nigori.
Full details about the global fresh fish program can be found
For more information about Holland America Line, consult a travel
advisor, call 1-877-SAIL HAL (877-724-5425) or visit
Find Holland America Line on Twitter, Facebook,
Instagram and the Holland America Blog. You can also
access all social media outlets via the home page
About Holland America Line
Holland America Line, part of Carnival Corporation and
plc (NYSE/LSE:CCL and NYSE:CUK), has been exploring the world for
150 years with expertly crafted itineraries, extraordinary service
and genuine connections to each destination. Offering an ideal
mid-sized ship experience, its fleet visits nearly 400 ports in 114
countries around the world and has shared the thrill of
Alaska for more than 75 years —
longer than any other cruise line. Holland America Line's 11 vessels feature a diverse
range of enriching activities and amenities focused on destination
immersion and personalized travel. Guests enjoy the best
entertainment at sea each evening and dining venues featuring
exclusive dishes by world-famous chefs. A new global fresh fish
program brings more than 80 types of fresh fish on board, sourced
and served locally in regions around the world.
About Fresh Fish Ambassador Chef Masaharu Morimoto
Chef Masaharu Morimoto — known to millions as the
star of Iron Chef and Iron Chef America and now
executive producer and head judge for Roku's Sushi Master —
has garnered critical and popular acclaim for his seamless
integration of Western and Japanese ingredients. In 2001, Chef
Morimoto opened his first restaurant in Philadelphia, which was later followed by
restaurants in New York, Napa,
Honolulu, Boca Raton, Mumbai, Mexico
City, Tokyo, and
Maui. Morimoto Asia Orlando at Disney Springs opened in 2015,
followed by Momosan NYC and Morimoto Las Vegas at MGM Grand in
2016. Morimoto Asia Waikiki, Momosan Waikiki, and Morimoto
Doha opened in 2018. Next came Momosan Seattle (2019), Momosan
Wynwood (2020), Morimoto Taghazout Bay (2021), Sa'Moto (2021), and
Momosan at Hub Hall in Boston
(2021); and most recently, Morimoto Asia Napa and Momosan Santana
Row (2022), bringing Chef Morimoto's global restaurant count to 20.
His first cookbook, Morimoto: The New Art of Japanese
Cooking (2007), won two IACP awards (in the "Chefs and
Restaurants" category and the "First Book: The Julia Child Award")
and was nominated for a James Beard Foundation Award. His second
cookbook, Mastering the Art of Japanese Cooking (2017),
introduces readers to the healthy, flavorful, surprisingly simple
dishes favored by Japanese home cooks. Follow Chef Morimoto via
Instagram, Facebook, Twitter, or www.ironchefmorimoto.com.
Bill Zucker, Erik
Danielle Fox or
Courtney Winter, Allied Global Marketing
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SOURCE Holland America Line