One of the things we love about sea days on a cruise is there are often educational – or at least entertaining – activities scheduled throughout the day. Sometimes they take the form of a guest lecturer, a Q&A with the captain and officers, or cooking demonstrations. The first one we attended was a sushi making demonstration in the ship’s sushi restaurant, Sushi On 5. So called because it is on, you guessed it, Deck 5. It used to also cost $5, but inflation…that was a while ago. It is now an ala carte specialty restaurant, which we don’t mind paying extra for because we like sushi. 😉
Kathy & I are by no means experts, but we have come to enjoy sushi in its various forms. We enjoyed listening to Raymond, one of the waiters and the manager of the restaurant, explaining to a skeptical couple that sushi does not necessarily mean ‘raw fish,’ that the term actually refers to the style of rice used in sushi cuisine. And of course some dishes served at sushi restaurants do not even contain rice, such as sashimi.
Sushi chef John took us through the process of preparing the various ingredients for his dishes, including a shrimp roll, nigiri, sashimi and a custom dish, the name of I’ve forgotten but it looks like an ice cream cone with fish. I asked him about his knives, which he explained were hard Japanese steel, and that he spends an hour every morning sharpening them in order to cut the fish smoothly and cleanly. They sure looked sharp to me!
We didn’t get to taste the samples, but we had already eaten lunch there and we returned one evening for dinner, both of which we enjoyed very much. Raymond walked us through the menu and made some excellent suggestions for dishes that we enjoyed.
It was an interesting and educational experience, and one of the many reasons we love sea days!