When you get the menus, they also bring you some warm and well salted edamame.
These were very tasty and the salt gets your palate ready for the meal.
The UDP allowed us to have the prix fix menu. This started off with a very nice but standard miso soup.
The prix fix let us have one starter each and two mains each. After talking to the waiters he recommended the Crispy Chicken Kara-Age and the Shrimp Firecracker Spring Roll.
The was chicken thighs in a soy, ginger and mirin marinade. They are they coated with what I think was corn starch and then deep fried. Served with a Thai chili sauce on the side.
I have a few followers of this blog who will know what Hawaiian Fried Chicken is like. This was the ships version of that dish. The biggest difference was the sauce. When I have made this the sauce is thinner and made with lemon juice, soy sauce and rice wine vinegar. A very tasty and satisfying dish.
The springs rolls were crunchy come shaped bite that had shrimp and a spicy sauce inside.
For the mains we only picked one which was the chef's sashimi plate.
A great assortment of large pieces of salmon, tuna and yellow fish. There was also some shrimp. Standard sides of wasabi and ginger.
We asked fhe waiter to work with the chef on the other three mains we should try. This is what was presented.
This is the seared tuna tataki roll. Large pieces of seared tuna with scallions and a ponzu sauce.
This is the Futomaki roll. It had a variety of tun@, salmon and whitefish and was tempura fried and topped with a champagne sauce. The chili strings had a bit of heat which could add with each bite.
This is the Champagne Lobster Roll. Blanched lobster, avocado and Daikin with a champagne sauce. This was my favorite of the night.
A fantastic meal!! If we had more sea days we might try this for lunch but it will need to wait for another cruise.
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