Crystal marked its 16th anniversary of collaboration with Master Chef Nobu Matsuhisa on 6 May 2019 ahead of the Virtuoso Symposium this week in Melbourne, Australia.
Executives from the luxury cruise operator’s North American headquarters and the Australasian corporate office partnered with Chef Nobu to welcome luxury travel advisors for a celebratory dinner.
Nobu Matsuhisa’s only sea-going restaurants debuted aboard Crystal Serenity when the ship launched in 2003, then followed aboard Crystal Symphony in 2008. The restaurants, then named Silk Road & The Sushi Bar have since been rebranded as Umi Uma & Sushi Bar aboard both ships and continue to feature the classically-styled Japanese cuisine infused with Peruvian influences for which Nobu is famous.
Plans to expand the existing partnership with Crystal were cemented with the announcement that Chef Nobuyaki “Nobu” Matsuhisa is set to bring his world-acclaimed cuisine to Crystal Expedition Cruises’ purpose-built Polar Class ship, Crystal Endeavor, due to set sail in 2020. Umi Uma & Sushi Bar will bring the total amount of dining options onboard to six.
“Crystal and Nobu Matsuhisa have shared a wonderful 16 years of partnership, as he shares our passion for offering our guests the best experiences in the world, from Crystal’s beautiful ships to his many globally acclaimed restaurants,” says Karen Christensen, Crystal’s Senior Vice President and Managing Director, Australia & New Zealand.
“We are happy to celebrate this longstanding friendship as we look ahead too the future, when Umi Uma & Sushi Bar will debut aboard Crystal Endeavor and continue to delight Crystal guests in the farthest reaches of the world.”
“My longstanding partnership with Crystal has meant I have been able to share the Nobu style of cooking with diners wherever they are sailing in the world,” says Nobu Matsuhisa. “I am very excited that Umi Uma will also be an option on Crystal Endeavor and will mean even in Antarctica, guests will be able to enjoy my signature dishes.”
The travel advisor dinner was held at Nobu at Crown Melbourne. Guests dined on a curated menu of Nobu’s signature cuisine including Southern Rock Lobster tacos, seafood ceviche, “New Style” salmon sashimi, Hida Wagyu Tataki, a chef’s selection of sushi, Black Saikyo Miso, grilled Mayura Gold Sirloin Wagyu with Anticucho Sauce, and Fresh Winter Truffle Mushroom Soup. Signature cocktails and canapés were served and each course was paired with wines chosen by the restaurant’s expert sommeliers.
More photos from the event on LATTE’s Facebook page here.