Among the dining venues aboard the new Seabourn Encore is Sushi, designed and decorated by designer Adam D. Tihany and located just off the Atrium on Deck 8.

The concept and execution of a sushi restaurant onboard is the brainchild of Seabourn Culinary Consultant Chef Anton “Tony” Egger, who is responsible for everything from the recipes, menus and service style to the choice of uniforms, china and tableware, according to a statement from the cruise line. 

“I was an executive chef on Seabourn ships and also corporate executive chef for a while, so I’m familiar with the taste and expectations of Seabourn’s guests,” says Egger. “I love really good sushi myself, so I was committed to developing the best sushi dining experience, not only with impeccably fresh ingredients and expert preparation, but also with the cultural aspects of the Japanese sushi tradition.”

Working with Japanese chef friends, Egger spent months developing a network of suppliers to ensure that quality ingredients, including Japanese fish and seafood and elements such as the special Japanese sushi rice, differently flavored vinegars and a variety of fresh Japanese produce can be supplied to the ship as it cruises the world, according to Seabourn. 

His menus are ingredient-specific, no substitutions are permitted. If an ingredient is unavailable, the chefs will not serve the dish.

“The staff in Sushi, from the three specialized Asian sushi chefs to the wait-staff, all interact as one team, focused on the guests,” says Egger. “You’ll see the sommelier delivering food plates, the waiters fetching drinks, it feels like a family operation. But like in a family, when it comes to the preparation, there are specialists,” he continued. “Properly cooked and vinegared rice is the heart of sushi, so one person is the rice master, for every meal, every day.”

Seabourn’s master mixologist, Brian van Flandern, has created two special cocktails for Sushi, a craft drink called the Sushi Verde, and a Yamazaki Whiskey Tea Ceremony for couples or quartets. The venue also offers a variety of hot or cold Japanese sakes, beers and a selection of wines to complement the menus. And in another bow to tradition, a selection of five distinctive Japanese teas are available, brewed in artisanal cast iron pots.

Sushi is open for lunch and dinner daily. In keeping with Japanese tradition, reservations are not required.