World renowned sushi master Andy Matsuda is bringing the expertise of the Matsuda Sushi Chef Institute onboard Holland America Line ships as part of a new partnership with the line. The tie-up will see many of Matsuda’s handcrafted dishes served up at the line’s Tamarind Restaurant, which features a range of elegant Southeast Asian, Chinese and Japanese fare.
The Japanese born Matsuda has been working in the realm of sushi for 35 years, teaching the finer points in the art of sushi preparation and Japanese cuisine for 15 of those to aspiring chefs around the world. In that time, more than 1,300 graduates have gone on to become restaurateurs themselves. The agreement with Holland America Line will see Matsuda work closely with sushi chefs onboard many of the line’s ships on how to make his brand of Japanese cuisine as well as remain at the forefront of sushi techniques and trends.
Matsuda’s products will be available for passengers to enjoy at Tamarind Restaurant, one of the speciality dining outlets which can be found on MS Eurodam, MS Nieuw Amsterdam and the line’s newest vessel MS Koningsdam. Take a look at a sample Tamarind menu.
On these three ships, Tamarind can be found on the highest deck, affording sweeping views over the poor deck, the ocean or a particular port, depending on when you’re dining. Once in full effect, Tamarind’s dinner menu will feature four signature Matsuda dishes served in addition to an already extensive selection of California Roll, Tsutsumi Roll with snapper, Veggie Rainbow Roll and many more. These specialist items will include:
- Tempura Lobster Roll with lobster tail, unagi sauce, avocado and asparagus.
- Nigiri Seared Salmon with green olives and capers.
- Dragon Roll with tempura shrimp, unagi sauce, avocado and asparagus.
- Nigiri Tuna Zuke with yuzu-flavored tuna and guacamole sauce.
Holland America Line’s latest investment in its dining follows similar partnerships and collaborations in other specialist fields including mixology with Dale DeGroff and the brand’s Culinary Council, which thrives under the tutelage of Master Chef Rudi Sodamin.