SAVOR THE SEA ON SILVERSEA’S SILVER SPIRIT

PART 3: ANATOMY OF A 9-COURSE DINNER

BY JANET STEINBERG

Seishin, one of the two alternative restaurants on Silver Spirit, takes it name from the Japanese word for “spirit”.  And spirits were certainly high among the 24 passengers anticipating the innovative Asian fusion cuisine that was to about to be served to them in the intimate Deck Four dining room.   

LOVELY SEISHIN SERVER

Since a picture is worth 1000 words, come along with me and visually enjoy the mouth-watering Degustation dinner, served by a lovely Asian beauty, on my recent Silver Spirit Caribbean cruise.

COURSE #1: SEISHIN’S SIGNATURE CAVIAR SORBET

COURSES #2 AND #3: SUSHI AND SASHIMI WITH TRADITIONAL CONDIMENTS

COURSES #4 AND #5: CARPACCIO OF KING SCALLOPS WITH FLYING FISH ROE

AND WATERPAPER ROLL OF SPIDER CRAB WITH GREEN PEA JUS AND LEMONGRASS-INFUSED EXTRA VIRGIN OLIVE OIL

COURSE #6: SEMI-COOKED SAKU TUNA WITH SOY DRESSING, LIME, AND CAPER CONFIT

COURSE #7: SEISHIN SPECIALTY TEMPURA WITH JAPANESE CHILI SAUCE AND PICKLES

COURSE #8: SIGNATURE TEPAN WAGYU BEEF WITH WASABI AND NATURAL FLAVOURS

COURSE #9: SEISHIN’S SIGNATURE GREEN TEA SORBET

Seishin’s 9-course Degustation dinner did not disappoint.  It was truly a treat for the taste buds.  Reservations are required for dinner at Seishin, so reserve in advance because the room is small and reservations fill up quickly.  The $40 per person reservation charge seemed minimal considering the fact that our memorable Seishin dining experience included a complimentary pre-dinner Prosecco cocktail, delicacies like caviar and world renowned Wagyu beef, and complimentary wine served throughout the dinner.  

However, if you don’t care to go for the 9-course dinner or, if like me, you just want more, Seishin offers a complimentary lunch.  During lunch, I ordered miso soup and choose from a menu that consisted of eleven types of sushi and seven types of sashimi.  And all the while, I was able to observe the artistry of the chef as he sculpted sushi and sashimi in the room’s octagonal chef’s station.

ARTISTIC CHEF SCULPTING SEAFOOD IN SEISHIN'S OCTAGONAL CENTERPIECE

Itadakimasu ! (Japanese for Bon appétit!.)

JANET STEINBERG is the winner of 41 national Travel Writing Awards and is a Travel Consultant with THE TRAVEL AUTHORITY in Mariemont/Cincinnati, Ohio.