Kaiseki: Celebrating the Flavours of Japanese Cuisine

 

A gastronomic journey that celebrates the traditions, aesthetics, and flavours of Japanese cuisine, dining at Kaiseki is a sublime experience, rooted in the Japanese philosophy of balance and precision, with specialties like miso black cod and wagyu teriyaki nod to Japan’s enduring culinary legacy, while fine sake and green teas enhance every course. Arriving for special dinners half a dozen times while on Silver Nova, we always looked forward to Kaiseki's elegant, intimate setting, Diwa's warm 'omotenashi' welcome, it's refined Japanese tasting menu of exquisitely prepared dishes, and in the background, traditional Japanese Shakuhachi bamboo flute music. Sublime.

Beautiful pot of hot Sencha green tea

Japanese miso soup with Japanese littleneck clams 

Chawanmushi, a savoury egg custard marinated with mirin, dashi and miso

and one of my favourite Japanese dishes

Steamed Edamame Beans with sea salt

Pan-Fried Vegetarian Gyoza with black vinegar and chili dipping sauce

Golden fried tempura battered shrimp, pumpkin, shiitake mushrooms and eggplant with shishito pepper, grated radish and ginger served with light soy dipping and tentsuyu sauce

Steamed Tofu Shinjo with Napa cabbage, beet greens, shredded carrot and garnished with caviar

Lobster Onigara Yaki and Garlic Miyazakigyu Wagyu: Beef Wagyu with grilled lobster tail 

basted in miso and yuzu butter, shiitake mushrooms, braised daikon and wakame

Furikake rice, a savory-sweet rice seasoned with sesame seeds, dried fish flakes and nori seaweed

Chicken Katsu, golden fried panko breaded chicken breast served with tonkatsu sauce

served with shredded cabbage and cucumber tossed in rice vinegar salad

Kinoko with bean sprouts, enoki, shiitake, and shimeji mushrooms 

Green tea mille crepe cake with matcha cream

www.silversea.com/life-onboard/luxury-cruise-fine-dining/kaiseki

Napkin Folding Class: An Unexpected Delight

 

Each day-at-sea aboard the Silver Nova, there were activities to educate and entertain passengers, with some compelling lectures, such Destination Lecturer Marcus Sherwood who was beyond compare; others entertaining such as the City of Dunedin Bagpipe Band, talented British pianist Christopher Hamilton; and a handful of activities quite quirky, such as this napkin folding class that I thought I would try, hoping to impress friends and family when we entertain at home.

The first napkin we were shown was 'The Crown' which was very handsome

"The Roman Candle' was very tightly wrapped and quite austere

'The Rose' was the third shape we were shown how to create,

however a red napkin is usually used for obvious reasons

'Lady Windermere's Fan' was a beautiful shape 

The basic 'Pyramid' was the easiest of shapes to replicate

The Marquee on Silver Nova: Al Fresco Dining

 

Fresh air and fine fare, The Marquee channels the charm of a Mediterranean piazza in a beautiful open-air setting. Lunch or dinner is a culinary treat on the open seas and where we headed to savour their signature hamburgers, sensational salads and Spaccanapoli’s signature pizzas plus seared specialties from 'The Grill' under a wide-open sky with outstanding and attentive staff. 

The lovely open-air Marquee was perfect for dining for days at sea

2024 L'Ostal Cazes Rosé from Pays D'Oc, the Bordeaux region of France

An elegant and refreshing easy drinking Rosé

Our favourite banquette in the centre of Marquee

The Marquee sensational Caesar Salad with fresh anchovies and shaved parmigiana

Our favourite salad with roasted pumpkin, chickpeas, pumpkin seeds,

cherry tomatoes, frissé, radicchio and red leaf lettuce with delicate lemon vinaigrette

Proscuitto and Bufala Mozzarella Pizza with rugula and shaved Parmigiana

Piri Piri Roast Chicken with carrot salad and pomme dauphenoise

Grilled Seabass with lemon beurre blanc, pomes purée, and sweet potato frites

Hiraku Omakase in Singapore: A Valentine Treat

 

Guided by the Japanese philosophy of Shokunin kishitsu, which emphasises the pursuit of perfection, Chef Elvis San and Chef Hexon San recognized the moment had come to create an establishment of their own, and opened Hiraku Omakase in Singapore. Their shared passion for precision and unwavering commitment to excellence is evident in every dish they create, reflecting their dedication to the art of authentic Edomae-style sushi. Arriving in Katong, an area of Singapore renowned for its charming and colourful shophouses and postcard-perfect Peranakan houses, we arrived at Hiraku for an unforgettable evening of sensational Omakase with an extraordinary Valentine's Day menu.

Hiraku Omakase in the Katong neighbourhood of Singapore

Chef Elvis San and Chef Hexon San of Hiraku

Hirame with Uni and Mozuku, is a unique Japanese seaweed from Okinawa

Chef Elvis laying out the fresh shucked Hyogo oysters

'Hyogo Oyster Love Shot' with Raw Scallop, Ikura and Uni 

over a succulent Hyogo Oyster in its handsome shell

Crystal Sake cup that I selected from an assorted collection that was presented

Dassai 45 Junmai Daiginjo is a premium, polished (45%) Japanese sake made from 100% Yamadanishiki rice in Yamaguchi prefecture, and one of my favourites

Cups of hot green tea also made the omakase simply wonderful

Toro Sashimi with Shaved Foie Gras

Selection of three Premium Sashimi

Bijoufu Junmai Daijingo Shizukuhime was our second small bottle of Sake,

with a humorous bunny on the label

Heart-Shaped Uni Sashimi, a special Valentine's Day treat indeed

Lobes of Hokkaido bafun uni on crisp nori was luxurious 

Steamed Abalone with Sushi Rice and Liver Sauce

The Wagyu being gently simmered in sukiyaki broth

Kagoshima A5 Wagyu Sukiyaki with ultra-premium A5 Wagyu, gently simmered in sukiyaki broth and rich Japanese egg yolk with shaved black truffle, for a sensational melt-in-your-mouth experience

Chef Elvis San presenting the selection of fish for Nigiri

The ocean’s freshest treasures directly from Toyosu Market for the ultimate Omakase experience

The first Nigiri

Prawn Nigiri with caviar

Torch-seared Nigiri

Akamai Tuna Nigiri

Binchotan charcoal lends a smoky aroma and enhances the flavour of this highly prized Bluefin Tuna

Lightly seared over binchotan charcoal lends a smoky aroma to this Aburi Nama Honmaguro Bluefin Tuna from Nagasaki, garnished with yuzu and Japanese hana flake sea salt

Osuimono with Matsutake mushrooms

Special Valentine's Dessert Tray 

Sesame Iced Cream in handmade biscuit

Ibara King Melon, a prized Japanese melon and exquisitely sweet

'Shu Kurīmu', a beloved Japanese profiterole consisting of light, airy choux pastry 

filled with a rich creamy filling and finished with a chocolate Valentine heart

A little ceramic fish holding a fresh rose

hikaruomakase.com