"The cruise industry continues to elevate its food and beverage offerings, and Princess Cruises just made a major splash. Following a two-week drydock in Portland, Oregon, Sapphire Princess has set sail with two exciting new specialty dining venues that are already creating buzz in the hospitality industry. The addition of Makoto Ocean and Crown Grill represents a significant investment in premium culinary experiences that could reshape how cruise lines approach their food and beverage services."
"The most exciting addition might be Makoto Ocean, the acclaimed sushi restaurant by Chef Makoto Okuwa that previously debuted on Sun Princess and Star Princess. Taking over the former Internet Café space on Deck 7, this isn't your typical cruise ship sushi bar: it's a genuine expression of traditional Japanese culinary artistry. Chef Okuwa's Edomae-style sushi represents one of the most respected traditions in Japanese cuisine."
"For food and beverage directors looking to understand this approach, Edomae-style focuses on the careful preparation and aging of fish, combined with perfectly seasoned rice. It's a technique that requires both exceptional skill and premium ingredients: exactly what makes this addition so significant for cruise dining. The menu showcases this expertise with standout offerings like truffle salmon, snow crab temaki, and toro tartare. But Makoto Ocean goes beyond sushi with a carefully curated beverage program featuring handcrafted cocktails that blend Japanese traditions with modern mixology."
Sapphire Princess completed a two-week drydock in Portland, Oregon and launched two new specialty dining venues, Makoto Ocean and Crown Grill, which opened to guests on November 16, 2025. The 115,875-ton ship carries 2,670 guests and received extensive refurbishments that transformed existing spaces into premium culinary venues. Makoto Ocean brings Chef Makoto Okuwa's Edomae-style sushi to sea with a focus on careful fish preparation, aging, and perfectly seasoned rice. Menu highlights include truffle salmon, snow crab temaki, and toro tartare. The restaurant pairs sushi with a curated beverage program of handcrafted cocktails that blend Japanese tradition and modern mixology.
Read at Food & Beverage Magazine
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