Sox Fan Cruiser Posted April 3, 2018 #1 Share Posted April 3, 2018 We have done the chefs table before in the Caribbean and enjoyed it. But we didn’t think or want to do it again as we have now experienced it. On a cruise in Japan in June and was wondering if we should do it again as it may be catered more to Japanese cuisine. Thoughts? Link to comment Share on other sites More sharing options...
JF - retired RRT Posted April 4, 2018 #2 Share Posted April 4, 2018 I don't know if there is a regional change of the menu, but from what I've read (and experienced), the chef uses his creativity to create the menu. It was mind blowing and delicious.:D Link to comment Share on other sites More sharing options...
Griller Posted April 4, 2018 #3 Share Posted April 4, 2018 I so like the idea of a Japanese Chefs Table. For me it would be better than the usual veal. Link to comment Share on other sites More sharing options...
neverbeenhere Posted April 4, 2018 #4 Share Posted April 4, 2018 As most Chef's are trained fully in traditional French Cuisine with a side of every other European cuisine, I'm not sure that offerings at a Japanese Chef's table would be up to Japanese standards. Now, an Indian Chef's table could be accomplished quite well as there are almost always a group of Indian Sous Chefs and Chefs onboard. Link to comment Share on other sites More sharing options...
SimonaD Posted April 4, 2018 #5 Share Posted April 4, 2018 We’ve done it couple of times. While I am not positive on this, I do believe the menu to be fleet wide, sorry... notice fo creativity. And it ties exactly to the cook book they sign and give you with a flourish. Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
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