Cruisers: your onboard seafood options are about to get a major celebrity boost.

Masaharu Morimoto, the famed chef, entrepreneur and star of culinary shows Iron Chef, Iron Chef America and Sushi Master, has taken on a new role: Fresh Fish Ambassador for Holland America Line. As part of his new role as the aquatic authority on all the shellfish, sashimi and crustaceans served on Holland’s ships, Morimoto created signature dishes already served in ships’ dining rooms this fall, with an upcoming pop-up restaurant that will be fleetwide by early 2024.

© Courtesy of Holland America Line

He draws inspiration for the programs both from his appreciation for the sea and a desire to give cruisers a memorable experience.

“The ocean has so many diverse flavors and textures, and I want to bring that spirit to the dining scene,” said Morimoto. “I aimed to create dishes that showcase the highest and freshest quality of ingredients while infusing them with Japanese culinary traditions.”

One of the three dishes already available on Holland ships is fresh halibut XO with Asian vegetables; dried shrimp; and scallop XO sauce, a condiment popular in Hong Kong containing dried seafood, shallots, ham, chili oil and garlic. Diners can also enjoy Ishiyaki Buri Bop, which has fresh Pacific yellowtail on rice cooked tableside in a hot stone bowl, and a sushi plate with various nigiri including salmon, hamachi, hotate, maki with ebi tempura, Dungeness California, and salmon shikai maki.

© Courtesy of Holland America Line

Starting in November, the upcoming pop-up restaurants, Morimoto by Sea, takes over either Tamarind or Pinnacle Grill, depending on the ship, at least once per cruise. For an upcharge of $55, guests can experience a multicourse menu also with vegetarian and vegan selections. Liquid options to pair alongside include Morimoto Brut Rosé and Sake Junmai Morimoto.

Morimoto plans on sourcing rare and harder-to-procure seafood for the pop-ups, but says ingredients will depend on where the ship is docked and what’s available at that time and location. He provided some intel on the dishes passengers can expect, including Angry Lobster Pad Thai with Thai red curry sauce; crispy fried, whole market fish with sweet spicy chili sauce and pickled vegetables; and broiled beef tenderloin steak with Japanese-style mushroom sauce. Another highlight for the pop-up is Savor My Catch, where guests can dine on fish they caught that’s then prepared by chefs on board.

© Courtesy of Holland America Line

While a role like this is a first for Morimoto, it’s one about which he’s extremely excited, especially since he says his values align with those of Holland America: a commitment to and passion for fresh and regionally inspired cuisine.

But Morimoto’s goal is to leave guests with more than memories of an evening of artfully presented and delicious seafood.

“I want guests to be able to savor the flavors but also have an understanding of the story behind each dish, the dedication to sustainability, and the significance of the ingredients that we used,” he says. “I hope all guests leave with respect for the ocean and its resources, encouraging them to make more sustainable choices when it comes to seafood.”