Gastronomy continues to be one of the defining features of the experience aboard Mitsui Ocean Fuji. This was confirmed by Andrew Zimmern, the renowned American chef, television host and culinary explorer, who described his experience at HOKUSAI Fine Dining as “the best food I’ve ever had on any cruise line.”
This praise comes from someone who has dedicated his career to exploring the world’s culinary cultures. A recipient of an Emmy Award and four James Beard Awards, Zimmern has built his career by telling the stories of the traditions, ingredients and people that define the cuisines of different countries. His recent journey through Japan and South Korea gave him the opportunity to share this passion with a group of American travelers through an itinerary designed to go beyond traditional sightseeing and offer a deeper understanding of the local culinary heritage.
The highlight of the onboard experience was HOKUSAI Fine Dining, the restaurant aboard Mitsui Ocean Fuji whose culinary offering is overseen by Japanese chef Kiyomi Mikuni. The partnership with Mitsui Ocean Cruises brought his cuisine to sea for the first time, introducing a culinary approach that combines the precision of French techniques with the sensibilities, ingredients and flavors of Japanese tradition.
Mikuni is one of the most celebrated figures in Japanese gastronomy. Over more than five decades in the profession, he has developed his own distinctive philosophy, known as “JAPONISÉE,” which interprets French cuisine through a perspective deeply rooted in his Japanese heritage. A renowned restaurateur and bestselling author, in 2015 he became the first Japanese chef to receive the rank of Chevalier of the Legion of Honour from the French Republic.
HOKUSAI takes its name from the celebrated Japanese artist Katsushika Hokusai, known worldwide for his depictions of Mount Fuji. The restaurant’s culinary offering reflects this identity through seasonal Japanese ingredients, refined presentation and attentive service.
The five-course tasting menu includes an amuse-bouche, appetizers, Japanese-French-inspired main courses, desserts and petits fours. Signature dishes include lobster salad with Sakura shrimp fritters, truffle, Sauce Américaine and green mustard; lightly smoked flounder with caviar and white wine sauce; and pan-seared Wagyu beef fillet with langoustine, Périgueux sauce and Sauce Américaine. The menu changes with the seasons and also features vegetarian and gluten-free options. A selection of wines personally curated by Chef Mikuni completes the dining experience.
Following its debut aboard Mitsui Ocean Fuji in December 2024, the concept was also introduced aboard the new Mitsui Ocean Sakura, where a second HOKUSAI Fine Dining restaurant opened in September 2026. The partnership is one of the ways the cruise line aims to showcase Japanese culinary culture at sea.
Andrew Zimmern’s culinary journey began in Tokyo, four days before embarkation, with a program dedicated to the markets, neighborhoods and food scene of the Japanese capital. The itinerary included visits to Toyosu Market and the Tsukiji area, culinary tastings, a sushi workshop and an experience dedicated to Japanese tea. The journey continued with further explorations of local food culture, including ramen, meals at izakayas, Japanese whisky and sake tastings, as well as curated shopping experiences. In Beppu, the group had the opportunity to discover the traditional honzen meal, while in Yokohama they enjoyed dinner at MIKUNI YOKOHAMA before continuing their journey aboard Mitsui Ocean Fuji.
Gastronomy remained at the heart of the experience throughout the cruise. Zimmern introduced his guests to the diversity of Japanese cuisine, culminating in dinner at HOKUSAI Fine Dining. The itinerary also included a call in Busan, South Korea, offering a further opportunity to explore a culinary culture closely connected to the sea and its produce.
The journey brought together two complementary perspectives: Zimmern’s exploration and storytelling around international food traditions, and Mikuni’s interpretation of Japanese cuisine through French techniques. Their meeting highlights how gastronomy can become a privileged way to discover a country and understand its identity.
The culinary experience is part of a broader cruise offering built around intimate surroundings, high-quality service and Japanese culture. Mitsui Ocean Fuji and Mitsui Ocean Sakura each accommodate 458 guests and offer exclusively suite accommodations, most of which feature private verandas.
One of the guiding principles behind the experience is omotenashi, the Japanese concept of hospitality that embodies thoughtfulness, care and the ability to anticipate guests’ needs. This philosophy is reflected in the onboard service and complements an offering that combines Japanese culinary specialties, international cuisine and cultural entertainment.
Experiences include Broadway-style shows, live music and FUNATABI, a program of activities designed to introduce guests to Japanese traditions. Ashore, carefully selected excursions led by local experts provide deeper insights into each destination. At most ports, every cruise includes a half-day or full-day excursion with an English-speaking guide. The offering also includes a range of complimentary services, such as drinks, a minibar, room service and Wi-Fi, as well as suite amenities reflecting Japanese customs and comfort, including robes, slippers, tea kettles and washlet toilets. All suites feature separate bathtubs and showers.
Mitsui Ocean Fuji debuted in 2024, launching the cruise line’s program of immersive itineraries in Japan, with a particular focus on cultural encounters, nature and gastronomy. In September 2026, Mitsui Ocean Sakura joined the fleet, further expanding the offering for international travelers.
Andrew Zimmern’s endorsement highlights the role gastronomy can play in the luxury cruise experience. It is not simply an additional service, but an essential element capable of telling the story of a destination, showcasing its traditions and creating a deeper connection with local culture.
The partnership with Kiyomi Mikuni and the HOKUSAI Fine Dining concept reflect this vision, bringing an onboard culinary offering that combines international techniques with Japanese identity. For Mitsui Ocean Cruises, gastronomy has become one of the key ways to express its hospitality philosophy and offer guests an experience in which the discovery of Japan continues at the table.
Gabriele Bassi
