Commitment to culture
On the final day of our cruise, a quartet of travel advisors from Cruise Travel Outlet — Michelle Saklad, Claudine Colarusso, Jeanie Rocco and Dawn Brockett — gathered in the Ocean Square cafe over coffee to talk over their experiences.
They agreed the experience was authentic, as one said, “in the true sense of the word.”
“I think the difference is that we got to experience Japan and not just see Japan,” Brockett said.
Advisors on the Fuji cruise also said the product would likely appeal most to adventurous, well-traveled clients, perhaps repeat visitors who were looking for a different side of Japan. The Cruise Travel advisors said it would also be good for groups.
But those who enjoy cruising specifically for its built-in social aspect might find the Mitsui life tricky. Although the cruise staff and crew was accommodating and friendly, the language barrier with other passengers was formidable. Advisors said that clients often enjoy chatting with other passengers at the bar or meeting someone new over dinner, something that would be difficult on Mitsui unless there was a big enough cadre of English-speaking guests onboard.
Kaufman said the language barrier could, and should, be thought of as an asset.
“I want it to stay Japanese,” he said. “That’s not to say it’s difficult to get around the ship at all; everything is translated, the menus are all bilingual. There’s plenty of people that speak English on a ship … but it is an issue for me if we start anglicizing the entire product. I do not want that.
“I want people to ask questions about what does this mean? What does that mean? Why is it done this way? Why is it done that way?”
Advisors and Mitsui sales execs both noted that Mitsui could be a good option for clients who want to see Japan beyond the usual stops of Tokyo, Kyoto and Osaka. Mitsui does not package pre- and post-cruise stays, but executives suggested that this could be a smart way for advisors to showcase their value by building their own FIT itineraries: A few days in a marquee city like Kyoto, perhaps, followed by a cruise.
Our voyage billed itself as an arts-forward sailing, to coincide with the Setouchi Triennale, a contemporary art festival that features pop-up sculptures and installations throughout the islands of the Seto Inland Sea.
Half-day, guided tours are included in the fare, and Kaufman again stressed that the tours were the same for Japanese and North American travelers — except, of course, that the tours for English speakers are in English. Full-day excursions can also be arranged. Ours didn’t specifically feature an art tour, which was a little disappointing to me, but during our call at Shodeshima, on the island of Shodo, we saw several works, including a giant octopus, a pompadoured olive and, at the ferry terminal, my favorite, “Ship’s Cat” by Kenji Yanobe.
Everywhere, we ate well. In Takamatsu we tried the local udon style, with big, ropey noodles that were perfectly cooked and delicious.
A beautifully arranged sushi presentation on the Mitsui Ocean Fuji. (Photo by Rebecca Tobin)
A beautifully arranged sushi presentation on the Mitsui Ocean Fuji. (Photo by Rebecca Tobin)
A complicated cocktail at the Observation Bar 36. (Photo by Rebecca Tobin)
A complicated cocktail at the Observation Bar 36. (Photo by Rebecca Tobin)
Above all, the U.S. travel advisors on the Fuji praised the food. The ship’s pricing is also inclusive, so drinks are included throughout the ship. Upstairs, the specialty dining restaurant Hokusai, where the refined menu has been created in partnership with Japanese chef Kiyomi Mikuni, has an upcharge for a wagyu beef dinner, and it’s worth every penny. The Hachiyo lido restaurant offered breakfast, lunch and dinner buffet options, but passengers could also sign up for an evening sushi meal, which was excellent and, of course, beautifully presented.
I was delighted with the chicken karaage burger, with just the right amount of spicy mayo, at the restaurant on the pool deck.
The food was memorable throughout, from multicourse meals in the main restaurant to the pool burger. But there was at least one person on the ship who didn’t completely appreciate the cuisine: my teenage daughter, who hasn’t yet broadened her palate to include seafood. And that’s where the accommodating crew — like Ryan, Edward and Barrani Lofti, the maitre d’ — stepped in: They added french fries and steak to her plate.
AloJapan.com