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Asian Market Kitchen by Roy Yamaguchi on MSC Cruises

Asian Market Kitchen by Roy Yamaguchi (Image: MSC Cruises)
Asian Market Kitchen by Roy Yamaguchi (Image: MSC Cruises)

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Asian Market Kitchen is the confluence of three dining concepts (sushi/raw bar, teppanyaki grill and Asian-fusion restaurant) developed over the course of two-and-a-half years by Chef Roy Yamaguchi for MSC Cruises' Miami-based ship, MSC Seaside. The cuisine at Asian Market Kitchen, a specialty restaurant onboard, is inspired by Yamaguchi's many international influences -- Japanese heritage, time spent in Hawaii, culinary schooling in the French tradition and flavors from Thailand, Vietnam and beyond.

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Updated November 16, 2017


Yamaguchi drew design influence from his Asian heritage, but didn’t want the space to feel one-dimensional as just an "Asian restaurant." As a result, the venues are sleek and modern with a lot of light, both natural and in decorative fixtures. Yamaguchi was involved in each step of the creative process -- from the tableware to the music to the paper stock for the menus -- so his personality is infused throughout the experience.

The entire Asian Market Kitchen space accommodates about 100 patrons: approximately 40 people can book Teppanyaki at one time, the sushi bar seats 15 to 20 and the rest of the space is designated for the Asian-fusion restaurant.


The menu at each venue is different. The sushi bar offers about five to six rolls to start, with sashimi and raw bar options. Try the Triple Play -- yamagobo (pickled burdock root), kaiware (sprouted daikon radish seeds), shrimp tempura, spicy tuna, hamachi (Japanese fish), garlic aioli and black sesame seeds -- or the Caterpillar Roll made with unagi "katsu" (freshwater eel), cucumber, bigeye tuna, avocado and kabayaki (more eel).

The teppanyaki grill offers traditional hibachi-style meals in addition to fusion options. Order teriyaki filet mignon, a vegetarian meal with spicy noodles, tofu and shiitake mushrooms, or opt for the surprising grilled Vietnamese essence lamb chop (served in a red wine curry sauce).

Asian Fusion by Roy Yamaguchi serves 35 different dishes including melt-in-your-mouth lobster fried rice made with lap cheong (Chinese sausage); steamed pork, shrimp and crab dumplings; blackened ahi; and miso soup. Six to eight desserts are on the menu, including Roy's famous chocolate souffle cake (a recipe nearly 30 years old), as well as pineapple upside-down cake with coconut ice cream, and green tea cheesecake.

Yamaguchi excels at the now-trendy Hawaiian raw fish salad known as poke, and both a traditional version and creative takes (like watermelon poke) are served at Asian Market Kitchen.

About a dozen cocktails have also been designed to complement the food at Asian Market Kitchen.


Menus at all three iterations of Asian Market Kitchen will be priced a la carte. Dining packages will also be sold, and the estimated prices are $28 per person for Sushi by Roy Yamaguchi, $30 per person for Teppanyaki by Roy Yamaguchi and $35 per person for Asian Fusion by Roy Yamaguchi.


Cruisers will find Asian Market Kitchen aboard MSC Seaside.

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