Day 36: Meet Rannel, Sushi Chef

Back home going out for sushi dinner was always considered more of a treat not an everyday experience. On board the Neptune sushi is a normal staple of my diet. At 6:00 P.M. in the World Cafe you can have sushi for dinner just about every night - and I do! There are two sushi chefs onboard.

Master Chef: Pepi Anevski, who creates the recipes to be served at the sushi bar.

Sushi Chef: Rannel in the photo today. This is Rannel’s second contract with Viking. His story is started as a dishwasher in a restaurant and worked his way up to sushi chef, to owning his own sushi resturant “ZeusZayn MakiMono” in Manila, Phillipines (( I did a bit of research this might be a franchise of a larger Japanese chain - I might be wrong )). Rannel has been doing sushi for 18 years now. He has studied the art of making sushi even under master Japanese chefs.

Rannel has 2 boys ages 10 and 6 - He loves sports and coaches basketball - When I told him I was from Connecticut - he was all over it - about the UConn Girls team - he also likes Duke. Another interest he has is ice and wood craving.

We Americans do pretty much everything wrong. Case in point. Rannel taught me how to eat sushi.

Paul’s way: A big glob of wasabi on top of the roll, then cover with a slab of ginger - then drown it for 2 mins in soy sauce.

Rannel’s way (the right way) - Mix the wasabi into the soy sauce. Add some lemon into the mixture as well. If you are on the cruise Rannel is happy to give you a squeeze of fresh lemon. Not all Japanese like lemon in their soy sauce. It does taste better to me. Now with your chop stocks take the roll piece and lightly dip it into the soy sauce - just enough to add a touch of flavor - not to drown it to death - eat the sushi - THEN - take a piece of ginger to cleanse the palette. Take a breath, a sip of wine, Move on to the next bite. Rinse & Repeat.

I need to ask Rannel about best wine pairings for his sushi. Also, if you talk with Rannel and give him a day’s notice he just might prepare for you a special sushi roll. He is willing to work within any dietary needs as well, ie vegan, etc.

I am getting hungry just writing about this.Läs mer