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Chef Andy Matsuda also created four specialty rolls for HAL's Tamarind restaurant

Sushi master Andy Matsuda is training HAL chefs

Holland America Line's shipboard chefs are learning from the renowned sushi master Andy Matsuda, who will keep them at the forefront of techniques and trends. Moreover, four of his signature rolls will be featured on the dinner menu at Tamarind, the Asian-fusion restaurant on board several HAL ships.

The Japanese-born Matsuda brings more than 35 years of sushi-making experience and 15 years of teaching to the line, and he began his collaboration and training aboard its newest ship, Koningsdam.

At Matsuda's Sushi Chef Institute in Los Angeles, he teaches aspiring chefs and professionals from all over the world about sushi and Japanese cuisine. More than 1,300 graduates of the institute have gone on to careers in sushi restaurants or have become restaurateurs themselves.

Matsuda's signature rolls on the Tamarind menu are a Tempura Lobster Roll with lobster tail, unagi sauce, avocado and asparagus; Nigiri Seared Salmon with green olives and capers; Dragon Roll with tempura shrimp, unagi sauce, avocado and asparagus; and Nigiri Tuna Zuke with yuzu-flavored tuna and guacamole sauce.

In addition to Koningsdam, Tamarind is aboard Nieuw Amsterdam and Eurodam.    

Tamarind also serves sushi selections on the full dinner menu, and the Koningsdam venue features a sushi counter with eight seats where diners can watch the chefs prepare the fresh sushi.

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