DINING & BAR
Sound, scenery, air —
and the season at its peak
Order by instinct. The day’s finds from the ports of call, the kitchen’s recommendations — one plate leading naturally to the next.
From morning through evening and on to the bar, the pleasures of the table flow gently onward, changing character as they go.
EXECUTIVE CHEF
Masamitsu Kawai
Chef Kawai trained across Italy for some five years from 1999. On returning to Japan, he served as second chef at il Calandrino, then as Chef de Cuisine of IL RISTORANTE Luca Fantin in Ginza from 2010 to 2025.
The land’s gifts, savored at sea
To make dining at sea one of the voyage’s great pleasures, every dish is drawn from the delicate beauty and flavor of Japanese ingredients—handled with care, and never overworked.
The kitchen begins from a simple conviction: food should be delicious, and it should be a joy. Add the season’s harvest from each port of call, and the result is cuisine that exists only aboard SEFU.
SEFU DINING
Mornings open onto the sea: Japanese and Western cuisine,
ingredients carved at the counter, bread still warm from the oven.
At lunch and dinner, à la carte menus—sometimes carrying that day’s harvest from the port—savored slowly as the coastline slides past.
SORA LOUNGE
The lounge you drift toward without quite deciding to,
where the sky feels as close as the sea.
With nothing between you and the view,
morning coffee and afternoon tea take on another dimension.
Hours alone, hours in company: all of it settles into calm.
KAZE BAR
At KAZE BAR, indoors and out join in a single circle—the ISLANDS idea made real.
Cocktails and spirit-free creations add an elegant finishing touch to the memories made aboard. Listen into the evening calm, catch the sound of the sea wind,
and find yourself with one more glass in hand.
The lingering note carries you toward tomorrow’s port of call.
COMING SOON
Master artisans, restaurants of singular conviction—
there is more to come at the table.