Almost five years on from its launch in the Mediterranean, Silversea Cruises’ initiative Sea and Land Taste (SALT) has become a much loved element of the cruise line’s Japan voyages.
The multifaceted program, which allows passengers to explore a destination’s cultural identity through food, while onboard and ashore, was introduced to the country with the arrival of Silver Nova in Hokkaido in September 2024. Foodies on the 728-passenger liner could dine on local Japanese cuisine in the Kitchen and sip regionally crafted cocktails in the Bar or take part in hands-on-classes at the Lab and nightly showcases at the Chef’s Table, all under the SALT brand.
The ship returned to Japan in March, with a port call in Osaka that offered a SALT excursion to Zen retreat facility Zenbo Seinei on Awaji Island, Hyogo Prefecture. Designed to introduce participants to “the building blocks of umami,” the day trip featured a farm-to-table culinary experience comprising a fermentation workshop with renowned local chef Nobuaki Fushiki and an eight-course lunch accompanied by alcoholic and non-alcoholic pairings.
With demand high for Japanese food experiences, SALT will return to Japan in autumn 2025 and spring 2026. Adam Sachs, director of the program, tells us what’s in store and why appreciation of culinary culture is intrinsically connected to travel.
What motivated the creation of SALT?
We’re passionate about food and drink and created SALT to share the best of food culture with like-minded guests hungry for truly authentic and memorable culinary experiences. What makes the program unique is our ecosystem of venues and experiences that connects the culinary exploration onboard and on shore, from custom shore experiences curated by regional experts; cooking classes with a focus on culture and context; plus dining venues and a bar focused on local ingredients and tastes that change menus constantly based on where we are in the world.
Adam Sachs meets wine experts to discuss food pairings. Image: Silversea Cruises
How important is food and drink in helping us appreciate places as we travel?
Food is a wonderful way to connect with the world. There’s the allure of a great meal shared with friends around a beautiful table, which we can all relate to. And there’s beauty in exploring the traditions and stories behind those dishes, getting to really know the culinary culture of a place and the people behind it. We’re always on the lookout for engaging culinary experiences that offer our guests a better understanding and deeper appreciation of the places we visit through the lens of food and drink.
What excites you about Japan's SALT program?
Japan is, to me, unquestionably one of the great dining destinations of the world, so it’s very exciting to have the chance to share these experiences with guests. Japan has long been a source of global inspiration for chefs and food-focused travelers everywhere so it’s great to be able to highlight the work of amazing local producers, regional experts and renowned restaurateurs.
What inspired the SALT excursion to Awaji Island?
In addition to its history and natural beauty, Awaji is known for its connection to food. The island is nicknamed miketsukuni, or “land of royal provisions.” Add a visit to a Zen retreat designed by a Pritzker-winning architect and a deep dive on fermentation, farming and Japanese culinary traditions and you’ve got a dream SALT destination.
What can we expect from SALT, particularly in relation to Japan, going forward?
The nature of SALT is that it’s constantly evolving. So as we sail to new destinations or return again to familiar shores, we’re always adding new regional-focused classes in SALT Lab, updating menus in SALT Kitchen and SALT Bar as well as exploring new ingredients unique to the landscape in Chef’s Table and adding to our roster of adventures on shore. We’re excited to continue to expand our offerings and deepen our connection to this endlessly fascinating and inspiring country.
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