Celebrity Millennium, Aqua Class based on double occupancy $7,388.00 plus port fee’s of $140.20. Single supplement is available, please call to review.
Seawind Tours & Travel, Inc. proudly presents the Celebrity Millennium's 2023 Chef Alan Wong Connoisseur's Cruise with The Best of Southern Japan. This year marks the 11th cruise in our series, and we will continue to circle the globe, providing remarkable experiences both at sea and on land.
Seawind Tours & Travel, Inc. with Chef Alan Wong has once again, crafted a lavish and distinctive travel experience by pairing luxury and extravagance with an epicurean essence. For this year’s cruise, we are returning to Celebrity Cruises and sailing on the award-winning Millennium, to experience the best of southern Japan.
This all-inclusive 12-Day Cruise will awaken your senses and favor your passion for the extraordinary.
Ship: Celebrity Millennium
Celebrity Millennium is sailing with Starlink - the world’s most advanced broadband satellite internet - to bring you high-speed connectivity for a better onboard experience.
Celebrity Cruises remains in a category of one.
The first cruise line to be Star-Rated by Forbes Travel Guide. Five ships received a Star-Rating in 2023.
Only 20 hotels in the world with 1,000+ rooms that have earned have earned an official Forbes Travel Guide Rating.
Pre-Cruise 3-night Tokyo Tour *$2,998 Per Person / Single Supplement available
*Final price for pre cruise will be based on total number of participants
- November 02-05, 2023 (Departing from Honolulu, HI on November 01, 2023)
- 3 Nights at the 5 star Peninsula Hotel Tokyo including all taxes & service charges
- Breakfast daily in The Lobby restaurant
- Private City Tour with Guide
- Cooking Class at Ginza Cooking School
- 1 Group Dinner
- Transfer from Narita & Haneda on group flights to Peninsula Hotel
- Transfer from Peninsula Hotel to Celebrity Millennium (Port of Yokohama) on November 05, 2023
Tokyo (Yokohama Port), Japan
(Depart: 7:00 PM)
We will check out of the Peninsula Hotel at 12:00 PM and transfer to Celebrity Millennium located at the Yokohama Port. The transfer time is approximately 30 mins.
Welcome Cocktail Reception
Dinner will be on board in the Blu Restaurant. Celebrity Millennium is scheduled to leave the Port of Yokohama at 7:00 PM.
Mt. Fuji (Shimizu), Japan
(Arrive: 7:00 AM; Depart: 3:00 PM)
Private Shore Excursion with lunch
Shimizu is known for being the perfect scenic spot for clear viewing of Mt. Fuji – Our tour will take us via Ropeway to Nihondaira for the best photo opportunities.
Kyoto (Osaka), Japan – Overnight
(Arrive: 12:00PM 11/7/23 – Depart: 4:00PM 11/8/23)
Private shore Excursion - Osaka
Osaka is Japan’s street food capital and it’s also the country’s third largest city. We will be visiting the Dotonbori district with a food tour to sample some of the amazing street food.
Kyoto (Osaka), Japan
(Depart: 4:00 PM)
Private Shore Excursion with lunch - Kyoto
Kyoto, once the capital of Japan is one of the most traditional cities in all of Japan with its numerous classical Buddhist temples, as well as gardens, Shinto shrines, and wooden houses.
We will be visiting the Kinkakuji Temple (Golden Pavilion), Rickshaw Ride through bamboo forest and Fushimi Inari Shrine (ancient shrine with approximately 10,000 Torii gates).
Sea Day – Cooking Demo by Chef Alan Wong
Galley Tour at 10AM followed by cooking demo in Tuscan Grill at 11AM
Okinawa, Japan
(Arrive: 9:00 AM; Depart: 5:00 PM)
Private Shore Excursion with lunch
Okinawa is an island in the East China Sea that has a unique culture, different from that of mainland Japan. We will be exploring the Culture & Food of Okinawa in our best of the island tour.
Sea Day – Private Group Lunch in Tuscany Grill
Private four course lunch by Chef Alan Wong
Jeju Island, South Korea
(Arrive: 7:00 AM; Depart: 3:00 PM)
Private Shore Excursion with lunch
Jeju Island is best known for its emerald waters and sandy beaches. We will be seeing this, but our cultural and culinary journey will be taking us on a foodie cultural tour of this beautiful island. Jeju Island is the only port not in Japan on our cruise journey.
Kagoshima, Japan
(Arrive: 9:00 AM; Depart: 5:00 PM)
Private Shore Excursion with lunch
Kagoshima is best known for its distinctive cuisines and its home to numerous ingredients that are rare in other areas of Japan such as Kibinago (small herring fish). It is also home of the active volcano Sakurajima and was only connected to the Peninsula after the 1914 eruption.
Hiroshima, Japan
(Arrive: 12:00 PM; Depart: 8:00 PM)
Private Shore Excursion
Hiroshima is a modern city on Japan’s Honshu Island. We will be exploring her past with a visit to the Peace Memorial and then taking a ferry to Miyajima Island to see the world-famous Torii gate that sits in the bay.
Kochi, Japan
(Arrive: 11:00 AM; Depart: 8:00 PM)
Private Shore Excursion with Lunch
Kochi is located on the island of Shikoku. Its lush forest, tall mountains and sake production make it the perfect stop on our cruise. We will be tasting sake at a local brewery and shopping along Yokomachi street. We will also be making a stop at Kochi Castle.
Sea Day
Today is completely your day to enjoy life on board Celebrity Millennium.
Tokyo (Yokohama), Japan
(Arrive: 6:30 AM; Disembark at 9:00AM)
We will be disembarking Celebrity Millennium at about 9:00 AM and will start our full day tour on the way to Narita & Haneda Airports for our return flights to the United States.
Itinerary & Inclusions are subject to change
Deposit Schedule
| Due Date | Deposit Amount |
|---|---|
| Upon Registration | 35% of package price |
| August 14, 2023 | Final balance Due |
Cancellation Policy
| Cancellation Date | Cancellation Penalty |
|---|---|
| On or before August 07, 2023 | 25% of package price |
| On or before August 22, 2023 | 50% of package price |
| On or before September 05, 2023 | 75% of package price |
| On or after October 05, 2023 | No refund |
Celebrity Cruises reserves the right to impose a fuel supplement fee.
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Chef Alan Wong
In the world of gourmet cooking, critically-acclaimed Chef Alan Wong is well-known for his unique creative flair. A renowned master of Hawaii Regional Cuisine, Chef Wong has made a highly successful career out of marrying elements of different ethnic cooking styles using the finest Island-grown ingredients. As his Asian roots combine with his French culinary background, east and west cuisines do not merely meet -- they meld.
Completing his apprenticeship at The Greenbrier Hotel, Chef Wong worked at Lutece in New York City. It was there that his mentor, Chef Andre Soltner, emphasized the importance of being a “skilled craftsman” and “cooking with two feet on the ground”. These words remain with Chef Wong in all aspects of his work as he guides and nurtures his staff.
In 1989, he opened The Canoe House Restaurant at the Mauna Lani Bay Hotel and Bungalows and subsequently participated in every “Cuisines of the Sun” event held there for twelve years. 1991 witnessed the birth of Hawaii Regional Cuisine when he and eleven other chefs organized a group determined to work with local farmers, fishermen, and ranchers. The creation of HRC helped to establish Hawaii as a sought-after destination to experience a unique blend of ethnic-inspired cuisines made with fresh, local products.
In 1994, Chef Wong was named one of 13 Rising Star Chefs in America by the Robert Mondavi Winery for his culinary excellence. He is a James Beard Award winner for Best Chef, Pacific Northwest 1996. Sante Magazine for Wine and Spirits named him Chef of the Year 2001, and the Inaugural 2001 Wedgewood Awards nominated him as one of 10 U.S. chefs for the title of World Master of Culinary Arts. In 2003, Bon Appetit Magazine recognized Chef Wong among its culinary legends as the ‘Master of Hawaii Regional Cuisine’. StarChefs awarded Chef Wong with the Mentor Chef award in 2012 in their first-ever Hawaii revue.
Alan Wong’s Restaurant opened in April of 1995 and in 1996 it received a James Beard Foundation nomination for the nation’s ‘Best New Restaurant’. It was honored in Gourmet Magazine’s October 2001 issue, ranking #6 of ‘America’s Best 50 Restaurants’ and in 2002 was inducted into Nation’s Restaurant News Magazine’s Hall of Fame. In its May 2006 issue, Food and Wine Magazine included the restaurant among its ‘The Go List of 376 Hottest Restaurants in the World’ and in that same year was again the only Hawaii restaurant to be ranked among ‘America’s Best 50 Restaurants’ (#8) by Gourmet Magazine. It has been recognized as the island’s Best Restaurant in Honolulu Magazine’s Hale Aina Awards 18 times. Voted by the Ilima Awards as Hawaii’s ‘Best Restaurant’ for a decade, Alan Wong’s Restaurant was inducted into its inaugural ‘Star Circle’ established for ten-time winners in 2008. Today, the restaurant continues to receive top ratings in Zagat and Wine Spectator.
In September 1999, The Pineapple Room by Alan Wong opened at then Liberty House (now Macy’s) in the Ala Moana Shopping Center, serving breakfast, lunch, and dinner; offering banquet facilities and catering services. The Pineapple Room was opened as Wong’s first expansion project, investing in his people, allowing his young chefs and managers to develop the confidence in running their own restaurants. In its 18 years, The Pineapple Room was recognized for its business lunches and won awards for “Best Burger” and “Best Loco Moco” by various local and international publications before closing in July of 2017.
Chef Wong is the author of two cookbooks, “Alan Wong’s New Wave Luau” (Ten Speed Press, 1999) and cookbook “The Blue Tomato - The Inspirations Behind the Cuisine of Alan Wong” (Watermark Publishing, 2010), which was recognized in 2011 with the Ka Palapala Po’okela Book Awards for the Excellence in Cookbooks category and in 2012 with the International Association of Culinary Professionals (IACP) Cookbook Award in the Chefs and Restaurants category.
Chef Wong believes in giving back to the community and the profession. He serves on the boards for Leeward Community College and the Culinary Institute of the Pacific’s food service programs, as well as the Hawaii Agriculture Foundation. He was honored in 2001 by Kapiolani Community College and in 2002 by the University of Hawaii as its Distinguished Alumnus and for his contributions to the State of Hawaii. In 2012 Chef Wong was selected to be a part of the Diplomatic Culinary Partnership Initiative, started by Secretary of State Hillary Clinton.
Chef Alan Wong was inducted to the American Academy of Chefs (AAC) Culinary Hall of Fame as its Celebrated Chef in July 2013 at the American Culinary Federation (ACF) National Convention in Las Vegas, Nevada. Chef Wong is the first chef from Hawaii to be recognized with this honor. The prestigious Celebrated Chef category recognizes individuals “for their outstanding achievements in the culinary industry”.
Using fresh, local products whenever possible, pairing them with local flavors, Chef Wong defines his style of Hawaii Regional Cuisine as the contemporary style of cooking that borrows from all of the ethnic influences found in Hawaii today. Creating innovative dishes with a contemporary twist, his goal is to have his guests “Taste Hawaii”. His restaurants express a casual yet elegant ambience and welcome their guests with Hawaiian-style hospitality and the ‘Aloha Spirit’.
In 2015, Chef Wong and his two Honolulu restaurants were inducted into the Hawaii Restaurant Association’s Hall of Fame. He was honored to have been recognized for his dedication to the growth, quality, and image of Hawaii’s restaurant and food service industry.
Alan Wong’s Shanghai opened in the Shanghai Centre in December 2015. Serving Modern Hawaii Cuisine, the menu was created in the spirit in which people eat in Hawaii today and to meet the palate of Shanghai’s sophisticated and metropolitan market. In 2016, Alan Wong’s Shanghai was recognized as a Recommended Restaurant by the Michelin Guide after being open for less than a year.
Chef Wong’s most recent collaboration was with popular Kaka’ako fine dining restaurant, 53 By The Sea, in Honolulu.
After 25 years in the heart of Moiliili, Chef Wong closed his eponymous flagship restaurant Alan Wong’s Honolulu, in November 2020. Continuing to support local agriculture, Chef Wong remains active as a restaurant and hospitality industry consultant.
Former Alan Wong’s Restaurant Concepts:
- Alan Wong’s Honolulu (Honolulu, Oahu, Hawaii)
- Hawaii Regional Cuisine Marketplace (Honolulu, Oahu, Hawaii)
- The Pineapple Room by Alan Wong (Honolulu, Oahu, Hawaii)
- Aloha Airlines Trans-Pacific In-Flight Meal Service
- Alan Wong’s Hawaii (Maihama, Japan)
- The Hualalai Grille by Alan Wong (Kaupulehu, Big Island, Hawaii)
- Honu Kai Lani, A Watabe Wedding Chapel (Ko’olina, Oahu, Hawaii)
- Alan Wong’s Amasia (Wailea, Maui, Hawaii)
- Alan Wong’s Shanghai (Shanghai, China)