4.9 • 663 Ratings
🗓️ 31 October 2018
⏱️ 50 minutes
🧾️ Download transcript
Have you ever considered dining at Izumi Japanese restaurant on Royal Caribbean? This week, we have a guide to what you need to know about dining at Izumi on any Royal Caribbean ship.
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0:00.0 | Welcome to the Royal Caribbean blog podcast, a week of look into the world of Royal Caribbean cruising. |
0:22.5 | I'm your house Matt Hodgeberg, and this is episode number 274. |
0:26.5 | Have you ever considered dining at a Zumi Japanese restaurant on Royal Caribbean Cruise? |
0:30.7 | This week, we have a guide to what you need to know about dining at Azumi on any Royal Caribbean ship. |
0:36.1 | Here we go. |
0:41.4 | Thank you. about dining and Azumi on any Royal Caribbean ship. Here we go. If you've listed in this podcast at any kind of length or maybe check us out on our |
0:45.7 | Facebook live videos or read enough blog posts on realgreenblog.com, it becomes quickly |
0:50.4 | evident that I'm quite the fan of Izumi, one of the specialty restaurants available on most Royal Caribbean cruise ships. |
0:57.7 | And it's probably not that surprising then for you to hear that this week's episode is all about Izumi. |
1:03.7 | And what I wanted to do this week was not just seeing the praises of Izumi, but kind of give an overview and an introduction to how Azumi works and provide |
1:12.6 | basically the what you need to know about dining at Azumi. |
1:17.2 | And this hopefully will spark a series of podcast episodes we're going to do over the next |
1:22.2 | weeks and months talking about some of the more popular, especially dining restaurants that |
1:27.1 | are out there, especially ones that are on a number of Royal more popular, specialty dining restaurants that are out there, |
1:27.9 | especially ones that are on a number of Royal Caribbean ships, |
1:30.4 | because specialty dining has never been as popular as it is today. |
1:34.8 | It is an interesting phenomenon to watch, |
1:37.1 | because if you had cruised with Royal Caribbean, |
1:39.4 | I think, even as short as maybe 10 years ago, |
1:42.5 | you would have noticed a major shift from specialty dining |
1:46.1 | being this kind of like tertiary, I would say on the fringes, but a kind of experience that |
1:52.0 | you almost, you know, didn't really think that much about to now being arguably a main component |
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