Sushi on Five

Revel in the tastes and textures of hand-crafted sushi, nigiri,
and sashimi.

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  • Sushion5
  • Sushion5
  • Sushion5

Sushi on Five.
Try our modern luxury take on traditional Japanese fare.

Our authentic, casual, à-la-carte sushi restaurant serves lunch and dinner with no cover charge. Freshly prepared items include the finest sashimi, hand-rolled sushi, and other Japanese favorites. Try the fresh wasabi. You can pair your fare with imported and artisanal beers, premium and specialty sakes, and innovative cocktails crafted exclusively here. Unique desserts blend East and West, like green-tea tiramisu. The menu is created by Yoshikazu Okada, a fourth-generation sushi chef. As a child, Yoshi studied the sea's bounty with his grandfathers: one a fisherman, one a fish-shop proprietor. Reservations are recommended but not required.

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Inside Sushi on Five

  • Inspiration

    Wildly popular from the day it appeared—as a pop-up restaurant on Celebrity Reflection®—Sushi on Five satisfies your craving for extremely fresh, locally sourced, lovingly handled, authentically prepared fish and veggies. Its menu has been crafted by expert sushi chef Yoshikazu "Yoshi" Okada, originally from Japan, now a restaurateur in Hollywood.

  • Cuisine

    Discover your new favorite Japanese beer or premium sake. Then start your meal with some Kobe beef ramen sliders or a rich bowl of lobster ramen. Treat yourself to the complex tastes and textures of a hand-made sushi roll (Alaskan California, spicy tuna, shrimp tempura, more), or nigiri featuring albacore, shrimp, eel, or other fresh selections, or the pure flavors of yellowtail, salmon, octopus, or other sashimi. "Omakase" means chef's selection—always a good choice. Your culinary journey would be incomplete without dessert. Try the caramelized ginger bread with wasabi gelato.

Insider Tips

  • Take the opportunity to try our premium, super-premium, and specialty sakes—selected by our sake sommelier.
  • Ask for fresh wasabi, if you dare. It's rare to find the real thing.