Gourmet Gal

Yes. You can transfer within 30 days.

There’s a great thread in Ports of Call here on CC that has all kinds of airport transport info with responses from a local.

Good question. I’ve been wondering if the rapid rate of ships being added to RCL has impacted how well staff can be trained and “onboarded”.

Wonderful account of this unusual itinerary. Does anyone suspect the lunch ashore as the GI culprit or did SS cater that, too?

As I recall it was better than hotel laundry pricing. No matter the cost it’s always worth it to be able to travel lighter. If you can afford a Uniworld cruise then their laundry prices shouldn’t be a problem.

Perhaps not short enough.

I don’t understand the Marquee area either. I’ll be on Nova circumnavigating Japan in late March, April and that area could be vastly under-utilized. Some sort of retractable roof would have made more sense. On rainy, cold evenings there will be more pressure on the other dining venues. Spa and gym space should be a no-brainer now and for the past 20 years.

We have a D2D in 2 weeks and after arriving several days early we’re thinking about booking an early, short private tour before leaving the Rome SS hotel to transfer to the port. Does anyone know typically how early SS has the transfers arrive? I believe it’s a 90 minute drive to the port. The stated embarkation time is 2:00 PM - so does SS have busses arrive then or prior in order to pace the queues?

What a great trip review. I just noticed this. Really appreciate the detail on Sydney - I’ll be there for 3 days next Spring on an around-the-world jet trip with Four Seasons. Of course we’ll be staying at Sydney FS but this one sounds like a fairly basic hotel. One of the excursion options on that trip is the Harbor Bridge walk and your conclusion was the same as mine…if I could walk it at my own pace rather than shuffling along with a group then maybe I would consider it. We’ll be taking a sea plane to a pretty lunch spot instead! Sydney looks like a beautiful city.

A tie is completely optional on any night.

Good to know they maintain such nice wines for the 100 or so people onboard at any given time!

Thanks for posting this. The menu definitely has the elements of a Kaiseki meal with the difference being in the service. Rice is a separate course in the traditional Kaiseki dinner. Good to know about the sake.

Flyers, thanks so much for the details of this interesting itinerary. Just a couple quick questions…my Japanese friends have taught me to steer clear of hot sake. Sake is usually served heated when it is of poor quality. Are there any better or upgraded sakes available in Kaiseki, such as ginjo or daiginjo? Also, is the meal an actual Kaiseki dinner with all the traditional courses and seasonal garnishes (6 courses or more)?

Bean counters at work. That’s really penny-pinching.

Wow, if Albergo Senato is #1 I’d hate to see the rest. It’s very basic though the location is really great.