Sailing I
Asahi's Secret
WORDS: GEMMA HARRIS | IMAGES: ALEXIS ANDREWS
What makes one charter sailing yacht more appealing than another? Is it the crew, amenities, food or destination? Or all of that, in equal measure? Whatever the exact recipe, the ketch-rigged 56-metre Perini Navi, Asahi, seems to have struck somewhere close to the right balance. Beginning life in 2009 with a renowned Ron Holland racing design and timeless Remi Tessier interiors, the award-winning boat is part of the 56-metre sailing series. Today, she is fresh from an extensive refit and bringing a new lease of life to the Caribbean circuit. Fittingly, her name, translated from Japanese, means ‘morning sun’.
Asahi’s Sydney-born Captain Angus Biffin – widely known as ‘Biff’ – hit upon his own passion for sailing at a young age. Fast-forward through the many miles he travelled across the oceans, and Biff found himself involved in the purchase of Asahi in 2019. “From the get-go, we have always intended for her to be a successful watersports-oriented charter yacht,” he says, referring to the ambition he shares with his nine other dedicated crew members. With room to accommodate up to 12 guests across six cabins, as well as indoor and outdoor space, Asahi has many appealing features. “But I would say that the crew are her key element,” Biff argues. “Seventy-five per cent are the same as when the yacht was purchased. We are a very close-knit team, and all enjoy being out on the water.”
Ensuring every day is unforgettable is a responsibility said team takes in its stride. “Each charter is unique, and as a result, we are completely flexible in how we plan and prepare,” he says. “We have a watersports inventory like no other in our class, motor or sail”. This catalogue includes new wing foiling equipment, towable inflatables, Reverso sailing dinghies, Fliteboards, scuba gear and Seabobs, to name just a few. Guests have never requested an activity that couldn’t be arranged.
“We receive preferences from the client before they arrive and are sometimes even in contact with the crew of previous yachts they’ve chartered,” says Biff. A day can look however a client wants, from the adrenaline-inducing to the utterly de-stressing. Whether that’s enjoying a sunrise paddle board, trying your hand at the kites and wings, exploring Caribbean bays on a Seabob snorkel safari, or heading to dry land with the mountain E-bikes. “We look for the best locations directly downwind of where we are anchored, and our tender meets the guests once they reach there on the kites or wing foils. Sometimes we arrange this to be at a beach for a unique barbecue experience.” To unwind afterwards, guests can sink into the flybridge Jacuzzi, settle down to an al-fresco movie night or sip sundowners in one of the many lounging spaces.
However, in the galley is where a good charter truly transforms into an exceptional one, and Asahi shines at mealtimes. Recently crowned winner at the Chef’s Competition during the Antigua Charter Yacht Show, Chef Nathan Clements exceeds expectations onboard with his passion for rustling up innovative dishes and determination to get hold of the very freshest produce. He creates a blend of modern, light and healthy cuisine with Mediterranean and South East Asian influences, but also notes that, “To be a great charter chef, you need to be a chameleon. Making the ingredients the star of the dish is where the wow factor comes in; it’s a simple way of cooking, but when produce is at its best, it tastes best, so I always get local and seasonal produce onboard.” From mango sorbet and smoked wahoo loin to charred corn, he
turns each raw ingredient into a show-stopper.
And, onboard, what can be fresher than a daily catch? “I have a particular love for seafood, and the Caribbean delivers on that! We all love fishing onboard, so I can easily serve up catch to plate; we also use the traditional Japanese ikejime kill method to ensure we maintain the best quality and flavour – it’s how they get such amazing sushi,” Clements says.
“We use some interesting techniques for getting lobsters, and deep-sea fish down to 300 metres for queen snapper and grouper, as well as spearfish for pelagic and reef fish. Once cleaned and prepped, Clements works his magic,” adds Biff.
Clement’s culinary knowledge is rooted in his desire for the food to tell a story. “I use local ingredients and find out about the history of the food, so I can truly understand and then replicate it.” For each charter, his philosophy is also intuition-led. “My menus are always based on how the guests react to each dish; plans onboard are changeable, so I make sure [everything] aligns with where we have been and where we are going, [and it all] evolves daily.” This seamless service continues to the table, setting up either informal or formal dining areas for whatever the mood calls for.
Referring to a past charter, Clements recalls, “I heard them reminiscing about their time at the Aspen Polo, so I researched that event’s sponsor, a caviar company. For dessert the next day, I created a white chocolate and vanilla pannacotta with a raspberry and yuzu gel on top, made into little caviar-like balls, served in a caviar tin. They were amazed by it.” It is this kind of care and unwavering attention to detail that goes into every aspect of Asahi’s charters – with a passion and determination to do so shared by the whole staff. This, along with the food itself, the boat’s modern comforts and the carefully selected natural surroundings, all combine, then, just so, to make guests want to return, time and again for an entirely fresh experience of the ‘morning sun’.
