Oceania Cruises is introducing 12 new, flavourful, and creative Nikkei dishes to its signature Pan-Asian restaurant, Red Ginger. This menu expansion brings a vibrant fusion of Peruvian flavours and refined Japanese culinary techniques and tastes to sea.Nikkei cuisine traces its origins to the late 19th century, when Japanese immigrants settled in Peru and began adapting traditional Japanese recipes with native Peruvian ingredients, resulting in a distinctive taste marked by fresh seafood, bright citrus, soy-based sauces, and spicy peppers. Oceania Cruises’ is deepening its guests’ understanding of Nikkei food through this new menu rollout, an initiative supported by Chef Gustavo Sugay, who brings more than 20 years of experience preparing this dynamic cuisine.
The innovative menu items recently debuted aboard Oceania Vista® and will be available on the line’s newest ship, Oceania Allura™, launching next month. The new Nikkei dishes will be added to the rest of the fleet by early 2026.“The carefully crafted new Nikkei menu items further augment the ongoing evolution of our driving philosophy of serving The Finest Cuisine at Sea. ,” remarked Jason Montague, Chief Luxury Officer of Oceania Cruises. “Our industry-leading culinary team is constantly seeking to introduce our well-traveled guests to new experiences and flavours, while honouring our commitment to culinary excellence,”“This new Nikkei offering is a tangible example of the magic that emerges when cultures intertwine,” added Chef Alexis Quaretti, Oceania Cruises’ Executive Culinary Director. “Our passion for culinary innovation is fuelled by constantly listening to our guests, noting their ever-expanding palates and deep curiosity to try new dishes and taste profiles.
‘The introduction of these new Nikkei dishes is a result of our guests’ appetite for bold new flavours, and this is just the beginning of even more exciting developments on the horizon.”
Red Ginger Nikkei Menu Highlights:
Ceviche Nikkei – Marinated tuna delicately dressed in leche de tigre, accented with cilantro, sesame oil, and a hint of red chili for a refined take on the Peruvian classic.
Peruvian-Style Beef Short Rib – A rich, tender short rib served with savoury lomo saltado sauce and a silky miso sweet potato mousseline, blending bold and umami-rich notes.
Cazuela de Arroz Nikkei – Miso-glazed scallops atop perfectly cooked bomba rice, finished with vibrant chalaquita for a balanced bite of citrus and heat.
Soft Shell Crab Tempura Bao Buns – Lightly fried soft-shell crab tucked in pillowy bao buns, topped with a punchy Nikkei-style zarza.
Chicken Anticuchos – A sophisticated spin on Peruvian street food, with juicy chicken skewers paired with creamy, spicy huancaína sauce.
Tres Leches Cube – A modern presentation
the beloved Latin American dessert, with sponge cake soaked in three milks for melt-in-your-mouth indulgence.
Yuzu Cheesecake – Tart yuzu paired with mango and passion fruit coulis, garnished with fresh basil for a refreshing and aromatic finish.
