Oceania Cruises is elevating its onboard dining experience by introducing Nikkei cuisine at its Pan-Asian specialty restaurant, Red Ginger. A total of twelve innovative new dishes have been added to the menu. These creations blend the finesse of Japanese culinary techniques with the bold, vibrant flavors of Peru. Nikkei cuisine originated in the late 19th century, when Japanese immigrants settled in Peru and began combining traditional Japanese recipes with local Peruvian ingredients. This resulted in a unique flavor profile characterized by fresh seafood, citrus notes, soy sauces, and spicy peppers.
The addition of Nikkei dishes perfectly aligns with Oceania Cruises’ philosophy of serving The Finest Cuisine at Sea. Renowned for its refined gastronomy and continuous culinary innovation, Oceania Cruises now brings guests a boundary-pushing flavor experience through this fusion menu. The initiative is supported by Chef Gustavo Sugay, an expert in Nikkei cuisine with over twenty years of experience.
These new dishes are already available aboard Oceania Vista and will also be served on the fleet’s newest ship, Oceania Allura, launching next month. By early 2026, the revamped Red Ginger menus will be rolled out across the entire fleet.
According to Jason Montague, Chief Luxury Officer at Oceania Cruises, the Nikkei dishes reflect the cruise line’s commitment to delighting guests with continuous culinary discoveries. “The carefully crafted new Nikkei menu items further augment the ongoing evolution of our driving philosophy of serving The Finest Cuisine at Sea. Our industry-leading culinary team is constantly seeking to introduce our well-traveled guests to new experiences and flavors, while honoring our commitment to culinary excellence,” he said.
“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 fueled 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 flavors, and this is just the beginning of even more exciting developments on the horizon.”
Oceania Cruises has also recently announced a new collection of Specialty Cruises for 2026. These themed voyages offer a unique blend of exceptional gastronomy, cultural enrichment, and personal encounters with world-renowned culinary experts. Guests on these sailings can look forward to exquisite meals, exclusive events, curated shore excursions, and inspiring experiences both onboard and ashore. More information Oceania Cruises’ gourmet-focussed 2026 specialty sailings is available via this link.
Red Ginger Nikkei menu highlights
The Ceviche Nikkei, a refined version of the Peruvian classic, features marinated tuna in leche de tigre, enhanced with cilantro, sesame oil, and a touch of red chili. The Peruvian-Style Beef Short Rib is served with lomo saltado sauce and a smooth miso sweet potato purée. The Cazuela de Arroz Nikkei presents miso-glazed scallops atop perfectly cooked bomba rice, topped with refreshing chalaquita.
The menu also includes inventive small plates like Soft Shell Crab Tempura Bao Buns, featuring crispy fried crab in soft bao buns with a spicy Nikkei-style zarza topping. The Chicken Anticuchos offer an elegant twist on traditional Peruvian street food, served with a creamy, spicy huancaína sauce. For dessert lovers, there are delightful options such as the Tres Leches Cube, a soft sponge cake soaked in three kinds of milk, and a Yuzu Cheesecake, paired with mango and passion fruit coulis, finished with fresh basil for an aromatic touch.
Pictures: Oceania Cruises – @adrienfoodinparis.
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