Oceania Cruises announces the addition of 12 new and creative Nikkei dishes to its flagship pan-Asian restaurant, Red Ginger. This menu expansion brings a vibrant fusion of Peruvian flavors with refined Japanese culinary techniques to the sea.
Nikkei cuisine has its origins in the late 19th century, when Japanese immigrants settled in Peru and began adapting traditional Japanese recipes with native Peruvian ingredients, resulting in a distinctive flavor marked by fresh seafood, vibrant citrus, soy-based sauces, and spicy chili peppers.
Nikkei cuisine is flexible yet embraces experimentation, a philosophy that perfectly aligns with Oceania Cruises. The cruise line aims to deepen its guests' understanding of this cuisine through this new menu offering, an initiative spearheaded by Chef Gustavo Sugay, who brings over 20 years of experience preparing this dynamic cuisine.
The innovative dishes 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 rolled out across the rest of the fleet in early 2026.
“The new, carefully crafted Nikkei dishes further reinforce the ongoing evolution of our philosophy to serve The Finest Cuisine at Sea,” said Jason Montague, Chief Luxury Officer of Oceania Cruises.
“This new Nikkei offering is a tangible example of the magic that happens when cultures intertwine,” added Chef Alexis Quaretti, Executive Culinary Director of Oceania Cruises. “Our passion for culinary innovation is fueled by constantly listening to our guests, noticing their increasingly diverse palates and their curiosity to discover new flavors. This addition responds to their appetite for bold tastes and is just the beginning of more exciting developments to come.”
Highlights of Red Ginger's Nikkei menu:
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Nikkei Ceviche – Tuna marinated with tiger's milk, cilantro, sesame oil and a touch of red chili pepper for a refined version of the Peruvian classic.
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Peruvian Style Beef Rib – Tender and juicy beef rib with lomo saltado and miso sweet potato mousseline, combining intense notes and umami.
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Nikkei Rice Casserole – Miso-glazed scallops on perfectly cooked bomba rice, finished with chalaquita for a citrusy and spicy balance.
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Tempura Softshell Crab Bao Buns – Lightly fried crab wrapped in fluffy bao, topped with a Nikkei-style bramble.
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Chicken Anticuchos – A sophisticated version of the iconic Peruvian street dish, with juicy chicken skewers and creamy, spicy huancaína sauce
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Three Milk Cube – A modern take on the beloved Latin American dessert, with sponge cake soaked in three types of milk for a melt-in-the-mouth delight.
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Yuzu Cheesecake – Tangy yuzu with mango and passion fruit coulis, garnished with fresh basil for a refreshing and aromatic finish.
Oceania Cruises is the only cruise line created by food lovers, run by food lovers, for food lovers; and it's the only line with two Maîtres Cuisiniers de France. Its gourmet onboard restaurants serve dishes prepared à la minute and offer an exceptional variety of choices, from continental cuisine to authentic Italian to classic steakhouse cuts.
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