Sarah Bretz, ContributorOceania Cruises has announced that its Pan-Asian restaurant, Red Ginger, will feature 12 new Nikkei dishes. The menu expansion will bring a fusion of Peruvian flavors and 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.
Unlike many long-established culinary traditions, Nikkei cuisine is flexible as it honors customs and simultaneously embraces experimentation. The line is deepening its guests’ understanding of Nikkei food through this new menu rollout, an initiative supported by Chef Gustavo Sugay who brings over 20 years of experience preparing the dynamic cuisine.
The menu items recently debuted aboard Oceania Vista and will be available on the line’s newest ship, Oceania Allura — launching next month. They’ll be rolling out to the rest of the Oceania Cruises fleet by early 2026.
“This new Nikkei offering is a tangible example of the magic that emerges when cultures intertwine,” said 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.”
Highlights of the new Nikkei dishes include:
- 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 savory 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 of 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.
Comments
Have you ever eaten Nikkei food and if so, how do you like it? Are you excited about these new menu additions on Oceania Cruises? Drop us an anchor below and let us know!
