Oceania Cruises announced 12 new Nikkei dishes at its signature Pan-Asian restaurant, Red Ginger. This menu expansion brings a fusion of Peruvian flavors and refined Japanese culinary techniques and tastes.
The company said in a press release that it is deepening its guests’ understanding of Nikkei food through the new menu rollout, an initiative supported by Chef Gustavo Sugay, who brings more than 20 years of experience preparing this cuisine.
The menu items recently debuted aboard the Oceania Vista and will be available on the line’s newest ship, the Oceania Allura. 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,” said Jason Montague, chief luxury officer of Oceania Cruises.
“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.
Highlights include the following:
- Ceviche Nikkei: Marinated tuna dressed in leche de tigre, accented with cilantro, sesame oil and a hint of red chili
- Peruvian-Style Beef Short Rib: 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 bomba rice, finished with chalaquita
- Soft Shell Crab Tempura Bao Buns: Lightly fried soft-shell crab tucked in pillowy bao buns, topped with a Nikkei-style zarza
- Chicken Anticuchos: A spin on Peruvian street food, with juicy chicken skewers paired with creamy, spicy huancaína sauce
- Tres Leches Cube: A modern presentation of the Latin American dessert, with sponge cake soaked in three milks, and
- Yuzu Cheesecake: Tart yuzu paired with mango and passion fruit coulis, garnished with fresh basil.
