Oceania Cruises has added 12 new Nikkei dishes to its Pan-Asian specialty restaurant, Red Ginger. 

This menu expansion brings together elements of Peruvian flavours and Japanese culinary techniques, reflecting the distinct identity of Nikkei cuisine.

Nikkei cuisine originated in the late 19th century, when Japanese immigrants in Peru began blending traditional Japanese recipes with local Peruvian ingredients. The result is a unique culinary style characterised by fresh seafood, citrus, soy-based sauces, and spicy peppers.

The new menu being deployed across the Oceania fleet was developed with the support of Chef Gustavo Sugay, who has more than two decades of experience in preparing Nikkei cuisine. 

The dishes were recently introduced aboard Oceania Vista and will be available on Oceania Allura, launching next month. The rest of the fleet is expected to feature the new dishes by early 2026.

“This new Nikkei offering is a tangible example of the magic that emerges when cultures intertwine,” said Chef Alexis Quaretti, Executive Culinary Director at Oceania Cruises. “The introduction of these dishes is a result of our guests’ appetite for bold new flavours.”

Selected dishes on the Red Ginger Nikkei menu include:

Ceviche Nikkei – Tuna marinated in leche de tigre, with cilantro, sesame oil, and red chili.

Peruvian-Style Beef Short Rib – Served with lomo saltado sauce and miso sweet potato mousseline.

Cazuela de Arroz Nikkei – Miso-glazed scallops on bomba rice, topped with chalaquita.

Soft Shell Crab Tempura Bao Buns – Bao buns filled with fried soft-shell crab and Nikkei-style zarza.

Chicken Anticuchos – Grilled chicken skewers with huancaína sauce.

Tres Leches Cube – Sponge cake soaked in three milks.

Yuzu Cheesecake – Yuzu with mango and passion fruit coulis, finished with basil.

Additional culinary information:

Oceania Cruises’ culinary team includes two Executive Culinary Directors, Chefs Alexis Quaretti and Eric Barale, both members of Les Maîtres Cuisiniers de France.

Dishes are prepared à la minute using a range of global ingredients.

Dining venues on board include Continental, Italian, and steakhouse options, with all restaurants featuring open seating and no additional charge.

The cruise line maintains a chef-to-guest ratio of 1:10.

Ships are designed around expansive galleys intended to match the standards of land-based restaurants.