Oceania Cruises has introduced a dozen new Nikkei dishes to Red Ginger, its signature Pan-Asian restaurant. The menu additions combine Japanese culinary techniques and Peruvian flavors.
Nikkei cuisine originated in the late 19th century when Japanese immigrants settled in Peru and began adapting traditional Japanese recipes with native ingredients from the adopted country. The cuisine is characterized by fresh seafood and citrus, soy-based sauces and spicy peppers.
The menu development is supported by chef Gustavo Sugay, who has more than 20 years of experience preparing Nikkei cuisine. The new dishes recently debuted onboard Oceania Vista and will be available on Oceania Allura when it launches next month. The Nikkei dishes will be added fleet-wide 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. "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."
The new Red Ginger Nikkei menu features several signature dishes that showcase the fusion cuisine. Ceviche Nikkei offers marinated tuna dressed in leche de tigre, topped with cilantro, sesame oil and red chili. The Peruvian-Style beef short rib features tender short rib served with lomo saltado sauce and miso sweet potato mousseline.
Other savory options include cazuela de arroz Nikkei, which combines miso-glazed scallops and bomba rice crowned with chalaquita, soft shell crab tempura bao buns and more.
For dessert, guests can choose between Tres Leches Cube, featuring sponge cake infused with three milks, or Yuzu Cheesecake, which pairs tart yuzu with mango and passion fruit coulis and is augmented with fresh basil.
"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."
Editor’s Note: This article was generated by AI, based on a press release distributed by Oceania Cruises. It was fact-checked and reviewed by a TravelAge West editor.
