Oceania Cruises is expanding the menu of its Pan-Asian restaurant Red Ginger with a flavorful Japanese-Peruvian twist.
Twelve new menu items recently debuted aboard Oceania Vista and will be available on the line’s newest ship, Oceania Allura, launching in July. The new Nikkei dishes will be added to the rest of the fleet by early 2026.
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 refreshingly flexible as it honors customs and simultaneously embraces experimentation, an ethos that aligns perfectly with Oceania Cruises. The menu rollout is an initiative supported by Chef Gustavo Sugay, who brings more than 20 years of experience preparing this dynamic cuisine.
“This new Nikkei offering is a tangible example of the magic that emerges when cultures intertwine,” added 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.”
“The carefully crafted new Nikkei menu items further augment the ongoing evolution of our driving philosophy of serving The Finest Cuisine at Sea. 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,” said Jason Montague, Oceania’s Chief Luxury Officer.
The Red Ginger Nikkei Menu Highlights 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.
The Cruisington Times
