Oceania Cruises Announces 12 New, Convenience, and Creative Nikkei Dines to Red Ginger

Published: 2025-06-19 10:05:52 ET NCLH

Published on 06/19/2025 at 10:05

Oceania Cruises announced 12 new, flavorful, and creative Nikkei dishes to its signature Pan-Asian restaurant, Red Ginger. This menu expansion brings a vibrant fusion of Peruvian flavors and refined 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 refreshingly flexible as it honors customs and simultaneously embraces experimentation, an ethos that aligns perfectly with Oceania Cruises. The cruise line is deepening its guests' understanding of Nikkei food through this new menu rollout, an initiative supported by Chef Gustavo Sugay, who brings more than 20 years of experience preparing this dynamic cuisine. The innovative menu items recently debuted aboard Oceania Vista®?and will be available on the line's newest ship, Oceania Allura??, launching next month.

The new Nikkei dishes will be added to the rest of the fleet by early 2026. Red Ginger Nikkei Menu Highlights: 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 aunchy Nikkei-style zarza. Chicken Anticuchos - A sophisticated spin on Peruvian street food, with juicy chicken skewers paired with creamy, spicy huancaina sauce.

Tres Leches Cube - A modern presentation of the beloved Latin American dessert, with sponge cake wet 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 Finest Cuisine at Sea®?

highlights include: Oceania Cruises is the only cruise line built by foodies, run by foodies, for foodies. Oceania Cruises is The only cruise line to boast two Master Chefs of France. Its two Executive Culinary Directors, Chefs Alexis Quaretti and Eric Barale, have both been inducted into the prestigious echelons of Les Maitres Cuisiniers de France, a global association established in France.

The cruise line is deepening it guests' understanding of Nikkea food through this new menu rollout. The cruise line is deepening the guests' understanding of Nikke i food through this new menu rollout., an initiative supported by Chef GustavO Sugay, who brings more more than 20 years of experience prepare this dynamic cuisine. The innovative restaurant items recently debuted aboard Oceani Vista®?and will be Available on the line's newest ship.

The Finest Cuisine in Oceania Vista®? and will be available on the line' new ship, Oceania Allure®?, launching next month.