Oceania Launches 12 Exquisite Nikkei Dishes at Pan-Asian Red Ginger Restaurant

Oceania Cruises has introduced twelve innovative Nikkei dishes in its Pan-Asian restaurant, Red Ginger, blending Peruvian and Japanese culinary traditions fleetwide. This cuisine, which originated from Japanese immigrants in late 19th-century Peru, combines local ingredients with Japanese cooking techniques, showcasing flavors through fresh seafood, citrus, soy sauces, and spicy peppers.

The new dishes debuted on the Oceania Vista and will soon be available on Oceania Allura, with plans for implementation across the entire fleet by early 2026. Chef Gustavo Sugay, who boasts two decades of experience in Nikkei cuisine, has crafted the menu.

Highlighted offerings include the refined Ceviche Nikkei, made with tuna, leche de tigre, cilantro, sesame oil, and red chili, and the Peruvian-Style Beef Short Rib complemented by lomo saltado sauce and miso sweet-potato mousseline. Other exciting additions feature a rice casserole topped with miso-glazed scallops, bao buns with soft-shell crab enhanced by Nikkei zarza, and desserts like yuzu cheesecake paired with mango, passion fruit, and basil.

Oceania’s Chief Luxury Officer remarked that these Nikkei options align with the brand’s commitment to “The Finest Cuisine at Sea.” The Executive Culinary Director emphasized the creativity that emerges when diverse culinary practices blend, appealing to the sophisticated tastes and curiosity of their guests.

These new offerings enhance Oceania’s standing as a culinary haven for travelers, recognized for its dual Master Chefs of France, quality ingredient sourcing, a one-chef-per-ten-guest ratio, and complimentary gourmet dining at all venues. By embracing Nikkei cuisine in Red Ginger, Oceania Cruises further commits to culinary innovation, delivering a unique dining experience that celebrates global flavors on the high seas.

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