Oceania Cruises®, renowned for its destination-rich itineraries and culinary sophistication, is once again setting a new benchmark with the introduction of 12 innovative Nikkei dishes at its signature Pan-Asian restaurant, Red Ginger. This bold addition to the menu fuses the elegance of Japanese culinary techniques with the vibrant, fiery flavours of Peru — a nod to a fusion cuisine that has taken the global gastronomic stage by storm.
Nikkei cuisine emerged in the late 1800s when Japanese migrants in Peru began blending their traditional recipes with local ingredients. The result is a vibrant culinary style defined by fresh seafood, sharp citrus, fermented soy notes, and heat from Peruvian chillies. Oceania Cruises’ embrace of this dynamic fare underscores the line’s dedication to offering guests culturally rich, taste-forward experiences.
The Nikkei dishes debuted aboard Oceania Vista® and will feature on Oceania Allura™ from next month, with a fleet-wide rollout expected by early 2026. Developed under the guidance of Chef Gustavo Sugay, whose expertise spans over two decades, these dishes reflect a commitment to culinary creativity and guest satisfaction.
Jason Montague, Chief Luxury Officer of Oceania Cruises, remarked that the new additions align with the line’s philosophy of presenting “The Finest Cuisine at Sea®,” combining exploration and indulgence in every bite. Executive Culinary Director Chef Alexis Quaretti added that these dishes are a direct response to guests’ growing appetite for bold, innovative flavours.
Menu Highlights from Red Ginger’s Nikkei Selection Include:
Ceviche Nikkei – A refined spin on Peru’s classic, featuring marinated tuna, leche de tigre, coriander, sesame oil, and a mild red chilli bite.
Peruvian-Style Beef Short Rib – Braised to tenderness and served with lomo saltado sauce and a delicate miso sweet potato mousseline.
Cazuela de Arroz Nikkei – Miso-glazed scallops on bomba rice, lifted by citrusy chalaquita.
Soft Shell Crab Tempura Bao Buns – Crispy crab in fluffy bao, topped with Nikkei-style zarza for a zesty crunch.
Chicken Anticuchos – Skewered chicken reimagined with huancaína sauce, elevating Peruvian street food.
Tres Leches Cube – A modern take on the classic, with sponge cake soaked in three types of milk for a decadent end.
Yuzu Cheesecake – Bright, tart yuzu balanced with mango and passion fruit, garnished with fresh basil.
This menu extension complements Oceania Cruises’ already esteemed culinary pedigree. As the only cruise line led by chefs and culinary artisans, Oceania is home to two Master Chefs of France and a kitchen staff chosen from the world’s best. Each dish is prepared à la minute with ingredients sourced from regions renowned for their culinary excellence.
Onboard dining is elevated not just in taste, but in design — every Oceania ship features state-of-the-art galleys that mirror top-tier restaurants. With one chef per 10 guests and complimentary dining in every restaurant, culinary precision meets personalised service on every voyage.
For more on Oceania Cruises’ globally inspired voyages, intimate ships, and award-winning cuisine, visit www.oceaniacruises.com, call +852 800 967609 (Hong Kong) or +65 3165 1677 (Singapore), or consult a travel advisor.
Did You Know?
Tucked away in Singapore’s bustling dining scene, Enso Steakhouse delivers a contemporary Japanese grill experience like no other. From charcoal-grilled A5 Wagyu to artfully curated omakase menus, Enso combines premium ingredients with elegant presentation in an intimate setting. It’s a must for those who appreciate refined flavours, minimalist aesthetics, and the craftsmanship of modern Japanese cuisine. Ideal for discerning diners and expats seeking something elevated yet authentic, Enso captures the spirit of innovation that also defines Nikkei cuisine.
Read more at www.expatchoice.asia
