Oceania Cruises announces 12 new Nikkei dishes for Red Ginger

• The line has unveiled a series of new dishes that blend Peruvian flavours and Japanese techniques.
• The dishes will be available in Red Ginger.
• Some of the menu items include Peruvian-style short ribs and ceviche Nikkei.

Oceania Cruises has added 12 new creative dishes to its signature Pan-Asian restaurant, Red Ginger.

This interesting and vibrant cuisine is a fusion of Peruvian flavours and refined Japanese culinary techniques.

These new dishes recently debuted aboard Oceania Vista and will be on the line’s newest ship, Oceania Allura which is set to launch next month.

The new Nikkei dishes will be added to the rest of the fleet 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. 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, Chief Luxury Officer of Oceania Cruises. 

“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.”

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 savoury 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.