Oceania Cruises Brings the Nikkei Revolution On Board
The connection between travel and cuisine has always been central to the Oceania Cruises experience. Today, it takes on a bold new dimension: the cruise line has announced the introduction of 12 brand-new Nikkei dishes to the menu of its renowned Red Ginger restaurant, a benchmark for pan-Asian dining at sea.
The choice is no coincidence. Nikkei cuisine — born from the fusion of Japanese technique and Peruvian ingredients — is one of the most captivating gastronomic trends of recent years. Refined yet full of personality, it perfectly blends the delicacy of Japan with the vibrant, spicy energy of South America. A harmonious balance of flavors that has already won over top chefs on land — and now, at sea.
Ceviche Nikkei
Chicken Anticuchos pg
A Story of Cultural Fusion
Nikkei cuisine dates back to the late 1800s, when the first Japanese immigrants arrived in Peru, bringing their culinary traditions with them. Faced with unfamiliar ingredients, they gave rise to a new cuisine that now unites raw fish, zesty citrus, soy-based sauces, and Andean peppers in a harmonious dance of contrasts.
It is this ability to innovate while respecting tradition that convinced Oceania Cruises to embrace Nikkei as a new culinary offering for its increasingly curious and informed guests. As Jason Montague, the brand’s Chief Luxury Officer, stated: “This menu is a natural evolution of our philosophy: to offer guests new culinary experiences while maintaining the highest quality standards.”
The project was brought to life through a collaboration with Chef Gustavo Sugay — a Nikkei cuisine specialist with over 20 years of experience — and the teamwork of the culinary team led by Alexis Quaretti, Executive Culinary Director and Maître Cuisinier de France.
Chef Gustavo Sugay
Acevichado roll
What’s New on the Menu
The new Nikkei creations are already available aboard Oceania Vista, and will soon be featured on the new flagship Oceania Allura, launching in August 2025. By early 2026, they will be available fleetwide.
Among the standout dishes on the Nikkei menu is the Ceviche Nikkei, an elegant reimagining of a classic: marinated tuna bathed in leche de tigre, enriched with coriander, sesame oil, and a touch of red chili for a burst of freshness and flavor.
Another highlight is the Cazuela de Arroz Nikkei, where miso-glazed scallops rest on perfectly cooked bomba rice, topped with a citrusy chalaquita that expertly balances acidity and spice. The Peruvian-style braised beef, served with lomo saltado sauce and a smooth sweet potato miso mousseline, offers a heartier yet equally refined option — a play of textures and umami that’s sure to impress.
Tres Leches Cube
Cazuela de Arroz
Those seeking a street-food flair will enjoy the soft-shell crab tempura bao, served with a vibrant Nikkei-style zarza sauce, or the chicken anticuchos — inspired by traditional Peruvian street food — here presented in an elevated version with a creamy, mildly spicy huancaína sauce.
Even the desserts follow the menu’s fusion philosophy: the Tres Leches Cube offers a modern take on the Latin American classic with a melting, velvety texture; while the Yuzu Cheesecake, topped with mango and passion fruit coulis and fresh basil leaves, ends the meal on a refreshing, aromatic note — a fitting conclusion to a culinary journey that spans two continents.
oceania-cruises-porta-la-rivoluzione-nikkei-a-bordo
Flavor as a Destination
Oceania Cruises continues to set itself apart in the world of cruising through its deep culinary focus. It’s no coincidence the company proudly defines itself as “the only cruise line created by foodies, for foodies.” With one chef for every ten guests, artisanal ingredients sourced from around the world, and dishes prepared exclusively à la minute, every onboard experience is crafted to elevate taste as a form of travel.
The presence of two Maîtres Cuisiniers de France in the leadership team — Alexis Quaretti and Eric Barale — further confirms the brand’s culinary excellence. From Spanish spices to saffron from Castilla-La Mancha to custom-milled French flour, no detail is overlooked.
Even the ship designs are built around the galleys, considered the heart of the Oceania experience — just like in any great home, it’s where the soul of the journey takes shape. With the launch of Nikkei cuisine, Oceania Cruises takes another bold step forward in its mission: to make every meal on board as memorable as any destination.
Don’t miss updates, news and reviews of Oceania Cruises on Cruising Journal — with photos, videos, and cruise offers.
