The culinary world’s most exciting fusion has just made waves at sea. Oceania Cruises has unveiled 12 bold new Nikkei dishes at Red Ginger, its signature Pan-Asian restaurant, bringing the electric Japanese-Peruvian fusion that has taken Lima – and the world – by storm directly to your floating dinner table.
For the uninitiated, Nikkei cuisine tells the story of cultural collision in the most delicious way possible. When Japanese immigrants arrived in Peru in the late 19th century, they didn’t simply replant their culinary traditions – they reimagined them. Fresh Peruvian ingredients met precise Japanese techniques, creating something entirely new: a cuisine that respects both cultures while being beholden to neither.
The timing couldn’t be more perfect. Red Ginger has long been considered the crown jewel of Oceania’s dining program, earning recognition as one of the finest Asian-inspired restaurants at sea. The intimate venue, with its harmonious gold and ebony tones and modern Asian artwork, already sets the stage for culinary innovation. Now, with these new Nikkei additions, it’s writing an entirely new chapter.
A tale of two culinary cultures
Chef Gustavo Sugay, who brings over two decades of Nikkei expertise to the project, has crafted a menu that speaks fluent fusion. Take the Ceviche Nikkei, where marinated tuna swims in leche de tigre – that magical citrus marinade that “cooks” the fish – elevated with cilantro, sesame oil, and a whisper of red chilli. It’s Peru’s national dish viewed through a Japanese lens.
The Peruvian-Style Beef Short Rib demonstrates Nikkei’s genius for unexpected pairings. Rich, tender meat meets the familiar comfort of lomo saltado sauce, but surprises with a silky miso sweet potato mousseline that is sure to make perfect sense. It’s umami meeting ají amarillo in a way that will reveal itself as both revolutionary and inevitable.
Perhaps the most intriguing addition is the Cazuela de Arroz Nikkei – miso-glazed scallops atop bomba rice, finished with vibrant chalaquita. Here, Japanese precision will meet Peruvian exuberance in a single spoonful, balancing citrus brightness with gentle heat and the oceanic sweetness of perfectly cooked scallops.
Street food goes shipboard
The genius of Nikkei has always been its democratic spirit – high technique applied to humble ingredients, street food elevated without losing its soul. The new Soft Shell Crab Tempura Bao Buns embody this perfectly, wrapping lightly fried crab in pillowy bao and topping it with punchy Nikkei-style zarza. It’s comfort food that happens to be sophisticated, casual dining that’s anything but careless.
The Chicken Anticuchos pay homage to Peru’s beloved street skewers, but with the refinement you’d expect from a cruise line that employs one chef for every ten guests. Paired with creamy, spicy huancaína sauce, these skewers transform sidewalk snacking into fine dining without losing their essential character.
Sweet endings with international flair
Even dessert gets the fusion treatment. The Tres Leches Cube reimagines Latin America’s beloved cake in modernist form – all the familiar comfort of sponge soaked in three milks, but presented as architectural art. Meanwhile, the Yuzu Cheesecake marries Japanese citrus with tropical mango and passion fruit, garnished with fresh basil for an aromatic finish that lingers long after the last spoonful.
The broader picture
This menu expansion represents more than just new dishes – it’s evidence of how cruise dining has evolved. Gone are the days when shipboard cuisine meant compromise. Today’s cruise passengers are sophisticated voyagers with adventurous palates, and Oceania has built its reputation on not just satiating, but exceeding those expectations.
The Nikkei rollout began aboard Oceania Vista and will be available on the new Oceania Allura when it launches next month, with fleet-wide implementation planned for early 2026. It’s a measured approach that allows for refinement and adaptation, ensuring each dish meets Oceania’s exacting standards.
For those familiar with Red Ginger’s existing menu – the acclaimed Miso Glazed Seabass, the Spicy Duck & Watermelon Salad that perfectly balances sweet, savoury, and sour – these Nikkei additions feel like a natural evolution rather than a dramatic departure. They expand the restaurant’s already impressive range while maintaining the quality and innovation that made it Oceania’s most popular specialty venue.
Planning your Nikkei adventure
Red Ginger operates on a reservation-only basis for dinner service from 6:30pm to 9:00pm, and these new menu items are likely to make those already-coveted reservations even more sought after. As with all of Oceania’s specialty restaurants, there’s no additional charge – a policy that seems almost quaint in today’s cruise landscape but remains one of the line’s most appreciated features.
The addition of the new Nikkei cuisine to Red Ginger’s menu represents more than culinary innovation – it’s cultural storytelling through food, a celebration of how traditions evolve when they encounter new shores. In the hands of Oceania’s skilled culinary team, these dishes become ambassadors for a cuisine that embodies adventure, adaptation, and the beautiful unpredictability of fusion done right.
For cruisers seeking authentic flavours from around the world, this might just be the perfect excuse to book that Pacific crossing you’ve been contemplating. After all, where better to experience the cuisine born from one culture’s journey across the ocean than while making that same journey yourself?
For more information visit the Oceania Cruises website.
About the Author: Jason Kerr
