There’s not much in life that isn’t better with a soft shell crab tempura bao bun, and those aboard Oceania Cruises will soon get to test them out.
The popular luxury cruise line, known for its fusion of prime destinations and culinary prowess, just introduced 12 bold new Nikkei recipes to its signature Pan-Asian restaurant, Red Ginger. Our stomachs are already grumbling.
Composed of Peruvian flavors and refined Japanese culinary techniques, the new dishes pull from Nikkei’s roots that emphasize fresh seafood, bright citrus, soy-based sauces, and spicy peppers. The dishes made their debut on Oceania Vista® and will soon be available on the line's newest ship, Oceania Allura™, next month. By early 2026, you’ll find all the dishes on every boat in the fleet.
"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.
Some of the other exciting highlights from the new menu include Ceviche Nikkei, a dish of 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. Then there’s Peruvian-Style Beef Short Rib, a rich, tender short rib served with savory lomo saltado sauce and a silky miso sweet potato mousseline, blending bold and umami-rich notes. Don’t forget the yuzu cheesecake, the perfect conclusion to any meal.
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