Two Brand-New Culinary Concepts to Debut on Oceania Sonata

Oceania Cruises will debut two brand-new culinary concepts on Oceania Sonata, the culinary- and destination-focused luxury cruise line’s first Sonata Class ship that will launch in August 2027. 

La Table par Maîtres Cuisiniers de France will be the most exclusive fine dining restaurant at sea, while Nikkei Kitchen will be a more casual spot serving Japanese Peruvian fusion dishes. The announcement comes after Oceania revealed that Oceania Sonata will be larger and offer more space than its previous Class ships. 

“Oceania Sonata represents an incredible opportunity to reimagine the future of our culinary program, while still offering the culinary concepts our guests know and love,” said Jason Montague, Oceania Cruises’ chief luxury officer. “La Table and Nikkei Kitchen are emblematic of what sets Oceania Cruises apart, thanks to our ability to pair world-class culinary talent with the creative freedom that results in unforgettable dining experiences.  

“These new culinary concepts reflect our continued commitment to innovation, and our commitment to serve The Finest Cuisine at Sea.”   

Here are more details about each new restaurant that will debut on Oceania Sonata. 

La Table par Maîtres Cuisiniers de France 

Seating just 18 people, guests will need reservations to dine at this intimate, elegant venue. A wine experience surcharge will also apply. The rotating, curated menu will be crafted by Oceania Cruises’ Executive Culinary Directors, Chefs Alexis Quaretti and Eric Barale. 

La Table will represent a world-first as the only restaurant at sea with Maîtres Cuisiniers de France (Master Chefs of France, MCF) seal of approval. The venue will also host the ship’s Dom Pérignon Experience, a six-course tasting menu paired with three vintage champagnes.   

Nikkei Kitchen 

Passengers can dine at Nikkei Kitchen on a first-come, first-served basis as part of Oceania Cruises’ always-included specialty dining options. The venue will be capacity controlled and its menus crafted by Chef Gustavo Sugay alongside Chefs Quaretti and Barale. 

Cuisine will blend Peruvian ingredients and Japanese recipes and traditional techniques with modern culinary innovations and experimentation. Guests can expect fresh seafood, bright citrus, soy-based sauces, and spicy peppers.