Isu builds its menu around sushi as a central obsession, blending Japanese technique with Peruvian flavors in the Nikkei style. Service runs izakaya-style: shared small plates arrive as they're ready, without a fixed sequence or formal courses.
The kitchen works both raw and rolled formats. Cold dishes include Akami Crudo with aji amarillo and blood orange, Classic Ceviche built on leche de tigre and Andean corn, and Octopus al Olivo finished with tangerine oil. Maki rolls lean into the same cross-cultural pantry — Negi Toro with rocoto oil and miso aioli, Inti Hama pairing rock shrimp and yellowtail with acevichado sauce, and a Bluefin roll built on akami tuna tartare. A nigiri tasting of six pieces and a ten-piece chef's selection sashimi platter round out the raw offerings, with an emphasis on seasonal, high-grade fish.
The kitchen works both raw and rolled formats. Cold dishes include Akami Crudo with aji amarillo and blood orange, Classic Ceviche built on leche de tigre and Andean corn, and Octopus al Olivo finished with tangerine oil. Maki rolls lean into the same cross-cultural pantry — Negi Toro with rocoto oil and miso aioli, Inti Hama pairing rock shrimp and yellowtail with acevichado sauce, and a Bluefin roll built on akami tuna tartare. A nigiri tasting of six pieces and a ten-piece chef's selection sashimi platter round out the raw offerings, with an emphasis on seasonal, high-grade fish.