There could be nothing else fancy Isu in the city of St. Petersburg. It has a fully enthralling and distinctive menu. The restaurant has been described as “Japanese-Fusion”, “Izakaya”, and “Nikkei”. One’s first response could well maybe simply be, “Neatly, which is it?” For those that’re mindful of these three concepts and the variations, after which you work your map by map of the menu, you’ll model that every and each three are honest.
Briefly, Japanese-Fusion technique Japanese meals mixed with any assorted kind of cuisine. On this case, it’d be the American-model sushi rolls with rice on the surface. (Look the maki share of the menu.)
Izakaya is a Japanese kind of eating with tiny plates supposed for sharing. Quite loads of objects on Isu’s menu fit here too. In a roundabout map, Nikkei is Japanese-Peruvian cuisine that originated with Japanese immigrants in Peru. Both Japanese and Peruvian cuisines are seafood ahead. One of many most evident and frequent substances defining nikkei is the usage of raw fish and ají.
Ají is the word Peruvians relate in space of chile, or chile pepper. Ají amarillo, or yellow chile pepper, is one in every of the most prominent outdated in Nikkei cuisine. Rocoto, a spherical red pepper, is another one.
Isu is in the basement of Fortu with its entrance on Seaside Drive. They each and each contain the identical possession and management crew.
Lori and I had a talk over with to Isu with our guests Slash and Scott in December 2025, after which another talk over with in March 2026 with our guests Ronnie and Bobbi. For our December talk over with, each chunk of meals turn out to be flawless, and we ordered a ton of meals. We again ordered a monumental amount of meals in March, and handiest one merchandise had a direct. There had been two assorted objects that had been changed from the distinctive versions where we loved the originals better.
Aside from Sushi Sho Rexley, here’s by a ways the very most sharp quality sushi / sashimi in all of St. Pete. Many of the fish are flown in complete from Japan and broken down in dwelling. Right here’s a in the reduction of the scenes characterize of a tuna being broken down in Isu’s kitchen.
The menu is divided into four sections. Maki – sushi rolls with eight choices. Cold – 5 choices of raw seafood with assorted substances. Nigiri & Sashimi – raw seafood with or without sushi rice. Hot – cooked steak, seafood, dumplings, and so forth.
MAKI
Between our two visits some menu objects changed, so we ordered them again. We concept quite loads of the adjustments had been for the higher, however two had been no longer. We most neatly-preferred the distinctive steak & egg maki over the unusual version, and hope they resolve to alter it reduction because it turn out to be a monumental distinction in how noteworthy better the distinctive turn out to be. We’d re-uncover the faded one, however no longer the unusual one.
Nonetheless, the Bluefin Maki turn out to be prominent besides to the Miso Salmon Maki. The Bluefin had buttery rich tuna with creamy avocado, sweet-delectable miso onion, and a delicate-weight crunch from the crispy quinoa. (Quinoa is extraordinarily popular in Peru with it being share of the establish it comes from.) The Miso Salmon with delectable glazed salmon, radiant herbs, citrusy lime, and a creamy, umami-packed miso carry out just correct melted on your mouth.
COLD
As we switch to the Cold share of the menu we discover the assorted changed merchandise wherein we most neatly-preferred the distinctive, which is the Akami Crudo.
Technically, the 2 “crudo” dishes in a Nikkei restaurant must be known as tiradito. So, Akami Crudo could well maybe contain to truly be Akami Tiradito. Ají amarillo sauce – radiant in coloration and flavor – is one in every of the most popular sauces to make relate of in this model of dish. We loved the distinctive better because it had a noteworthy extra flavorful pure ají amarillo sauce. The unusual version has a creamy ponzu added which takes it in a particular direction than the used. It’s calm a factual dish though, and the unusual slicing on the fish is a ways extra trim.
Also from the cold share, the Shima Rocoto with graceful, buttery striped jack with sweet warmth from rocoto honey, earthy truffle depth, and a crisp quinoa crunch is an glorious different.
Our closing merchandise from the cold share turn out to be the Classic Ceviche. They nailed it, however they did change one facet that a Peruvian could well maybe simply no longer fancy, however this gringo appreciated. There are most regularly one or two trim slices of sweet potato in a classic Peruvian ceviche, however in this case there had been 5 or six medium diced (half wander cubes) of yellow sweet potato. I judge here’s a good deviation from the used critical clunky pieces of potato in a dish that otherwise has tiny trim substances.
(Potatoes are reasonably prominent in Peruvian cuisine as there are over 4,000 varieties grown there. They moreover contain over 55 kinds of corn, two of that are in the ceviche – Choclo on the left and Cancha on the honest in the characterize below.)
Peruvian ceviche is moreover its maintain facet – assorted than Mexican or Spanish – with some similarities to Ecuadorian. A defining characteristic of Peruvian ceviche is the Leche de Tigre, or “tiger’s milk” sauce / marinade. The dish is served with a spoon attributable to you are trying to procure every drop of the sauce. It has a citrus tang fancy assorted ceviches, however is a ways extra complex containing white fish trimmings, fish broth, ginger, garlic, celery, cilantro, onion, ají, and one way or the opposite – freshly squeezed lime juice. Right here is blended and strained for the closing product.
The Classic Ceviche is a must-uncover for a honest style of Peru.
NIGIRI & SASHIMI
The Nigiri & Sashimi share has 12 objects to resolve between along with your different of sushi rice (nigiri) or no rice (sashimi). Rob reward of that every and each of the fish are lightly brushed with assorted sauces that critically, however subtly enhance their flavor, so soy sauce is no longer any longer critical or suggested. It is on hand if requested, however you shouldn’t.
Whereas I’m no longer recommending including soy sauce, it is severe to reward that many dishes here are served with wasabi, however here’s no longer the wasabi you need to blow out your sinuses and tastes buds with. Most “wasabi” served in eating locations is truly a mix of horseradish, mustard, and meals coloring.
Right wasabi is a ways extra costly. It appears to be like to be like fancy a root, however technically it is a rhizome, which is an underground stem of the Wasabia japonica plant. Freshly grated exact wasabi has a graceful, sweet, and mercurial fading pungency, in inequity to the merciless, lingering burn of imitation paste. So, it’s extra delicate and extra acceptable to make relate of with high quality fresh seafood without overtaking the glorious flavors. I calm didn’t relate it though.
We had 10 of the 12 objects from this share with the Hokkaido scallop achieved each and each ways. For our first sashimi platter, we let the chef resolve for us and we had the Chutoro, Otoro, Gulf Snapper, Hamachi, Bluefin, and King Salmon. Right here is sashimi achieved at the highest level. It’s all bursting with flavor and melts on your mouth.
Our 2nd sashimi platter incorporated Salmon Belly, Hokkaido Scallop, and Kampachi. Be constructive to procure the Hokkaido scallop. It is no longer handiest satisfying and creamy, however moreover laborious to search out in this space. The excellent space I’ve seen it served in St. Pete is at IL Ritorno. It is factual as nigiri, however I suggest the sashimi over it.
Hokkaido is Japan’s northernmost main island with mountains and snow, and just correct 27 miles across the La Pérouse Strait to Russia. Hokkaido scallops are concept of as to be one of the critical excellent on the planet along with another delicacy from the identical space – Uni.
Hokkaido uni is prized for its distinctive sweetness and buttery texture, melting without problems on the palate. It is broadly concept to be the most sharp on the planet, and I agree. Uni moreover comes from Santa Barbara and Maine, however I acknowledged that this turn out to be from Hokkaido honest away, and it turn out to be confirmed later. It needed to be checked since Isu moreover sources uni from California after they’ll’t procure Japanese.
In the characterize below, search closely at the rice. It is a gargantuan instance of perfectly prepared sushi rice – individual, delicate grains that are vibrant, a little bit of of sticky to the contact, with a a little bit of of agency texture – no longer delicate.
Our closing raw seafood merchandise turn out to be the Japanese Madai. It is delicate, trim, and a little bit of of sweet with a agency, radiant-grained texture and a graceful, nearly buttery carry out.
The A5 Wagyu Nigiri turn out to be unfortunately a little bit of of over-torched, which made it the excellent disappointment rather than the 2 dishes that had been changed no longer to our liking.
HOT
We had three of the 5 objects from the Hot share of the menu. The Gloomy Cod turn out to be silky and buttery with sweet-warmth miso and radiant, tanginess from the salsa criolla. The Wagyu Ribeye turn out to be rich, marbled red meat with deep umami, subtle chili warmth, and a dinky vinegary pop from the pickled escabeche. The Crispy Rock Diminutive had been gentle and crunchy. The aji verde dipping sauce added a creamy, herbaceous kick.
DESSERT
The Lychee Panna Cotta is graceful, and the Ube Cheesecake is trim.
DRINKS
I loved the Kira Kira Exquisite Sake, Matcha Kanji, and Sakura Blossom.
All things concept of as, Isu delivers an experience that is each and each thoughtful and courageous—one that successfully bridges cultures without shedding authenticity or precision. The few missteps we encountered had been minor in the context of an otherwise distinctive menu, and even those dishes calm confirmed robust technique and quality substances.
What objects Isu apart is no longer any longer just correct the freshness of the fish or the creativity of the dishes, however the sure design in the reduction of every plate. There could be a deep admire for tradition paired with a willingness to evolve, which is precisely what makes the fusion, izakaya, and nikkei aspects truly feel cohesive somewhat than compelled.
In a city that continues to raise its culinary scene, Isu stands firmly at the stop tier. Whether you’re there for pristine sashimi, inventive rolls, or fearless Nikkei flavors, it offers one thing you simply won’t get dangle of any place else regionally.
We’ll fully be reduction—and next time, we’ll presumably uncover just correct as noteworthy.
The submit Isu is the Epitome of Attractive Nikkei Delicacies in St. Pete first looked on St. Petersburg Foodies.
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