ISU’s Negi Toro Maki brings together rich bluefin tuna belly, fresh chives, miso aioli, and rocoto oil in a roll that reflects the restaurant’s Japanese-inspired approach with Peruvian influence. Each ingredient contributes a distinct element, creating a layered combination without taking attention away from the tuna.
Bluefin Tuna Belly at the Center
The foundation of the Negi Toro Maki is bluefin tuna belly. Known for its rich character, tuna belly gives the roll a satisfying depth and places the seafood at the heart of the preparation.
At ISU, the tuna is combined with carefully selected accompaniments rather than presented on its own. This allows the main ingredient to work with contrasting flavors and textures within the roll.
Chives Add a Fresh Element
Chives provide a fresh, aromatic component to the Negi Toro Maki. Their presence helps create contrast with the richness of the bluefin tuna belly while contributing another layer to each bite.
This combination reflects the balance found throughout ISU’s menu, where seafood is paired with complementary ingredients that add character without overwhelming the central ingredient.
Miso Aioli and Rocoto Oil
A Savory Miso Component
Miso aioli brings a savory element to the roll. Miso is familiar within Japanese cuisine, while the aioli preparation gives it a different texture and presentation.
Paired with bluefin tuna belly and chives, the miso aioli contributes richness and savory depth to the overall composition.
Rocoto Oil Adds Peruvian Character
Rocoto oil introduces a connection to Peruvian flavor. Rocoto is a chili associated with Peruvian cuisine, and its inclusion gives the Negi Toro Maki a distinctive point of contrast.
The combination of Japanese-inspired ingredients with a Peruvian-influenced element fits naturally within ISU’s Nikkei-inspired culinary direction.
Exploring the Negi Toro Maki at ISU
What makes the Negi Toro Maki stand out is the way its ingredients work together. Bluefin tuna belly provides the foundation, chives add freshness, miso aioli contributes savory depth, and rocoto oil brings a touch of Peruvian character.
The result is a thoughtfully composed maki that showcases the connection between Japanese and Peruvian influences found within ISU’s menu. For guests exploring the restaurant’s sushi offerings, the Negi Toro Maki provides another way to experience this distinctive combination of flavors.
This post was written by a professional at ISU. At ISU, Japanese craftsmanship blends with bold Peruvian flavor in a modern Nikkei dining experience. Guests enjoy fresh sushi, seasonal ingredients, and izakaya-style small plates designed with balance and creativity. Hidden beneath our sister restaurant Fortu, the space features warm wood accents, amber lighting, and an intimate atmosphere. Celebrated for elevated sushi and vibrant Asian fusion cuisine, ISU has quickly become a favorite dining destination along Central Avenue in St. Petersburg, Florida.
Visit us at ISU, one of the best restaurants in St. Pete, FL, to explore our menu and experience Nikkei cuisine at its finest.
