Sushi in the Andes sounds like a contradiction — until you remember that Peru has one of the world's great Japanese-fusion traditions, and that Cusco sits a short flight from the Pacific and beside lakes full of trout. Here is how to eat sushi well at 3,400 m.
Can you get good sushi in Cusco?
Yes — with a caveat: the best sushi in Cusco is usually nikkei, Peru's Japanese fusion, rather than a copy of Tokyo. Kitchens here play to their strengths: impeccable rice and knife work, plus Peruvian ingredients — ají, leche de tigre, avocado, and superb Andean trout that takes the place tuna holds at sea level (read what nikkei means).
What to order
- Truffled trout nigiri — the local fish at its most elegant; a signature at LIMO.
- Maki volcán — the crowd-pleaser: warm, torched and generous.
- Makis furai — crisp-fried rolls, the nikkei answer to tempura.
- Tiradito — sashimi's Peruvian cousin, sliced Japanese, sauced Peruvian.
- Ceviche nikkei — leche de tigre meets soy and sesame.
Where: a sushi bar over the Plaza de Armas
LIMO peruano nikkei has run its sushi bar since 2009 at Portal de Carnes 236, on a second-floor colonial balcony directly over the Plaza de Armas (how balcony dining works). Beyond the cold bar there are hot nikkei classics — Nikkei Seafood Rice, chicken curry udon, a Nikkei Ramen — and mains of wagyu and alpaca. Open every day, 12:00 pm to 10:00 pm; vegetarian, vegan and gluten-free rolls available.
Tips
- Book ahead for dinner — and request a balcony table in the notes; 7–9 pm fills first.
- Trust the trout. It is the freshest fish in the Andes and nikkei kitchens treat it beautifully.
- Exploring Asian food in Cusco? Our sister house KION covers the Chinese side: dim sum in Cusco.