Oklahoma City’s food-hall scene has a sushi stall with a split personality: one part Japanese precision, one part Peruvian punch. At KIRÚ by Sushi Goose, ceviche, maki and tiraditos share menu space with lomo saltado, chicha morada and other flavors that refuse to stay in a single culinary lane.
The concept recently received a local spotlight from KOKH’s Flight by Fork feature. Gustavo Chang, the chef behind KIRÚ, learned sushi from his uncle before launching Sushi Goose as a private-chef business for events and parties, eventually bringing the concept to Stall 5 at The Collective in Midtown.
How Sushi Goose Landed In Midtown
Chang’s background helps explain why the menu feels more layered than a standard sushi counter. A 405 Magazine profile says he was raised in Peru by Chinese and Italian parents, discovered sushi while in Miami and later moved to Oklahoma, where KIRÚ became his next step beyond private events.
The result is a version of Nikkei cuisine, the Peruvian-Japanese tradition that pairs raw fish and citrus-driven preparations with Japanese knife work and seasoning. It is a natural fit for a chef whose culinary identity was already crossing borders before he ever opened a counter in a food hall.
A Menu Built For Crossover Cravings
KIRÚ’s official menu includes ceviches such as Chiclayo, Carretillero and Nikkei, along with salmon and corvina tiraditos and maki rolls including Acevichado, Calle 8, Cowboy and Quemao. Prices keep the menu approachable for a chef-driven concept, with many ceviches and rolls landing between $13 and $17.
There are also handrolls, poke bowls, torched shrimp and an $18 lomo saltado, plus desserts like matcha cinnamon rolls and passion fruit pie. Drinks lean into the same cross-cultural approach with Inca Cola and chicha morada alongside fountain beverages.
That range is what makes KIRÚ more than a sushi stop for one person in the group. One diner can order something familiar, another can chase a citrusy ceviche, and somebody else can go straight for the Peruvian comfort-food influence without leaving the table.
The setting helps the concept make sense, too. The Collective brings multiple kitchens, a full bar and shared seating under one roof, giving KIRÚ room to serve adventurous food without requiring the formality of a traditional standalone restaurant.
