here’s a new reason to head to Vancouver’s Chinatown, and it smells like the ocean in the best possible way. I attended the media preview for UCHU Cevicheria & Raw Bar, and from the first sip of pisco to the last bite of dessert, it’s clear this opening is something special. Led by Chef and Owner Ricardo Valverde, UCHU is a modern, unique seafood restaurant with a Peruvian soul.
Fresh seafood is the anchor here, presented with precision and creativity. The menu moves confidently through vibrant ceviches, delicate tiraditos, Nikkei-style sushi, and updated cevicheria classics.
One of the most memorable dishes of the night was the Bluefin Tuna & Crab Causa, a layered, visually striking plate that delivered both elegance and comfort. The Scallop Batayaki was another standout. Inspired by classic Conchitas a la Parmesana, it leans Japanese-Italian with sushi rice, garlic, parmesan, aji amarillo aioli, and bright hits of yuzu. It’s warm, indulgent, and deeply satisfying.
Food that Speaks to the Soul
For anyone wanting to explore the full spectrum of Peru’s coastal cuisine, the Torre del Mar is the standout. This impressive two-course seafood tower highlights flavours and ingredients from both northern and southern Peru, inviting guests to slow down, share, and savour the experience together. More than just a dish, it serves as a centrepiece that transforms dinner into an occasion.
From there, the mains continue the restaurant’s thoughtful balance between ocean and land. The Jalea Mixta arrives as a generous feast, featuring a whole fried sea bream alongside prawns, calamari, yuca, and smoked aioli.
At the same time, the Tallarín Saltado offers a completely different expression of Peruvian cuisine. As a beloved Chifa classic, it reflects the deep influence of Chinese culinary traditions on Peru’s food culture.
Here, wok-fired spaghetti or linguine mingles with marinated beef tenderloin, creating a smoky, deeply satisfying dish that feels both familiar and unexpected. As a result, it delivers all the comfort of a favourite pasta dish while showcasing the bold flavours and techniques that define the restaurant.
To finish, dessert brings a playful and memorable conclusion to the meal. First, the Arroz con Leche takes a creative turn with White Rabbit ice cream, adding a nostalgic twist to the traditional rice pudding. Meanwhile, the Picarones stay true to their street-food roots, arriving warm, sweet, and perfect for sharing.
Together, these desserts provide a satisfying finale, leaving just enough room to start planning a return visit.
Cocktails Worth Coming Back to
The cocktail program deserves its own spotlight. Peruvian cocktail culture shapes the menu, with pisco taking centre stage alongside a thoughtful lineup of elevated classics. The citrus-forward Pisco Sour, the toasted coconut notes of the Agridulce, and the earthy depth of the Emolienteros deliver plenty of character without overpowering the food.
The team gives the same attention to spirit-free options, creating a bar program that welcomes everyone. The wine list journeys through the Americas, beginning in British Columbia and extending south through Peru and beyond. It balances approachable bottles with cellar-worthy selections.
UCHU occupies the former Sai Woo space, and the design makes an immediate impression. Local firm Evoke transformed the room into a warm, intimate dining space for 68 guests, centred around an open kitchen and a raw bar that showcases seafood.
Ocean-blue upholstery adds movement, warm wood tones bring depth, and sand-coloured tiles brighten the room. Original beams and red brick connect the restaurant to Chinatown’s history. The branding team at Enfant Terrible drew inspiration from Peru’s rugged coastline and the movement of water, carrying that sense of calm and purpose throughout the space.
A strong hospitality team ties the experience together. Co-owners James Reynolds and Felix Ng guide operations, Michel Durocher leads the wine program and front-of-house team, Chef de Cuisine Owen Chen directs the kitchen, Pastry Chef Jerrica Aggabao creates desserts for both SUYO and UCHU, and Bar Manager Erdem Telli crafts a beverage program that complements the food beautifully.
UCHU is Officially Open
UCHU, a modern cevicheria, is the place where we celebrate the bounty of the oceans,” says Valverde. Sustainability and respect for ingredients guide the restaurant’s approach, and every dish reflects that commitment.
UCHU opened on February 6 and serves dinner Tuesday through Saturday from 5:00 p.m. to 10:00 p.m. Reservations are available through OpenTable.
If you’re looking for a restaurant that pairs exceptional technique with genuine hospitality, thoughtful cooking, and a strong sense of place, UCHU deserves a spot on your dining list. OpenTable.
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