Vancouver Welcomes UCHU:
A Seafood-Forward Dining Destination with Peruvian Soul
With raw bar classics, vibrant ceviches, and a refined cocktail program,
Chef Ricardo Valverde brings coastal Peruvian seafood cuisine to historic Chinatown
Vancouver’s culinary landscape is set to welcome an exciting new seafood destination. The acclaimed team behind Mount Pleasant’s Michelin-recommended SUYO Modern Peruvian will debut UCHU Cevicheria & Raw Bar on February 6, 2026, at 158 East Pender Street in Vancouver’s storied Chinatown.
Led by Chef/Owner Ricardo Valverde, UCHU is fuelled by the “Coastal Soul” of his native Peru. The restaurant showcases modern seafood dishes and an expressive cocktail program inspired by Mediterranean, Italian, French, Chinese, and Japanese culinary traditions, resulting in a dynamic, first-of-its-kind concept in Canada.
Menu Highlights
Fresh seafood anchors UCHU’s menu, from an array of vibrant ceviches to delicate tiraditos, Nikkei-style sushi, and a selection of cevicheria classics with a modern approach.
Standout dishes include the Bluefin Tuna & Crab Causa, a visually striking, layered composition, and the warm Scallop Batayaki, a dish inspired by the classic Conchitas a la Parmesana but leaning Japanese-Italian with its blend of sushi rice, garlic, parmesan, aji amarillo aioli, and bright notes of yuzu. A must-try is the Torre del Mar, a showstopping two-course seafood tower that takes guests on a culinary journey from northern to southern Peru.
Main dishes bridge coast and land, from the generous Jalea Mixta platter—featuring a whole fried sea bream, prawns, calamari, yuca, and smoked aioli—to the rich and comforting Tallarin Saltado, a vibrant stir-fried noodle dish and a hallmark of Chifa cuisine—the celebrated fusion of Peruvian and Chinese culinary traditions. Spaghetti or linguine is wok-fired with marinated beef tenderloin resulting in a smoky, flavour-packed, and deeply satisfying dish that embodies the bold spirit of Peru’s coastal kitchens. For a “final feliz,” guests can enjoy a twist on a classic: Arroz con Leche with White Rabbit ice cream or the indulgent and classic street food donuts: Picarones.
Cocktails & Wine
UCHU’s refined and expressive drinks program draws from Peruvian cocktail culture, spotlighting pisco alongside elevated classics designed to complement the menu’s coastal cuisine. From the citrus-forward Pisco Sour to the toasted coconut notes of the Agridulce and the earthy layers of the Emolienteros, the cocktail list showcases the depth and diversity of Peruvian flavours. A thoughtful selection of spirit-free options ensures every guest can enjoy inventive, balanced sips.
The wine program celebrates the diversity of The Americas, beginning at home in British Columbia and extending through Peru to the southernmost regions of the continent. Balancing contemporary and classic styles, distinctive varietals, and exclusive labels, the list also features premium, cellar-worthy selections for discerning guests.
“UCHU, a modern cevicheria, is the place where we will celebrate the bounty of the oceans,” says Valverde. “Guided by a deep respect in sustainability, our focus is to deliver the ultimate seafood experience.”
Design & Dining Experience
Housed in the former Sai Woo space, UCHU’s design is led by acclaimed local architectural and design firm Evoke, who have crafted a warm, intimate dining room anchored by an open kitchen. The restaurant seats 68 guests, with a mix of booth and bar seating.
At the heart of the space is UCHU’s central Raw Bar, a visual and thematic focal point where fresh seafood takes centre stage. Upholstery in layered ocean blues evokes the movement of the tides, while warm, richly toned wood finishes are complemented by sand-hued tiles that brighten and balance the room.
Original architectural elements—including exposed beams and red brick—have been carefully preserved, linking UCHU’s classic cevicheria identity to the intrinsic character of Chinatown.
UCHU’s visual identity is led by Enfant Terrible, the creative studio behind the restaurant’s branding, creative direction, and graphic design. Drawing inspiration from Peru’s rugged coastlines and the ever-shifting nature of the sea, the studio crafted a serene yet evocative design language rooted in themes of water and movement.
Team Overview
Working alongside Valverde is a team of hospitality professionals bringing their expertise and vision to UCHU. Co-owners James Reynolds and Felix Ng oversee operations, while Michel Durocher directs wine and front-of-house service. In the kitchen, Chef de Cuisine Owen Chen runs daily execution, with Pastry Chef Jerrica Aggabao managing dessert creation and execution for both SUYO and UCHU. Bar Manager, Erdem Telli, leads the beverage program that complements the menu’s coastal Peruvian flavours.
Hours and Reservations
Upon its February 6 launch, UCHU will be open for dinner service Tuesday through Saturday from 5:00 to 10:00 pm. Reservations are available via Open Table, here.
About UCHU Cevicheria & Raw Bar
UCHU Cevicheria & Raw Bar is a modern seafood destination in Vancouver’s historic Chinatown, led by Chef/Owner Ricardo Valverde. Inspired by the coastal flavours of Peru, the menu features vibrant ceviches, tiraditos, small plates, and mains spanning sea and land. Complemented by a refined cocktail and wine program, UCHU blends fresh, inventive cuisine with a warm, welcoming atmosphere. Located at 158 East Pender Street, UCHU is open for dinner Tuesday through Saturday. uchurestaurant.ca | @uchurestaurant