¡Hola, otoño!: SUYO Modern Peruvian and
UCHU Cevicheria & Raw Bar Debut New Fall Menus
Chef Ricardo Valverde and his teams celebrate the season
with fresh ingredients and Peruvian flavours
As the seasons evolve, so do the menus at Mount Pleasant’s SUYO Modern Peruvian and Chinatown’s UCHU Cevicheria & Raw Bar. Chef/Owner Ricardo Valverde and his culinary teams are introducing new dishes that celebrate fall ingredients while showcasing each restaurant’s distinctive take on Peruvian cuisine.
Locally grown Brussels sprouts join kohlrabi and black trumpet mushrooms in a salad with bacon and ají powder, giving vegetables a starring role. The 12-ounce Iberian Pork Chop is a hearty shareable inspired by Carapulcra, an ancient Andean stew. Andean potatoes, peanuts and chocolate build depth, while autumn greens add contrast and a velvety pork jus brings the dish together.
Four new desserts round out the fall menu, including Hojicha Crema Volteada, which pairs Japanese roasted green tea with a Mexican-inspired dessert, and the Chocolate & Lucuma Tart, featuring chocolate and Peru’s beloved native fruit.
At Chinatown’s seafood-forward UCHU, diners will first spot fall at the raw bar, where among the new seasonal offerings is the Ceviche Caliente. Featuring wild Argentinian prawns, seared on a hot rock and served in a creamy sunchoke leche de tigre, this is a warm take on ceviche for the cooler season.
Exclusive to UCHU, a seasonal tiradito features sashimi-style steelhead trout wrapped around sweet crab, served over a velvety celery root leche de tigre and finished with crisp fish-skin chicharrón. Baked Oysters arrive with whipped ají amarillo butter and salchicha-spiced breadcrumbs, while Charred Cauliflower Steak offers smoky flavours with rocoto romesco and chimichurri.
The Forbidden Rice Paella, with Parmesan, leek espuma and chalaca (a Peruvian salsa), brings together rich and bright flavours. For dessert, pastry chef Jerrica Aggabao introduces creations including Poached Pear, served in a brown sugar pavlova with quince preserve and chicha morada gel.
UCHU also celebrates the meeting of Japanese and Peruvian grilling traditions with its new Robata Anticuchero Omakase, launching October 27 (available Tuesday – Thursday; 10 seats only per night). Inspired by Japanese robatayaki and Peru’s beloved anticuchos, the experience brings together charcoal, smoke and bold marinades to highlight the natural flavours of exceptional ingredients.
SUYO and UCHU are open for dinner from 5 pm Tuesday through Saturday. Reservations are available through OpenTable or the restaurants’ websites.
About SUYO Modern Peruvian
SUYO is an award-winning, MICHELIN Guide-recommended restaurant in Vancouver’s Mount Pleasant neighbourhood known for its contemporary approach to Peruvian cuisine and vibrant cocktail program. Led by Chef/Owner Ricardo Valverde, the menu showcases refined interpretations of Peru’s diverse culinary traditions alongside South American wines. The restaurant features a 40-seat dining room and a 9-seat bar. Located at 3475 Main Street, SUYO is open for dinner Tuesday through Saturday.
suyo.ca | @suyorestaurant
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. An omakase menu is offered at the raw bar Tuesday through Thursday and is limited to 10 seats per night.
uchurestaurant.ca | @uchurestaurant
