One of Vancouver’s hottest restaurants is about to introduce a sister spot and it’s all about seafood, spice, and coastal soul.
UCHU, a modern Peruvian cevicheria, is set to open in Chinatown this fall, taking over the former Kosoo Pocha space inside the iconic Sai Woo building.
The new concept is from the same team behind Suyo Modern Peruvian, the award-winning and Michelin-recommended restaurant on Main Street.
While Suyo showcases contemporary interpretations of Peruvian cuisine with fine dining polish, UCHU is going all in on the fire and freshness of coastal Peru.
In fact, the name itself means “hot pepper” in Quechua and sets the tone for what to expect.
Chef Richardo Valverde, who will be leading the charge at UCHU, shared with Noms Magazine that the concept is inspired by the traditional cevicherias found along the Peruvian coast.
Think vibrant acidity, clean seafood, punchy heat from aji peppers, and a reverence for the ocean’s bounty.
“This is food that’s bold, fresh, and deeply rooted in Peru’s coastal cooking,” says Chef Richardo.
“Lots of acid, heat, clean seafood, and vibrant textures. No specific dish to highlight—they will all be great.”
While the full menu remains under wraps, diners can expect a celebration of citrus, spice, and seafood unlike anything else currently in the city.
And if Suyo is any indication, UCHU will be one to watch.
UCHU’s interior will reflect the essence of a modern cevicheria with maritime soul: clean lines, natural textures, and subtle design nods to Peru’s rugged coastline.
The team chose Chinatown specifically for its creative energy and dynamic diversity, believing it to be the perfect fit for a fresh, culturally rich dining experience.
UCHU will be joining an exciting lineup of new and upcoming concepts like Matcha Matcha, Nin Nin Ramen, Kavita, and Bouquet Café, all helping to shape the city’s next wave of culinary excitement.
While an official opening date has yet to be confirmed, UCHU is aiming to welcome guests sometime this fall.
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