Our Story
Chef Ricardo Valverde’s second love letter to his native Peru, UCHU Cevicheria & Raw Bar, welcomes guests into a warm, intimate dining room anchored by a Raw Bar and open kitchen at the heart of the experience. With space for 68 guests, UCHU offers a mix of booth, table, and bar seating that brings energy and ease to every corner.
The Raw Bar stands as UCHU’s centrepiece, both visually and conceptually, where the freshest seafood takes the spotlight. Inspired by the ocean, layered blue upholstery moves like tides against the warmth of richly toned wood and sand-hued tile, creating a space that feels both vibrant and grounded.
Exposed beams and red brick, preserved from the original structure, root UCHU in the character of Vancouver’s Chinatown while reflecting the timeless spirit of a classic Peruvian cevicheria.
UCHU is where we celebrate the bounty of the oceans, and take you on a journey along the coastlines of Peru, from North to South.
C H E F R I C A R D O V A L V E R D E
An ocean of influence.
As diverse as the ocean itself, Peruvian cuisine reflects centuries of migration and exchange — from the ancient flavours of the Andes to the Japanese precision of Nikkei cuisine and the bold wok-fired spirit of Chifa traditions. Each dish tells a story of harmony and reinvention, where indigenous roots meet Chinese and Japanese influence in a language of spice, citrus, and sea.
At UCHU, Peruvian seafood becomes a canvas of cultures — sashimi meeting ceviche, stir-fry meeting surf — united by balance, freshness, and an unbroken link to Incan heritage.
We invite you to experience these flavours woven together by history, crafted with the same respect and curiosity that define the heart of Peru.
