UCHU

Uchu’s dining areas bring together several moods within one setting. Around the emerald pool, tables look toward Maundays Bay; nearer the bar, dark marble, green finishes and touches of gold create a more intimate atmosphere. Tropical planting and wooden furniture soften the spaces between the two.

Ceviche provides a clear introduction to the kitchen’s approach. Alongside a Peruvian version with the day’s catch, the menu offers a seafood variation using wasabi and ponzu. Hand rolls continue the exchange of flavours, including a Caribbean lobster option. From the grill, choices such as miso black cod and Peruvian-style chicken allow the meal to move toward richer, warmer dishes.

The bar’s Pisco Punch combines fruit and citrus with purple corn, while the wider list includes rum, Japanese whisky and wines by the glass. Drinks can be part of a shared lunch or a reason to pause on the terrace before dinner.

The dessert list carries the same cross-cultural approach. Black sesame cheesecake is served with lúcuma ice cream, while miso crème brûlée comes with matcha ice cream. Yuzu sorbet and seasonal tropical fruit offer a lighter conclusion for guests who prefer a refreshing finish.

For families, the separate children’s menu includes pizza, pasta and fish dishes, allowing younger diners to choose familiar food while adults explore the main menu. It is a useful option for a relaxed meal with several generations at the table.