Kayao, a bold new culinary destination opened in Chicago’s Old Town neighborhood that invites diners to experience a gastronomic journey blending the rich flavors and traditions of Peru, Japan, and China.
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Located on Wells Street just north of Division, the restaurant is the latest venture from a dynamic team, including chef Juan Luis Chavez, the Venezuelan-Peruvian chef known for Mission Ceviche in New York, and young Venezuelan restaurateur Daniel Briceno.
Kayao, which opened its doors a few months ago, is more than just a place to eat; it’s a celebration of culture, art, and the culinary legacies that have shaped Peruvian food for centuries. The restaurant’s name is derived from Callao, the bustling Peruvian port in Lima, where Japanese and Chinese immigrants introduced their culinary traditions, creating a lasting fusion that has become a hallmark of Peru’s gastronomic identity.
The Kayao team includes a group of hospitality veterans, including Executive Chef Sergio Orenlas and Sous-Chef Gonzalo Castillo, both formerly of Tzuco, who bring a modern touch to the traditional flavors of Peru, Japan, and China. Adolfo Gosalvez, also from Mission Ceviche, serves as Culinary Director.
The restaurant boasts an innovative menu that pushes the boundaries of traditional Peruvian cuisine while honoring its roots.
While the menu changes seasonally, highlights from the current roster include:
Salmon Tartare
Ora King Salmon Belly | Scallop Tiger’s Milk | Avocado | Tuber Chips
Tuna Tiradito
Tuna Akami | House Ponzu | Quinoa Furikake | Bok Choy | Daikon
Arroz Con Mariscos
Peruvian-style Risotto | Seafood Medley | 12-Month Manchego | Huacatay Aioli
36-Hour Slow-Cooked Short Rib
Purple Corn Nitsuke BBQ | Para Poro
Kayao is not only about the food and drinks. In collaboration with local artist Vanessa Crespo, who also co-founded Fons with Briceno, the restaurant’s design offers a contemporary, inviting atmosphere that encourages self-expression.
The space is a modern reimagining of the location that was once home to the pioneering Mexican restaurant Salpicon and most recently the site of Uproar. With striking architecture, sleek décor, and handmade tableware from local and Peruvian artisans, the restaurant offers an immersive experience that transcends dining.
Brunch is served Friday – Sunday from 12:00 PM – 4:00 PM. Guests can start with mimosas featuring flavors like Orange/Passion Fruit, Orange/Mango, and Orange/Goldenberry, or opt for a brunch cocktail like the Tiger’s Blood, made with Aji Panca Ahumado, Tomato/Clam Juice, Pisco Quebranta, and Lime, served in a Togarachi-rimmed glass.
Highlights from the current brunch menu include:
Crispy Calamari
Aji Amarillo Leche de Tigre | Cancha | Olive Oil
Brunch Hamburger
Bacon & Onion Jam | Secret Sauce | Cheddar Cheese | Brioche Bun
Picaron Waffles
Sweet Potato Waffles | Blueberries | Bacon | Ricotta | House Honey
Pollo Saltado
Wok Stir-Fry | Chicken | Egg | Tomato | Onions | Potato | Rice
Happy Hour is available at the bar Monday – Friday from 5:00 PM – 7:00 PM. Guests can imbibe in a Pisco Sour, house wines (red & white), and Sangria (red and rosé) for only $10. Five different draft beers are available for $7, and Cusqueña, a Peruvian lager, is available for $6.
Light bites include Oysters with Peruvian Mignonette Sauce, Shrimp Tempura with Sweet Chili Nikkei Sauce, and Guacamole made with Feta, Edamame, Aji Amarillo Tiger’s Milk, served with Tuber Chips—all for $12 and under.
Kayao is located at 1252 N. Wells St. in Chicago, IL.