About Us

Rooted in the cultural crossroads of Peru and Japan, Cayao brings the vibrant story of Nikkei cuisine to life on the shores of Los Cabos. Its name honors Callao, the historic Peruvian seaport where Japanese families first arrived in 1899, carrying traditions that would forever shape the flavors of Peru.

Chef Richard Sandoval reimagines this legacy with a contemporary lens, blending the freshest Pacific seafood, Japanese wagyu, and locally sourced ingredients into a menu that celebrates both land and sea. Tiraditos brightened with yuzu and aji amarillo, smoky anticuchos kissed by aji panca, and a bar program highlighting pisco, tequila, and mezcal create a dining experience that is as spirited as it is refined.

More than a restaurant, Cayao is a celebration of cultural connection, biodiversity, and sustainability. Each dish reflects a respect for the land, the ocean, and the communities that make such artistry possible. Every meal is a journey, an invitation to taste history, innovation, and the shared joy of discovery.