Fusion of the best from Japan and Peru in a Canarian context.


We propose a journey. The stops? Peru, Japan and the Canary Islands. How? Through the Nikkei cuisine of Peru.


The term Nikkei describes immigrants of Japanese origin and descent, in this case in Peru. This origin and the blend of their culinary traditions with those of the Andean country have given rise to a unique fusion cuisine, which has become a culinary trend across the world.


San Hô offers Nikkei cuisine with Canarian products.


The culinary proposal includes extensive work on fermentation, one of the oldest methods for preserving food. Different types of fermentations and their derivatives are used to enhance, pair and reinforce the character of our dishes. At San Hô, you will find non-alcoholic liquid fermentations such as Kombucha as well as alcoholic fermentations such as mead and guarapo. Solid fermentations help us to naturally enhance our snacks, as a series of enzymatic reactions are generated during fermentation, resulting in a greater complexity of flavours.


The San Hô project is led by chef Adrián Bosch (Best Chef in the Canary Islands 2012 and finalist in the prestigious Best Chef in Spain 2016 competition), chef Eduardo Domínguez (Best Chef in the Canary Islands 2016) and Daniel Rozada, who runs the dining area.


Want a sneak preview? You can't leave without trying the Ramen, the toro tartare with cured egg yolk, the Nikkei BBQ or the bluefin tuna steak. It’s as delicious as it sounds.



Tel. 0034 922 757 900 - Ext. 3012 or 0034 682 42 97 80 (WhatsApp)


Dinner from Thursday to Monday: from 18.30 to 21.30

Bookings must be made in advance.

The minimum age to access the restaurant is 16 years old.


 Smart casual.

Gentlemen must wear long trousers and closed-toe shoes.

Trip Advisor Traveller's Choice 2021

World Luxury Restaurant Awards 2021