Üeya began as an omakase served in private homes, and it still retains something essential from those early experiences: eating here means placing yourself entirely in the hands of Juan Camilo Samán’s culinary talent. His cooking brings Japanese disciplines and techniques into dialogue with artisanal and organic ingredients from Ecuador’s four regions. Rather than trying to replicate Japan, Üeya uses precision as a way to explore Ecuador’s almost limitless bounty from a different perspective.