Marianas Variety

Last updateThu, 18 Jul 2019 12am







    Tuesday, July 16, 2019-6:48:44A.M.






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360 Restaurant now serves Peruvian, Italian dishes

360 Revolving Restaurant in Susupe, which reopened in January, will take your palate to Peru and Italy while “orbiting” Saipan.

At the helm of 360 Restaurant’s kitchen is Juan Carlos Beroccal, born in New York City from Italian and Peruvian parents. 

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360 Revolving Restaurant has re-opened with a family-oriented ambiance.  Photo by Lori Lyn C. Lirio

Saipan was first introduced to Peruvian dishes when Beroccal opened his own restaurant, Roque’s Tavern in San Roque.

“It was a hit,” said Beroccal. He wanted to relocate the restaurant to Garapan, but “circumstances would not permit it,” he added.

360 Restaurant, for its part, sustained major damage when Typhoon Yutu hit the island in October.

Among Beroccal’s first tasks was to clean and renovate the kitchen which he considers a “sacred” place. “Food is life-sustaining. So we have to give respect to the kitchen where food is prepared.”

After 360’s renovation was completed, “I would randomly pick customers and gave them a tour of our kitchen so they could see for themselves how clean it was.”

Among his plans is to re-design the kitchen so customers can watch restaurant staff prepare their food.


Peruvian cuisine, Beroccal said, is the marriage of multi-cultural flavors.

“Peru is a diverse country. We have Spanish, Japanese and Italian influences,” he added.

Peru itself is bordered by Bolivia, Brazil, Chile, Colombia, and Ecuador.

Beroccal said the fusion of the distinct flavors of Latin America, Europe and Asia created Peru’s unique cuisine.

He added that the three important ingredients of most Peruvian dishes are chili peppers, potatoes and corn.

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A Peruvian dish, jalea is mixed fried seafood topped with a refreshing salad.  Contributed photo

Beroccal said their ingredients and the ingenuity of preparing them have placed Peruvian cuisine on the global gastronomic map.

He noted that five Peruvian restaurants are on Michelin’s top 50 list.

360 Restaurant’s menu is dominated by authentic Peruvian and Italian dishes, but “we are not a fine-dining restaurant,” Berrocal said. “We’re a casual restaurant — a family-oriented restaurant where everyone can come in and have a decent meal. Our menu prices are very modest.”

Beroccal said it is not just the kitchen that has been renovated.

“When you step out of the elevator, you will see a different ambience — the soft lighting, the gentle music. Inside the restaurant, we have numerous pieces of contemporary artwork.”

But the renovated restaurant has retained its most famous feature: it still revolves.

The restaurant, which can seat up to 125 people, serves lunch from 11:30 a.m. to 2 p.m. and dinner from 5:30 p.m. to 9 p.m. Happy hour is from 5 p.m. to 7 p.m. For more information, call 234-3600.

About the chef

Juan Carlos Beroccal was born in New York City but raised in Peru by his grandmother.

“My grandmother had a beautiful restaurant,” he recalled. “She would make me peel the potatoes, onions and other vegetables or scale the fish.”

On the U.S. mainland, he worked at different restaurants before enrolling at Le Cordon Bleu in Orlando, Florida so he could be a chef.

It was also in Orlando that he decided that he wanted to work in the Asia-Pacific region.

Two years ago, he learned about an opening at the Kensington Hotel on Saipan so he applied for and got the job.

“They have a nice kitchen, good menu, and nice people but a hotel kitchen is not for me,” Beroccal said.