Katsuya Opens

SD's biggest restaurant arrival since Nobu?



It opens this month. Katsuya. If anything gets a West Side Story going in San Diego, it’s big, successful L.A. enterprise squatting our turf. One gang will love Katsuya’s high-end cool, its star power, and the way Philippe Starck’s minimal design frames their lovely cheekbones. The other gang will deride it as a big, shiny box of celeb-bait sent from Superficialand. Scuttlebutt aside, it’s SD’s biggest restaurant arrival since Nobu in 2007. Chef Katsuya Uechi has a big talent for Yankeefied sushi and robata (Japanese barbecue), with dishes like spicy tuna over crispy rice and creamy rock shrimp. The two-story, 6,000-square-foot spot at Andaz (formerly Quarter Kitchen) will be run by chef de cuisine Adam Cho, a Todd English understudy who last helmed Rick’s Café in Vegas. Go, eat, duel. 600 F St., Downtown. Sbe.com/katsuya.

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Restaurant reviews, food trends, top cocktails, wine, beer and generally the best eats and drinks in San Diego, with reporting (read: eating) lead by food editor Troy Johnson. Looking for the Erins? Erin Chambers Smith and Erin Meanley? Find their most recent musings over at the Around Town blog. And yes, we know that one needs a new name. We're working on it. 

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