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.