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Noriyoshi Teruya worked under world-famous chef Nobu Matsuhisa at his namesake flagship in New York City. From there, he went on to help Matsuhisa extend his reach at Nobu locations in Milan and our own San Diego. Recently, he decided to move on from the popular gourmet Japanese chain to devote his culinary skills to a new enterprise—Sora (655 West Broadway).

The recently opened restaurant comes across as a physical embodiment of Teruya’s vocational history. The dishes he’s creating now are described as Italian with major Japanese influence. It’s far from ordinary, and an idea that was borne when Teruya’s business partners Alessandro Minutella (Chocolat, Greystone, Osetra, Osteria Panevino) and Daniele Gilardi dined at the local Nobu. Each time they’d come in, Teruya would fix them meals made up of special small plates combining these seemingly disparate nations’ ingredients and techniques. They were so enamored with his brand of fusion, they approached him to partner up and produce such offerings on a full-scale basis.

Examples of his Italianese cuisine from Sora’s menu include cauliflower panna cotta with grilled lobster and balsamic vinegar, uni risotto, and grilled octopus with potato puree and truffle essence. They're being served in an 8,000 square foot space mixing crimson against earth tones, and decorated with modern Japanese-inspired artwork; featuring an over-sized bar plus a large glass display filled with charcuterie and imported Italian cheeses; and an outdoor lounge.

Located downtown near the historic Santa Fe Train Depot, Sora currently serves dinner from 5 to 10 P.M. Sunday through Thursday and 5 to 11 P.M. Fridays and Saturdays. Starting September 4, lunch will be served from 11:30 A.M. to 2 P.M., Tuesday through Friday.

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Ian Pike Aug. 29, 2012 @ 1:07 p.m.

This is such a good idea for a restaurant that unless the execution is flawless and the cuisine exceeds expectations, it's going to come off as a soul-crushing disappointment. Having a Nobu veteran mix it up with a new kind of Japanese restaurant sets the bar extremely high. I vote for giving them a good couple of months to work the kinks out before anybody rushes to judgment, but I am pretty much ready to go eat there ten minutes ago....


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