Turning the tide and getting jobs back is Master Sushi Chef Gerardo Torres. Behind the counter at Ue Kara Grill he is serving up quality Sushi with jalapenos and cilantro. Thus knocking out the wasabe supplier and serving the balance of trade, keeping it all home grown and locally owned. The tea is Yamamotoyama though.

At the helm of Ue Kara Grill is Arturo Ayala of Chula Vista. Building it through sweat equity, no bank's outrageous loans to tie him down. At times I think, "Like Sancho Panza he is chasing fish gills." I'd like to say he is 25 years too late but he is only 23 years old, shouldn't he be going Chinese? Whatever the case I will be fascinating to see his business grow. Torres is a creative chef with 15 years at Ichiban in PB and a two-year stint as head chef at Sushiya in Otay Ranch. Ayala's grandfather was the largest exporter of fish in the state of Morenos, Mexico. They have a fighting chance in a tough downtown market.

Try the Sashimi Mexican Style. I had it with Yellow Tail Tuna, but I think with Salmon may have been a better selection. The dish was topped with jalepeños, lemon, cilantro, a seaweed salad and gobo. Nonetheless, it was a nice surprise like a jumbo ceviche and a beautiful photo op. In fact all of Torres' creations are almost too pretty to eat. The decor is not yet much to look at, but there is tile for a new floor in one corner, new higher tables are on order, and a liquor license application has been filed. Yogata! That is Japanese for Que Bien! He has a 42 inch flat panel in place and a large projection screen. Outdoor seating is available. There were no Foo Fighters, in fact the place was a bit too silent, make your mark drop off some classical Biwa (a pear shaped lute) or some hardcore Japanese punk.

Ue Kara Grill also has a great selection of Udon Noodles, Bento (lunch) boxes for under $7.00 making it a destination for a quick and convenient downtown lunch and in San Diego, isn't it right to have Sushi with a bit of Mexican flair?

Turning the tide and getting jobs back is Master Sushi Chef Gerardo Torres. Behind the counter at Ue Kara Grill he is serving up quality Sushi with jalapeños and cilantro. Thus knocking out the wasabe supplier and serving the balance of trade, keeping it all home grown and locally owned. The tea is Yamamotoyama™ though.

At the helm of Ue Kara Grill is Arturo Ayala of Chula Vista. Building it through sweat equity, no bank’s outrageous loans to tie him down. At times I think, "Like Sancho Panza he is chasing fish gills." I’d like to say he is 25 years too late but he is only 23 years old, shouldn’t he be going Chinese? Whatever the case I will be fascinating to see his business grow. Torres is a creative chef with 15 years at Ichiban in PB and a two-year stint as head chef at Sushiya in Otay Ranch. Ayala’s grandfather was the largest exporter of fish in the state of Morenos, Mexico. They have a fighting chance in a tough downtown market.

Try the Sashimi Mexican Style. I had it with Yellow Tail Tuna, but I think with Salmon may have been a better selection. The dish was topped with jalepeños, lemon, cilantro, a seaweed salad and gobo. Nonetheless, it was a nice surprise like a jumbo ceviche and a beautiful photo op. In fact all of Torres’ creations are almost too pretty to eat. The decor is not yet much to look at, but there is tile for a new floor in one corner, new higher tables are on order, and a liquor license application has been filed. Yogata! That is Japanese for Que Bien! He has a 42 inch flat panel in place and a large projection screen. Outdoor seating is available. There were no Foo Fighters, in fact the place was a bit too silent, make your mark drop off some classical Biwa (a pear shaped lute) or some hardcore Japanese punk.

Ue Kara Grill also has a great selection of Udon Noodles, Bento (lunch) boxes for under $7.00 making it a destination for a quick and convenient downtown lunch and in San Diego, isn’t it right to have Sushi with a bit of Mexican flair?