Teru Sushi — nestled in the downtown Santa Barbara Arts District just steps from the Arlington Theatre, The Granada and The New Vic — is more than just a sushi restaurant, it is a heartfelt expression of Japanese culinary tradition.
Owned and operated by Teru, a seasoned chef with decades of experience, the restaurant introduces diners to the elegance and authenticity of Japanese cuisine.
Culinary Journey Begins
Teru’s love for cooking began at the age of 18 when he started preparing simple meals for himself in his small apartment.
His passion grew quickly, leading him to a job as a chef at a Japanese restaurant, marking the beginning of a lifelong career in the culinary arts.
“I kind of liked cooking, just simple things at first,” Teru shared. “Later, my friend’s mom told me about a Japanese restaurant looking for a chef. I interviewed, got hired, and that’s how I started!”
From Japan to Santa Barbara
Teru dreamed of opening his own restaurant even before moving to the United States.
Driven by a desire to introduce authentic Japanese cuisine — including sushi, Kaiseki and Omakase dishes — he set out to make his dream a reality.
After moving to the United States, Teru began working in San Francisco, honing his skills for three years before relocating to Santa Barbara to work at Arigato Sushi for two years.
He then spent 15 years at Sakana in Montecito, where he solidified his reputation as a skilled and innovative chef.
In 2020, Teru left Sakana with plans to visit Japan for a month before opening his own restaurant.
However, the COVID-19 pandemic disrupted those plans. Instead, his wife discovered the current location of Teru Sushi, at 1305 State St., and together, they decided to open their dream restaurant.
Why Santa Barbara?
Santa Barbara captured Teru’s heart with its laid-back vibe, beachside beauty and excellent surf. The community’s welcoming atmosphere made it the perfect location for his restaurant.
“I love the mellow vibe, relaxing life, and the beach,” he said. “I can go surfing.”
Celebrating Local Ingredients
Teru Sushi celebrates the local bounty of Santa Barbara’s coast. Teru sources ingredients like halibut, vermillion rockfish, California king salmon, ocean white fish, flying fish, bluefin tuna, and seasonal delicacies such as uni, abalone and spiny lobster.
His go-to supplier is Bailey Reith, a trusted local fisherman.
“We learned together about fish, and he’s the best on the California coast for me,” Teru said.
However, Teru notes that local fish often lack the bold flavors of Japanese fish, requiring him to prepare them in unique ways.
“I have to keep thinking about the best ways to prep the local fish, but it’s been a great challenge,” he added.
Inspirations and Mentors
Teru credits much of his success to his mentor, a chef and restaurant owner in Osaka, Japan.
“He is the best of the best — both as a chef and as a person,” Teru said. “I still visit him whenever I go to Japan.
“My first stop is always his restaurant to say hi and spend time together.”
Teru Sushi is more than just a place to eat; it’s an experience that bridges cultures and honors tradition.
With locally sourced ingredients, thoughtful preparation and a deep respect for Japanese cuisine, Teru invites diners to enjoy dishes that are as authentic as they are innovative.
Whether you’re a sushi aficionado or a first-time visitor, Teru Sushi promises an unforgettable culinary journey.
Teru is open 5 to 9:30 p.m Tuesday through Thursday and til 10 p.m. Friday and Saturday. It’s closed Sunday and Monday.
