September/October 2013 Issue

Sohocki’s culinary journey continued when he returned to the United States. He was hired as chef at The Cove restaurant in San Antonio, where he says the owner, Lisa Asvestas, taught him the importance of sustainable, organic and local food, which is summed up in her motto, “Eat Well. Live Well.”

After two years at The Cove, Sohocki joined Andrew Weissman at his iconic La Rêve restaurant. When it closed, Sohocki moved on to Weissman’s Il Sogno Osteria and The Sandbar Fishhouse and Market where he further refined his culinary skills.

In 2010, with his training complete and goals defined, Sohocki took over the space La Rêve had occupied and opened Restaurant Gwendolyn, where he says he has never once violated his promise to make “everything old school.”

But that doesn’t mean Sohocki won’t do something new -- he recently teamed up with Jenn Wade to open Kimura Ramen on an adjoining corner of the same building that houses Restaurant Gwendolyn.

Wade was born in Japan, and Kimura is her mother’s family name, which means “tree village” in Japanese. Wade, who has had experience in service and management, as well as the kitchen, says the restaurant will feature ramen noodles made in house, handmade tofu, traditional Japanese sashimi and sushi, pork and beef dishes, a full bar and extended hours.

One of the highlights on the menu is pork belly, ramen noodles and a soft boiled egg served in a rich pork bone broth, called, “tonkotsu.” Miso- and chickenbased broths also will be available.

The restaurant is reminiscent of the casual and highly popular food and drink establishments in Japan called “Izakaya,” which roughly translates as, “You can buy your sake here, and stay and drink it, too.” A recent visit to Kimura made it clear that people liked the concept.

The intimate atmosphere, along with the dedication Sohocki and Wade have to locally sourced, handcrafted food, is proving to be a winning formula, guaranteed to strike a chord with an audience that likes their food unamped and up close.

48 On The Town | September/October