Plan the perfect group dinner experience, honoring the art of sushi-making with sake pairings, led by our expert chefs. You’ll see a live demonstration, discuss the history of sushi, make rolls of your own with tools and hands on instruction, and taste plenty of sushi, sake and signature Katsuya drinks in the process.
15-40 Guests | 2.5 Hours | $135++ – $175++ per person
EXPERIENCE PACKAGE INCLUDES
Semi-Private Dining Room
Sushi Rolling Kit
History of Sushi
2 Signature Katsuya cocktails
3 Course Seated Dinner – Served to Share
Sushi Roll Samplings from Class
Gift bag for each guest with keepsake Katsuya chopsticks, rolling mat and other Katsuya goodies
Creamy Rock Shrimp
crispy bite-size rock shrimp tossed in a creamy, spicy sauce
Crab and Mozzarella Tempura
chef katsuya's twist on comfort food. tempura with crab and mozzarella, served with a light sake soy sauce
Crispy Soft-Shell Crab
soft-shell crab lightly flash-fried, served with crispy spinach and a side of citrus ponzu
served warm and tossed lightly with salt
Sauteed Shishito Peppers
asparagus, onion, yam and shiitake mushroom
Sauteed Green Beans
Yellowtail Sashimi with Jalapeno
fresh yellowtail, ponzu and jalapeno make for a guest favorite. light and refreshing
Seared Tuna with Japanese Salsa
seared tuna sashimi served with fresh tomatoes, cilantro and avocado with a japanese touch
Baked Crab Hand Rolls
baked snow crab lightly kissed with chef's signature sauce, wrapped with rice in soy paper...one taste will leave you wanting more
Crispy Rice with Spicy Tuna
our most flavorful dish on the menu and the one katsuya is most famous for a can't-miss dish
halibut sashimi delicately sliced with a hint of spice and citrus
Spicy Albacore Sashimi with Crispy Onion
a crunchy twist on albacore sashimi
a half lobster sauteed with mushrooms and tossed in chef's creamy dynamite sauce, then baked to perfection
a beef-lover's dream, served sizzling hot with wild mushrooms
a light and refreshing blend of sashimi and citrus ponzu
Salmon Sashimi with Caviar
salmon sashimi lightly rolled with japanese onion chutney, topped with tasty caviar on a cucumber crisp
Seared Albacore with Garlic Soy Lemon Butter
a rich, flavorful version of albacore sashimi that melts in your mouth
Seared Albacore with Wild Mushrooms
served warm with truffle soy dressing
Hokkaido Scallop Sashimi
tomatillo ponzu with crisp Fuji apple, watercress ginger oil
Soups + Salads
Classic Miso Soup
a japanese classic! green onion, tofu and seaweed
Crispy Chicken Salad
asian salad mixed with rice noodles, wonton crisps and shredded chicken, served with a plum vinaigrette
Mixed Green Salad
ponzu and miso vinaigrette served on the side
warm sauteed japanese mushrooms served on a bed of butter lettuce
chef's selection of assorted sashimi on a bed of mixed greens, tossed with ponzu. great as a healthy start
Cajun-Spiced Tuna Steak Salad
crispy tofu over mixed greens with miso vinaigrette
Nabeyaki Udon Soup
succulent chicken, shrimp and egg marinated in a steamy broth with thick udon noodles. japanese chicken soup for the soul
From The Hot Kitchen
a beef-lover's dream, served sizzling hot with wild mushrooms
slow-roasted and served with soy au jus
wrapped around stir-fried vegetables
Grilled Lamb Chops
four delicious chops served with a ginger scallion pesto and chef katsuya's miso reduction
Sushi + Sashimi
chef's best assorted tuna, yellowtail, salmon, halibut, scallop and hokki clam
chef's best assorted tuna, albacore, yellowtail, salmon, halibut, shrimp, octopus, freshwater eel and egg, served with a california roll
"Live" Sweet Shrimp
Seared Jumbo Scallop
chef's best assorted sashimi and avocado on top of our traditional california roll.
Rock Shrimp Tempura Roll
tossed in a creamy, spicy sauce over a spicy tuna roll
sweet freshwater eel, crunchy cucumber and avocado drizzled with sweet eel sauce make this a guest favorite
sauteed shrimp with asparagus and mushrooms over a california roll
baked scallops in dynamite sauce over a california roll
soft-shell crab, cucumber, avocado and ponzu
Special Katsuya Roll
tuna, yellowtail, salmon, scallop, crab and avocado wrapped with rice, soy paper, and cucumber, served with wasabi ponzu on the side
Baked Crab Roll
Baked Shrimp Roll
Shrimp Tempura Roll
Spicy Tuna Roll
Spicy Yellowtail Roll
California Roll with Smelt Egg
Salmon Skin Roll
Blue Crab Roll
Pee Wee Potato
(Salt or Tare)
Jidori Chicken Breast
Suki Yaki Maki
Wagyu Skirt Steak
Prime New York Steak
(Salt or Tare)
King Crab Legs
Japanese Prix Fixe
Your choice of teriyaki favorites: New York steak, chicken or salmon.
Your choice of mochi ice cream or seasonal fruit
Katsuya’s Tasting Menu
The best of the best signature dishes! All of the items that Chef Katsuya is famous for in one tasting menu.
Chef Katsuya’s choice menu featuring the freshest ingredients of the day. Sit back and let Chef do all of the work.
hand-pressed lime wedges, acai berry juice, sparkling water and a touch of hand-pressed pineapple
Watermelon Cucumber Fresh
crushed seedless watermelon, english cucumbers, fresh mint and freshly squeezed lime juice
lychee syrup mixed with lemon juice and topped with sparkling water
hand-pressed kiwis with freshly squeezed lime juice and subtle notes of lychee
fresh muddled raspberries shaken with pineapple and cranberry juice
Grey Goose Le Melon, St. Germain, and fresh lime juice topped with Champagne A classic gimlet with a fresh and modern twistthis is the drink legends are made of. Inspired by the transformation of the iconic Sahara into the SLS Las Vegas Hotel & Casino. Share your own #belegendary photos @slslasvegas
Absolut Mandarin vodka, hand-crushed serrano chili, fresh lemon and orange juice and a splash of cranberry
Watermelon Cucumber Mojito
Bacardi rum, crushed seedless watermelon, English cucumbers, fresh mint and freshly squeezed lime juice.
Grey Goose vodka, Rock Sake, hand-crushed English cucumbers and freshly squeezed lime juice.
Martini & Rossi Italian Prosecco and Funkin White Peach purée kissed with a sprig of thyme.
St. Germain Elderflower liqueur, gin, hand-pressed kiwis, freshly squeezed lime juice and sparkling water.
Corzo Silver tequila, hand-pressed lime and açaí berry juice.
Belvedere vodka shaken with traditional Japanese flavorings of yuzu and ginger.
Bacardi Oakheart rum, hand-crushed strawberries and freshly squeezed lime juice, finished with a splash of citrus soda.
Oxley gin and pressed rosemary are balanced with a topping of sweet Moscato.
White Grapefruit Cosmopolitan
Absolut Ruby Red vodka, Cointreau, freshly squeezed lime juice and white cranberry juice.
Vodka, lychee liquor and lychee juice with a splash of lemon juice.
Le Grand Saint Sparkling Vodka, pineapple and lemon juice, and Grand Marnier-marinated berries.
Sake + Shochu
Katsuya Sake ~ “Victory”
From the historic Sasaichi brewery, this well-balanced sake is custom made for Katsuya using water from Mount Fuji.
Kaguyahime ~ “Bamboo Princess”
Light and smooth with candy fragrances.
Nanbushi ~ “Southern Story”
Medium dryness, firm structure, crisp.
Kimoto Classic ~ “Fukushima”
Creamy and full bodied, highly balanced.
Yumeakari ~ “Dream Light”
Mild and fruity with hints of pink rose.
Tomoju ~ “Friends and Longevity”
Melons and grapes, light body, slightly sweet.
Kikusui ~ “Chrysanthemum Water”
Cotton candy with bright aromas.
Hakkaisan ~ “Eight Oceans”
Tremendous balance, dry, crisp, and refreshing.
Masakura ~ “True Blossom”
Full bodied, elegant and sultry finish.
Osakaya-Chobei ~ “Ancient Heritage”
Floral with hints of melon, full on the palate.
Wakatake Onikoroshi ~ “Demon Slayer”
Well-rounded, silky texture, superb acidity.
Ken ~ “Vigorous”
Rich aroma, savory with a clean finish.
Taiten Shiragiku ~ “White Chrysanthemum”
Dry and gentle with a refreshing bitterness.
Dassai ~ DY-23 ~ “Otter Festival”
Polished 77%, orange blossoms, mild body and rich.
Watari Bune ~ “Ferry Boat”
Intricate fruit flavors of honeydew and banana end with a lasting complex finish.
Houreki ~ “Kimoto”
Exquisite, fruity aroma with slightly sour accents.
Myouka Rangyoku ~ “Blossom’s Blessing”
This carefully matured sake gives balanced sweet-sour accents and boasts an exquisite, fruity aroma that envelopes you in its gentle, creamy perfume.
Rin ~ “Mythical Creature”
Honjozo Namazake bright and crisp with hints of honey.
Suigei Tokubetsu ~ “Drunken Whale”
Extremely clean and dry with a medium body.
Sayuri ~ Nigori
Rock Sake ~ Nigori
Rock Sake ~ Junmai Daiginjo
Murai Family ~ Nigori
Poochi Poochi ~ Sparkling
Umekanon ~ Plum Sake
Dassai ~ Nigori
Ginza No Suzume
Ozeki Hot Sake Carafe
Martini & Rossi Prosecco ~ Italy
Lanson “Black Label” Brut ~ Reims, France
Moët Imperial ~ France
Veuve Clicquot “Yellow Label” ~ Reims, France
Lanson “Rose Label” Brut Rosé ~ Reims, France
Veuve Clicquot “Rosé” ~ Reims, France
Moët & Chandon “Nectar Rosé” ~ Epernay, France
Lanson “Noble Cuvée” Blanc de Blancs ~ Reims, France
Dom Perignon Brut ~ Epernay, France
Louis Roederer Cristal Cuvée ~ Epernay, France
Dom Perignon “Rosé” ~ Epernay, France
Joel Gott ~ Napa, CA
Whitehaven ~ Marlborough, New Zealand
Mulderbosch ~ South Africa
Chateau de Sancerre ~ Sancerre, France
Cloudy Bay ~ Marlborough, New Zealand
Masi Masianco ~ Veneto, Italy
Santa Margarita ~ Alto Adige, Italy
Angove Riesling ~ Clare Valley, Australia
Monchoff Estate ~ Mosel, Germany
Trefethen Riesling ~ Napa, CA
Trimbach Riesling “Clos St. Hune” ~ Alsace, France
Concho y Toro “Casillero del Diablo” ~ Pirque, Chile
William Hill ~ Napa, CA
Sanford ~ Santa Rita Hills, CA
Cakebread ~ Napa, CA
Far Niente ~ Napa, CA
Nine Vines Rosé ~ Adelaide, Australia
Martin Codax Albariño ~ Rias Baixes, Spain
Bridlewood Viognier “Reserve” ~ Santa Ynes, CA
Wolfgang Gruner Vetliner ~ Burgenland, Austria
Burgess Cellars ~ Napa, CA
Rodney Strong ~ Russian River Valley, CA
Napa Cellars ~ Napa, CA
Gloria Ferrer ~ Carneros, CA
Baileyana “Grand Firepeak Cuvée” ~ Edna Valley, CA
Archery Summit ~ Willamette Valley, OR
Louis Martini ~ Sonoma, CA
Lapastolle “Casa” ~ Rapel, Chile
Roth ~ Alexander Valley, CA
Provenance “Rutherford” ~ Napa, CA
Hess “19 Block” ~ Mt. Veeder, CA
Chateau Montelena ~ Napa, CA
Newton “The Puzzle” ~ Napa, CA
Far Niente “Estate” ~ Napa, CA
Quintessa ~ Rutherford, CA
BV Private Reserve Georges De Latour ~ Napa, CA
Opus One ~ Napa, CA
Dutton Goldfield Syrah ~ Russian River Valley, CA
Bodegas Montecillo Gran Reserva ~ Rioja, Spain
St. Francis Zinfandel ~ Sonoma, CA 90
OpenTable diner, OpenTable
Katsuya is a wonder restaurant that I would recommend to anyone who loves sushi and a nice setting.
Chris P, Yelp
The food and ambiance were GREAT! Some items that are a must try: Starters Yellowtail Sashimi, Baked Crab Handrolls, Crispy Rice and the Stuffed Eggplant were amazing! The Rock Shrimp tempura roll and Lobster Dynamite were also AHHHMAZZING!!!This is a MUST for Miami Beach dining...and for sure one of the Top Sushi restaurants in Miami.
Shannon W., Yelp
The food was delicious. Had the crab and mozzarella tempura, yellowtail roll and tuna roll. Very nice atmosphere...excellent place for a date.
Tay R., Yelp
Crispy Rice Spicy Tuna is to die for!!
Katsuya is the best eastern restaurant that I've never been before! I like a lot katsuya! I suggest it to everybody!
Tay R., Yelp
Crispy Rice Spicy Tuna is to die for!!
On Instagram@Katsuyabysbe Mention us in your best shots to add to our gallery
Katsuya marries Master Sushi Chef Katsuya Uechi’s fresh takes on Japanese classics with design icon Philippe Starck’s sleek and sultry interiors.
Katsuya’s Japanese kanji symbol “Katsu” means “victory” or “to win” and it’s fitting considering the loyal following of Hollywood A-listers and Zagat critics the restaurant has won over with its inventive combination of Japanese and Californian cuisine. Exuberant servers welcome you “irashaimase” as you walk in and bid you “arigato gozaimas” as you leave and in between, original creations like the Crispy Rice with Spicy Tuna and award-winning cocktails like the Burning Mandarin delight your palate. Katsuya currently has eight locations in LA, Las Vegas, South Beach, Kuwait, and Dubai with more coming soon around the world.
With an uncompromising entrepreneurial instinct and personal style, sbe Founder, Chairman and CEO Sam Nazarian has been a transformative force in revolutionizing contemporary hospitality. In only a decade, Nazarian has defined “the scene” in Los Angeles and beyond, driving sbe to become the creative wellspring for some of the world’s most sought-after luxury lifestyle brands in North America, including SLS Hotels and Casinos, The Bazaar by José Andrés and Hyde Lounge.
Nazarian’s career began in the tech industry with a wireless company he co-founded and later sold after leading it to rapid growth and record sales. In 2001, Nazarian began to hone his expertise in development and hospitality by successfully diversifying his family’s assets into real estate holdings across virtually all sectors of the market. It was during this phase of his career that Nazarian began to see a demand for a different approach to hospitality – one that would fundamentally change the industry moving forward.
Chef Katsuya Uechi
As one of only four Master Sushi Chefs in Los Angeles, Chef Katsuya Uechi brings over three decades of culinary artistry and restaurant operation experience to sbe. Born in Japan, Uechi operates numerous restaurants including sbe’s highly successful Katsuya brand. Katsuya is widely considered a piece of pop culture in North America and sbe has announced the highly anticipated international expansion of three Katsuya by S+ARCK locations in the Middle East by the end of 2013.
Known for his distinctive style and first-rate execution of high quality traditional sushi, Uechi is recognized as one of the major style setters in the world of Japanese cuisine and was recently named “Chef of the Year” by Angeleno magazine. Selected by Travel + Leisure as one of the Best New Restaurants of 2007, Chef Uechi’s Brentwood location has been deemed “one of the most exciting restaurants to open in Los Angeles in years” by Food & Wine magazine and is a favorite among Hollywood Elite. In addition to his partnership with sbe, Chef Uechi owns and operates three sushi bars, including Sushi Katsu-Ya in Studio City and Encino and Izakaya in Los Angeles, which are often ranked top favorites among Angelenos.
Philippe Starck is widely recognized as the world’s leading designer of luxury restaurant, hotel and real estate properties. His work with Le Meurice and Le Royal Monceau in Paris, The Delano in Miami, Felix restaurant at The Peninsula Hotel in Hong Kong, the Teatron in Mexico, the Hudson in New York, the Faena hotel in Buenos Aires, Bon restaurant in Moscow, and Volar nightclub in Shanghai, has forever changed the hospitality experience.
In 2005, he signed an exclusive agreement with sbe for the design of its restaurants and lounges in North America and the agreement expanded in 2006 to include hotel properties. His designs for sbe’s first SLS hotel in Beverly Hills in 2008 shaped an entirely new paradigm of luxury hotels. As sbe rapidly expands into various markets, so too does its partnership with Starck. SLS Hotel South Beach heralded Starck’s long-awaited return to Miami and the next stop for the rapidly growing hotel brand is Park Ave with the opening of SLS New York slated 2014.
To learn more about Philippe Starck, please visit starck.com.
sbe Chief Operating Officer of Restaurants, John Kolaski, brings with him over 20 years of experience in hospitality and has been with sbe since 2010. Since joining sbe, Kolaski has worked with a multitude of brands and worked his way up from General Manager of several restaurants to Senior Director of Restaurants and most recently Vice President of Katsuya Operations. It was in his most recent post, that he spearheaded a partnership with Alshaya to launch sbe’s first international expansion into the Middle East.
In his new role, Kolaski will be focused on the strategic growth of the Restaurant division, ensuring that our operations deliver best in class hospitality and financial performance. He will collaborate with partners in Nightlife and Hotels to strengthen the sbe brand as a whole and to continue our march to be “The Best Restaurant Group in the World.”
Prior to joining the sbe Restaurant Group, Kolaski worked with a bevy of reputable hospitality brands and industry leaders in luxury such as Four Seasons and Montage.
He holds an AS of Culinary Arts from Johnson & Wales University and a BS of Hospitality Management from Florida International University.
This Katsuya Has a Secret Ramen, Burger and Beer Joint Upstairs.
The New York Times
New Katsuya Restaurants in the Middle East.
sbe Schedules Five New Katsuya Openings for the Middle East.
Could this be the Best Happy Hour in Miami: Katsuya in Miami Beach
Arabian Business Journal
Named one of the “Middle East’s 20 Hottest New Restaurants”
Katsuya by Starck has an eye or two on you.
Katsuya Brentwood and Beyond
Las Vegas Sun
Dining at SLS Las Vegas: Katsuya and more
Los Angeles Times
Sam Nazarian takes his Katsuya restaurant brand global
Jamie Foxx dines at Katsuya Hollywood post-Spiderman 2.
New York Post
Conor Cruise discusses DJing at Katsuya San Diego.
Haute Living rates Katsuya Hollywood L.A.’s #1 sushi spot.
LA Times call Katsuya “the absolute epitome of ultra-hip LA dining” and readers vote it “Reader’s Choice 2011 Best Sushi Restaurant.”
Late-night comedy queen Chelsea Handler craves Katsuya.
Katsuya’s #1 on Where’s “3o Thing We Love | Los Angeles” list.
Grub Street celebrates the launch of Katsuya2Go.
SELF‘s health-conscious editor chooses Katsuya while in L.A.
Western Living lauds Katsuya Hollywood’s “seriously sexy atmosphere.”
Stratos loves Katsuya’s edgy dining room and innovative rolls.
For parties of 12 or more planning an event:
Whether you are planning an intimate dinner for friends, a corporate luncheon, or an extravagant soirée, you will find the perfect setting at Katsuya.
In addition to accommodating as many as 400 guests, our restaurants feature award-winning off-site catering and a full service event production team that will make sure every detail is in place, so you don’t have to.