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LOCATIONS

Locations

Brentwood

11777 San Vicente Boulevard
Los Angeles, CA 90049
310.207.8744
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11777 San Vicente Boulevard Los Angeles, CA 90049

Hours

Mon-Fri 11:30am-2:30pm
Sun-Thu 11:30am-10pm
Fri-Sat 11:30am-11pm
Parking: $8 Flat Rate Valet

Where to Head After Dinner

MENU

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Lunch Starters

Creamy Rock Shrimp crispy bite-size rock shrimp tossed in a creamy, spicy sauce
17.00

Crab And Mozzarella Tempura chef katsuya's twist on comfort food. tempura with crab and mozzarella, served with a light sake soy sauce
12.00

Edamame served warm and tossed lightly with salt
Small6.00Large10.00

Spicy Edamame sweet, salty and spicy
12.00

Sautéed Shishito Peppers 8.00

Vegetable Tempura asparagus, onion, yam, shiitake mushroom and green bean
11.00Add Shrimp5.00

Crispy Brussels Sprouts balsamic soy reduction and toasted almonds
12.00

Lunch Salads

Classic Miso Soup green onion, tofu and seaweed
4.00Add Vegetable1.00

Mixed Green Salad ponzu or miso vinaigrette served on the side
10.00

Crispy Chicken Salad asian salad mixed with rice noodles, wonton crisps and shredded chicken, served with a plum vinaigrette
15.00

Tofu Salad crispy tofu over mixed greens with miso vinaigrette
10.00

Cajun-spiced Tuna Steak Salad 15.00

Seafood Salad 21.00

Lunch Signatures

Yellowtail Sashimi With Jalapeño fresh yellowtail, ponzu and jalapeño, light and refreshing
19.00

Seared Tuna With Japanese Salsa seared tuna sashimi served with fresh tomatoes, cilantro and avocado
18.00

Baked Crab Hand Rolls baked snow crab lightly kissed with chef's signature sauce, wrapped with rice in soy paper
16.00

Crispy Rice With Spicy Tuna 14.00

Spicy Albacore Sashimi With Crispy Onion a crunchy twist on albacore sashimi
16.00

Lobster Dynamite a half lobster sautéed with mushrooms, tossed in chef’s creamy dynamite sauce, and baked
23.00

Wagyu Tobanyaki served sizzling hot with wild mushrooms
32.00

Salmon Sashimi With Caviar salmon sashimi lightly rolled with japanese onion chutney, topped with caviar on a cucumber crisp
20.00

Vegetable Tempura 12.00

Chicken Teriyaki 12.00

Beef Teriyaki 12.00

Salmon Teriyaki 13.00

Miso-marinated Black Cod 15.00Add A Side Of Vegetable Tempura2.00Add A California Or Spicy Tuna Roll3.00

Lunch Sides

Rice 3.00

Cucumber Sunomono 6.00

Seaweed Sunomono 6.00

Lunch Robata

Onion 3.00

Corn 4.00

Pee Wee Potato 3.00

Zucchini 4.00

Eggplant 4.00

Asparagus 3.00

Maitake Mushroom 5.00

Artichoke 5.00

Avocado 5.00

Shiitake Mushroom 3.00

Tofu 4.00

Yaki Onigiri 3.00

Chicken salt or tare
4.00

Negima 4.00

Teba 4.00

Tsukune 5.00

Tsukune Shrimp 5.00

Jidori Chicken Breast 8.00

Short Rib 7.00

Beef Asparagus 7.00

Wagyu Skirt Steak 12.00

Tenderloin 16.00

Scallop 5.00

Shrimp 6.00

Salmon salt or tare
8.00

Yellowtail Collar 14.00

King Crab Legs 18.00

Lobster Half22.00

Enoki Bacon 4.00

Tomato Bacon 4.00

Asparagus Bacon 4.00

Lunch Specialty Sushi Rolls

Rainbow Roll chef's best assorted sashimi and avocado on top of our traditional california roll
18.50

Rock Shrimp Tempura Roll tossed in a creamy, spicy sauce over a spicy tuna roll
16.00

Sunset Roll sweet freshwater eel, crunchy cucumber and avocado drizzled with sweet eel sauce
16.00

Ssc Roll sautéed shrimp with asparagus and mushrooms over a california roll
17.00

Bsc Roll baked scallops in dynamite sauce over a california roll
15.00

Spider Roll soft-shell crab, cucumber, avocado and ponzu
15.00

Special Katsuya Roll tuna, yellowtail, salmon, scallop, crab and avocado wrapped with rice, soy paper, and cucumber, served with wasabi ponzu on the side
17.00

Corn Crunch Roll garlic-butter-sauteéd shrimp and avocado rolled with crispy corn tempura, drizzed with sweet soy
18.00

Baked Crab Roll 9.00

Baked Shrimp Roll spicy tuna roll with soy paper, topped with baked shrimp and dynamite sauce
12.50

Shrimp Tempura Roll crispy shrimp tempura with cucumber and avocado
12.50

Lunch Traditional Sushi Rolls

Spicy Tuna Roll Hand8.00Cut9.00

Spicy Yellowtail Roll Hand8.00Cut9.00

California Roll Hand7.00Cut8.00

California Roll With Smelt Egg Hand8.00Cut9.00

Shrimp Roll Hand7.00Cut8.00

Tuna Roll Hand6.00Cut7.00

Cucumber Roll Hand5.00Cut6.00

Vegetable Roll Hand7.00Cut8.00

Scallop Roll Hand7.00Cut8.00

Salmon Skin Roll Hand6.00Cut7.00

Yellowtail Roll Hand7.00Cut8.00

Blue Crab Roll Hand8.00Cut9.00

Lunch Sushi + Sashimi

Sashimi Sampler chef's best assorted tuna, yellowtail, salmon, halibut, scallop and hokki clam
19.00

Sushi Sampler chef's best assorted tuna, albacore, yellowtail, salmon, halibut, shrimp, octopus, freshwater eel and egg, served with a california roll
18.00

Freshwater Sushi7.00

Sea Eel Sushi7.00

Jumbo Clam Sushi9.00Sashimi19.00

Albacore Sushi6.50Sashimi15.00

Tuna Sushi6.50Sashimi15.00

Yellowtail Sushi6.50Sashimi16.00

Sweet Shrimp Sushi8.50Sashimi15.00

Super Toro Sushi18.00Sashimi36.00

Octopus Sushi6.00Sashimi15.00

Salmon Egg Sushi6.00Sashimi15.00

Crab Sushi8.00

Bay Scallop Sushi6.00

Shrimp Sushi6.00

Whitefish Sushi6.00Sashimi15.00

Halibut Sushi6.00Sashimi16.00

Egg Sushi5.00

Smelt Egg 7.00

Seared Jumbo Scallop Sushi6.00Sashimi15.00

Sea Urchin Sushi9.00Sashimi17.00

Salmon Sushi6.00Sashimi15.00

Squid Sushi6.00Sashimi15.00

Kanpachi Sushi8.00Sashimi17.00

Spanish Mackerel Sushi7.00Sashimi16.00

Hokki Clam Sushi5.00Sashimi13.00

Red Snapper Sushi8.00Sashimi17.00

Lunch Fruit Refreshers

Vitamin A hand-pressed lime wedges, açaí berry juice and a touch of hand-pressed pineapple
7.00

Watermelon Cucumber Fresh crushed seedless watermelon, english cucumbers, fresh mint and freshly squeezed lime juice
7.00

Lychee Lovely lychee syrup mixed with lemon juice and topped with sparkling water
8.00

Kiwi Envy hand-pressed kiwis with freshly squeezed lime juice and subtle notes of lychee
8.00

Raspberry Sidecar fresh muddled raspberries shaken with pineapple and cranberry juice
8.00

Starters

Creamy Rock Shrimp crispy bite-size rock shrimp tossed in a creamy, spicy sauce
17.00

Crab and Mozzarella Tempura chef katsuya's twist on comfort food. tempura with crab and mozzarella, served with a light sake soy sauce
12.00

Crispy Soft-Shell Crab soft-shell crab lightly flash-fried, served with crispy spinach and a side of citrus ponzu
12.00

Edamame served warm and tossed lightly with salt
Small6.00Large10.00

Spicy Edamame sweet, salty and spicy
12.00

Agedashi Tofu 8.00

Sauteed Shishito Peppers 8.00

Stuffed Eggplant 11.50

Vegetable Tempura asparagus, onion, yam, shiitake mushroom and green bean
11.00Add Shrimp5.00

Crispy Brussels Sprouts balsamic soy reduction and toasted almonds
12.00

Salads

Crispy Chicken Salad asian salad mixed with rice noodles, wonton crisps and shredded chicken, served with a plum vinaigrette
15.00

Mixed Green Salad ponzu or miso dressing
10.00

Mushroom Salad warm sautéed japanese mushrooms served on a bed of butter lettuce
10.00

Sashimi Salad chefs selection of assorted sashimi on a bed of mixed greens with ponzu and spicy mayo
21.00

Tofu Salad crispy tofu over mixed greens with miso vinaigrette
13.00

Signatures

Yellowtail Sashimi With Jalapeño fresh yellowtail, ponzu and jalapeño, light and refreshing
19.00

Seared Tuna With Japanese Salsa seared tuna sashimi served with fresh tomatoes, cilantro and avocado
18.00

Baked Crab Hand Rolls baked snow crab lightly kissed with chef's signature sauce, wrapped with rice in soy paper
17.00

Crispy Rice With Spicy Tuna 14.00

Halibut Usuzukuri halibut sashimi delicately sliced with a hint of spice and citrus
16.00

Spicy Albacore Sashimi With Crispy Onion a crunchy twist on albacore sashimi
16.00

Katsuya Ceviche a light and refreshing blend of sashimi and citrus ponzu
17.00

Halibut-Wrapped Crab And Avocado 16.00

Kiwi Scallops jumbo scallops on top of sliced kiwi with yuzu vinaigrette
16.00

Salmon Sashimi With Caviar salmon sashimi lightly rolled with japanese onion chutney, topped with caviar on a cucumber crisp
20.00

Seared Albacore With Garlic Soy Lemon Butter a rich, flavorful version of albacore sashimi that melts in your mouth
16.00Add Truffles36.00

From The Hot Kitchen

Wagyu Tobanyaki served sizzling hot with wild mushrooms
32.00

Wagyu Ribeye 10-oz. wagyu ribeye over maitake mushrooms with truffle butter
42.00

Grilled Lamb Chops four chops served with a ginger scallion pesto and chef katsuya's miso reduction
28.00

Chicken Teriyaki with wasabi mashed potatoes and nimono vegetables
17.00

Panko-Crusted Chicken wrapped around stir-fried vegetables
17.00

Nabeyaki Udon Soup succulent chicken, shrimp and egg marinated in a steamy broth with thick udon noodles
15.00

Miso-Marinated Black Cod 23.00

Stripped Baze striped bass served as szechuan-style fillets
Half25.00Full55.00

Lobster Dynamite a half lobster sautéed with mushrooms, tossed in chef’s creamy dynamite sauce, and baked
23.00

Cajun-Style Halibut Cheeks served with asparagus
19.00

Baked Salmon with sansho caper sauce
17.00

Shrimp Tobanyaki served with mushrooms and asparagus
16.00

Sides

Classic Miso Soup 4.00Add Vegetable1.00

Rice 3.00

Cucumber Sunomono 6.00

Seaweed Sunomono 6.00

Japanese Prix Fixe

Main miso soup, salad, rice, kobachi, your choice of new york steak, chicken or salmon teriyaki and mochi ice cream or seasonal fruit
25.00

Omakase

Katsuya’s Tasting Menu all of the items that chef katsuya is famous for in one tasting menu

Chef’s Omakase chef katsuya’s choice menu featuring the freshest ingredients of the day

Robata

Onion 3.00

Corn 4.00

Pee Wee Potato 3.00

Zucchini 4.00

Eggplant 4.00

Asparagus 3.00

Maitake Mushroom 5.00

Artichoke 5.00

Avocado 5.00

Shiitake Mushroom 3.00

Tofu 4.00

Yaki Onigiri 3.00

Chicken 4.00

Negima 4.00

Teba 4.00

Tsukune 5.00

Tsukune Shrimp 5.00

Jidori Chicken Breast 8.00

Short Rib 7.00

Beef Asparagus 7.00

Wagyu Skirt Steak 12.00

Wagyu Tenderloin 23.00

Prime New York Steak 18.00

Scallop 5.00

Shrimp 6.00

Salmon 8.00

Yellowtail Collar 14.00

King Crab Legs 18.00

Lobster Half22.00

Enoki Bacon 4.00

Tomato Bacon 4.00

Asparagus Bacon 4.00

Specialty Sushi Rolls

Rainbow Roll chef's best assorted sashimi and avocado on top of our traditional california roll
18.00

Rock Shrimp Tempura Roll tossed in a creamy, spicy sauce over a spicy tuna roll
16.00

Sunset Roll sweet freshwater eel, crunchy cucumber and avocado drizzled with sweet eel sauce
16.00

Ssc Roll sautéed shrimp with asparagus and mushrooms over a california roll
17.00

Bsc Roll baked scallops in dynamite sauce over a california roll
15.00

Spider Roll soft-shell crab, cucumber, avocado and ponzu
15.00

Special Katsuya Roll tuna, yellowtail, salmon, scallop, crab and avocado wrapped with rice, soy paper, and cucumber, served with wasabi ponzu on the side
17.00

Corn Crunch Roll garlic-butter-sauteéd shrimp and avocado rolled with crispy corn tempura, drizzed with sweet soy
18.00

Baked Crab Roll 9.00

Baked Shrimp Roll spicy tuna roll with soy paper, topped with baked shrimp and dynamite sauce
12.50

Shrimp Tempura Roll crispy shrimp tempura with cucumber and avocado
12.50

Traditional Sushi Rolls

Spicy Tuna Roll Hand8.00Cut9.00

Spicy Yellowtail Roll Hand8.00Cut9.00

California Roll Hand8.00Cut9.00

California Roll With Smelt Egg Hand8.00Cut9.00

Shrimp Roll Hand7.00Cut8.00

Tuna Roll Hand6.00Cut7.00

Cucumber Roll Hand5.00Cut6.00

Vegetable Roll Hand7.00Cut8.00

Scallop Roll Hand7.00Cut8.00

Salmon Skin Roll Hand6.00Cut7.00

Yellowtail Roll Hand7.00Cut8.00

Blue Crab Roll Hand8.00Cut9.00

Salmon Roll Hand7.00Cut8.00

Spicy Salmon Roll Hand8.00Cut9.00

Sushi + Sashimi

Sashimi Sampler chef's best assorted tuna, yellowtail, salmon, halibut, scallop and hokki clam
35.00

Sushi Sampler chef's best assorted tuna, albacore, yellowtail, salmon, halibut, shrimp, octopus, freshwater eel and egg, served with a california roll
30.00

Freshwater Eel Sushi7.00

Sea Eel Sushi7.00

Jumbo Clam Sushi9.00Sashimi19.00

Albacore Sushi6.50Sashimi15.00

Tuna Sushi6.50Sashimi15.00

Yellowtail Sushi6.50Sashimi16.00

Sweet Shrimp Sushi8.50Sashimi15.00

Super Toro Sushi18.00Sashimi36.00

Octopus Sushi6.00Sashimi15.00

Salmon Egg Sushi6.00Sashimi15.00

Crab Sushi8.00

Bay Scallop Sushi6.00

Red Snapper Sushi8.00Sashimi17.00

Shrimp Sushi6.00

Whitefish Sushi6.00Sashimi15.00

Halibut Sushi6.00Sashimi16.00

Egg Sushi5.00

Smelt Egg 7.00

Seared Jumbo Scallop Sushi6.00Sashimi15.00

Sea Urchin Sushi9.00Sashimi17.00

Salmon Sushi6.00Sashimi15.00

Squid Sushi6.00Sashimi15.00

Kanpachi Sushi8.00Sashimi17.00

Spanish Mackerel Sushi7.00Sashimi16.00

Hokki Clam Sushi5.00Sashimi13.00

Specialty Cocktails

#SaharaToSLS Grey Goose La Poire, sweet vermouth, Aperol, fresh lemon juice, simple syrup and orange bitters. A fresh and modern twist on classic ingredients, inspired by sbe's transformation of the legendary Sahara into SLS Las Vegas Hotel & Casino, opening Labor Day Weekend. From Sinatra to Starck, it's a drink to tickle any palate.

Burning Mandarin 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

White Grapefruit Cosmopolitan belvedere pink grapefruit, cointreau, freshly squeezed lime juice and white cranberry juice

Katsuya Fresh ketel one vodka, rock sake junmai daiginjo, hand-crushed english cucumbers and freshly squeezed lime juice

Bellini ruffino prosecco and white peach purée kissed with a sprig of thyme

Kiwi Envy bombay sapphire gin, st. germain elderflower liqueur, hand-pressed kiwis, freshly squeezed lime juice and sparkling water

Tequila Mockingbird casamigos reposado tequila, muddled red bell pepper, serrano chili and cucumber, cointreau with freshly squeezed lime juice

Eastern Raspberry Sidecar hennessy vs, nigori sake, cointreau, freshly squeezed lemon juice, simple syrup and muddled raspberries

Gold Rush bulleit bourbon, freshly squeezed lemon juice, house made clover honey syrup

The Dragon grey goose vodka shaken with traditional japanese flavorings of yuzu and ginger

Flor de Manta avion silver tequila, st. germain elderflower liqueur, freshly squeezed lime juice, ruffino prosecco, grapefruit disc

Sake + Shochu

Katsuya Sake ~ “Sasaichi” mount fuji water, well balanced, smooth
250ml29.00720ml65.00

Kaguyahime ~ “Bamboo Princess” light and smooth with candy fragrances
500ml35.00

Nanbushi ~ “Southern Story” medium dryness, firm structure, crisp
500ml45.00

Kimoto Classic ~ “Fukushima” creamy and full bodied, highly balanced
720ml75.00

Yumeakari ~ “Dream Light” mild and fruity
250ml28.00720ml65.00

Tomoju ~ “Friends And Longevity” melons and grapes, light body, slightly sweet
375ml43.00

Kikusui ~ “Chrysanthemum Water” cotton candy, bright, aromatic
300ml32.00720ml68.00

Hakkaisan ~ “Eight Oceans” tremendous balance, crisp refreshing finish
300ml44.00720ml95.00

Osakaya-chobei ~ “Ancient Heritage” floral with hints of melon, full on the palate
300ml32.00

Wakatake Onikoroshi ~ “Demon Slayer” well-rounded, silky texture, superb acidity
720ml95.00

Ken ~ “Vigorous” rich aroma, savory with a clean finish
720ml135.00

Taiten Shiragiku ~ “White Chrysanthemum” dry and gentle with a refreshing bitterness
720ml160.00

Dassai ~ Dy-23 ~ “Otter Festival” polished 77%, orange blossoms, mild body and rich
720ml190.00

Watari Bune ~ “Ferry Boat” extremely balanced fruit flavors, honeydew and peaches
720ml250.00

Houreki ~ “Kimoto” exquisite, fruity aroma with slightly sour accents
720ml500.00

Myouka Rangyoku ~ “Blossom’s Blessing” sweet-sour accents and boasts an exquisite, fruity aroma, gentle, creamy perfume
720ml990.00

Suigei Tokubetsu ~ “Drunken Whale” extremely clean and dry with a medium body
720ml46.00

Rin ~ “Mythical Creature” 250ml28.00500ml44.00

Sayuri ~ Nigori 300ml22.00

Murai Family ~ Nigori 300ml32.00720ml64.00

Poochi Poochi ~ Sparkling 330ml26.00

Umekanon ~ Plum Sake 720ml55.00

Rock Sake ~ Nigori 375ml40.00720ml70.00

Dassai ~ Nigori 720ml105.00

Dassai 50 ~ Sparkling Nigori 380ml52.00

Tombu 750ml42.00

Ozeki Hot Sake Carafe12.00

Wine

Mumm, Cuvee Brut Prestige ~ Napa, Ca 49.00

Ruffino Prosecco ~ Italy 12.0050.00

Moet Imperial ~ France 21.0089.00

Tattinger ~ Reims, France 110.00

Veuve Clicquot “Yellow Label” ~ Reims, France 25.00125.00

Moët & Chandon “Nectar Rosé” ~ Épernay, France 170.00

Lanson Black Label Brut ~ France 175.00

Perrier Jouet Grand Brut ~ France 45.00200.00

Veuve Clicquot “Rosé” ~ Reims, France 220.00

Lanson "Rose ~ France 240.00

Moet & Chandon “Rose” ~ Epernay, France 250.00

Dom Perignon Brut ~ Epernay, France 340.00

Laurent-Perrier Cuvee Rose Brut~ France 300.00

Perrier Jouet Blason "Rose" ~ France 336.00

Louis Roederer Cristal Cuvée ~ Epernay, France 550.00

Dom Perignon “Rosé” ~ Epernay, France 980.00

Joel Gott ~ Napa, Ca 11.0040.00

Whitehaven ~ Marlborough, New Zealand 13.0046.00

Mt. Beautiful ~ New Zealand 14.0054.00

Chateau De Sancerre ~ Sancerre, France 65.00

Masi Masianco ~ Veneto, Italy 11.0042.00

Santa Margarita ~ Alto Adige, Italy 16.0060.00

Trimbach ~ Mosel, Germany 13.0058.00

Markus Molitor ~ Mosel, Germany 42.00

Trefethen Riesling ~ Napa, Ca 58.00

Trimbach Riesling “Clos St. Hune” ~ Alsace, France 290.00

Concho Y Toro “Casillero Del Diablo” ~ Pirque, Chile 10.0038.00

William Hill ~ Napa, Ca 15.0058.00

Sante ~Sonoma, CA 48.00

Sanford ~ Santa Rita Hills, Ca 16.0060.00

Cakebread ~ Napa, Ca 23.0087.00

Far Niente ~ Napa, Ca 105.00

Domaine Jacourette ~ Provence, France 14.0054.00

Martin Codax Albarino ~ Rias Baixas, Spain 10.0038.00

Burgess Cellars ~ Napa, Ca 14.0064.00

Casa Lapostolle-Cuvee Alexandre~ Chile 95.00

Twomey ~ Napa Valley 230.00

Rodney Strong ~ Russian River, Ca 12.0048.00

Baileyana “Grand Firepeak Cuvée” ~ San Luis Obispo, Ca 16.0085.00

Napa Cellars ~ Napa, CA 17.0067.00

Summerland ~ Santa Barbara, Ca 99.00

Archery Summit ~ Willamette Valley, Or 125.00

Louis Martini ~ Sonoma, Ca 10.0038.00

Lapastolle “Casa” ~ Rapel, Chile 14.0048.00

Provenance Rutherford ~ Napa, Ca 70.00

Hess “19 Block” ~ Mt. Veeder, Ca 125.00

Roth ~ Alexander Valley, Ca 22.0085.00

Jack London Kenwood ~ Sonoma Valley, Ca 96.00

Jordon ~ Alexander Valley, Ca 100.00

Newton “The Puzzle” ~ Napa, Ca 180.00

Trinchero Cloud’s Nest ~mt.veeder, Napa Ca 260.00

Far Niente “Estate” ~ Napa, Ca 230.00

Quintessa ~ Rutherford, Ca 310.00

Bv Private Reserve Georges De Latour ~ Napa, Ca 340.00

Opus One ~ Napa, Ca 390.00

Terrazas Malbec “Reserve” ~ Mendoza, Argentina 16.0055.00

Chateau Montelena “Estate” Zinfandel ~ Napa, Ca 80.00

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katsuyabysbe katsuyabysbe Does your to-go food look this good? #Katsuya2go #BringingTheBestHome
katsuyabysbe katsuyabysbe Glasses polished and ready for tonight's #PerfectPairing wine dinner at Katsuya Brentwood!
Brentwood instagram
katsuyabysbe katsuyabysbe Making the most out of our leftover Easter candy! #PeepSmores #Easter
katsuyabysbe katsuyabysbe Happy Hump Day! #FoodForThought
Brentwood instagram
katsuyabysbe katsuyabysbe Who saw the eclipse last night?? Amazing pic by: @bayleejoturner
katsuyabysbe katsuyabysbe We have plans for our Saturday that doesn't involve a desert... #Nochella #TimeForACocktail photo cred: @the2ml
Brentwood instagram
katsuyabysbe katsuyabysbe Notice: Trying to get property of non-object in /var/www/vhosts/katsuyarestaurant.com/content/themes/katsuya/section-instagram.php on line 24
katsuyabysbe katsuyabysbe The calm before the storm. Tomorrow, watch the Final Four at Katsuya Glendale! #MarchMadness (Photo credit: @eminacunmulaj)
Brentwood instagram
katsuyabysbe katsuyabysbe Always save room for dessert. (Photo credit: @breescakes)
katsuyabysbe katsuyabysbe Another incredible Chef @lespron creation: Kurobuta Pork Belly Tobanyaki with kimchee, pickled Granny Smith apples, local English peas & live pea shoots. Available at #Katsuya Hollywood in April! #omakase
Brentwood instagram

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 seven locations in LA, South Beach, and Kuwait with more coming soon around the world.

Chef Katsuya Uechi

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

Philippe Starck

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.

Sam Nazarian

Sam Nazarian

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, Katsuya by Starck, 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.

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John Kolaski

John Kolaski

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.

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Time Out Dubai

Time Out Dubai
March 2014

Review of Katsuya by Starck at The Dubai Mall

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Arabian Business Journal

Arabian Business Journal
March 2014

Named one of the “Middle East’s 20 Hottest New Restaurants”

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Los Angeles Times

Los Angeles Times
October 2013

Sam Nazarian takes his Katsuya restaurant brand global

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Examiner.com

Examiner.com
June 2013

Jamie Foxx dines at Katsuya Hollywood post-Spiderman 2.

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New York Post

New York Post
March 2012

Conor Cruise discusses DJing at Katsuya San Diego.

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Haute Living

Haute Living
January 2012

Haute Living rates Katsuya Hollywood L.A.’s #1 sushi spot.

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LA Times

LA Times
July 2011

LA Times call Katsuya “the absolute epitome of ultra-hip LA dining” and readers vote it “Reader’s Choice 2011 Best Sushi Restaurant.”

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In Style

In Style
November 2010

Late-night comedy queen Chelsea Handler craves Katsuya.

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Where

Where
July 2010

Katsuya’s #1 on Where’s “3o Thing We Love | Los Angeles” list.

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Grub Street

Grub Street
July 2009

Grub Street celebrates the launch of Katsuya2Go.

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Self

Self
July 2009

SELF‘s health-conscious editor chooses Katsuya while in L.A.

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Western Living

Western Living
May 2009

Western Living lauds Katsuya Hollywood’s “seriously sexy atmosphere.”

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Stratos

Stratos
January 2009

Stratos loves Katsuya’s edgy dining room and innovative rolls.

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Private Events

For parties of 12 or more planning an event, please complete the form below.

Whether you are planning an intimate dinner for friends, a corporate luncheon, or an extravagant soirée, you will find the perfect setting at Katsuya by Starck.

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.