Back by popular demand! Join us every Monday for a unique Omakase Dinner Series featuring a special tasting menu that blends Japanese tradition with modern culinary art, created by our very own Chef de Cuisine, David Lespron. The seven-course menu will be refreshed each month to feature seasonal recipes with the freshest ingredients available, and of course Katsuya classics.
*Price includes tax and gratuity. Cocktails not included. If you have questions, please call 323-515-8782 or email firstname.lastname@example.org.
Get your fix before Pantages Hollywood with our show-stopping party package designed to quickly serve your group– and enjoy 10% off!
PANTAGES PRE-SHOW PERKS INCLUDE
$45 PER PERSON DISCOUNTED, EXCLUSIVE MENU
SERVED SHARING STYLE – ALLOWING THE GROUP TO EXPERIENCE A VARIETY OF KATSUYA FAVORITES
PRIVATE DINING ROOM OR SEMI-PRIVATE RESERVED SPACE
CRISPY RICE WITH SPICY TUNA
STEAMED WHITE RICE
STIR FRIED VEGETABLES
ASSORTED CLASSIC ROLLS, BAKED CRAB AND VEGETABLE ROLL
CLASSIC, TUNA AND SALMON NIGIRI
(323) 229-4509 | email@example.com
Terms and Conditions: Applies to groups of eight or more. Tax and gratuity is not included. Printed menus upon request. Private dining room upon availability. Split checks up to four guests.
Take time out in Tinsletown to order casual sushi lunch or throw a swanky reception. Katsuya caters delicious, healthy favorites that will impress your guests at your next gathering.
Menu by Katsuya Uechi – Featuring three packages
With 15 cutting-edge spaces across LA, paired with expert on-site logistics, sbe has everything you need for your next press junket, photo shoot or full-scale film production. Enjoy special production rates and perks!
FILM FRIENDLY VENUE & PREFERRED RATES
On-site logistics management
Dedicated parking, or adjacent sbe preferred discount parking*
Furniture removal + rentals
*Terms and conditions apply.
Located just steps from the Pantages theatre, Katsuya is the perfect opening act or encore to your evening! Show your theater tickets, and receive 15% off your meal.
Must show Pantages ticket to your server to redeem 15% discount. Cannot be combined with any other offer or promotion.
Join us every Monday for Sake Monday where guests will receive 50% off all bottles of sake and 25% off all bottles of wine! Whether its date night, girls night or a company dinner Katsuya has you covered with an extensive wine and sake list.
Los Angeles, CA 90028
Parking: $12 per car for less than 3 hours, $17 per car over 3 hours
Where to Head After Dinner
Absolut Mandarin Vodka, hand-crushed serrano chili, fresh lemon and orange juice with a splash of cranberry.
Effen Vodka, Rock Sake, hand-crushed English cucumbers and freshly squeezed lime juice.
Casamigos Blanco with lime, grapefruit, coconut water, Cointreau, kaffir, sweetened with Agave nectar, and served over a mezcal-watermelon ice cube.
Grey Goose Vodka shaken with traditional Japanese flavorings of yuzu and ginger.
White Grapefruit Cosmopolitan
Belvedere Pink Grapefruit Vodka, Cointreau, freshly squeezed lime and white cranberry juice.
Watermelon Cucumber Mojito
Bacardi Rum, crushed seedless watermelon, English cucumbers, fresh mint and freshly squeezed lime juice.
Bombay Sapphire Gin, St-Germain Elderflower liqueur, hand-pressed kiwis, freshly squeezed lime juice and sparkling water.
Makers Mark Bourbon shaken with fresh yuzu juice and ginger, served over rocks.
Hennessy VS, Sake, Cointreau, freshly squeezed lemon juice and homemade raspberry purée.
Avion Silver Tequila with fresh pomegranate, lime and lemon juice.
Knob Creek Rye stirred with a dash of Angostura and Peychauds bitters with a splash of Crème de Cacao.
El Silencio Mezcal, lime juice, muddled serrano chili and mint with aromatic bitters and a splash of Champagne.
Fresh muddled strawberries shaken with St-Germain Elderflower liquor and yuzu, topped with Faire la Fête sparkling wine.
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.
TY KU - "TY KU Silver"
Fresh and soft, showing ripe pear and melon.
Murai Family - "Tanrei Junmai"
Crisp and dry, melon aroma, creamy body.
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.
Yoshi-No-Gawa - "Winter Warrior"
Lush fruit aromas, complex tropical/floral tones.
TY KU - "TY KU Black"
Delicate and mild, pear and lychee notes.
Shimizu-No-Mai - "Pure Dawn"
Fresh and well-structured, subtle notes of pear and fuji apple.
Wakatake Onikoroshi - "Demon Slayer"
Well-rounded, silky texture, superb acidity.
Dassai 50 - "Otter Festival"
Medium body, layered with smooth, rounded flavor and the delicate sweetness of honey.
Ken - "Vigorous"
Rich aroma, savory with a clean finish.
Taiten Shiragiku - "White Chrysanthemum"
Dry and gentle with 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 envelops you in its gentle, creamy perfume.
Gekkeikan - "Horin"
Round and smooth, with medium creamy body, hints of pear.
TY KU - "TY KU White"
Refined and smooth, full bodied, soft citrus fruit.
Well-balanced, light floral and sweet citrus notes.
Murai Family - "Daiginjo"
Clean and lightly creamy, complex yet dry and smooth.
Apple, lime, creamy, soft and dry.
Sayuri - Nigori
Rock Sake - Nigori
Umekanon - Plum Wine
Dassai - Nigori
Dassai - Nigori Sparkling
Gekkeikan - Nigori
Sho Chiku Bai Sparkling - Mio
Ozeki Hot Sake Carafe
Takara Shochu - Kuro-Yokaichi
Tombo Shochu - Oregon
TY KU Soju
Echigo Lager Japan 500ml
Hitachino White Ale 720ml
Hitachino Red Rice Ale 330ml
Sam Adams Nitro IPA
Faire La Fête Crémant de Limoux Brut - France
Faire La Fête Crémant de Limoux Rose - France
Mionetto Prosecco Doc Treviso Brut - Italy
Veuve Clicquot "Yellow Label" Brut - Reims, France
Moët & Chandon "Impérial" Brut - Épernay, France
Moët & Chandon "Impérial" Rosé - Épernay, France
Perrier-Jouët Grand Brut - Épernay, France
Veuve Clicquot Rosé - Reims, France
Dom Pérignon Brut - Épernay, France
Krug "Grand Cuvee" Brut - Reims, France
Louis Roederer "Cristal" Cuvée - Épernay, France
Dom Pérignon Rosé - Épernay, France
Perrier-Jouët Brut Rosé - Épernay, France
Joel Gott - California
Whitehaven - Marlborough, New Zealand
Château de Sancerre - Loire, France
Cloudy Bay - Marlborough, New Zealand
Masi Masianco Pinot Grigio - Veneto, Italy
Santa Margherita Pinot Grigio - Trentino-Alto Adige, Italy
Château Saint Michelle Riesling "Saint M" - Pfalz, Germany
Trefethen Riesling - Napa, CA
Concho y Toro "Casillero del Diablo" - Casablanca Valley, Chile
William Hill - Napa Valley, CA
Cakebread - Napa Valley, CA
Matteo - Santa Lucia Highlands, CA
Far Niente - Napa Valley, CA
Staglin Family Vineyard - Rutherford, Napa Valley, CA
Listel Gris Grain de France Rose - Provence, France
Pazo das Bruxas, Albariño - Rias Baixas, Spain
Godello "Terras do Cigarrón" - Monterrei
Kenzo Estate Rosé "Yui" - Napa Valley, CA
Louis Martini Cabernet Sauvignon - Sonoma County, CA
Casa Lapostolle Cabernet Sauvignon - Rapel Valley, Chile
Provenance Vineyards "Rutherford" Cabernet Sauvignon - Napa Valley, CA
Far Niente Estate Cabernet Sauvignon - Oakville, CA
Hess "19 Block" Bordeaux Blend - Mt. Veeder, CA
Newton "The Puzzle" Bordeaux Blend - Napa Valley, CA
Château Montelena Cabernet Sauvignon - Napa Valley, CA
Quintessa Bordeaux Blend - Rutherford, CA
Opus One Bordeaux Blend - Napa Valley, CA
Peju - Napa Valley, CA
DeLille Cellars, Bordeaux Blend "D2" - Columbia Valley, WA
Rodney Strong - Russian River Valley, CA
Napa Cellars - Napa Valley, CA
Matteo - Russian River Valley, CA
Archery Summit - Willamette Valley, OR
Alamos Malbec - Mendoza, Argentina
Chocolate Lover's Cake
Warm Chocolate Cake Drizzled with Raspberry Sauce, Accompanied by Chocolate Crumble & Vanilla Ice Cream.
Katsuya Bread Pudding
King's Hawaiian Sweet Bread Pudding over Dulce de Leche, Topped with Vanilla Ice Cream, & Sprinkled with Cinnamon & Powdered Sugar.
Rich, Creamy, Homemade Vanilla Custard with a Crispy Caramelized Topping.
Homemade Whipped Cheesecake Paired with Hazelnut Mousse.
Mochi Ice Cream
Choose 2 Flavors From: Chocolate, Strawberry, Green Tea, Mango, Vanilla, or Red Bean.
Please Ask Your Server About Our Seasonal Flavors.
Please Ask Your Server About Our Seasonal Flavors.
Seasonal Fruit Assortment
Creamy Rock Shrimp
Crispy bite-size rock shrimp tossed in a creamy, spicy sauce.
Truffle and Chive Chawan-Mushi
Three layers of black truffle, steamed egg custard and chives.
Served warm and tossed lightly with salt.
Blue Lake Green Beans, Hakata sea salt, chili and aonori for a taste of the sea.
Sautéed Shishito Peppers
Blistered and caramelized.
Made with Heritage Berkshire pork.
Seasonal vegetables served with traditional, soy-dashi broth.
Crispy Brussel Sprouts
Balsamic soy and toasted almonds.
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 sautéed Japanese mushrooms served on a bed of butter lettuce.
Specialty Starters - Katsuya Signatures
Yellowtail Sashimi with Jalapeño
Yellowtail Sashimi, ponzu and jalapeño 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 light and refreshing blend of sashimi and citrus ponzu.
Salmon Sashimi with Caviar
King salmon sashimi lightly rolled with Japanese onion chutney, topped with wild American paddlefish caviar on a cucumber crisp.
Hokkaido Scallop Sashimi
Tomatillo ponzu with crisp Fuji apple, fresh watercress and ginger oil.
Seared Albacore with Wild Mushrooms
Served warm with truffle-soy dressing.
Japanese Octopus Carpaccio
Lemon-herb relish with yuzu kosho.
From The Hot Kitchen
A4 Wagyu "Fried Rice"
Inspired by yoshoku style omurice. Serves up to 4 people.
A4 Wagyu Robata
3oz Japanese Wagyu beef served on a tableside robata grill with seasonal vegetables. Only available for dinner.
Wagyu New York Steak
8oz American Wagyu beef grilled over Japanese binchotan charcoal and served with shishito pepper puree.
A beef-lover's dream, served sizzling hot with wild mushrooms.
Wagyu Filet with Foie Gras
Delicious medallions of foie gras served on top of tender Wagyu beef, smothered in Chef's plum reduction.
Wrapped around stir-fried vegetables.
"Kakuni" Pork Belly
Mugifuji belly robata grilled with spicy Japanese mustard and kakuni sauce.
Miso-Marinated Black Cod
A must-try dish! This Katsuya signature uses sweet miso and the special taste of baked black cod to deliver unparalleled flavor.
Our famous striped bass served as Szechuan-style fillets. Chef Katsuya's most dynamic dish! Only available for dinner.
Salmon on Cedar
Salmon grilled over a cedar board to add earthiness and topped with a tomato, caper and sansho peppercorn sauce.
A half lobster sautéed with mushrooms and tossed in Chef's creamy dynamite sauce, then baked to perfection.
Hamachi kama grilled over binchotan charcoal with momiji ponzu.
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. Only available for dinner.
Chef's choice menu featuring the freshest ingredients of the day. Sit back and let Chef do all the work. Only available for dinner.
Sushi And Sashimi
Ten pieces of assorted sushi and hosomaki.
Let chef take the lead with premier selections of the day.
A spectacular display featuring the best of the best! Serves two to four. Only available for dinner.
Tuna, albacore, yellowtail, salmon, halibut, shrimp, octopus, freshwater eel and egg. Served with a California roll.
Fatty Tuna (Otoro)
Medium Fatty Tuna (Chu Toro)
Albacore (Shiro Marugo)
Red Snapper (Tai)
Young Yellowtail (Kanpachi)
Freshwater Eel (Unagi)
Live Freshwater Eel (Unagi)
Sea Urchin (Uni)
Spanish Mackerel (Aji)
Live Sweet Shrimp (Ama Ebi)
Salmon Egg (Ikura)
Sweet Egg (Tamago)
Rock Shrimp Tempura
Tossed in a creamy, spicy sauce over a spicy tuna roll.
Tuna, yellowtail, salmon, scallop, crab and avocado wrapped with rice, soy paper, and cucumber, served with wasabi ponzu on the side.
Sautéed shrimp, avocado, cucumber & spicy mayo wrapped in soy paper, & corn tempura drizzled with yakitori.
Cajun spiced lobster on a California roll with Dynamite Sauce.
Delicious tempura salmon roll topped with salmon sashimi, thinly sliced lemon, yuzu aioli and wild American paddlefish caviar.
Crispy shrimp tempura with cucumber and avocado.
Spicy kanikama, jalapeno and avocado wrapped in soy paper and topped with albacore sashimi, tempura flakes and ponzu.
Sweet freshwater eel, crunchy cucumber and avocado drizzled with sweet eel sauce make this a guest favorite.
Chef's best assorted sashimi and avocado on top of our traditional California roll.
Lunch Fruit Refreshers
Hand-pressed lime wedges, açai 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.
Lunch Bento Box
Select sashimi served over sushi rice.
Chicken, Salmon, Steak, or Tofu
Served with a California cut roll and crispy brussels sprouts.
Miso-Marinated Black Cod
Served with cucumber sunomono and broccolini.
After Dinner Drinks
Absolut Vanilla Vodka, Godiva Chocolate liqueur, Kahlua, Bailey's Irish Cream, fresh melted chocolate
Absolut Vanilla Vodka, Pureed Ginger and fresh lime juice, topped with club soda
Absolut Vodka, shaken with Kahlua and cream. An L.A. Favorite!!!
Creamy Rock Shrimp
Spicy Garlic Wings
Edamame Shishito Combo
Tuna Hand Roll
Vegetable Hand Roll
Shrimp Tempura Cut Roll
Baked Crab Hand Roll
Lobster Dynamite Roll
White Grapefruit Cosmopolitan
Watermelon Cucumber Mojito
Hot Sake Carafe
House Red/White Wine
OpenTable diner, OpenTable
Delicious sushi and hot dishes. Great flavors and service. Amazing people watching.
Such amazing sushi!
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.