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LOCATIONS

Locations

Hollywood

6300 Hollywood Boulevard
Los Angeles, CA 90028
323.515.8782
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6300 Hollywood Boulevard Los Angeles, CA 90028

Hours

Mon-Fri 11:30am-2:30pm
Dinner Daily from 5:30pm
Bar Daily from 5pm

Parking: $12 per car for less than 3 hours, $17 per car over 3 hours

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
16.00

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

Sautéed Shishito Peppers 8.00

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

Lunch Soups & Salads

Classic Miso Soup green onion, tofu and seaweed
4.00

Mixed Green Salad ponzu and 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 10.00

Seafood Salad 18.00

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

Vegetable Tempura 12.00

Chicken Teriyaki 12.00

Beef Teriyaki 13.00

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 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 asparagrus 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

Baked Crab Roll 9.00

Baked Shrimp Roll 12.50

Shrimp Tempura Roll 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 Eel Sushi7.00Sashimi16.00

Albacore Sushi6.50Sashimi15.00

Tuna Sushi6.50Sashimi15.00

Yellowtail Sushi6.50Sashimi15.00

"Live" Sweet Shrimp Market Price

Toro Sushi10.00Sashimi24.00

Super Toro Market Price

Octopus Sushi6.00Sashimi15.00

Salmon Egg Sushi6.00Sashimi15.00

Crab Sushi8.00Sashimi17.00

Bay Scallop Sushi6.00Sashimi15.00

Japanese Mackerel Sushi7.00Sashimi16.00

Shrimp Sushi6.00Sashimi15.00

Whitefish Sushi6.00Sashimi15.00

Halibut Sushi6.00Sashimi16.00

Egg Sushi5.00Sashimi13.00

Smelt Egg 5.00

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

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

Dinner 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

Agedashi Tofu 8.00

Sautéed Shishito Peppers 8.00

Stuffed Eggplant albacore and almonds in a sweet miso glaze, served in a hollow eggplant
12.00

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

Crispy Brussel Sprouts balsamic soy and toasted almonds
12.00

Dinner 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 and miso vinaigrette served on the side
8.00

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

Sashimi Salad chef's selection of assorted sashimi on a bed of mixed greens, tossed with ponzu
21.00

Tofu Salad crispy tofu over mixed greens with miso vinaigrette
13.00

Dinner Specialty Starters - Katsuya 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
17.00

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 tasty 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 Truffles20.00

Dinner From The Hot Kitchen

Wagyu Tobanyaki served sizzling hot with wild mushrooms
28.00

Wagyu Tenderloin slow-roasted and served with soy au jus
30.00

Wagyu Ribeye 8-oz. wagyu ribeye served over maitake mushrooms with truffle butter
39.00

Chicken Teriyaki 16.00

Panko-Crusted Chicken wrapped around stir-fried vegetables
17.00

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

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

Miso-Marinated Black Cod baked black cod with sweet miso
24.00

Stripped Baze stripped baze served as szchechuan-style fillets
Half25.00Whole48.00

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

Grilled Salmon with sansho caper sauce
18.00

Shrimp Tobanyaki served with mushrooms and asparagus
16.00

Grilled Yellowtail Collar 17.00

Grilled King Crab Legs with garlic soy butter
25.00

Dinner Sides

Miso Soup 4.00

Rice 3.00

Cucumber Sunomono 6.00

Seaweed Sunomono 6.00

Dinner Japanese Prix Fixe

Dessert Your choice of mochi ice cream or seasonal fruit.
25.00

Dinner Omakase

Katsuya's Tasting Menu all of the dishes that Chef Katsuya is famous for in one tasting menu
75.00

Chef's Omakase Chef Katsuya's choice menu featuring the freshest ingredients of the day
95.00

Dinner 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

Corn Crunch Roll sautéed shrimp, avocado, cucumber + spicy mayo wrapped in soy paper and corn tempura drizzled with yakitori
18.00

Lobster Roll cajun spiced lobster on a california roll with dynamite sauce
22.00

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

Baked Crab Cut Roll baked snow crab lightly kissed with chef's signature sauce, wrapped with rice in soy paper
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
11.00

Dinner 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

Salmon Roll Hand7.00Cut8.00

Dinner 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 Sushi7.00Sashimi16.00

Albacore Sushi6.50Sashimi15.00

Tuna Sushi6.50Sashimi15.00

Yellowtail Sushi6.50Sashimi15.00

"Live" Sweet Shrimp Market Price

Toro Sushi10.00Sashimi24.00

Otoro Market Price

Octopus Sushi6.00Sashimi15.00

Salmon Egg Sushi6.00Sashimi15.00

Crab Sushi8.00Sashimi17.00

Bay Scallop Sushi6.00Sashimi15.00

Japanese Mackerel Sushi7.00Sashimi16.00

Shrimp Sushi6.00Sashimi15.00

Whitefish Sushi6.00Sashimi15.00

Halibut Sushi6.00Sashimi16.00

Egg Sushi5.00Sashimi13.00

Masago 5.00

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, now open. 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

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

Bellini martini & rossi italian prosecco and funkin 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

Vitamin A avion silver tequila, hand-pressed lime and açaí berry juice

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

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

Jasmine's Margarita casamigos blanco tequila, fresh pomegranate, lime and lemon juice

Samurai bulleit bourbon served over rocks shaken with fresh yuzu juice and ginger

Geisha Lips hennessy vs, sake, cointreau, freshly squeezed lemon juice and homemade raspberry puree

The Fallen Angel grey goose vodka, fresh muddled serrano chili, basil, st. germain, lemon juice

Sake + Shochu

Katsuya Sake ~ “Victory” from the historic sasaichi brewery, this well-balanced sake is custom made for katsuya using water from mount fuji
29.0065.00

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 with hints of pink rose
29.0065.00

Tomoju ~ “Friends And Longevity” melons and grapes, light body, slightly sweet
43.00

Kikusui ~ “Chrysanthemum Water” cotton candy with bright aromas
32.0068.00

Hakkaisan ~ “Eight Oceans” tremendous balance, dry, crisp, and refreshing
39.0095.00

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

Dassai 50 ~ “Otter Festival” medium body, layered with smooth, rounded flavor and the delicate sweetness of honey
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” intricate fruit flavors of honeydew and banana end with a lasting complex finish
720ml250.00

Kyokusen ~ “Aroma Style” light and delicate sweetness with balanced acidity and hints of mint and cantaloupe
720ml475.00

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

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
720ml990.00

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

Chikurin ~ “Bamboo Forest” floral and herbal on the nose with notes of champagne and cherry on the palate
720ml115.00

Sayuri ~ Nigori 300ml22.00

Rock Sake ~ Nigori 46.0074.00

Rock Sake ~ Junmai Daiginjo 82.00

Murai Family ~ Nigori 720ml64.00

Poochi Poochi ~ Sparkling 330ml26.00

Umekanon ~ Plum Sake 720ml55.00

Dassai ~ Nigori 720ml105.00

Dassai ~ Nigori Sparkling 360ml60.00

Ginza No Suzume 720ml35.00

Kakushigura 750ml42.00

Ozeki Hot Sake Carafe12.00

Beer

Stella 8.00

Bud Light 8.00

Heineken 8.00

Heineken Light 8.00

Amstel Light 8.00

Kirin 8.00

Kirin Light 8.00

Sapporo Small8.00Large12.00

Asahi Small8.00Large12.00

Orion 13.00

Hitachino 23.00

Peroni 8.00

Dos Equis Amber 8.00

Wine

Martini & Rossi Prosecco ~ Italy 12.0050.00

Lanson “Black Label” Brut ~ Reims, France 21.0089.00

Moët & Chandon “Impérial” Brut ~ Épernay, France 21.0089.00

Moët & Chandon “Impérial” Rose ~ Épernay, France 21.0089.00

Veuve Clicquot “Yellow Label” Brut ~ Reims, France 25.00125.00

Perrier-Jouet Grand Brut ~ Epernay, France 45.00200.00

Lanson “Rose Label” Brut Rosé ~ Reims, France 145.00

Moët & Chandon “Nectar Impérial” Rosé ~ Epernay, France 170.00

Veuve Clicquot “Rosé” ~ Reims, France 220.00

Dom Pérignon Brut ~ Épernay, France 340.00

Lanson “Extra Age” ~ Reims, France 345.00

Beau Joie Brut ~ Épernay, France 370.00

Beau Joie Rosé ~ Épernay, France 500.00

Krug “Grand Cuvée” Brut ~ Reims, France 500.00

Louis Roederer “Cristal” Cuvée ~ Épernay, France 550.00

Dom Pérignon Rosé ~ Épernay, France 980.00

Perrier-jouët Brut Rosé ~ Épernay, France 1125.00

Ace Of Spades Brut ~ Reims, France 995.00

Ace Of Spades Rosé ~ Reims, France 1095.00

Joel Gott ~ Napa, Ca 11.0040.00

Whitehaven ~ Marlborough, New Zealand 12.0046.00

Chateau De Sancerre ~ Loire, France 65.00

Cloudy Bay ~ Marlborough, New Zealand 81.00

Masi Masianco Pinot Grigio ~ Veneto, Italy 11.0042.00

Santa Margarita Pinot Grigio ~ Trentino-alto Adige, Italy 16.0060.00

Monchhoff Riesling ~ Mosel-saar-ruwer, Germany 10.0042.00

Trefethen Riesling ~ Napa, Ca 58.00

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

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

William Hill ~ Napa, Ca 15.0058.00

Sanford ~ Santa Rita Hills, Ca 16.0060.00

Cakebread ~ Napa, Ca 23.0087.00

Far Niente ~ Napa, Ca 125.00

Chateau Montelena ~ Napa, Ca 135.00

Listel Gris Grain De France ~ Provence, France 9.0038.00

Martin Codax Albariño ~ Rias Baixes, Spain 10.0038.00

Wolfgang Gruner Veltliner ~ Burgenland, Austria 38.00

Peju ~ Napa Valley, Ca 17.0066.00

Rodney Strong ~ Russian River Valley, Ca 11.0042.00

Napa Cellars ~ Napa, Ca 16.0062.00

Gloria Ferrer ~ Carneros, Ca 75.00

Macmurry Ranch ~ Central Coast, Ca 75.00

Baileyana “Grand Firepeak Cuvée” ~ Edna Valley, Ca 85.00

Archery Summit ~ Willamette Valley, Or 125.00

Louis Martini Cabernet Sauvignon ~ Sonoma, Ca 10.0038.00

Casa Lapastolle ~ Rapel, Chile 14.0048.00

Provenance Vineyards “Rutherford” Cabernet Sauvignon ~ Napa, Ca 22.0070.00

Far Niente “Estate” Cabernet Sauvignon ~ Oakville, Ca 230.00

BV Private Reserve Georges De Latour Cabernet Sauvignon ~ Napa, Ca 290.00

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

Newton “The Puzzle” Bordeaux Blend ~ Napa, Ca 180.00

Quintessa Bordeaux Blend ~ Rutherford, Ca 310.00

Opus One Bordeaux Blend ~ Napa, Ca 390.00

Terrazas “Altos Del Plata” Malbec ~ Mendoza, Argentina 44.00

St. Francis Zinfandel ~ Sonoma, Ca 90 90.00

Dessert

Chocolate Lover’s Cake warm chocolate cake drizzled with salted caramel, accompanied by chocolate crumble and vanilla ice cream
12.00

Katsuya Bread Pudding king’s hawaiian sweet bread pudding over dulce de leche topped with vanilla ice cream, sprinkled with cinnamon and powdered sugar
14.00

Créme Brulee rich, creamy, homemafe vanilla custard with a crispy, caramelized topping
8.00

Caramel Baked Apple pink lady apple baked in caramel, served with vanilla ice cream and walnut streusel
12.00

Espresso Cheesecake homemade whipped cheesecake paired with hazelnut mousse
14.00

Market Shortcake served with the chef’s choice of seasonal fresh fruit, vanilla bean ice cream and whipped cream
12.00

Mochi Ice Cream choose two flavors from: chocolate, strawberry, green tea, mango, vanilla and red bean
8.00

Sorbet choose two flavors from: chocolate, strawberry, green tea, mango, vanilla and red bean
6.00

Ice Cream ask your server about our seasonal flavors
6.00

Seasonal Fruit Assortment 9.00

After Dinner Drinks

Godiva Melt absolut vanilla vodka, godiva chocolate liqueur, kahlua, bailey’s irish cream, fresh melted chocolate

Pisco Cinnamon Sour barso pisco and fresh lime juice, ginger, shaken with egg white and topped with freshly grated cinnamon

Moscow Mule absolute vanilla vodka, pureed ginger and fresh lime juice topped with club soda

White Russian absolute vodka, shaken with kahlua and cream

next
katsuyabysbe katsuyabysbe Want to win 1 of 50 legendary stays at the SLS Las Vegas? Follow @slslasvegas on Instagram for details on your chance to score and come visit us to try the only hashtag that's worthy of a drink.
katsuyabysbe katsuyabysbe TGIF!! @vanessahudgens and her girls spend their #GNO at Katsuya Glendale!
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katsuyabysbe katsuyabysbe Better days are coming- they are called Saturday and Sunday! We will cheers to that! Photo cred: @angela_somebody
katsuyabysbe katsuyabysbe As if these two items weren't amazing on their own, the chefs at Katsuya South Beach put them together to create a dish that's out of this world! We present the Hama Hama Uni Oyster Photo Cred: @jeremydboyd_miaminewtimes
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katsuyabysbe katsuyabysbe Check out what the chefs at Katsuya Brentwood have up their sleeves this week! The ‪#‎RollOfTheWeek is the Spicy Revolution Roll Halibut sashimi topped with jalapeño, mild mayo and ichimi pepper on a spicy albacore and cucumber roll with ponzu sauce
katsuyabysbe katsuyabysbe Today we had the pleasure of having Chef Katsuya in venue to debut new menu items!
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katsuyabysbe katsuyabysbe See love succeed. Congratulations, Nevada! #marriageequality #lgbt
katsuyabysbe katsuyabysbe Katsuya Brentwood presents this week's #RollOfTheWeek: The Ajo Roll Garlic sautéed shrimp, avocado and cucumber roll topped w/ garlic spicy tuna garlic chip and spicy eel sauce Only at Katsuya Brentwood !
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katsuyabysbe katsuyabysbe Your table is waiting...
katsuyabysbe katsuyabysbe Katsuya Brentwood has done it again!! This week's roll of the week is the Orange Shrimp Roll: Tempura shrimp with cucumber, asparagus, and orange mayo inside with ginger albacore, onion ponzu, and crispy wontons outside. Join us this week to try it!
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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.

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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Eater

Eater
August 2014

Katsuya by Starck has an eye or two on you.

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Las Vegas Sun

Las Vegas Sun
August 2014

Dining at SLS Las Vegas: Katsuya and more

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Huffington Post

Huffington Post
August 2014

Katsuya Brentwood and Beyond

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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:

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.