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


Mon-Fri 11:30am-2:30pm
Sun-Wed 5:00pm-10:00pm
Thu-Sat 5:00pm-11:00pm

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

Where to Head After Dinner


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Specialty Cocktails

Burning Mandarin Absolut Mandarin Vodka, hand-crushed serrano chili, fresh lemon and orange juice with a splash of cranberry.

Katsuya Fresh Effen Vodka, Rock Sake, hand-crushed English cucumbers and freshly squeezed lime juice.

Rising Sun Casamigos Blanco with lime, grapefruit, coconut water, Cointreau, kaffir, sweetened with Agave nectar, and served over a mezcal-watermelon ice cube.

The Dragon 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.

Kiwi Envy Bombay Sapphire Gin, St-Germain Elderflower liqueur, hand-pressed kiwis, freshly squeezed lime juice and sparkling water.

Samurai Makers Mark Bourbon shaken with fresh yuzu juice and ginger, served over rocks.

Geisha lips Hennessy VS, Sake, Cointreau, freshly squeezed lemon juice and homemade raspberry purée.

Jasmine's Margarita Avion Silver Tequila with fresh pomegranate, lime and lemon juice.

Cobra Kai Knob Creek Rye stirred with a dash of Angostura and Peychauds bitters with a splash of Crème de Cacao.

Jade's Addiction El Silencio Mezcal, lime juice, muddled serrano chili and mint with aromatic bitters and a splash of Champagne.

The Peony 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.

Rock Sake Well-balanced, light floral and sweet citrus notes.

Murai Family - "Daiginjo" Clean and lightly creamy, complex yet dry and smooth.

Soto Apple, lime, creamy, soft and dry.

Sayuri - Nigori 300ml22.00

Rock Sake - Nigori 375ml46.00750ml74.00

Umekanon - Plum Wine 720ml74.00

Dassai - Nigori 720ml105.00

Dassai - Nigori Sparkling 360ml60.00

Gekkeikan - Nigori 300ml54.00720ml67.00

Sho Chiku Bai Sparkling - Mio 300ml50.00

Ozeki Hot Sake Carafe 12.00

Kakushigura Shochu 750ml42.00

Takara Shochu - Kuro-Yokaichi 55.00

Tombo Shochu - Oregon 60.00

TY KU Soju 750ml70.00


Asahi Sm8.00Lg15.00

Bud Light 8.00

Echigo Lager Japan 500ml 14.00

Hitachino White Ale 720ml 23.00

Hitachino Red Rice Ale 330ml 12.00

Kirin 8.00

Kirin Light 8.00

Sam Adams Nitro IPA 12.00

Sapporo Sm8.00Lg15.00

Stella 8.00


Faire La Fête Crémant de Limoux Brut - France 14.0065.00

Faire La Fête Crémant de Limoux Rose - France 15.0070.00

Mionetto Prosecco Doc Treviso Brut - Italy 12.0055.00

Veuve Clicquot "Yellow Label" Brut - Reims, France 28.00135.00

Moët & Chandon "Impérial" Brut - Épernay, France 21.00150.00

Moët & Chandon "Impérial" Rosé - Épernay, France 165.00

Perrier-Jouët Grand Brut - Épernay, France 45.00200.00

Veuve Clicquot Rosé - Reims, France 220.00

Dom Pérignon Brut - Épernay, France 390.00

Krug "Grand Cuvee" Brut - Reims, France 500.00

Louis Roederer "Cristal" Cuvée - Épernay, France 590.00

Dom Pérignon Rosé - Épernay, France 890.00

Perrier-Jouët Brut Rosé - Épernay, France 920.00

Joel Gott - California 11.0040.00

Whitehaven - Marlborough, New Zealand 12.0046.00

Château de Sancerre - Loire, France 65.00

Cloudy Bay - Marlborough, New Zealand 81.00

Masi Masianco Pinot Grigio - Veneto, Italy 11.0042.00

Santa Margherita Pinot Grigio - Trentino-Alto Adige, Italy 17.0065.00

Château Saint Michelle Riesling "Saint M" - Pfalz, Germany 11.0042.00

Trefethen Riesling - Napa, CA 65.00

Concho y Toro "Casillero del Diablo" - Casablanca Valley, Chile 10.0038.00

William Hill - Napa Valley, CA 15.0058.00

Cakebread - Napa Valley, CA 24.0094.00

Matteo - Santa Lucia Highlands, CA 24.0082.00

Far Niente - Napa Valley, CA 145.00

Staglin Family Vineyard - Rutherford, Napa Valley, CA 215.00

Listel Gris Grain de France Rose - Provence, France 10.0038.00

Pazo das Bruxas, Albariño - Rias Baixas, Spain 13.0050.00

Godello "Terras do Cigarrón" - Monterrei 12.0046.00

Kenzo Estate Rosé "Yui" - Napa Valley, CA 225.00

Louis Martini Cabernet Sauvignon - Sonoma County, CA 13.0050.00

Casa Lapostolle Cabernet Sauvignon - Rapel Valley, Chile 14.0054.00

Provenance Vineyards "Rutherford" Cabernet Sauvignon - Napa Valley, CA 25.0098.00

Far Niente Estate Cabernet Sauvignon - Oakville, CA 320.00

Hess "19 Block" Bordeaux Blend - Mt. Veeder, CA 125.00

Newton "The Puzzle" Bordeaux Blend - Napa Valley, CA 240.00

Château Montelena Cabernet Sauvignon - Napa Valley, CA 360.00

Quintessa Bordeaux Blend - Rutherford, CA 420.00

Opus One Bordeaux Blend - Napa Valley, CA 515.00

Peju - Napa Valley, CA 18.0070.00

DeLille Cellars, Bordeaux Blend "D2" - Columbia Valley, WA 125.00

Rodney Strong - Russian River Valley, CA 12.0046.00

Napa Cellars - Napa Valley, CA 16.0062.00

Matteo - Russian River Valley, CA 28.00110.00

Archery Summit - Willamette Valley, OR 125.00

Alamos Malbec - Mendoza, Argentina 10.0040.00


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.

Crème Brulee Rich, Creamy, Homemade Vanilla Custard with a Crispy Caramelized Topping.

Espresso Cheesecake Homemade Whipped Cheesecake Paired with Hazelnut Mousse.

Mochi Ice Cream Choose 2 Flavors From: Chocolate, Strawberry, Green Tea, Mango, Vanilla, or Red Bean.

Sorbet Please Ask Your Server About Our Seasonal Flavors.

Ice Cream Please Ask Your Server About Our Seasonal Flavors.

Seasonal Fruit Assortment 9.00


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.

Edamame Served warm and tossed lightly with salt.
8.00Make It Spicy10.00

Green Beans Blue Lake Green Beans, Hakata sea salt, chili and aonori for a taste of the sea.

Sautéed Shishito Peppers Blistered and caramelized.

Gyoza Made with Heritage Berkshire pork.

Vegetable Tempura 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.

Mushroom Salad Warm sautéed Japanese mushrooms served on a bed of butter lettuce.

Cucumber Sunomono 7.00

Seaweed Sunomono 7.00

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

Spicy Albacore Sashimi with Crispy Onion A crunchy twist on albacore sashimi.

Katsuya Ceviche 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.

Wagyu Tobanyaki 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.

Chicken Teriyaki 18.00

Panko-Crusted Chicken 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.

Striped Baze 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.

Lobster Dynamite A half lobster sautéed with mushrooms and tossed in Chef's creamy dynamite sauce, then baked to perfection.

Yellowtail Collar Hamachi kama grilled over binchotan charcoal with momiji ponzu.


Miso Soup 5.00

Rice 4.00

Broccolini 10.00

Maitake Mushroom 13.00


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 Omakase 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

Omakase Sushi Ten pieces of assorted sushi and hosomaki.

Omakase Sashimi Let chef take the lead with premier selections of the day.

Omakase Geta A spectacular display featuring the best of the best! Serves two to four. Only available for dinner.

Sushi Sampler Tuna, albacore, yellowtail, salmon, halibut, shrimp, octopus, freshwater eel and egg. Served with a California roll.

Fatty Tuna (Otoro) Mp

Medium Fatty Tuna (Chu Toro) Mp

Tuna (Akami) Sushi10.00Sashimi30.00

Yellowtail (Hamachi) Sushi7.00Sashimi16.00

Salmon (Sake) Sushi6.00Sashimi15.00

Albacore (Shiro Marugo) Sushi7.00Sashimi16.00

Red Snapper (Tai) Sushi7.00Sashimi17.00

Halibut (Hirame) Sushi6.00Sashimi15.00

Young Yellowtail (Kanpachi) Sushi7.00Sashimi17.00

Freshwater Eel (Unagi) Sushi8.00Sashimi17.00

Live Freshwater Eel (Unagi) Sushi8.00Sashimi19.00

Mackerel (Saba) Sushi8.00Sashimi17.00

Sea Urchin (Uni) Sushi9.00Sashimi17.00

Spanish Mackerel (Aji) Sushi7.00Sashimi17.00

Live Sweet Shrimp (Ama Ebi) Mp

Shrimp (Ebi) Sushi6.00Sashimi15.00

Scallop (Hotatagai) Sushi7.00Sashimi17.00

Octopus (Tako) Sushi6.00Sashimi15.00

Squid (Ika) Sushi6.00Sashimi15.00

Salmon Egg (Ikura) Sushi6.00Sashimi15.00

Sweet Egg (Tamago) Sushi5.00Sashimi13.00

Sushi Rolls

Rock Shrimp Tempura Tossed in a creamy, spicy sauce over a spicy tuna roll.

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

Corn Crunch Sautéed shrimp, avocado, cucumber & spicy mayo wrapped in soy paper, & corn tempura drizzled with yakitori.

Lobster Cajun spiced lobster on a California roll with Dynamite Sauce.

Salmon Lemon Delicious tempura salmon roll topped with salmon sashimi, thinly sliced lemon, yuzu aioli and wild American paddlefish caviar.

Shrimp Tempura Crispy shrimp tempura with cucumber and avocado.

Avocado Albacore Spicy kanikama, jalapeno and avocado wrapped in soy paper and topped with albacore sashimi, tempura flakes and ponzu.

Sunset Sweet freshwater eel, crunchy cucumber and avocado drizzled with sweet eel sauce make this a guest favorite.

Rainbow Chef's best assorted sashimi and avocado on top of our traditional California roll.

Spicy Tuna Hand8.00Cut9.00

California Hand7.00Cut8.00

Tuna Hand6.00Cut7.00

Cucumber Hand5.00Cut6.00

Vegetable Hand7.00Cut8.00

Scallop Hand7.00Cut8.00

Salmon Skin Hand6.00Cut7.00

Yellowtail Hand7.00Cut8.00

Salmon Hand7.00Cut8.00

Shrimp Hand7.00Cut8.00

Negi Toro Hand13.00Cut14.00

Spicy Yellowtail Hand8.00Cut9.00

Lunch Fruit Refreshers

Vitamin A 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 Lovely Lychee syrup mixed with lemon juice and topped with sparkling water.

Kiwi Envy Hand-pressed kiwis with freshly squeezed lime juice and subtle notes of lychee.

Raspberry Sidecar Fresh muddled raspberries shaken with pineapple and cranberry juice.

Lunch Bento Box

Chirashi 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

Godiva Melt Absolut Vanilla Vodka, Godiva Chocolate liqueur, Kahlua, Bailey's Irish Cream, fresh melted chocolate

Moscow Mule Absolut Vanilla Vodka, Pureed Ginger and fresh lime juice, topped with club soda

White Russian Absolut Vodka, shaken with Kahlua and cream. An L.A. Favorite!!!

Social Hour

Crispy Rice 2pc5.00

Creamy Rock Shrimp 5pc5.00

Spicy Garlic Wings 7.00

Edamame Shishito Combo 7.00

Tuna Tacos 7.00

Brussels Sprouts 7.00

Tuna Hand Roll 1pc5.00

Vegetable Hand Roll 1pc5.00

Shrimp Tempura Cut Roll 8pc5.00

Baked Crab Hand Roll 1pc5.00

Lobster Dynamite Roll 7.00

Albacore 5.00

Salmon 5.00

Yellowtail 5.00

Tuna 5.00

White Grapefruit Cosmopolitan 7.00

Watermelon Cucumber Mojito 7.00

Katsuya Fresh 7.00

Vitamin A 7.00

Kiwi Envy 7.00

Hot Sake Carafe 5.00

Well Drinks 5.00

House Red/White Wine 5.00

Bud Light 5.00

katsuyabysbe katsuyabysbe Thai eggplant, sliced rice cake & spicy herb salad from #KatsuyaBrentwood. #vegan
katsuyabysbe katsuyabysbe #Omakase Mondays sneak peek at #KatsuyaHollywood 〰 Miso Corn Elote.👆🏼Tap link in bio to experience this plus eight more dishes starting next Monday! 📷 @xtinaxenos
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katsuyabysbe katsuyabysbe #Katsuya Classic Albacore with crispy onion.
katsuyabysbe katsuyabysbe #Foodies rejoice! @dinela is back for the next two weeks. Enjoy #Katsuya specialties like this Octopus Carpaccio from #KatsuyaBrentwood. #dineLA #discoverLA​
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katsuyabysbe katsuyabysbe Keeping it #classic with the rainbow roll from #KatsuyaBrentwood 🍣
katsuyabysbe katsuyabysbe @dinela is back from Jan 13th - 27th! Experience the best of #Katsuya in #LosAngeles and discover a new favorite menu item. #dineLA #discoverLA​
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katsuyabysbe katsuyabysbe Ready to dig in. #KatsuyaSouthBeach
katsuyabysbe katsuyabysbe Simple yet satisfying. #Katsuya 📷 @jimmypcamera
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katsuyabysbe katsuyabysbe Watching the #GoldenGlobes tonight? Order your favorite #Katsuya platter for delivery or to go and enjoy from the comfort of your home! #LA
katsuyabysbe katsuyabysbe Some like it hot. #KatsuyaSouthBeach #weekend
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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.

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, 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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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.

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.


LA Times

LA Times
February 2016

This Katsuya Has a Secret Ramen, Burger and Beer Joint Upstairs.

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The New York Times

The New York Times
September 2015

New Katsuya Restaurants in the Middle East.

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Hospitality Design

Hospitality Design
August 2015

sbe Schedules Five New Katsuya Openings for the Middle East.

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June 2015

Could this be the Best Happy Hour in Miami: Katsuya in Miami Beach

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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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August 2014

Katsuya by Starck has an eye or two on you.

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Huffington Post

Huffington Post
August 2014

Katsuya Brentwood and Beyond

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Las Vegas Sun

Las Vegas Sun
August 2014

Dining at SLS Las Vegas: Katsuya and more

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Los Angeles Times

Los Angeles Times
October 2013

Sam Nazarian takes his Katsuya restaurant brand global

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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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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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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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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.

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.