South Beach

1701 Collins Avenue
Miami Beach, FL 33139
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1701 Collins Avenue Miami Beach, FL 33139


Sun - Thu | 7pm - close
Fri - Sat | 6 pm - close
Kanpai Happy Hour Nightly | 7 - 9pm in the Dragon Lounge

Parking: Hotel Valet $25 weekdays $35 weekend

Where to Head After Dinner


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Dinner Starters

Creamy Rock Shrimp Crispy bite-sized rock shrimp tossed in a creamy, spicy sauce

Edamame Served warm and tossed lightly with salt

Spicy Edamame Szechuan sauce

Sautéed Shishito Peppers 9.00

Katsuya Ceviche A light and refreshing blend of sashimi and truffle ponzu citrus

Vegetable Tempura Kabocha tempura, yogurt honey sauce

Crispy Brussels Sprouts Balsamic soy and toasted almonds

Agedashi Tofu Crispy tofu, kaiware salad

Tempura King Crab Amazu Ponzu, Cilantro

Dinner Soups & Salads

Classic Miso Soup A Japanese classic, green onion, tofu and seaweed

Chicken Salad Asian salad with chicken, served with a plum vinaigrette

Kale Salad Crispy rock shrimp and yuzu vinaigrette

Katsuya Green Salad Miso vinaigrette, masago arare

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

Nabeyaki Udon Soup Japanese chicken soup for the soul!

Cucumber Sunomono Pickled persian cucumber, sesame seed

Seaweed Sunomono Wakame, ponzu vinaigrette

Dinner Katsuya Signatures / Starters

Hamachi Ponzu-Thinly Sliced Yellowtail White ponzu, serrano, and micro cilantro

Seared Tuna With Japanese Salsa Baby heirloom tomatoes with a Japanese touch

Baked Crab Hand Rolls Baked snow crab, Chef's signature dynamite sauce wrapped with rice in soy paper

Crispy Rice with Spicy Tuna Grilled sushi rice, topped with spicy tuna and jalapeño

Wagyu Gyoza Sweet soy glazed, ponzu air

Whitefish Sashimi with Crispy Onion Thinly sliced, seared with momiji ponzu light crispy onion

Salmon Tartare with Caviar Taberu Rayu, Crispy Shallots, Chives

Kanpachi Tataki Japanese mushroom, yuzu kosho

Madai Tiradito Yuzu aji amarillo, ume paste

Tuna Carpaccio Garlic, Chive, Yuzu Soy, Seared with Hot Sesame Oil

Wagyu Filet with Foie Gras Delicious medallions of foie gras served on top of tender Wagyu beef, smothered in Chef's plum wine reduction, a great dish!

Wagyu Ribeye 10oz. Wagyu ribeye served over maitake mushrooms with truffle butter

Chicken Karaage Japanese potato salad, yakitori

Wagyu Tobanyaki A beef-lover's dream, served sizzling hot with wild mushrooms

Shrimp Tobanyaki Shrimp, asparagus & braised daikon

Japanese Risotto Mixed mushrooms, shiso truffle butter cook table side
24.00Add Shrimp28.00

Ika Sumi Noodles Ramen noodles, black dashi sauce & yuzu aioli

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

Dinner From The Hot Kitchen

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

Stripped Baze Our famous striped bass served with Szechuan-style sauce

Lobster Dynamite A half lobster sautéed with mushrooms and tossed in Chef's creamy dynamite sauce, then baked to perfection
25.00Whole Lobster45.00

Blackened Salmon Japanese blackened spice, moromi miso eggplant

Dinner Sides

Rice 3.00

Cucumber Sunomono 6.00

Seaweed Sunomono 6.00

Dinner Omakase

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.

Dinner Robata

Corn 8.00

Eggplant 8.00

Asparagus 8.00

Zucchini 8.00

Maitake Mushroom 10.00

Wagyu Filet & Foie Gras 17.00

Negima 10.00

Shrimp 15.00

King Crab Legs 24.00

Scallops 20.00

Lobster 25.00

Whole Fish Local or Japanese

Dinner Sushi Rolls

Lobster Roll Lobster, celery, pickled wasabi, avocado

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

Hamachi Sizzle Roll Stuffed with avocado and cucumber, topped with seared hamachi and sesame oil

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

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

Vegetable Roll Avocado, cucumber, carrot, shiso, yuzu kosho aioli

Smoked Salmon Roll Avocado, dill, yuzu kosho aioli

Shrimp Tempura Roll 13.00

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

Negi Toro Hand18.00Cut20.00

Spicy Tuna Roll Hand12.00Cut13.00

Spicy Yellowtail Roll Hand12.00Cut13.00

California Roll Hand11.00Cut12.00

Cucumber Roll Hand5.00Cut6.00

Tuna Roll Hand9.00Cut10.00

Salmon Roll Hand9.00

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

Dinner Sushi & Sashimi

Sashimi or Sushi Sampler Chef's best assorted seafood

Exotic & Wild-Caught Sushi or Sashimi Omakase 50.00

Freshwater Eel 7.00

Wahoo 9.00

Yellowtail 8.00

Super Toro 24.00

Salmon Egg 8.00

Sea Eel 7.00

Tuna 8.00

Sweet Shrimp 8.00

Octopus 7.50

King Crab 10.00

Shrimp 6.00

Tamago 3.50

Sea Urchin 10.00

Squid 6.00

Live Clam Mp

Halibut 7.00

Live Scallop Mp

Salmon 7.00

Kanpachi 8.00

Madai 11.00

Dinner Steak

Lamb Chops 28.00

12oz. Skirt Steak 28.00

Dry Age NY 8oz.36.0016oz.65.00

Specialty Cocktails

Katsuya Fresh Ketel One vodka, Rock Sake, hand-crushed English cucumbers and freshly squeezed lime juice

Jasmine Margarita Inspired by Philippe Starck and his love for a classic with a twist, Don Julio Silver Tequila and Pomegranate fruit create a refreshing margarita

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

Lotus Flower Grey Goose vodka, hand-pressed muddled raspberries, fresh mint, freshly squeezed lemon juice and finished with a splash of sparkling water

The Old Hayari Maker's Mark, Sweet vermouth, simple syrup and orange peel

Kiwi Envy Bombay Saphire gin, St-Germain Elderflower liqueur, hand-pressed kiwis, freshly squeezed lime juice and sparkling water

Konyakku Bramble Hennessy VS, Velvet Falernum liqueur, hand-pressed muddled blackberries and fresh squeezed lemon juice

The Dragon Belvedere vodka shaken with traditional Japanese flavorings of yuzu and ginger

Hato El Silencio mezcal, fresh grapefruit juice, lemon juice with a kiss of agave.

Kimono Collins Makers Mark, fresh orange and lemon juice, topped with ginger ale.

Summer Breeze Casamigos Blanco tequila, yuzu, pineapple, muddled watermelon, pineapple triangle with a fine sugar crusted rim.


Katsuya Sake - "Victory" From the historic Sasaichi brewery, this well-balanced sake is custom made for Katsuya using water from Mount Fuji

Murai Family - "Tanrie Junmai" Crisp and dry, melons aromas, creamy body

Kaguyahime - "Bamboo Princess" Light and smooth with candy fragrances

Dewatsuru Kimoto - "Ancient Harmony" Using the traditional Kimoto brewing method, Dewatsuru possesses a nice rustic, mellow taste with a crisp, acidic finish

Yumeakari - "Dream Light" Mild and fruity with hints of pink rose

TYKU - "Black" Delicate and mild, pear and lychee notes

Tomoju - "Friends and Longevity" Melons and grapes, light body, slightly sweet

Yoshi No Gawa - "Winter Warrior" Tropical fruits with a surprisingly fresh taste

Kikusui "Chrysanthemum Water" Cotton candy with bright aromas

Shimizu - "Pure Dawn" Fresh and well-structured, subtle notes of pear and fuji apple

Hakkaisan - "Eight Oceans" Tremendous balance, dry, crisp and refreshing

Osakaya-Chobei - "Ancient Heritage" Floral with hints of melon, full on the palate

TYKU "White" Refined and smooth, full bodied, soft citrus fruit

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

Wakatake Onikoroshi - "Demon Slayer" Well-rounded, silky texture, superb acidity

Gekkeikan - "Horin" Round and smooth, with medium creamy body, hints of pear

Ken - "Vigorous" Rich aroma, savory with a clean finish

Chokaisan - "Ocean Mountain" Made with flower yeast, producing hints of pear, herbs and licorice

Kakurei - "Age of the Crane" Full and aromatic, hints of pear and apple with a superbly clean finish

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

Dewasakura - "Mountain Cherry" Blossoms on the nose with a velvety texture and a subtle taste of Cherry

Dassai - DY-23 - "Otter Festival" Polished 77%, orange blossoms, mild body and rich

Houreki - "Kimoto" Exquisite, fruity aroma with slightly sour accents

Hideyeyoshi - "Flying Pegasus" The ultimate aged sake, this Daiginjo is milled to 40% and produced in very limited quantities to ensure its exceptionally mellow flavor and elegant aroma

Myoka 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

Gekkeikan - Nigori 300ml33.00720ml62.00

Rock Sake - Nigori 375ml40.00720ml80.00

Kamoizumi - Nigori 500ml60.00

Murai Family - Nigori 720ml68.00

Sho Chiku Bai - Sparkling "Mio" 300ml34.00

Hana Hou Hou Shu - Sparkling Rose 300ml45.00

Tombo 750ml44.00

Takara Shochu - "Kuro - Yokaichi" 750ml45.00

TYKU Soju 750ml68.00

Lanson "Black Label" Brut - Reims, France 92.00

Moet & Chandon Brut - Épernay, France 130.00

Perrier Jouët Grand Brut Épernay, France 28.00130.00

Veuve Clicquot "Yellow Label" Brut - Reims, France 28.00130.00

Dom Pérignon Brut - Épernay, France 450.00

Perrier Jouet Belle Epoque, Blanc de Blanc - Epernay, France 910.00

Armand de Brignac "Ace of Spades" Brut Gold - France 1000.00

Lanson "Rosé Label" Brut Rosé - Reims, France 152.00

Laurent Perrier Rosé - Tours-sur-marne, France 36.00195.00

Moët & Chandon "Nectar Impérial" Rosé - Épernay, France 250.00

Veuve Clicquot Rosé - Reims, France 220.00

Billecart Salmon Rosé - Mareuil-su-ay, France 250.00

Perrier-Jouët Blason Rosé - Épernay, France 290.00

Louis Roederer "Cristal" Cuvée - Épernay, France 650.00

Perrier-Jouët Belle Epoque, Rosé - Épernay, France 750.00

Dom Pérignon Rosé - Épernay, France 980.00

Armand de Brignac "Ace of Spades" Rosé - France 1100.00


Whitehaven - Marlborough, New Zealand 12.0046.00

Mulderbosch - Stellenbosch, South Africa 14.0054.00

Cloudy Bay - Marlborough, New Zealand 81.00

Lucien Crochet "Le Chen" Sancerre - Loire Valley, France 94.00

Cloudy Bay Te Koko - Marlborough, New Zealand 145.00

Peter Michael "L'Apres-Midi" - Sonoma County, California 150.00

Kellerei Cantina Terlan Pinot Grigio - Alto Adige, Italy 16.0060.00

Livio Felluga Pinot Grigio - Cormons, Italy 95.00

Donnhoff Riesling - Naha, Germany 18.0072.00

Trefethen Riesling - Napa, CA 65.00

Trimbach Riesling "Frederich Emile" - Alsace, France 175.00

William Hill - Napa Valley, CA 15.0058.00

Sanford - Santa Rita Hills, CA 16.0060.00

Cakebread - Napa Valley, CA 23.0087.00

Far Niente - Napa Valley, CA 25.00115.00

Chateau Montelena - Napa Valley, CA 135.00

Newton Unfiltered - Napa, CA 165.00

Do Ferreiro Albarino - Rias Baixas, Spain 75.00

Triennes Rosé - Provence, France 15.0058.00

Domaine Ott Rosé - Bandol, France 110.00

Domaine Tempier Rosé - Bandol, France 150.00

Burgess Cellars - Napa Valley, CA 13.0050.00

Rodney Strong - Russian River Valley, CA 11.0042.00

Napa Cellars - Napa Valley, CA 16.0062.00

Gloria Ferrer - Carneros, CA 75.00

Mateo Loring - Santa Rita, CA 125.00

Archery Summit - Willamette Valley, OR 125.00

Sea Smoke - Santa Rita Hills, CA 250.00

Hubert-Lignier "Les Chaffots" Morey-St-Denis 1er Cru - Burgundy, France 330.00

Hubert-Lignier, Gevrey-Chambertin 1er Cru - Burgundy, France 185.00

Casa Lapostolle Cabernet Sauvignon - Rapel Valley, Chile 14.0052.00

Roth Estate Cabernet Sauvignon - Alexander Valley, CA 22.0085.00

Faust by Quintessa - Napa, CA 27.00100.00

Provenance Vineyards "Rutherford" Cabernet Sauvignon - Napa Valley, CA 70.00

Far Niente Estate Cabernet Sauvignon - Oakville, CA 230.00

BV Private Reserve Georges de Latour Cabernet Sauvignon - Napa Valley, CA 340.00

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

Fisher Vineyards "Mountain Estate" - Sonoma County, CA 180.00

Quintessa Bordeaux Blend - Rutherford, CA 310.00

Opus One Bordeaux Blend - Napa Valley, CA 390.00

Alamos Malbec - Mendoza, Argentina 13.0051.00

Ghost Pines Red Blend - Napa, CA 16.0068.00

Terrazas "Rerserva" Malbec - Mendoza, Argentina 55.00

Bodegas Montecillo "Gran Reserva" - Rioja, Spain 65.00

St. Francis Zinfandel - Sonoma Valley, CA 90.00

Giuseppe Quintarelli "Primofiore" IGT - Veneto, Italy 150.00

Numanthia Termanthia - Valdefinjas, Spain 420.00


Sweet Miso Chawanmushi A warm caramel milk chocolate custard, white miso cake, charred marshmallows and a sugar lace crunch

Yuzu Baked Alaska Walnut orange cake, topped with citrus yuzu semifreddo, served atop a thick spicy mango sauce

Drunken Roasted Marshmallow Chocolate Cake Chocolate mousse cake, cascading chocolate caramel, orange marmalade, whipped ganache, flame roasted marshmallows with bacardi 151

Donuts Freshly made donuts, glazed in a coco lopez sauce served with a passion fruit couli

Mochi Ice Cream Assorted flavors

Vanilla Ice Cream Caramel sauce

After Dinner Drinks

Aperol 13.00

Sambuca Romana 13.00

Frangelico 13.00

Graham's Fine Tawny Port 14.00

Hennessy VS 14.00

Hennessy VSOP 20.00

Hennessy XO 50.00

Louis XIII A blend of 1,200 eaux-de-vie from 40 to 100 years created exclusively with grapes from Grande Champagne. It requires 4 generations of cellar masters to create a decanter of LOUIS XIII
For The Aficionado 0.5 Oz90.00For The Expert 1oz180.00For The Genius 2oz360.00


Sapporo 9.00

Sapporo Light 9.00

Bud Light 8.00

Orien 22.00

Dos Equis 8.00

Stella Artois 8.00

Samuel Adams 7.00

Samuel Adams Rebel IPA 8.00

Hoegaarden 8.00

Becks Non-Alcoholic 7.00

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.