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LOCATIONS

Locations

South Beach

1701 Collins Avenue
Miami Beach, FL 33139
305.455.2995
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1701 Collins Avenue Miami Beach, FL 33139

Hours

Sun-Thu Open at 7pm
Fri-Sat Open at 6pm
Sun–Thu 7pm-9pm Happy Hour 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-size rock shrimp tossed in a creamy, spicy sauce.
17.00

Edamame Served warm and tossed lightly with salt.
Small7.00Large10.00

Spicy Edamame Szechuan sauce.
Small8.00Large12.00

Sautéed Shishito Peppers 9.00

Seasonal Vegetable Tempura 11.00

Crispy Brussel Sprouts Balsamic soy and toasted almonds.
12.00

Agedashi Tofu Crispy tofu, kaiware mushroom salad.
10.00

Dinner Soups & Salads

Classic Miso Soup A Japanese classic...green onion, tofu and seaweed.
5.00

Crispy Chicken Salad Asian salad with chicken, served with a plum vinaigrette.
15.00

Baby Kale Salad Crispy rock shrimp and yuzu vinaigrette.
18.00

Katsuya Green Salad Miso vinaigrette, masago arare.
11.00

Mushroom Salad Warm sautéed Japanese mushrooms served on a bed of butter lettuce.
11.00

Nabeyaki Udon Soup Japanese chicken soup for the soul!
15.00

Cucumber Sunomono Pickeled persian cucumber, sesame seed.
7.00

Seaweed Sunomono Wakame, ponzu vinaigrette.
7.00

Dinner Specialty Starters - Katsuya Signatures

Yellowtail Sashimi with Jalapeño Thinly sliced with ponzu and jalapeño.
19.00

Seared Tuna With Japanese Salsa Baby heirloom tomatoes with a Japanese touch.
18.00

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

Crispy Rice with Spicy Tuna grilled sushi rice, topped with spicy tuna and jalapeño.
14.00

Whitefish Sashimi with Crispy Onion thinly sliced, seared with momiji ponzu, light crispy onion.
17.00

Katsuya Ceviche A light and refreshing blend of sashimi and truffle ponzu citrus.
18.00

Salmon Sashimi with Caviar Japanese onion chutney, topped with caviar.
22.00

Kanpachi Tataki Japanese mushroom, yuzu kosho.
22.00

Madai Tiradito Yuzu aji amarillo, ume paste.
21.00

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!
30.00

Wagyu Ribeye (10-oz.) Wagyu ribeye served over maitake mushrooms with truffle butter.
42.00

Chicken Teriyaki Japanese sweet potato, micro wasabi.
25.00

Wagyu Tobanyaki A beef-lover's dream, served sizzling hot with wild mushrooms.
30.00

Shrimp Tobanyaki Served with mushrooms, asparagus.
22.00

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.
80.00

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.
29.00

Stripped Baze Our famous striped bass served as Szechuan-style sauce.
26.00

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

Ponzu Salmon Pan seared salmon, ponzu shallots, and crispy brussels sprouts.
24.00

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.
80.00

Dinner Robata

Corn 9.00

Eggplant 8.00

Asparagus 9.00

Zucchini 8.00

Maitake Mushroom 10.00

Wagyu Filet & Foie Gras 17.00

Negima 10.00

Shrimp 15.00

King Crab Legs 28.00

Yaki Ika 19.00

Dinner Sushi Rolls

Lobster Roll Lobster, celery, pickled wasabi, avocado.
24.00

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 make this a guest favorite.
16.00

Spider Roll Soft-shell crab, cucumber, avocado and ponzu.
15.00

Vegetable Roll Avocado, cucumber, carrot, shiso, yuzu kosho aioli.
10.00

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

Shrimp Tempura Roll 13.00

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

Yellowtail Roll Hand9.00Cut10.00

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 Sampler Chef's best assorted seafood.
36.00

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

Hokki Clam 6.00

Halibut 7.00

Live Scallop Market Price

Salmon 7.00

Kanpachi 8.00

Madai 11.00

Dinner Steak

Lamb Chops 28.00

Skirt Steak 32.00

Dry Age NY 8 Oz36.0016 Oz65.00

Specialty Cocktails

#BeLegendary Grey Goose La Melon, St. Germain and fresh lime juice topped with champagne. A classic gimlet with a fresh and modern twist - this is the drink legends are made of. Inspired by the transformation of the iconic Sahara into the SLS Las Vegas Hotel & Casino. Share your own #belegendary photos @slsvegas

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

Katsuya Fresh Ketel One vodka, Rock Sake, hand-crushed English cucumbers 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 liquer, hand-pressed muddled blackberries and fresh squeezed lemon juice

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

White Grapefruit Cosmopolitan Absolut Ruby Red vodka, Cointreau, freshly squeezed lime juice and white cranberry juice

Heat Kanji Cocktail Avion Silver tequila, muddled peppers and cucumbers with freshly squeezed lime juice

Sake

Katsuya Sake - "Victory" From the historic Sasaichi brewery, this well-balanced sake is custom made for Katsuya using water from Mount Fuji
250ml29.00720ml65.00

Murai Family - "Tanrie Junmai" Crisp and dry, melons aromas, creamy body
300ml30.00

Kaguyahime - "Bamboo Princess" Light and smooth with candy fragrances
500ml38.00

Dewatsuru Kimoto - "Ancient Harmony" Using the traditional Kimoto brewing method, Dewatsuru possesses a nice rustic, mellow taste with a crisp, acidic finish
720ml75.00

Yumeakari - "Dream Light" Mild and fruity with hints of pink rose
250ml29.00720ml65.00

TYKU - "Black" Delicate and mild, pear and lychee notes
330ml45.00

Tomoju - "Friends and Longevity" Melons and grapes, light body, slightly sweet
375ml50.00

Yoshi No Gawa - "Winter Warrior" Tropical fruits with a surprisingly fresh taste
720ml62.00

Kikusui "Chrysanthemum Water" Cotton candy with bright aromas
720ml75.00

Shimizu - "Pure Dawn" Fresh and well-structured, subtle notes of pear and fuji apple
720ml89.00

Hakkaisan - "Eight Oceans" Tremendous balance, dry, crisp and refreshing
720ml95.00

Osakaya-Chobei - "Ancient Heritage" Floral with hints of melon, full on the palate
300ml32.00

TYKU "White" Refined and smooth, full bodied, soft citrus fruit
330ml62.00

Rock Sake - "Oregon Sake" Well-balanced, light, floral and sweet citrus notes
375ml42.00750ml82.00

Wakatake Onikoroshi - "Demon Slayer" Well-rounded, silky texture, superb acidity
720ml95.00

Gekkeikan - "Horin" Round and smooth, with medium creamy body, hints of pear
720ml112.00

Ken - "Vigorous" Rich aroma, savory with a clean finish
720ml135.00

Chokaisan - "Ocean Mountain" Made with flower yeast, producing hints of pear, herbs and licorice
720ml145.00

Kakurei - "Age of the Crane" Full and aromatic, hints of pear and apple with a superbly clean finish
720ml160.00

Murai Family - "Passion" Clean and lightly creamy, complex yet dry and smooth
720ml176.00

Dewasakura - "Mountain Cherry" Blossoms on the nose with a velvety texture and a subtle taste of Cherry
720ml200.00

Dassai - DY-23 - "Otter Festival" Polished 77%, orange blossoms, mild body and rich
720ml275.00

Houreki - "Kimoto" Exquisite, fruity aroma with slightly sour accents
720ml375.00

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
720ml650.00

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

Gekkeikan - Nigori 300ml33.00720ml62.00

Rock Sake - Nigori 375ml40.00720ml80.00

Kamoizumi - Nigori 500ml80.00

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

Wine

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 - Marlborogh, 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 - Burgandy, France 330.00

Hubert-Lignier, Gevery-Chambertin 1er Cru - Burgandy, 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

Dessert

Sweet Miso Chawanmushi A warm caramel milk chocolate custard, white miso cake, charred marshmallows and a sugar lace crunch
13.00

Yuzu Baked Alaska Walnut orange cake, topped with citrus yuzu semifreddo, served atop a thick spicy mango sauce
12.00

Drunken Roasted Marshmallow Chocolate Cake Chocolate mousse cake, cascading chocolate caramel, orange marmalade, whipped ganache, flame roasted marshmallows with bacardi 151
13.00

Donuts Freshly made donuts, glazed in a coco lopez sauce served with a passion fruit couli
12.00

Mochi Ice Cream Assorted flavors
12.00

Vanilla Ice Cream Caramel sauce
7.00

After Dinner Drinks

Aperol 13.00

Sambuca Romana 13.00

Frangelico 13.00

Grahm's Fine Tawney 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

Lunch Menu

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

Sauteed Shishito Peppers 9.00

Crispy Brussel Sprouts balsamic soy and toasted almonds
12.00

Yellowtail Sashimi with Jalapeno thinly sliced with ponzu and jalapeno
19.00

Whitefish Sashimi with Crispy Onion thinly sliced, seared with momiji ponzu, light crispy onion
17.00

Kastsuya Green Salad miso vinaigrette, masago arare
11.00

Crispy Chicken Salad asian salad and crispy chicken, served with a plum vinaigrette
15.00

Cucumber Sunomono pickeled persian cucumber, sesame seed
7.00

Seaweed Sunomono wakame, ponzu vinaigrette
7.00

Wagyu Filet & Foie 17.00

Shrimp 15.00

Chicken 10.00

Eggplant 8.00

Asparagus 9.00

Dry Age Ny 8oz36.0016oz65.00

Skirt Steak 32.00

Bone in Rib Eye 90.00

Sashimi Sampler chef's best assorted tuna, yellowtail, salmon, halibut, scallop and hokki clam
36.00

Sushi Sampler chef's best assorted tuna, albacore, yellowtail, salmon, halibut, shrimp, octopus, freshwater eel and egg, served with a california roll
36.00

Yellowtail 8.00

Tuna 8.00

Wahoo 9.00

Salmon 7.00

Jumbo Scallop 7.00

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

Spicy Tuna Roll Hand12.00Cut13.00

Spicy Yellowtail Roll Hand12.00Cut13.00

California Roll Hand11.00Cut12.00

Miami Spice

Crispy Rice Spicy tuna

Edamame Gyoza Sweet soy glaze

Tempura rock shrimp two ways Sweet pineapple aioli & spicy mayo

Florida Snapper Tiradito Aji Amarillo & yuzu kosho

Beef Carpaccio Ginger, Yuzu soy

Spicy chicken Roasted vegetables

Sushi or Sashimi Omakase Chef choice

Gyu Niku Robata Yakitori sauce, Momotaro marmalade

Maine Lobster Dynamite Wild Mushrooms & dynamite

Okonomiyaki Florida Shrimp, Yuzu kosho aioli, Pickled ginger foam

Whole fish Shiso butter, Ponzu sauce, Dessert

Dessert

Chef assorted selection

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katsuyabysbe katsuyabysbe Your diet can start tomorrow. Berkshire Pork Belly Gyoza, available at Katsuya Hollywood now.
katsuyabysbe katsuyabysbe Our Katsuya Brentwood #RollOfTheWeek is back and better than ever! Come in and try our Spicy Tuna Roll - extra spicy tuna, spicy eel sauce with tempura flakes.
South Beach instagram
katsuyabysbe katsuyabysbe Crispy Rice with Spicy Tuna. A #KatsuyaClassic for a reason.
katsuyabysbe katsuyabysbe Mochi Mondays.
South Beach instagram
katsuyabysbe katsuyabysbe This just in from Katsuya Brentwood – our #RollOfTheWeek - The Roslyn Roll! Spicy California Roll topped with Rock Shrimp Tempura and Japanese salsa.
katsuyabysbe katsuyabysbe Our sushi rolling class is back and better than ever! Join us at Katsuya Glendale for an introduction to the time-honored art of sushi-making and sake-pairing, led by our expert chefs. Get your tickets now: bit.ly/Katsuya101
South Beach instagram
katsuyabysbe katsuyabysbe The essentials.
katsuyabysbe katsuyabysbe Seared to perfection.
South Beach instagram
katsuyabysbe katsuyabysbe TGIF. #nationaltequiladay
katsuyabysbe katsuyabysbe LIVE FROM KATSUYA BRENTWOOD: The onion salmon roll: Crispy soft shell crab, cucumber with avocado topped with salmon sashimi, onion slices, spicy mayo and bonito flakes with a truffle ponzu sauce.
South Beach instagram

On Instagram

@Katsuyabysbe Mention us in your best shots to add to our gallery

Katsuya marries Master Sushi Chef Katsuya Uechi’s fresh takes on Japanese classics with design icon Philippe Starck’s sleek and sultry interiors.

Katsuya’s Japanese kanji symbol “Katsu” means “victory” or “to win” and it’s fitting considering the loyal following of Hollywood A-listers and Zagat critics the restaurant has won over with its inventive combination of Japanese and Californian cuisine. Exuberant servers welcome you “irashaimase” as you walk in and bid you “arigato gozaimas” as you leave and in between, original creations like the Crispy Rice with Spicy Tuna and award-winning cocktails like the Burning Mandarin delight your palate. Katsuya currently has 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, 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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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.