South Beach

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


Open at 6pm nightly
Parking: Hotel Valet $25 weekdays $35 weekend

Where to Head After Dinner


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

Crab And Mozzarella Tempura chef katsuya’s twist on comfort food. tempura with crab and mozzarella, served with a light sake soy sauce

Crispy Soft-Shell Crab soft-shell crab lightly flash-fried, served with crispy spinach and a side of citrus ponzu

Edamame served warm and tossed lightly with salt

Agedashi Tofu 8.00

Sautéed Shishito Peppers 8.00

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

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

Soups + Salads

Classic Miso Soup green onion, tofu and seaweed

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

Cajun-Spiced Tuna Steak Salad 16.00

Tofu Salad crispy tofu over mixed greens with miso vinaigrette

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


Yellowtail Sashimi With Jalapeño fresh yellowtail, ponzu and jalapeño, 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

Crispy Rice With Spicy Tuna 14.00

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

Halibut-Wrapped Crab And Avocado 16.00

Kiwi Scallops jumbo scallops on top of sliced kiwi with yuzu vinaigrette

Salmon Sashimi With Caviar salmon sashimi lightly rolled with japanese onion chutney, topped with tasty caviar on a cucumber crisp

Seared Albacore With Garlic Soy Lemon Butter a rich, flavorful version of albacore sashimi that melts in your mouth. add truffles market price

From The Hot Kitchen

Wagyu Tobanyaki served sizzling hot with wild mushrooms

Wagyu Filet With Foie Gras medallions of foie gras served on top of tender wagyu beef, smothered in chef’s plum wine reduction

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

Chicken Teriyaki 16.00

Panko-Crusted Chicken wrapped around stir-fried vegetables

Grilled Lamb Chops four chops served with a ginger scallion

Miso-Marinated Black Cod 23.00

Stripped Baze striped bass served as szechuan-style fillets

Lobster Dynamite a half lobster sautéed with mushrooms, tossed in chef’s creamy dynamite sauce and baked

Cajun-style Halibut Cheeks served with asparagus

Baked Salmon with sansho caper sauce

Shrimp Tobanyaki served with mushrooms and asparagus

Salmon Teriyaki 17.00


Rice 3.00

Cucumber Sunomono 6.00

Seaweed Sunomono 6.00


Katsuya’s Tasting Menu all of the dishes chef katsuya is famous for in one tasting menu


Onion 4.00

Corn 4.00

Pee Wee Potato 4.00

Zucchini 4.00

Eggplant 4.00

Asparagus 4.00

Maitake Mushroom 5.00

Artichoke 4.00

Mochi 4.00

Yaki Onigiri 4.00

Chicken salt or tare

Negima 5.00

Teba 5.00

Tsukune 5.00

Tsukune Shrimp 5.00

Foie Gras 15.00

Skirt Steak 5.00

Beef Asparagus 5.00

Short Ribs 5.00

Suki Yaki Maki 7.00

Shrimp 5.00

Yellowtail Collar 13.00

King Crab Legs 13.00

Lobster Half25.00

Enoki Bacon 5.00

Tomato Bacon 5.00

Asparagus Bacon 5.00

Okra Bacon 5.00

Specialty Sushi Rolls

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

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

SSC Roll sautéed shrimp with asparagus and mushrooms over a california roll

BSC Roll baked scallops in dynamite sauce over a california roll

Spider Roll soft-shell crab, cucumber, avocado and ponzu

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

Baked Crab Roll 9.00

Baked Shrimp Roll 12.50

Shrimp Tempura Roll 12.50

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

Sushi + Sashimi

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

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

Freshwater Eel Sushi7.00

Sea Eel Sushi7.00

Jumbo Clam Sushi9.00Sashimi19.00

Albacore Sushi6.50Sashimi15.00

Tuna Sushi6.50Sashimi15.00

Yellowtail Sushi6.50Sashimi16.00

Sweet Shrimp Sushi8.50Sashimi15.00

Toro Sushi10.00Sashimi24.00

Octopus Sushi6.00Sashimi15.00

Salmon Egg Sushi6.00Sashimi15.00

Crab Sushi8.00

Bay Scallop Sushi6.00

Shrimp Sushi6.00

Whitefish Sushi6.00Sashimi15.00

Halibut Sushi6.00Sashimi15.00

Egg Sushi5.00

Smelt Egg Sushi5.00

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, opening Labor Day Weekend. 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 grey goose vodka, rock sake, hand-crushed english cucumbers and freshly squeezed lime juice

Bellini stellina di notte prosecco and white peach purée kissed with a sprig of thyme

Kiwi Envy st. germain elderflower liqueur, gin, hand-pressed kiwis, freshly squeezed lime juice and sparkling water

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

Berry Evocative bacardi oakheart rum, hand-crushed strawberries and freshly squeezed lime juice, finished with a splash of citrus soda

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

Sip Legrand Saint le grand saint sparkling vodka, pineapple and lemon juice, and grand marnier-marinated berries

White Grapefruit Cosmopolitan absolut ruby red vodka, cointreau, freshly squeezed lime juice and white cranberry juice

Heat Kanji Cocktail el cartel tequila, muddled peppers and cucumbers with freshly squeezed lime juice


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

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

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

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

Osakaya-chobei ~ “Ancient Heritage” floral with hints of melon, full on the palate

Rock Sake ~ Oregon Produced light floral citrus blossoms on the nose with a balanced body and hints of rock melon into an even finish

Wakatake Onikoroshi ~ “Demon Slayer” well-rounded, silky texture, superb acidity

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

Dassai ~ Dy-23 ~ “Otter Festival” polished 77%, orange blossoms, mild body and rich

Dewasakura ~ “Mountain Cherry” blossoms on the nose with a velvety texture and a subtle taste of cherry

Watari Bune ~ “Ferry Boat” intricate fruit flavors of honeydew and banana end with a lasting complex finish

Koshino Omachi ~ “The First Rice Of Man” with a smooth and creamy mouth feel, this sake has a slight hint of sweetness with a perfect 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 envelopes you in its gentle, creamy perfume

Rock Sake ~ Nigori 375ml46.00

Kamoizumi ~ Nigori 500ml60.00

Murai Family ~ Nigori 720ml68.00

Hana Hou Hou Shu ~ Sparkling Rose 300ml45.00

Dassai ~ Nigori 720ml110.00

Tedorigawa Kinka “Arabashiri” 720ml90.00


Lanson “Black Label” Brut ~ Reims, France 21.0089.00

Veuve Clicquot “Yellow Label” Brut ~ Reims, France 25.00150.00

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

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

Veuve Clicquot Rosé ~ Reims, France 220.00

Dom Pérignon Brut ~ Épernay, France 450.00

Lanson “Extra Age” Brut ~ Reims, France 345.00

Beau Joie Brut ~ Épernay, France 370.00

Beau Joie Rosé ~ Épernay, France 500.00

Perrier-jouët Grand Brut ~ Épernay, France 645.00

Louis Roederer “Cristal” Cuvée ~ Épernay, France 650.00

Perrier-jouët Brut “Blanc De Blancs” ~ Épernay, France 910.00

Dom Pérignon Rosé ~ Épernay, France 980.00

Perrier-jouët Brut Rosé ~ Épernay, France 1125.00

Armand De Brignac “Ace Of Spades” Brut Gold ~ France 1000.00

Whitehaven ~ Marlborough, New Zealand 12.0046.00

Mulderbosch ~ Stellenbosch, South Africa 14.0054.00

Cloudy Bay ~ Marlborough, New Zealand 81.00

Cloudy Bay Te Koko ~ Marlborogh, New Zealand 145.00

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

Livio Felluga Pinot Grigio ~ Cormons, Italy 95.00

Markus Molitor Riesling ~ Mosel-saar-ruwer, Germany 12.0045.00

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 125.00

Chateau Montelena ~ Napa Valley, Ca 135.00

Newton Unfiltered ~ Napa, Ca 165.00

Martin Codax Albariño ~ Rias Baixas, Spain 44.00

Chateau Barbeiranne Rosé ~ Pignans, France 15.0058.00

Soraya, An Sbe Exclusive ~ Los Olivos, Ca 11.0042.00

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

Chorey Côte De Beaune ~ Burgandy, France 95.00

Archery Summit ~ Willamette Valley, Or 125.00

Sea Smoke ~ Santa Rita Hills, Ca 250.00

Casa Lapostalle Cabernet Sauvignon ~ Rapel Valley, Chile 14.0052.00

Roth Estate Cabernet Sauvignon ~ Alexander Valley, Ca 22.0085.00

Beaulieu Vineyards Tapestry Bordeaux Blend ~ Napa, Ca 25.0095.00

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

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

Quintessa Bordeaux Blend ~ Rutherford, Ca 310.00

Opus One Bordeaux Blend ~ Napa Valley, Ca 390.00

Dutton Goldfield Syrah ~ Russian River Valley, Ca 19.0075.00

Terrazas “Rerserva” Malbec ~ Mendoza, Argentina 55.00

Bodegas Montecillo “Gran Reserva” ~ Rioja, Spain 65.00

St. Francis Zinfandel ~ Sonoma Valley, Ca 90.00

Numanthia ~ Valdefinjas, Spain 420.00


Fuji Apple a fresh baked phyllo dough basket with rum spiced apples and raisins topped with vanilla ice cream and caramel

Fried Plantains trisol battered plantains fried and served with vanilla ice cream and a sweet black sesame sauce

Mochi Ice Cream traditional japanese ice cream in five flavors: green tea, mango, vanilla, chocolate, and strawberry

Chocolate Lover’s Cake house made molten chocolate cake with vanilla ice cream and raspberry sauce

Donuts freshly made donuts glazed in a passion fruit caramel and topped with sea salt and coconut shavings

Assorted Fresh Fruit

After Dinner Drinks

Grahm’s Fine Ruby Port 14.00

Grahm’s Fine Tawny Port 16.00

Sambuca Romana 13.00

Hennessy VS 14.00

Hennessy VSOP 20.00

Hennessy XO 40.00

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 0.5oz60.00For The Expert 1oz110.00For The Genius 2oz210.00

katsuyabysbe katsuyabysbe Happy Hump Day! #FoodForThought
katsuyabysbe katsuyabysbe Who saw the eclipse last night?? Amazing pic by: @bayleejoturner
South Beach instagram
katsuyabysbe katsuyabysbe We have plans for our Saturday that doesn't involve a desert... #Nochella #TimeForACocktail photo cred: @the2ml
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South Beach instagram
katsuyabysbe katsuyabysbe The calm before the storm. Tomorrow, watch the Final Four at Katsuya Glendale! #MarchMadness (Photo credit: @eminacunmulaj)
katsuyabysbe katsuyabysbe Always save room for dessert. (Photo credit: @breescakes)
South Beach instagram
katsuyabysbe katsuyabysbe Another incredible Chef @lespron creation: Kurobuta Pork Belly Tobanyaki with kimchee, pickled Granny Smith apples, local English peas & live pea shoots. Available at #Katsuya Hollywood in April! #omakase
katsuyabysbe katsuyabysbe #SizzlingLittleShow… visit @sbe_events to learn more and start planning the event of the season!
South Beach instagram
katsuyabysbe katsuyabysbe #LuckyCat is spending the day in the desert at @slslasvegas, and the site is looking beautiful. We can't wait for Labor Day weekend! #SaharatoSLS
katsuyabysbe katsuyabysbe Our friends at @sbe_events just raised the (wet) bar… introducing Collins Cocktail Catering by sbe! Learn more at sbe.com/events
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 seven locations in LA, South Beach, and Kuwait 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.


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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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, please complete the form below.

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.