New menus aren’t usually such a big deal, but let us start by saying this is the first new menu at Katsuya in seven years. Why seven, well, that’s when Master Sushi Chef Katsuya Uechi first opened in Los Angeles to much acclaim. Everyone loved his super-fresh, melt-in-your-mouth sushi and dishes like Crispy Rice with Spicy Tuna, Miso-Marinated Black Cod and Stripped Baze, a striped bass served Szechuan-style. Customers went back again and again for these favorite dishes. The brand expanded and more restaurants followed and a partnership with she that created Katsuya by Starck—chic red and black restaurants designed by the one and only Phiippe Stark. So more people around the country got the chance to try these favorites, especially at the SLS Hotel South Beach.
Now chef Uechi has a new crop of dishes that are bound to become the new favorites. They are served up by Katsuya’s Executive Chef Jose Icardi, who has an impressive resume that includes working with James Beard winners Susanna Foo and Makoto Okuwa at Makoto in Bal Harbour.
These new and innovative dishes include many of our top picks for the restaurant like Agadashi Tofu, a delicately fried tofu that comes with an exotic kiware mushroom salad and is not to be missed. The Vegetable Kakiage is also a can’t miss— a spiky mix of tempura shiitake mushrooms, sweet potato and mixed herbs. They’ve also added a Whitefish Sashimi with Crispy Onion that includes addictive fried onions atop delicate whitefish seared with momiji ponzu and a Wagyu Filet with Fois Gras and a plum wine reduction that hit the spot.
One dish chef Icardi had us try was a wholly original soup made with a rich broth and edamame ravioli finished with a hint of truffle. It was hands down one of our favorites. Only caveat? It’s not on the menu—yet. We’re keeping our fingers crossed they might add it soon so we can go back and have that.. and everything else we tasted.
