COCKTAILS, SUSHI & BOLD EATS
When renowned chef Katsuya Uechi teamed up with nightlife mavens SBE, the result was a runaway hit with Katsuya, a touchstone for hip dining beloved throughout Southern California, Miami and the Middle East.
Known for his inventive style and expert execution of traditional Japanese sushi cuisine, Chef Katsuya is a trendsetter in the contemporary sushi world. But to Katsuya’s credit, it’s not just all about the sensational sushi, as newly appointed Director of Beverage Program and Development Gui Jaroschy has put together a daring and impressive bar program. And, as a complete and pleasant surprise to me, the hot meat dishes are first rate.
During our recent visit to Katsuya Hollywood for dinner, we started with the Shishito Gimlet made with Patron Silver Tequila, Ancho Reyes Verde, shishito and melon shrub, which comes across as spicy and very refreshing. It’s a great way to start dinner.
Another pleasing cocktail is the Pacific Paloma made with Don Julio Blanco Tequila, St. Germain Elderflower Liqueur, grapefruit bitters, and soda. I’m a big Paloma fan and often believe my Palomas are better than most bartenders and I found this to be a very nice drink that really worked.
A classic menu starter is the famous Spicy Tuna on Crispy Rice with grilled sushi rice, spicy tuna tartare, and green serrano. It’s a Katsuya favorite. We also ordered a few sashimi just because. And they, especially the Unagi Freshwater Eel, were stellar. As was the Miso-Marinated Black Cod with houba leaf, hajikami ginger, and broccolini. It was light, fresh and so tasty.
But it was the hot meat dishes that stole the show. The Beef Short Ribs with BBQ sauce were absolutely dynamite. And consider the A4 Wagyu Beef Fried Rice with egg and garlic chips a must-have. It was out of this world great! It may very well be the best fried rice I’ve ever had.
And Teriyaki Beef Tenderloin with sesame and scallions was another homerun. It was smoky, savory and sensational. The meat was so tender it cut like butter (as did the short ribs). It was a meaty dinner that pleased on all levels.
And take your liquid dessert from the Boozy Decanter Cocktails menu as the Genmaicha Milk Punch, and the Thai Tea Sazerac are first rate. The Milk Punch is made with Casamigos Blanco Tequila, Grand Marnier, Genmaicha All-Spice, and Sakura Blossom. It’s delicious! And the Thai Tea Sazerac, made with Thai Tea-infused TINCUP Colorado Whiskey, Peychaud’s Bitter, and absinthe, is damn near perfect.
Katsuya locations are spread out throughout Los Angeles, including Brentwood, Glendale, Hollywood, and downtown at L.A. LIVE.
Story By: Jose Martinez
Some Photography Courtesy Of: Katsuya