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Crispy bite-size rock shrimp tossed in a creamy, spicy sauce.
Steamed to order, a great way to start your meal!
Served warm and tossed lightly with salt.
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Made with heritage Berkshire pork, served with soy-vinegar dipping sauce.
Crispy and juicy, marinated with ginger, garlic and soy.
Seasonal vegetables served with traditional soy-dashi broth.
Cilantro and serrano chilies served with mayo-pon.
Balsamic soy reduction and toasted almonds.
Steamed chicken, crispy wontons and rice noodles, tossed in plum vinaigrette.
Sweet and sour marinated Persian cucumbers with sesame seeds.
Chilled sesame marinated seaweed.
Fresh yellowtail, ponzu, and jalapeño make for a guest favorite. Light and refreshing.
Seared tuna sashimi served with fresh tomatoes, cilantro and avocado with a Japanese touch.
Baked snow crab lightly kissed with Chef's signature sauce, wrapped with rice in soy paper.
Our most flavorful dish on the menu and the one Katsuya is most famous for... a can't-miss dish.
Halibut sashimi delicately sliced with a hint of spice and citrus.
A crunchy twist on albacore sashimi.
A light and refreshing blend of sashimi dressed with yuzu and lime.
Green ponzu, Fuji apple and watercress.
Salmon sashimi lightly rolled with Japanese onion chutney, topped with tasty caviar on a cucumber crisp.
Served warm with truffle-soy dressing.
Seared with hot oil, topped with young ginger and chives.
Lemon-herb relish with yuzu kosho.
A beef lover's dream, served sizzling hot with wild mushrooms.
Delicious medallions of foie gras served on top of tender Wagyu beef, smothered in Chef's plum wine reduction…a great dish!
Caramelized onions, topped with truffle butter, with a side of wasabi-ponzu sauce.
A must-try dish! Marinated for 48 hours and broiled to perfection, this Katsuya signature uses sweet miso and the special taste of black cod to deliver unparalleled flavor.
A half lobster sautéed with mushrooms and tossed in Chef's creamy dynamite sauce, then baked to perfection.
A half lobster lightly battered and tossed with creamy, spicy sauce, topped with candied walnuts.
Full flavored and decadent, a must-try dish!
Shrimp, calamari, scallops, clams and lobster stir-fried with garlic chives and sprouts.
A sizzling mixed rice dish served in a hot stone pot, finished tableside.
Ten pieces of assorted sushi and hosomaki.
Let Chef take the lead, with the premier selections of the day.
A spectacular display featuring the best of the best! Serves two to four.
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Shrimp tempura, cucumber and avocado, topped with spicy tuna, caviar and truffle oil.
Spicy albacore, shrimp tempura, eel sauce and dashi mayo.
Butter-poached lobster on a snow crab roll with masago and dynamite sauce.
Spicy yellowtail, spicy kanikama and cucumber, rolled and topped with thinly sliced yellowtail, serrano chili and onion ponzu.
Spicy tuna roll topped with seared tuna, tataki sauce, green onion and garlic chips.
Chef's best assorted sashimi and avocado on top of our traditional California roll.
Tuna, yellowtail, salmon, scallop, crab and avocado wrapped with rice, soy paper and cucumber, served with wasabi ponzu on the side.
Garlic butter-sautéed shrimp and avocado rolled with crispy corn tempura, drizzled with sweet soy.
Soft-shell crab, cucumber, avocado and ponzu.
Sweet freshwater eel, crunchy cucumber and avocado drizzled with sweet eel sauce make this a guest favorite.
Tossed in a creamy, spicy sauce over a spicy tuna roll.
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.