Chef Katsuya's Delicious New Additions

Master Sushi Chef Katsuya Uechi delights us with a private lunch to introduce new menu selections available at Katsuya at SLS South Beach.


Out & About October 23, 2014

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Out & About

Katsuya's Delicious New Additions ·

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 the restaurant has won over with its inventive Japanese cuisine. Katsuya currently has eight locations in South Beach, Las Vegas, LA, Kuwait and Dubai with more coming soon.



Out & About •

Chef Katsuya Hosts Private Lunch at Katsuya by Starck


During a recent visit to Miami Beach, Master Chef Katsuya Uechi hosted a private lunch at Katsuya by Starck situated inside the chic SLS South Beach. Katsuya was joined by Executive Chef Jose Icardi whom also boasts an impressive list of culinary accomplishments including Chef De Cuisine of Makoto where he mastered his techniques and knowledge of modern Japanese Cuisine. Together, they introduced the new offerings now available during fall and winter.

The new additions range from delicate appetizers to hearty robata options. Among our top picks are the Vegetable Kakiage ($11), a combination of shiitake mushrooms, corn, sweet potato and leafy greens that are gently battered. The colorful tempura is plated atop a savory, herbed butter.

We also recommend the Agadashi Tofu ($10), thin layers of phyllo that are skillfully wrapped and flash fried, then topped with exotic kiware mushroom salad. A light dashi broth made with sea kelp is poured over the crispy tofu to finish.

A few additional meat-focused options are now available on the robata grill as well, including a succulent dry-aged New York strip garnished with micro greens and a pinch of coarse sea salt crystals ($36 8-ounce portion).

Katsuya also prepared a selection of nigiri which he served to guests while firmly instructing, "NO Sauce." Using sauce will overpower the intricate flavors and in some cases is considered an insult. For our nigiri course, we indulged in a sampling of super toro ($12) - a richer, more buttery cut than the commonly available toro.

Our favorite of all the new additions is the exquisite Sashimi Sampler which we guarantee will arouse your senses. "I love to see the reactions each diner has to a dish and how they are surprised and delighted once they see and taste my food, usually smiling, from first bite to last."

Although this vibrant bowl of fresh sashimi may vary based on availability, our preview included Spanish mackerel, Scallops lightly seared with a subtle hint of Japanese pepper, Toro, and local Wahoo. Many of the selections are sourced from around the world including the Tsukiji Fish Market in Japan.

Chef Katsuya's ultimate goal is to tantalize his guests and he certainly does that with the new menu additions. "When I make sushi, I always ask myself “do I want to eat this or not?” If the answer is no then I move on to the next dish but if the answer is yes then that’s the ultimate reaction I want my diners to have too."





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