Katsuya Hollywood Debuts New Seasonal Menu

Springtime ingredients have been incorporated into Katsuya Hollywood’s signature Japanese cuisine
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Chef Katsuya Uechi and French designer Philippe Starck have created a new seasonal menu at Katsuya Hollywood.

In addition to a stunning, hip bar; a central large sushi bar; and two trendy dining rooms complete with glowing photos of Japanese geishas looking down on guests, chef Katsuya Uechi and French designer Philippe Starck have created a new seasonal menu at Katsuya Hollywood.

New decadent dishes include truffle and chive chawanmushi served in gold and silver eggshells; Heritage Berkshire pork gyoza; scallop sashimi; seared albacore with wild mushrooms; wagyu fried rice; shrimp, calamari, and scallop yakisoba; octopus carpaccio; and Japanese robata with wagyu skirt steak, chicken tsukaune, foie gras, pork belly, scallop, and a variety of vegetables. The spring tasting menu also includes a selection of seasonal sushi and a black sesame sponge cake for dessert.

Katsuya also offers a wide variety of sake and schochu, in addition to signature cocktails including the Burning Mandarin with vodka, Serrano chili, lemon, and orange juice and the Katsuya Fresh with vodka, sake, English cucumbers and lime juice. On Mondays diners can receive fifty percent off on all bottles of sake.

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