Tuna.

Salmon.

Albacore.

Horse mackerel.

Fresh water eel.

Egg omelette.

Fluke.

Yellowtail.

Japanese sea bream.

Smelt roe.

Salmon roe.

Sea urchin.

Sweet shrimp.

Shrimp.

Jumbo scallop.

Octopus.

Chef's combination, served sashimi style.

Chef's combination, served nigiri style.

4 pieces of Crispy Rice, 2 Specialty Rolls, 8 Nigiri, and 12 pieces of Sashimi.

Cucumber and avocado.

Spicy aioli and spicy tuna roll.

Unagi, cucumber, avocado, and sweet BBQ.

Assorted sashimi, avocado, and California roll.

Shrimp, corn tempura, soy paper, and spicy aioli.

Tuna, hamachi, salmon, scallop, and crab roll.

Katsuya's specialty signature soy paper roll.

Dynamite spicy lobster and California roll.

Tempura salmon, salmon sashimi and yuzu yogurt.

Asparagus, avocado and cucumber.

4 pieces. Chef Katsuya's signature. Grilled sushi rice, spicy tuna tartare, and green serrano.

Tempura salmon, salmon sashimi, and yuzu aioli.

Thinly sliced with onion and ponzu.

Crunchy nori, togarashi, and sesame dressing.

Flash seared binnaga, crispy onions, and momiji ponzu.

Classic onion chutney and masago aioli.

Blend of best available sashimi and savory citrus.

Ginger miso vinaigrette, shaved vegetables, and rice crackers.

Plum vinaigrette, napa cabbage, and Asian greens.

Baked snow crab, Chef's signature dynamite sauce, wrapped with rice in soy paper.

Asian salad and crispy chicken served with plum vinaigrette.

Sanbaizu pickle, sesame and seaweed.

Halibut sashimi delicately sliced with a hint of spice and citrus.

White onion ponzu, serrano, and micro cilantro.

A light and refreshing blend of sashimi and truffle ponzu citrus.

Miso vinaigrette and shaved vegetables.

Tofu, cucumbers, and micro shiso.

Baby heirloom tomato, white soy, and avocado yuzu aioli.

Thinly sliced, with onion and ponzu.

Wafu sauce.

Shichimi citrus butter.

Miso glaze.

Sesame yuzu soy.

Bonito beurre noisette.

Mitzuba aioli.

Smoked bamboo aioli.

Sesame and scallions.

BBQ sauce.

Pickled onion salsa.

Kizami wasabi sauce.

Spiced tomato salsa.

Yuzu chive fondue.

Sesame yuzu soy.

Sichimi pepper, sriracha, and Maldon sea salt.

Maldon sea salt.

Balsamic soy and toasted almonds.

Spicy creamy aioli and crispy batter.

Yuzu yogurt and bonito.

Amazu, red onion, serrano, and cilantro.

Soy dashi dip.

Pickled cabbage and black garlic ponzu.

Assorted mushrooms, sake broth, and shiso butter.

Egg and garlic chips.

Seasonal mushrooms, sake, and soy.

Maitake mushrooms and truffle butter.

Teriyaki and mitsuba rice.

Houba leaf, hajikami ginger and broccolini.

Buttermilk fried striped bass, Szechuan sauce, and frisee salad.

Half Maine lobster, button mushroom, and dynamite sauce.

Includes Edamame, Crispy Tuna Rice, Yellowtail with Jalapeno, Crispy Brussels Sprouts, Baked Crab Hand Roll, Popcorn Shrimp, Beef Short Ribs, and Liquid Nitrogen Snowball Cheesecake.

Includes Tuna Tartar Nori Crisps, Spicy Edamame, Small Sashimi Moriawase, Gyoza, King Crab Tempura, A4 Wagyu Fried Rice, Robata Corn, and Liquid Nitrogen Snowball Cheesecake.

Green onion, tofu, and seaweed.

Sanbaizu and sesame seeds.

Tare and dancing bonito.

Tofu, cucumbers, and micro shiso.

Sanbaizu pickle and sesame seeds.

tofu, cucumbers and micro shiso.

Sanbaizu pickle, sesame and seaweed.

Asian salad and crispy chicken served with plum vinaigrette.

Seasonal vegetables served with traditional soy-dashi broth.

Chef Katsuya's signature miso cod served with vegetable and shrimp tempura and assorted sashimi.

Served with miso soup, salad and rice.

Crispy rice with spicy tuna, albacore sashimi with crispy onion, a special Katsuya roll and baked crab hand rolls. Serves 2.

Chef's eclectic collection of fresh market fish served nigiri style with a California roll.

Chef's premier collection served sashimi style.

Avocado, asparagus, and cucumber topped with seared A4 Wagyu.

Japanese red snapper sashimi, nikiri yuzu soy topped with shaved truffles.