"In the realm of upscale Japanese lounges, Katsuya ranks just under Nobu in reputation as a haunt for celebrities (and those who want to see them). Katsuya recently opened in a prime slot inside the Westfield Century City, occupying a high-ceiling space dominated by floating lamps that resemble the alien ship in Arrival. Chef Katsuya Uechi, whose famed Studio City restaurant became an empire through a partnership with SBE, knows his way around the classics, and even invented spicy tuna crispy rice. It isn't as fussy as Nobu, but the quality of the food is on par, if not better."
"King crab motoyaki comes out as a whole crab leg topped with panko and minced chives. Scoop out the sweet, tender flesh and dip it into the creamy miso aioli for a comforting, unexpected starter. Tai uni "maki" fills in as a lighter, shareable sashimi dish of mild sea bream laced in ume shiso dressing. Spicy tuna crispy rice is Katsuya's signature, and it's worth sharing at least one order. Thick cubes of seared, buttery rice come with quennelles of spicy tuna, hamachi, wagyu, or avocado. Miso black cod is as delicious and balanced as the Nobu original, served with blackened broccolini as a vegetal contrast. Tomahawk short rib with yakiniku sauce is Korean barbecue on a plate, coated with a dense soy sauce."
"Ask for one of the tables in the center, rather than the patio or the edges, where the energy from the sushi and cocktail bars is more palpable. Even though you're in a mall, you might as well make the best of it with the plethora of dessert options nearby, like mango shaved ice at Noon on the Dining Terrace or New Zealand-style soft-serve sprinkled with crackly sugar from Hokey Pokey LA."
Katsuya occupies a high-ceiling space at Westfield Century City dominated by floating lamps and anchored by lively sushi and cocktail bars. Chef Katsuya Uechi leverages his Studio City success and created the signature spicy tuna crispy rice while offering classics executed at very high quality. Menu highlights include king crab motoyaki with panko and creamy miso aioli, tai uni "maki" with ume shiso dressing, miso black cod, and a tomahawk short rib glazed in yakiniku sauce. The venue delivers upscale lounge energy favored by celebrities, is less fussy than Nobu but comparable in food quality, and recommends central tables for optimal atmosphere. Nearby mall desserts provide convenient sweet finishes.
Read at Eater LA
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