Special K!

by David Morris | Riviera San Diego magazine | December 23, 2011

The kat’s out of the bag. The hip L.A. sushi den Katsuya is bringing its über-hip restaurant to the Andaz’s old Quarter Kitchen early this year. The 6,000-square-foot space will be transformed into a chic, Philippe Stark-infused, Hollywood-style haunt (geisha pout included). We’ve got your preview!

Father of Invention
Katsuya Uechi presides over a burgeoning empire as Katsuya expands nationally. S.D. will be the brand’s eighth locale and Uechi-son will be the first master sushi chef to operate in S.D.

Mr. Robata
Rather than the de rigueur sushi bar, Katsuya boasts a full-on robatayaki. Offerings include authentic charcoal-grilled preparations of meats, seafood and vegetables.

Pucker Up
This is pure Stark style. Think blown-up images of a geisha’s cherry-red lips, clean lines, and lots of wood. It’s hip, not kitsch.

Sake It To Me
With more than 30 sakes on offer, including an awesome Taiten Shiragiku Junmai Daiginjo and Umekanon, you may need to call on the resto’s resident sake som to help you distinguish its respectively delicate chrysanthemum and plum notes.

Cocktail It
Of the nine signature sips to complement their Asian bites, our pick is the Katsuya Fresh, with Krol vodka, Ty-Ku sake, hand-crushed English cucumbers and a splash of fresh lime juice. Last year, Katsuya served more than 18,000 of ’em.

The Splurge
Signature bites include the yellowtail sashimi with jalapeño, lobster dynamite and kick-ass crispy rice with spicy tuna.