Dinner Plans: Katsuya at the SLS Hotel
July 13, 2012 | by —LIANA LOZADA | Homepage
Next door to the whimsical world of José Andrés at The Bazaar, master sushi chef Katsuya Uechi diligently crafts sushi, sashimi, robata, and entrées at his eponymous restaurant, Katsuya. Upon entrance, guests are greeted in Japanese and ushered through the sleek, minimalistic black, white, and lipstick red dining room designed by Philippe Starck.
Katsuya's menu is rife with signatures dishes, which feature fresh spins on simple ingredients. The crispy rice with spicy tuna layers thin slices of savory tuna on top of seared rice chunks, creating a chip-like outer rim that delightfully contrasts its moist filling.
As entrées go, the Kobe filet with foie gras is outstandingly tender and topped with a smooth plum wine reduction. The miso-marinated cod is beautifully presented alongside softly steamed broccolini and potato. More must-trys include the baked crab handroll and creamy rock shrimp. For dessert, the Japanese doughnuts with raspberry sauce are not to be missed. 1701 Collins Ave., Miami Beach, 305-455-2995
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