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Freshly made spicy tuna served on warm crispy rice. The original.
Balsamic soy and toasted almonds.
Thinly sliced and rolled hamachi topped with Serrano chili and dressed with onion-lemon ponzu.
Thinly sliced seared spicy albacore topped with crispy onions and chili ponzu.
Corn fritters with smoky chipotle aioli.
Organic edamame mixed with tahini and spices topped with a salad of olives and tomato; served with a grilled pita.
Thinly sliced hamachi dressed with citrus segments, chili, cilantro, and ponzu gelée.
Seared albacore dressed with garlic soy mushroom vinaigrette and a hint of truffle.
Thinly sliced salmon topped with onion caper relish, salmon caviar, and creamy salad.
Potstickers. Homemade juicy pan-seared chicken dumplings served with vinegar soy.
Traditional Japanese charcoal grill. Priced per skewer.
Chicken meatballs flavored with miso, ginger, and sancho pepper.
Chicken and scallions.
Kurobuta topped with yuzu pepper.
Bacon-wrapped enoki mushrooms.
Bacon-wrapped cherry tomatoes.
Crispy Japanese rice ball seasoned with ao nori, sesame, and other seasonings.
Gooey, sticky rice cake glazed with sweet soy.
For Soy Paper, add $1.00. Add Avocado $1.50.
Market fish and shellfish atop sushi rice with ginger and sesame. Served with sashimi soy.
Market offerings hand-picked by Katsuya's sushi chefs served on crushed ice with sashimi ponzu.
Tuna, yellowtail, salmon, halibut, albacore, shrimp, tamago, California cut roll, and spicy tuna hand roll.
Seared big-eye tuna thinly sliced with a Japanese pico de gallo and citrus chili ponzu.
Market fish dressed with key lime, pickled vegetables, and citrus vinaigrette. Served with chips.
Fatty tuna laced with lime ponzu, finished with fresh wasabi and crushed sesame seeds.
Spicy Szechwan sauce.
With soy glaze.
On cedar with sancho caper sauce.
Half lobster sautéed with mushrooms and tossed in the chef's creamy dynamite sauce, then baked to perfection.
Served with miso soup and rice.
Japanese fried, marinated chicken served with yuzu aioli and sweet ponzu.
Roasted airline chicken breast topped with grated daikon, shiso, and scallions. Served with yuzu ginger sauce.
Prime hanger steak atop sautéed garlicky Japanese mushrooms. Served with citrus ponzu sauce and grated daikon.
Slow-braised Berkshire pork belly topped with hot spicy mustard and ginger.
Two per order.
Grilled wagyu burgers topped with soy au jus, mustard, onions, American cheese, and arugula. Prepared well-done.
Grilled Kurobuta topped with kimchi and cabbage slaw on a toasted challah bun.
Creamy shrimp gratin breaded and fried with cabbage slaw, sweet hot mustard, and tonkatsu sauce.
Smoky bacon, black pepper, ramen noodles, and a soft egg.
Classic Tokyo-style ramen with marinated egg and chicken char siu in a chicken seafood broth.
Braised udon noodles with chicken, shrimp tempura, soft egg, and vegetables in shiitake dashi broth.
Katsuya's version of bibimbop, a Korean mixed rice dish in a stone pot.
Creamy tofu dressed with a lime ponzu; topped with tomato wakame salad.
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