Creating a special tasting menu that blends Japanese tradition with modern culinary art, Chef de Cuisine David Lespron works in eclectic ingredients with an artful presentation.
The menu will change monthly featuring seasonal recipes with the freshest ingredients available, and Katsuya classics.
There is one seating per week, beginning promptly at 8 p.m. Tickets are $85.
A Japanese feast
The menu changes monthly but right now it features dishes like confit of kabocha squash with nitro-fozen parmesan; miso corn elote with kewpie mayo and ichiimi chile; pazole ramen and three sushi/sashimi courses.
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