SBE- 11065 TEMP KATSUYA MENU UPDATE_glendale_v3.indd
S TA R T E R S
S P E C I A LT Y S TA R T E R S
CREAMY ROCK SHRIMP Crispy bite-size rock shrimp tossed in a creamy, spicy sauce 15
CRISPY RICE WITH SPICY TUNA Grilled sushi rice, topped with spicy tuna and jalapeño 13
EDAMAME Served warm and tossed lightly with salt 6
BAKED CRAB HAND ROLLS Baked snow crab, Chef’s signature dynamite sauce, wrapped with rice in soy paper 9 / 17
SPICY EDAMAME Sweet, salty and spicy 8
ALBACORE SASHIMI WITH CRISPY ONION Seared and thinly sliced with momiji ponzu, topped with crispy onion 14
CRISPY BRUSSELS SPROUTS Balsamic soy reduction, toasted almonds and green onions, topped with bonito flakes 11
YELLOWTAIL SASHIMI WITH JALAPEÑO Thinly sliced with onion ponzu and jalapeño 15
SEASONAL VEGETABLE TEMPURA Seasonal vegetables served with traditional soy-dashi broth 9 Add shrimp +3
SEARED TUNA WITH JAPANESE SALSA Seared tuna sashimi served with tomato salsa, avocado and ponzu 16
SAUTÉED SHISHITO PEPPERS 8
KATSUYA CEVICHE A light and refreshing blend of sashimi and tomato ponzu 13
CHICKEN KATSU Crispy chicken marinated in soy, garlic and ginger. Served with yuzu aioli 11 SHRIMP TEMPURA 12 GYOZA “Potstickers” - juicy, pan-seared chicken dumplings. Served with soy vinegar 12
SIDES
SALAD
RICE 3
MIXED GREEN SALAD Assorted vegetables served with ponzu and miso vinaigrettes 10
CLASSIC MISO SOUP Green onion, tofu and seaweed 5
CRISPY CHICKEN SALAD Asian salad and crispy chicken served with plum vinaigrette 12
CUCUMBER SUNOMONO Pickled Persian cucumber, sanbaizu and sesame seeds 6 SEAWEED SUNOMONO Wakame, sanbaizu and sesame seeds 6
The consumption of raw or undercooked meats, poultry, pork, seafood, shellfish or eggs may increase the risk of foodborne illness. For your convenience, a suggested 20% gratuity will be added for parties of 6 or more.
JOB #: SBE- 11065
JOB TITLE: TEMP KATSUYA MENU UPDATE_GLENDALE
COLOR INFO: CMYK FLAT: 7.5” X 11”
BLEED: .125”
DATE: 10/13
FROM THE HOT KITCHEN WAFU CARBONARA Smokey bacon, black pepper, ramen noodles and egg 12 CHICKEN TERIYAKI Chicken served with mitsuba seasoned rice, broccolini and miso soup 16 SALMON TERIYAKI Salmon served with mitsuba seasoned rice, broccolini and miso soup 17 NY STEAK TERIYAKI NY steak served with mitsuba seasoned rice, broccolini and miso soup 18 NABAYAKI UDON Braised udon noodles with chicken, shrimp tempura, soft egg and vegetables in shitake dashi broth 15 MISO-MARINATED BLACK COD This Katsuya signature uses sweet miso and the special taste of baked black cod to deliver unparalleled flavor 18 LOBSTER DYNAMITE A half lobster sautéed with mushrooms and tossed in Chef’s creamy dynamite sauce, then baked to perfection 21 KBURGER Half pound burger with Chef’s spicy creamy sauce, caramelized onion, heirloom tomato and American cheese. Served with fries or tots 14 Add Avocado +3 | Add Bacon +3 | Add Fresno Chili +1
RAMEN
Lobster +5 / Chashu Chicken or Pork +3 / Spicy Chicken +3 / Egg +2 VEGETARIAN RAMEN Homemade tare, served with mushrooms, corn, pickled ginger, negi, moyashi and garlic mayu 13 SHOYU RAMEN Chashu chicken and marinated egg in a classic Tokyo-style broth 14 SPICY BLACK MISO RAMEN Miso chicken and black sesame chiyu 15 TONKOTSU STYLE PORK RAMEN Roasted chashu pork belly and marinated egg 15 Make it spicy +1 LOBSTER RAMEN Golden chives, green onion and marinated egg 16
BOPS Our version of a bimimbap, a sizzling mixed rice dish served in stone pot Add Chili +. 50 / Add Egg +2 MUSHROOM Shiitake, shimeji, maitake and enoki mushrooms with arugula, topped with parmesan cheese and truffle oil 14 PORK BULGOGI Marinated pork with kimchi, topped with seaweed and shiso leaf 15 SHORT RIB Braised short rib with sesame spinach, topped with spring onions, sesame seeds and shichimi 17
KIDS BENTO BOX
R O B ATA G R I L L
Chicken, steak, salmon or miso cod served with fruit, steamed vegetables and 4 piece cucumber and avocado roll 14 Substitute for California roll +1
VEGETABLE
MEAT
SEAFOOD
Maitake 6
Short Ribs 9
Garlic Shrimp 7
Asparagus 6
Skirt Steak 6
Hamachi Collar 13
Street Corn 6
Chicken Negima 6
The consumption of raw or undercooked meats, poultry, pork, seafood, shellfish or eggs may increase the risk of foodborne illness. For your convenience, a suggested 20% gratuity will be added for parties of 6 or more.
SUSHI & SASHIMI
S P E C I A LT Y R O L L S
SUSHI SAMPLER Chef’s eclectic collection of fresh fish served nigari style 20
SHRIMP TEMPURA Crispy shrimp tempura with cucumber and avocado 9
SASHIMI SAMPLER Selection changes daily Chef’s premier collection served sashimi style 22
ROCK SHRIMP TEMPURA Tossed in a creamy, spicy sauce over a spicy tuna roll 15
SUSHI / SASHIMI Ikura 5 / 9 Tamago 5 / 12 Masago 6 Albacore 6 / 12 Octopus 6 / 12 Freshwater Eel 6 / 12 Salmon 6 / 12 Shrimp 6 / 12 Tuna 7 / 15 Hamachi 7 / 14
SUNSET Fresh water eel and cucumber topped with thinly sliced avocado, drizzled with sweet eel sauce 15 BSC Baked scallops in dynamite sauce over a California roll 15 CORN CRUNCH Sautéed shrimp, avocado and cucumber with spicy mayo wrapped in seaweed, topped with corn tempura and drizzled with eel sauce 14
Halibut 7 / 16
SALMON LEMON Tempura salmon, asparagus, cucumber and avocado roll topped with salmon sashimi, thinly sliced lemon, yuzu aioli and black tobiko 15
CLASSIC ROLLS (HAND / CUT) Substitute soy paper +1 / Add avocado +2 / Add fresh wasabi +5
RAINBOW Chef’s best assorted sashimi and avocado on top of our traditional California roll 15
Uni MP
Cucumber 5 / 6 Avocado 5 / 7 Tuna 6 / 7 Spicy Tuna 6 / 8 Yellowtail 7 / 8 California 7 / 8 Vegetable 7 / 8 Salmon 8 / 9 Spicy Yellowtail 8 / 9
DOUBLE TUNA Spicy tuna, cucumber and avocado roll topped with seared tuna, tataki sauce and garlic chips 15 AMERICANA Shrimp tempura, spicy kanikama, avocado and cucumber roll topped with spicy albacore 16 DOUBLE HAMACHI Spicy yellowtail, spicy kanikama, avocado and cucumber roll topped with thinly-sliced yellowtail, serrano chili and onion ponzu 16 SPECIAL KATSUYA Tuna, yellowtail, salmon, scallop, crab and avocado wrapped with rice, soy paper and cucumber served with wasabi ponzu on the side 18
The consumption of raw or undercooked meats, poultry, pork, seafood, shellfish or eggs may increase the risk of foodborne illness. For your convenience, a suggested 20% gratuity will be added for parties of 6 or more.
S P E C I A LT Y S TA R T E R S
CREAMY ROCK SHRIMP Crispy bite-size rock shrimp tossed in a creamy, spicy sauce 15
CRISPY RICE WITH SPICY TUNA Grilled sushi rice, topped with spicy tuna and jalapeño 13
EDAMAME Served warm and tossed lightly with salt 6
BAKED CRAB HAND ROLLS Baked snow crab, Chef’s signature dynamite sauce, wrapped with rice in soy paper 9 / 17
SPICY EDAMAME Sweet, salty and spicy 8
ALBACORE SASHIMI WITH CRISPY ONION Seared and thinly sliced with momiji ponzu, topped with crispy onion 14
CRISPY BRUSSELS SPROUTS Balsamic soy reduction, toasted almonds and green onions, topped with bonito flakes 11
YELLOWTAIL SASHIMI WITH JALAPEÑO Thinly sliced with onion ponzu and jalapeño 15
SEASONAL VEGETABLE TEMPURA Seasonal vegetables served with traditional soy-dashi broth 9 Add shrimp +3
SEARED TUNA WITH JAPANESE SALSA Seared tuna sashimi served with tomato salsa, avocado and ponzu 16
SAUTÉED SHISHITO PEPPERS 8
KATSUYA CEVICHE A light and refreshing blend of sashimi and tomato ponzu 13
CHICKEN KATSU Crispy chicken marinated in soy, garlic and ginger. Served with yuzu aioli 11 SHRIMP TEMPURA 12 GYOZA “Potstickers” - juicy, pan-seared chicken dumplings. Served with soy vinegar 12
SIDES
SALAD
RICE 3
MIXED GREEN SALAD Assorted vegetables served with ponzu and miso vinaigrettes 10
CLASSIC MISO SOUP Green onion, tofu and seaweed 5
CRISPY CHICKEN SALAD Asian salad and crispy chicken served with plum vinaigrette 12
CUCUMBER SUNOMONO Pickled Persian cucumber, sanbaizu and sesame seeds 6 SEAWEED SUNOMONO Wakame, sanbaizu and sesame seeds 6
The consumption of raw or undercooked meats, poultry, pork, seafood, shellfish or eggs may increase the risk of foodborne illness. For your convenience, a suggested 20% gratuity will be added for parties of 6 or more.
JOB #: SBE- 11065
JOB TITLE: TEMP KATSUYA MENU UPDATE_GLENDALE
COLOR INFO: CMYK FLAT: 7.5” X 11”
BLEED: .125”
DATE: 10/13
FROM THE HOT KITCHEN WAFU CARBONARA Smokey bacon, black pepper, ramen noodles and egg 12 CHICKEN TERIYAKI Chicken served with mitsuba seasoned rice, broccolini and miso soup 16 SALMON TERIYAKI Salmon served with mitsuba seasoned rice, broccolini and miso soup 17 NY STEAK TERIYAKI NY steak served with mitsuba seasoned rice, broccolini and miso soup 18 NABAYAKI UDON Braised udon noodles with chicken, shrimp tempura, soft egg and vegetables in shitake dashi broth 15 MISO-MARINATED BLACK COD This Katsuya signature uses sweet miso and the special taste of baked black cod to deliver unparalleled flavor 18 LOBSTER DYNAMITE A half lobster sautéed with mushrooms and tossed in Chef’s creamy dynamite sauce, then baked to perfection 21 KBURGER Half pound burger with Chef’s spicy creamy sauce, caramelized onion, heirloom tomato and American cheese. Served with fries or tots 14 Add Avocado +3 | Add Bacon +3 | Add Fresno Chili +1
RAMEN
Lobster +5 / Chashu Chicken or Pork +3 / Spicy Chicken +3 / Egg +2 VEGETARIAN RAMEN Homemade tare, served with mushrooms, corn, pickled ginger, negi, moyashi and garlic mayu 13 SHOYU RAMEN Chashu chicken and marinated egg in a classic Tokyo-style broth 14 SPICY BLACK MISO RAMEN Miso chicken and black sesame chiyu 15 TONKOTSU STYLE PORK RAMEN Roasted chashu pork belly and marinated egg 15 Make it spicy +1 LOBSTER RAMEN Golden chives, green onion and marinated egg 16
BOPS Our version of a bimimbap, a sizzling mixed rice dish served in stone pot Add Chili +. 50 / Add Egg +2 MUSHROOM Shiitake, shimeji, maitake and enoki mushrooms with arugula, topped with parmesan cheese and truffle oil 14 PORK BULGOGI Marinated pork with kimchi, topped with seaweed and shiso leaf 15 SHORT RIB Braised short rib with sesame spinach, topped with spring onions, sesame seeds and shichimi 17
KIDS BENTO BOX
R O B ATA G R I L L
Chicken, steak, salmon or miso cod served with fruit, steamed vegetables and 4 piece cucumber and avocado roll 14 Substitute for California roll +1
VEGETABLE
MEAT
SEAFOOD
Maitake 6
Short Ribs 9
Garlic Shrimp 7
Asparagus 6
Skirt Steak 6
Hamachi Collar 13
Street Corn 6
Chicken Negima 6
The consumption of raw or undercooked meats, poultry, pork, seafood, shellfish or eggs may increase the risk of foodborne illness. For your convenience, a suggested 20% gratuity will be added for parties of 6 or more.
SUSHI & SASHIMI
S P E C I A LT Y R O L L S
SUSHI SAMPLER Chef’s eclectic collection of fresh fish served nigari style 20
SHRIMP TEMPURA Crispy shrimp tempura with cucumber and avocado 9
SASHIMI SAMPLER Selection changes daily Chef’s premier collection served sashimi style 22
ROCK SHRIMP TEMPURA Tossed in a creamy, spicy sauce over a spicy tuna roll 15
SUSHI / SASHIMI Ikura 5 / 9 Tamago 5 / 12 Masago 6 Albacore 6 / 12 Octopus 6 / 12 Freshwater Eel 6 / 12 Salmon 6 / 12 Shrimp 6 / 12 Tuna 7 / 15 Hamachi 7 / 14
SUNSET Fresh water eel and cucumber topped with thinly sliced avocado, drizzled with sweet eel sauce 15 BSC Baked scallops in dynamite sauce over a California roll 15 CORN CRUNCH Sautéed shrimp, avocado and cucumber with spicy mayo wrapped in seaweed, topped with corn tempura and drizzled with eel sauce 14
Halibut 7 / 16
SALMON LEMON Tempura salmon, asparagus, cucumber and avocado roll topped with salmon sashimi, thinly sliced lemon, yuzu aioli and black tobiko 15
CLASSIC ROLLS (HAND / CUT) Substitute soy paper +1 / Add avocado +2 / Add fresh wasabi +5
RAINBOW Chef’s best assorted sashimi and avocado on top of our traditional California roll 15
Uni MP
Cucumber 5 / 6 Avocado 5 / 7 Tuna 6 / 7 Spicy Tuna 6 / 8 Yellowtail 7 / 8 California 7 / 8 Vegetable 7 / 8 Salmon 8 / 9 Spicy Yellowtail 8 / 9
DOUBLE TUNA Spicy tuna, cucumber and avocado roll topped with seared tuna, tataki sauce and garlic chips 15 AMERICANA Shrimp tempura, spicy kanikama, avocado and cucumber roll topped with spicy albacore 16 DOUBLE HAMACHI Spicy yellowtail, spicy kanikama, avocado and cucumber roll topped with thinly-sliced yellowtail, serrano chili and onion ponzu 16 SPECIAL KATSUYA Tuna, yellowtail, salmon, scallop, crab and avocado wrapped with rice, soy paper and cucumber served with wasabi ponzu on the side 18
The consumption of raw or undercooked meats, poultry, pork, seafood, shellfish or eggs may increase the risk of foodborne illness. For your convenience, a suggested 20% gratuity will be added for parties of 6 or more.
