Katsuya

"The Katsuya empire has admittedly transformed itself into more of a see-and-be-seen operation than a see-and-be-seen-eating-sushi one, but you work at CAA and that’s just what the doctor ordered. Here’s the good news though: quality sushi still exists here. Capacity: Total buyout for up to 400 people. Private dining available for groups of 12 or more." - brant cox, nikko duren

"It is hands down the best spicy tuna, crispy rice in the business. I think you cannot get any better. I had to put it on the list. I don't go as often as I used to, but it's one of the places in the neighborhood that you always know that the food is gonna taste the same. They balance the tuna and the rice just right, because most places, it's too much rice and then it's chewy, or it's not enough rice. Their truffle parmesan brussels sprouts are also phenomenal."—MV "I have to add that Manolo has been going to Katsuya since he was very young when we moved to LA. I think he was like 10 years old, and it became at that time one of his favorite restaurants. He kept going back. I love it too."—SV" - brennan carley

"The restaurant group’s foray into Westfield Century City joins a crowded and increasingly compelling scene at the expansive Westside retail center, which will soon welcome Katsuya and Casa Dani from modernist chef Dani García." - Matthew Kang

"MICHELIN Bib Gourmand, Michelin Guide California 2019Chef Katsuya Uechi is a key figure in the history of sushi in Los Angeles. He opened his first Katsu-Ya in Studio City in 1997 and today he oversees a restaurant empire that reaches as far as Bahrain. The original location specializes in the iconic East-meets-West sushi style invented in California, and proliferated by chefs like Uechi. Expect whimsical rolls anchored by excellent fish." - The MICHELIN Guide