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Katsu-ya

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LLLLL Jul 18, 2006 07:33 PM

My brother's birthday demands include dinner at Katsu-ya. He does not care which location but he wanted chef Katsuya Uechi to be working. Is the chef known to work in a specific location or at any of his restaurants? Does his presence have any influence on the quality or taste of the food?

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    Bostonbob3 RE: LLLLL Jul 18, 2006 07:54 PM

    I know this sounds simplistic, but I recommend just calling and asking to speak to him. Then ask when and where he's working on the night in question.

    These guys may be food stars, but most of them still speak to their customers. And if not them, their maitre d's will give you the info.

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      peanut112 RE: LLLLL Jul 18, 2006 09:58 PM

      It's not a bad idea to call the restaurant and ask for the Chef's schedule because the restaurant will definitely give it to you, but I wouldn't expect to talk to him. Chef Uechi is a tad busy these days, what with three more Katsu-Ya's already in the works for the next year, plus other ventures.
      As for the quality of the food, the place is so new that the rigorous training should make sure that the food is top notch. In fact, if I'm not mistaken, all of the chef's are Japanese and have a lot of experience.

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        yoyoma25 RE: LLLLL Jul 18, 2006 11:16 PM

        no matter is Katsu is there or not the quality of the fish wont matter. it will be so over sauced you wont even taste it. this place is run of the mill sushi joint thinly shrouded by lights and decor. enjoy the velvet rope at the brentwood location. if your brother actually likes food i'd go somewhere else...

        2 Replies
        1. re: yoyoma25
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          carter RE: yoyoma25 Jul 19, 2006 01:37 AM

          Since that has never been my experience with Katsu-Ya in Studio City, I cannot expect it to be in Brentwood. However, as a customer, if you had those concerns, just mention to the waitperson that you do not want any food oversauced. Problem solved.
          Katsu uses very good ingredients, and understands the sushi business as well as anyone, and that is why he is in such high demand these days.
          Run of the mill - you jest!

          1. re: carter
            jcwla RE: carter Jul 19, 2006 04:05 AM

            Believe me, I understand where you're coming from, Carter, b/c I too like the Katsuya near Colfax. But trust us -- the food is several significant steps down at Katsuya Brentwood. They're going for a totally different thing -- the Valley is all about the food, here the food is mostly an afterthought...

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          Bostonbob3 RE: LLLLL Jul 19, 2006 12:59 PM

          //It's not a bad idea to call the restaurant and ask for the Chef's schedule because the restaurant will definitely give it to you, but I wouldn't expect to talk to him.//

          Well, maybe, maybe not. If he's actually there, I'd bet he'd talk to you. Whenever I'm in New York, I always call Restaurant Daniel and ask to speak to Daniel Boulud (to see if he'll be in the kitchen the nights I planon going). He speaks to me regularly. Great chefs are also great at customer service.

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