I can’t put it any more plainly than this – I’m a fan of Katsuya, again!
Not only has the restaurant reopened in a COVID-19 environment, but it’s done so with the purpose of grabbing the attention of its fans who may have fallen by the wayside. And I speak from experience, because I don’t think there was a bigger Katsuya fan than me. When this restaurant made its debut at Baha Mar in 2017, the offerings that translated Japanese flavors for the Western palate were absolutely phenomenal. But as it grew in popularity and over time, somewhere along the way – with the change in chefs and every new person coming in putting their own stamp on some things – the food offerings began to lag for me and I found myself enticed away. Now, with the reopening of the SLS Baha Mar coming out of 2020, the Katsuya team has returned with a vengeance to win back fans like myself with refreshed menu items coexisting with signature staples.
And they’ve pulled it off, presenting a feast for the senses!
Two months after Katsuya reopened its doors, I visited with an agenda that I promised myself I would stick to, and that was to absolutely not order any of my tried and true favorites, and that I would leave myself open to the experience.
I have a couple of favorite servers at Katsuya, one of them is Rashad Moss (Chase was off), who has been with the restaurant since day one. We chatted about the menu and he was excited to lead me on my exploratory adventure which began with a selection of starters – beef tataki (lightly seared with garlic ponzu), salmon tataki (thinly sliced, with yuzu miso and jalapeno salsa), salmon tacos (with spicy miso and jalapeno salsa) and lobster tacos (with butter garlic, avocado and tofu aioli). On a point of order, I had occasion to taste the salmon tacos prior to Katsuya’s reopening and it was one of those gorgeous items that you will return for time and again. Honestly, it was such a beautiful thing that I simply could not resist – a crunchy taco houses silky salmon tossed in a spicy miso sauce, topped with guacamole aioli for a creamy texture and caviar. Juicy and flavorful.
Click here to read more at The Nassau Guardian
