California diaries・I keep coming here and eating delicious food!Delicious seafood, vegetables, and meat ?It's delicious?Here are the meal details!It's a sushi restaurant with a spacious space, a wonderful counter with the smell of wood, and a live performance that feels like a stage, where you can watch the craftsmen work right in front of you.Wood, concrete, pottery, glass...I liked the simple and relaxed feel of this shop♪They also give detailed explanations of the ingredients.Seasonal ingredients are incorporated throughout, giving you a sense of the season and a quality that makes you feel like you're in Tokyo!Tuna ? is aged for 14 days from Spain.Tonight's course is called sea urchin special.(I'm drunk, so I may have missed something)☑︎Yuzu pepper sesame tofu☑︎Mekabu☑︎Grilled firefly squid☑︎Boiledsushi☑︎Hokkaido scallops☑︎Sweet shrimp☑︎Striped horse mackerel☑︎Tuna☑︎Sumika sea urchin☑︎Medium Toro☑︎Lean meat☑︎Sea urchin seaweed☑︎Conger eel☑︎Ball☑︎Smoked cherry salmon finishSea urchin special☑︎Simmered sea urchin and eggplant☑︎Sea urchin x rice crackers☑︎Chawanmushi☑︎FutomakiEnd with matcha ?Originally.Extra editionFrom here, I decided to drink Kistler!☑︎Hotaru squid marinated in oki☑︎Semi-boiled salmon roe✔️Sake list☑︎Ohmine Yamadanishiki "2 Grain"☑︎Kurozaemon Junmai Daiginjo Nama Genshu☑︎Juyondai Junmai Muroka✔️Wine list☑︎DOM PÉRIGNON VINTAGE 2013☑︎Kistler Chardonnay Cuvee Cathleen2009I shared all the alcohol with the owner and everyone.Dom Peri 2013 has a clean, neutral flavor that goes well with sushi. And three things about sake:The unfiltered unfiltered sake from the 14th generation was refreshing and refreshing like water, and it was amazing! Kistler is said to be the best Chardonnay in Napa, and is elegant with concentrated fruit flavor, fresh acidity, and minerality. It went well with sushi. I am proud that I was able to come up with a very fun pairing this time too.This wine is called a cult wine due to its popularity, low production volume, and difficulty in obtaining it! !Located in the Russian River Valley, Kistler’s Burgundian style Chardonnays have achieved a “Cult Chardonnay” status because of their traditional style and extraordinary, Grand Cru character.#winery trip #oyster trip #trip2024#cultwine
Atmosphere: 5
Food: 5
Service: 5
J E.
Chef Katsu and his staff were absolutely amazing - everything from decor, service, presentation, attention to detail, and the quality of the food and sake superb! Every single bite was delicious, he took us on an amazing journey and experience w his flavor profiles of food/drink choices. Everything was super fresh and clean tasting, and wasn't too full and didn't leave hungry, perfect amount! The intimate seating arrangement, the tasteful yet simple decor and the extremely clean bathroom topped off the wonderful omakase experience!
Lauren Y.
**Originally posted on IG for our visit in June 2023**This 22-course Edomae-style omakase is going to be living rent free in my mind for a while. Katsu offers its omakase experience by Chef Maruyama in an intimate 8-seat setting. I felt calmed just being in the space and ultimately, well taken care of.Each course was clearly selected with intention and sourced from various areas of Japan. I loved the variety in dishes, and it really didn't feel like I left overly stuffed, which speaks to how well portioned each course was (and Chef Maruyama offered to make sure and accommodate if we started to feel full).My standout favorites were the smoked trout from Lake Biwa, black perch (kuromutsu), and our generous add-on of the Ensui uni special. They were also so sweet to treat us to an ice cream dessert in celebration of us being newlyweds We can't wait to come back for more special occasions.
Benny C.
I must say, the service here is definitely unrivaled by all. My green tea was continuously topped off and the associates there just kept an eye on pretty much the entire experience. The chef introduced each item to us and how it came about to be made, and every piece was as delicious as the next. I am a sucker for toro and uni and those pieces of nigiri were arguably the best I've had, however, everything tasted extremely fresh and by the end of the meal I was actually stuffed! There were also a few items that seemed relatively new and innovative to me that really expanded my flavor palate. Hats off to the chef for creating such an amazing menu. The dessert was a house made black sesame ice cream that was light and smooth.All in all, super solid spot.
Cynthia
Great luxury Omakase experience. Delicious food and enjoyable place. Good service. Will definitely go next time.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Ensui Uni Special, Sea Snail
Stephanie L.
Came here during September to celebrate a friend's birthday. The highlight was definitely the yura uni tray (special add on order) from Awaji island. It was so sweet and delicate. The most unique tasting unit I've ever had. Katsu definitely did not disappoint. Everything we had was fresh and delicious. The menu also changes often.
S T
Didn't disappoint. Great variety of sushi and hot food.
Atmosphere: 5
Food: 4
Service: 5
YueStudio Y.
Reservation at Sushi Yoshizumi is impossible these day, even their price is over $300. So I have to find an alternative. I found it in Mountain View. It's cheaper than Yoshizumi and it's almost as good. The matcha at the end is a nice touch. Food is good. Service is good. It should be able to get a Michelin Star soon. So go now before it is impossible to get a reservation. Little pit pick: the door between the sushi counter and the kitchen is little noisy. Maybe need to add some hydraulic there to slow it down. To be an high end restaurant, details are important. Bathroom is beautiful.
Tamias Xiao
3cm length fish bone inside the sushi, which is not acceptable for such an expensive restaurant, and super dangerous for the customers. They only said sorry once, didn’t give any compensation, still charged 20% gratuities for the entire meal. Tried to follow up with them offline, but they decide to ignore my emails. Not recommended, will not come back again.Followed up with Santa Clare County investigator, sadly they decided to lied to the investigator and said they offered me freebie already in JULY, which never happened. It is so sad that I'm unjustly accused that I accept something from them, which never happened.
Service: 1
zh c
Very good experience. Also learned other restaurants owned by the chef: one already visited multiple times, will visit the remaining.
Came here for a birthday dinner and loved it. Some of the comments here are ridiculous -- "just switch out the ingredient" for food allergy? And as if it's that easy given the high complexity of each and every course in the 21 course meal. Omakase is chef's choice -- go somewhere else if you're not looking for this chef's vision.Ambiance: In general, their rigor has a purpose: their few strict policies accentuate their overall attention to detail and control of the ambiance. The design of the storefront makes it private without feeling like you're eating in a windowless room. They bring the evening's party in all at once, and don't answer the door. When we were seated, they placed my utensils at my left hand, noticing that I wore my watch on the right. A+++Food: impeccable. All the imports from Japan you expect. Key pieces from our night included sujiko (pre-ikura salmon roe), abalone, conch, hokkaido uni, miyagi octopus, japanese spanish mackerel (sawara), and of course a couple of toro courses. There was a king mackerel dish too but I don't know if it was from Japan.If you think the uni and toro here are anything like what you get at places like Bushido or Nori Nori (already excellent by most standards), prepare to be impressed. Chef will demonstrate why good sushi is more than just the raw ingredients.Service: I got a bloody nose during the dinner and they were so gracious about it even though I bled all over one of their nice napkins. Wish I had a way to tip more after the meal. Don't be afraid to ask if you missed the course description -- Chef was super approachable and happy to re-iterate the information! They were also very attentive to the state of our dishes and napkins without feeling intrusive. They made sure our drinks were never empty.Speaking of drinks, I highly recommend ordering some tea and/or draft beer. The tea is so soothing towards the end, and the beer goes so nicely with the sushi! They have a nice selection of other drinks as well.Overall: why doesn't this place have a Michelin star yet? Y'all should go go go before people wise up to the situation. I'll be making excuses to come back with my partner soon.
Sara J.
I have been wanting to try Katsu since it opened about a year and a half ago. I was finally able to dine here with my partner earlier this month and it did not disappoint. Every course was so incredibly flavorful and special. The chefs were super kind and friendly and each course was served in a timely matter. My least favorite thing about omakase is that sometimes there is too long of a gap between courses and pieces. Fortunately, that wasn't the case at Katsu. I digress, I also appreciated that the chefs catered to our needs and started to describe the course more in Japanese when they realized I understood Japanese. The only complaint I have is that they don't allow you to order additional pieces at the end of the meal. The restaurant actually emails you the day of your reservation and asks if you would like to add additional Yura uni tray or Hokkaido uni pieces. Be sure to check your email if you are the type to add additional pieces. Also plan ahead and make reservations as soon as Katsu releases them because there are only 8 seats and they fill up quickly!
kris geering
After literally weeks of planning (including the one and only email from them which was a confirmation of our reservation), we showed up and were TURNED AWAY. They didn't even seat us. Our entire party was stunned.The woman who "greeted" us was flat out rude. There was no apology for giving our seats to someone else. My husband was told she'd tried to email him several times but he never replied.We were denied because one of our party had a food allergy that they would not accommodate. Did she give us a card to contact them later? Offer in any way to make things right? Nope. She spoke to him in a brusque tone and implied it was his fault for not replying to her emails.There were no emails. He even did a search after we left, horrified that he's made a mistake. Nothing. Also, they had his phone number. At a very high-end restaurant, where a reservation had already been confirmed, she didn't bother to pick up the phone and call him because she clearly had typed his email in wrong?!?This was supposed to be his birthday dinner. We were celebrating him. She scolded him.As for not accommodating an allergy, that's nuts. At literally every other restaurant, they've simply swapped out the allergen. But whatever. Their policy is obviously to discriminate against people with allergies. Good to know.Mostly, I'm furious that my husband's birthday dinner was ruined by absolute and unnecessary rudeness. This was supposed to be a rare occasion, an experience tailored and special and intimate.I'd give negative stars if I could. And if the owners are reading this, you need to have serious training on basic things like how to contact a customer. That after you've confirmed a reservation that was incredibly difficult to make you CALL them if they don't respond to emails you claim to have sent. And you absolutely, positively do not chide someone in front of their friends because of YOUR ERRORS.I do not recommend this restaurant.
Atmosphere: 1
Food: 1
Service: 1
Daniel Lu
Amazing experience, top notch omakase. The nine days aged tuna is amazing, both the lean and the toro. Various silver fishes such as iwashi and the seasonal kisu are also wonderful. Fresh seasonal uni is the cherry on top. The chef and staff are also extraordinarily nice and attentive.
Atmosphere: 5
Food: 5
Service: 5
Aoi M.
I will not eat sushi that's not from Katsu anymore. We went to Katsu for my fiance's birthday and we had the best sushi of our lives. It's been a while since we've gone but we still cannot stop talking about the place and how amazing it was. The place is beautiful and bright, and the chairs are so comfortable I could have sat there and watched the chef for days. The server and chefs were very attentive and knowledgeable about all the dishes and nigiris, it was the perfect Japanese experience. Each dish is carefully picked based on what's caught in Japan, and we are dying to go back.
California diaries・I keep coming here and eating delicious food!Delicious seafood, vegetables, and meat ?It's delicious?Here are the meal details!It's a sushi restaurant with a spacious space, a wonderful counter with the smell of wood, and a live performance that feels like a stage, where you can watch the craftsmen work right in front of you.Wood, concrete, pottery, glass...I liked the simple and relaxed feel of this shop♪They also give detailed explanations of the ingredients.Seasonal ingredients are incorporated throughout, giving you a sense of the season and a quality that makes you feel like you're in Tokyo!Tuna ? is aged for 14 days from Spain.Tonight's course is called sea urchin special.(I'm drunk, so I may have missed something)☑︎Yuzu pepper sesame tofu☑︎Mekabu☑︎Grilled firefly squid☑︎Boiledsushi☑︎Hokkaido scallops☑︎Sweet shrimp☑︎Striped horse mackerel☑︎Tuna☑︎Sumika sea urchin☑︎Medium Toro☑︎Lean meat☑︎Sea urchin seaweed☑︎Conger eel☑︎Ball☑︎Smoked cherry salmon finishSea urchin special☑︎Simmered sea urchin and eggplant☑︎Sea urchin x rice crackers☑︎Chawanmushi☑︎FutomakiEnd with matcha ?Originally.Extra editionFrom here, I decided to drink Kistler!☑︎Hotaru squid marinated in oki☑︎Semi-boiled salmon roe✔️Sake list☑︎Ohmine Yamadanishiki "2 Grain"☑︎Kurozaemon Junmai Daiginjo Nama Genshu☑︎Juyondai Junmai Muroka✔️Wine list☑︎DOM PÉRIGNON VINTAGE 2013☑︎Kistler Chardonnay Cuvee Cathleen2009I shared all the alcohol with the owner and everyone.Dom Peri 2013 has a clean, neutral flavor that goes well with sushi. And three things about sake:The unfiltered unfiltered sake from the 14th generation was refreshing and refreshing like water, and it was amazing! Kistler is said to be the best Chardonnay in Napa, and is elegant with concentrated fruit flavor, fresh acidity, and minerality. It went well with sushi. I am proud that I was able to come up with a very fun pairing this time too.This wine is called a cult wine due to its popularity, low production volume, and difficulty in obtaining it! !Located in the Russian River Valley, Kistler’s Burgundian style Chardonnays have achieved a “Cult Chardonnay” status because of their traditional style and extraordinary, Grand Cru character.#winery trip #oyster trip #trip2024#cultwine
Atmosphere: 5
Food: 5
Service: 5
Chef Katsu and his staff were absolutely amazing - everything from decor, service, presentation, attention to detail, and the quality of the food and sake superb! Every single bite was delicious, he took us on an amazing journey and experience w his flavor profiles of food/drink choices. Everything was super fresh and clean tasting, and wasn't too full and didn't leave hungry, perfect amount! The intimate seating arrangement, the tasteful yet simple decor and the extremely clean bathroom topped off the wonderful omakase experience!
**Originally posted on IG for our visit in June 2023**This 22-course Edomae-style omakase is going to be living rent free in my mind for a while. Katsu offers its omakase experience by Chef Maruyama in an intimate 8-seat setting. I felt calmed just being in the space and ultimately, well taken care of.Each course was clearly selected with intention and sourced from various areas of Japan. I loved the variety in dishes, and it really didn't feel like I left overly stuffed, which speaks to how well portioned each course was (and Chef Maruyama offered to make sure and accommodate if we started to feel full).My standout favorites were the smoked trout from Lake Biwa, black perch (kuromutsu), and our generous add-on of the Ensui uni special. They were also so sweet to treat us to an ice cream dessert in celebration of us being newlyweds We can't wait to come back for more special occasions.
I must say, the service here is definitely unrivaled by all. My green tea was continuously topped off and the associates there just kept an eye on pretty much the entire experience. The chef introduced each item to us and how it came about to be made, and every piece was as delicious as the next. I am a sucker for toro and uni and those pieces of nigiri were arguably the best I've had, however, everything tasted extremely fresh and by the end of the meal I was actually stuffed! There were also a few items that seemed relatively new and innovative to me that really expanded my flavor palate. Hats off to the chef for creating such an amazing menu. The dessert was a house made black sesame ice cream that was light and smooth.All in all, super solid spot.
Great luxury Omakase experience. Delicious food and enjoyable place. Good service. Will definitely go next time.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Ensui Uni Special, Sea Snail
Came here during September to celebrate a friend's birthday. The highlight was definitely the yura uni tray (special add on order) from Awaji island. It was so sweet and delicate. The most unique tasting unit I've ever had. Katsu definitely did not disappoint. Everything we had was fresh and delicious. The menu also changes often.
Didn't disappoint. Great variety of sushi and hot food.
Atmosphere: 5
Food: 4
Service: 5
Reservation at Sushi Yoshizumi is impossible these day, even their price is over $300. So I have to find an alternative. I found it in Mountain View. It's cheaper than Yoshizumi and it's almost as good. The matcha at the end is a nice touch. Food is good. Service is good. It should be able to get a Michelin Star soon. So go now before it is impossible to get a reservation. Little pit pick: the door between the sushi counter and the kitchen is little noisy. Maybe need to add some hydraulic there to slow it down. To be an high end restaurant, details are important. Bathroom is beautiful.
3cm length fish bone inside the sushi, which is not acceptable for such an expensive restaurant, and super dangerous for the customers. They only said sorry once, didn’t give any compensation, still charged 20% gratuities for the entire meal. Tried to follow up with them offline, but they decide to ignore my emails. Not recommended, will not come back again.Followed up with Santa Clare County investigator, sadly they decided to lied to the investigator and said they offered me freebie already in JULY, which never happened. It is so sad that I'm unjustly accused that I accept something from them, which never happened.
Service: 1
Very good experience. Also learned other restaurants owned by the chef: one already visited multiple times, will visit the remaining.
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
Came here for a birthday dinner and loved it. Some of the comments here are ridiculous -- "just switch out the ingredient" for food allergy? And as if it's that easy given the high complexity of each and every course in the 21 course meal. Omakase is chef's choice -- go somewhere else if you're not looking for this chef's vision.Ambiance: In general, their rigor has a purpose: their few strict policies accentuate their overall attention to detail and control of the ambiance. The design of the storefront makes it private without feeling like you're eating in a windowless room. They bring the evening's party in all at once, and don't answer the door. When we were seated, they placed my utensils at my left hand, noticing that I wore my watch on the right. A+++Food: impeccable. All the imports from Japan you expect. Key pieces from our night included sujiko (pre-ikura salmon roe), abalone, conch, hokkaido uni, miyagi octopus, japanese spanish mackerel (sawara), and of course a couple of toro courses. There was a king mackerel dish too but I don't know if it was from Japan.If you think the uni and toro here are anything like what you get at places like Bushido or Nori Nori (already excellent by most standards), prepare to be impressed. Chef will demonstrate why good sushi is more than just the raw ingredients.Service: I got a bloody nose during the dinner and they were so gracious about it even though I bled all over one of their nice napkins. Wish I had a way to tip more after the meal. Don't be afraid to ask if you missed the course description -- Chef was super approachable and happy to re-iterate the information! They were also very attentive to the state of our dishes and napkins without feeling intrusive. They made sure our drinks were never empty.Speaking of drinks, I highly recommend ordering some tea and/or draft beer. The tea is so soothing towards the end, and the beer goes so nicely with the sushi! They have a nice selection of other drinks as well.Overall: why doesn't this place have a Michelin star yet? Y'all should go go go before people wise up to the situation. I'll be making excuses to come back with my partner soon.
I have been wanting to try Katsu since it opened about a year and a half ago. I was finally able to dine here with my partner earlier this month and it did not disappoint. Every course was so incredibly flavorful and special. The chefs were super kind and friendly and each course was served in a timely matter. My least favorite thing about omakase is that sometimes there is too long of a gap between courses and pieces. Fortunately, that wasn't the case at Katsu. I digress, I also appreciated that the chefs catered to our needs and started to describe the course more in Japanese when they realized I understood Japanese. The only complaint I have is that they don't allow you to order additional pieces at the end of the meal. The restaurant actually emails you the day of your reservation and asks if you would like to add additional Yura uni tray or Hokkaido uni pieces. Be sure to check your email if you are the type to add additional pieces. Also plan ahead and make reservations as soon as Katsu releases them because there are only 8 seats and they fill up quickly!
After literally weeks of planning (including the one and only email from them which was a confirmation of our reservation), we showed up and were TURNED AWAY. They didn't even seat us. Our entire party was stunned.The woman who "greeted" us was flat out rude. There was no apology for giving our seats to someone else. My husband was told she'd tried to email him several times but he never replied.We were denied because one of our party had a food allergy that they would not accommodate. Did she give us a card to contact them later? Offer in any way to make things right? Nope. She spoke to him in a brusque tone and implied it was his fault for not replying to her emails.There were no emails. He even did a search after we left, horrified that he's made a mistake. Nothing. Also, they had his phone number. At a very high-end restaurant, where a reservation had already been confirmed, she didn't bother to pick up the phone and call him because she clearly had typed his email in wrong?!?This was supposed to be his birthday dinner. We were celebrating him. She scolded him.As for not accommodating an allergy, that's nuts. At literally every other restaurant, they've simply swapped out the allergen. But whatever. Their policy is obviously to discriminate against people with allergies. Good to know.Mostly, I'm furious that my husband's birthday dinner was ruined by absolute and unnecessary rudeness. This was supposed to be a rare occasion, an experience tailored and special and intimate.I'd give negative stars if I could. And if the owners are reading this, you need to have serious training on basic things like how to contact a customer. That after you've confirmed a reservation that was incredibly difficult to make you CALL them if they don't respond to emails you claim to have sent. And you absolutely, positively do not chide someone in front of their friends because of YOUR ERRORS.I do not recommend this restaurant.
Atmosphere: 1
Food: 1
Service: 1
Amazing experience, top notch omakase. The nine days aged tuna is amazing, both the lean and the toro. Various silver fishes such as iwashi and the seasonal kisu are also wonderful. Fresh seasonal uni is the cherry on top. The chef and staff are also extraordinarily nice and attentive.
Atmosphere: 5
Food: 5
Service: 5
I will not eat sushi that's not from Katsu anymore. We went to Katsu for my fiance's birthday and we had the best sushi of our lives. It's been a while since we've gone but we still cannot stop talking about the place and how amazing it was. The place is beautiful and bright, and the chairs are so comfortable I could have sat there and watched the chef for days. The server and chefs were very attentive and knowledgeable about all the dishes and nigiris, it was the perfect Japanese experience. Each dish is carefully picked based on what's caught in Japan, and we are dying to go back.