Los Angeles master sushi chef Katsuya Uechi has officially landed in New York. Uechi has opened its famous Katsuya concept in Manhattan West, in partnership with SBE’s Disruptive Restaurant Group.

The New York outpost of Katsuya opened its doors at Citizens Food Hall, a 40,000 square foot mix of fast-food, delivery-only and full-service concepts created by SBE and Sam Nazarian, which opened its doors in October. As the last marquee provider, Katsuya is at one end of the food hall, and a gourmet concept by chef Dani Garcia is at the other.

Although it is in a food hall, this Katsuya location is not a quick service sushi restaurant. The gourmet restaurant covers 7,000 square feet and seats 305 people, with an additional 100 seats on the rooftop terrace slated to open later this spring.

“Being in one of the great cities in the world inspires me the most. Especially being in New York. It’s like a dream come true,” Uechi told Restaurant Hospitality.

Uechi and his business partner Nazarian had long wanted to bring Katsuya to New York since its founding in 2006, but it wasn’t until SBE purchased the dining space that it became a possibility.

“Our new location at Citizens New York is particularly exciting, as it will mark Katsuya’s first foray into the Northeastern United States – a moment we’ve been waiting for since our inception 15 years ago,” said Uechi. “As one of the world’s top culinary destinations, we’re thrilled to finally make our mark in New York and bring locals the unique experience and bold flavors we’re known for around the world.”

These unique flavors include cuts of yellowtail topped with jalapeno slices and spicy tuna tartare layered over grilled sushi rice, and New York originals like the Manhattan maki roll with spicy shrimp, crab and tuna.

“I created a menu that translates classic Japanese cuisine to the American palate, offering traditional flavors and techniques with a California twist,” Uechi said. “Ultimately, my priority is to create fresh and delicious concepts that customers come back for.”

Uechi’s favorite dish on the menu is grilled octopus with Toban Jan sauce, sesame puree with a glass of pinot noir.

“Goes really well with the dish,” he said.

Katsuya also has four locations in California, as well as outposts in Miami, Las Vegas and the Bahamas. Separately, Uechi’s Katsu-ya Group in Los Angeles also operates The Izaka-ya limited-service variants of Katsu-ya and Kiwami.

Contact Holly Petre at [email protected]