By Sophie Gayot
Last night I got an exclusive tour of the restaurant by Matt Erickson, the director of operations of the four Katsuya restaurants (Brentwood, Hollywood, Glendale, L.A. Live), and a tasting from chef Daniel Elmaleh. I liked the room, decorated like the others by Philippe Starck: it’s large and rectangular, with the sushi in the center. Wherever diners sit, they will not miss any of the action, nor the other photos of the Japanese lady. The cocktails and dishes available are basically the same as offered at the other Katsuyas, except for the Kobe flat iron steak served with wild mushrooms and white truffles, exclusive to this location.