At Katsuya, sea urchin, toro, jumbo clams, and kanpachi are a few of two dozen à la carte sushi and sashimi offerings. A platter of the latter might bring two to three pieces each of a half-dozen fish: velvety dark bigeye tuna, small squares of salmon, thin fillets of yellowtail and halibut, slices of hokki clam, and ocean-fresh half-moons of scallop interspersed with lemon. More than two dozen robata grill items bring short skewers threaded with the vegetable, poultry, beef, or seafood of one's choice. The rest of the dining experience is like a plate of wasabi, pickled ginger, and soy — bursting with flavors, colors, and textures.
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