Food News

Katsuya Revamps Menu: "We're Getting Fish From Japan and Locally"

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Although Icardi's roots are Argentinian, the chef is no stranger to Japanese food and technique. His resume includes stints at Buddakan in Atlantic City, where he was executive sous chef, and Makoto, where he served as chef de cuisine for James Beard Award-winning chef Makoto Okuwa. But when Katusya Uechi came a knocking, Icardi answered.

"The whole thought process behind the new menu is to focus more on quality," says Icardi. "This is Miami and we always have to have new things and the best things." Because of that, Icardi is focusing on Japanese ingredients, sourcing fish directly from the Tsukiji fish market in Japan, as well as local catch for the sushi bar.

The menu, Icardi says, will change pretty often, with plans of adding more noodles, rice dishes, and a broader variety of sashimi and ceviches in the coming months. "We want to incorporate a raw bar section and add more oysters and seafood platters," he says. "Stuff for the American palate with a Katsuya's Japanese twist."

Yes, the crispy rice with spicy tuna is still on the menu and a Katsuya signature but perhaps you want to go with the seared tuna wit heirloom tomatoes that have been dressed in a ponzu vinaigrette ($18).

The Katsuya green salad tosses watercress in a yuzu-miso vinaigrette with masage arare rice pearls ($11).



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Carla Torres found her inner gourmand voice while writing for Miami New Times in 2012. She has also worked with Travel & Leisure and Ocean Drive and today is involved with a tech startup. She balances passions for wine, sweets, yoga, and kayaking.