Issue link: https://digital.copcomm.com/i/1399
Not Your Average Sushi Joint I n Los Angeles's San Fernando Valley, you don't have to look far to fi nd a sushi restaurant; but if you're looking for signature dishes like baked crab rolls, almond-crusted scallops and spicy albacore sashimi with crispy onion, there's only one name that comes to mind: Katsuya. The chain's most recent venture, located in Glendale's hip Americana at Brand shopping center, has been drawing in droves of sushi lovers and novices alike, thanks to an exciting menu, gorgeous Philippe Stark–designed décor and a youthful management team whose focus is on quality. When THE TAST- ING PANEL stopped by, Manager Ryan McCallum and Assistant General Manager Jacob Shure were busily greeting guests, making cocktails and over- seeing waitstaff, but both men took time out to share some of the restaurant's most popular dishes with us. Made from the freshest ingre- dients, the Katsuya signature dishes burst with exotic fl avors and are texturally complex, prov- ing that when it comes to sushi, Katsuya is king. A sampling of some of Katsuya's most popular dishes, like creamy rock shrimp, yellowtail sashimi with jalapeño, crispy rice with spicy tuna and spicy albacore sashimi with crispy onion. by Rachel Burkons photos by Elaine Chen-Fernandez july 2009 / the tasting panel / 81 Rum with Natural Flavor. 36% Alc by Vol. Imported by Brinley & Company, Manhasset, NY. Brinley Vanilla 2009 WSWA Tasting Competition Double Gold Winner! Ryan McCallum and Jacob Shure enjoy some of Katsuya Glendale's signature dishes.