Katana

Katana Restaurant Review:

About the restaurant: If you're looking for a scene, Katana is a good choice. Combine the design talents of Dodd Mitchell with the creative minds behind Sushi Roku and BOA Steakhouse, and you get this hot-spot on the Sunset Strip. The multi-roomed space satisfies both those that want hustle and bustle inside, and those who prefer a respite on the patio overlooking Sunset Boulevard. You may also elect to sit at the sushi or robata bars, crafted from a massive 400-year-old fallen redwood. Speaking of robata (the specialty of the house), they use bincho charcoal that's imported from the Wakayama province to give skewers, such as chicken liver, rockfish or miso-marinated shrimp, a distinctive smoky flavor. It might take you a couple of tries to master the comprehensive menu, but offerings of the house-special crab rolls or Kurobuta sausage with karashi mustard will satisfy nicely, as does the eight-ounce, dry-aged steak, also cooked over the binchotan charcoal. The sushi is more than respectable, including artfully plated rolls like one wrapping tempura popcorn shrimp and jalapeño, paired with saké or beer. The concept is to think small bites, so consider it Japanese tapas. But there’s also an "Izakaya" Feast and an omakase if you want to let the chef do the thinking instead and bring you highlights and seasonal specials. Ice cream or a petite molten-centered chocolate cake satisfies for dessert.