There is hardly any overtly Japanese décor inside Katsu, save for the silhouette of a geisha and a big, flaming red sun painted on two walls. Seemingly undulating wood panels run the length of the space providing accents to a stark white finish. Owners intended the interiors to be a modern take on the age-old cuisine of Japan.
The main items on the menu are simple, straightforward interpretations of classic Japanese staples. There are 30 different kinds yakitoris or grilled skewers, including meat, poultry, seafood and vegetables. Each barbecue is seasoned only with Okinawa sea salt, charcoal-grilled and basted with a touch of secret sauce. The Bestseller Plate (P525/11 sticks, P995/22 sticks) includes negima (thigh and leeks), teba (wings), reba (liver), uzura (quail eggs), ebi (shrimps), butabara (pork belly), yakiniku (thinly sliced Angus beef), aspara bacon maki (asparagus wrapped in bacon), toumorokoshi (Japanese sweet corn), yakininiku (grilled garlic), and shitake no nikuzume (shitake mushrooms stuffed with chicken meat).
Katsu also takes their tonkatsus or breaded cutlets seriously. Served with thinly sliced cabbage with Katsu’s homemade salad dressing, sesame seeds in a traditional Japanese mortar with serrated sides. The menu lists a selection of sushi, specialty rolls, tempuras and teriyakis. There is an al fresco area with a view of a pocket garden and Global City’s skyscrapers further beyond.
