in sweet glaze Aburi Salmon Roll – with avocado, cucumber, tempura bits, topped with torched salmon, spicy mayo, unagi sauce, and crispy shallots – katana Chicken Kara Age – Classic Japanese fried chicken in Teriyaki sauce and Wasabi sour cream topped with scallions Kakejiru Yaki Udon – Udon noodles served with three kinds of mushrooms, Bokchoy, and carrots in a soy-dashi broth Pan Seared Wild Sea Scallop – Served with Miso-Remoulade sauce, microgreens, red radish and cherry tomato confit Beef Short Rib – Slow cooked, oven braised “AAA” Grande Angus Beef with Wasabi mashed potato, pea shoots, seasonal veg. The new winter menu features a juicy Japanese Chicken Karaage, Yaki Udon, a contemporary take on everyone’s favourite spicy salmon roll, and a tender beef short rib that’s been cooked for over eight hours for that melt-in-your-mouth appeal. At Katana, you will not only find finely handcrafted sushi, sashimi and nigiri but also mouth-watering hot dishes like a buttery Miso marinated black cod and healthy options like the fresh avocado garden salad with in-house made ginger dressing. They have since remodeled the menu to a broader spectrum of Asian fusion with some specialties that’ll appeal to even the most particular palettes. With the separation from its previous name, Katana kept a few signature dishes such as the tasty Rock Shrimp and Tuna Rock Makimono on their menu. Run by Chef Nolbert Dagondon (former Kasa Moto chef), his vibrant new menu will have you drooling over modern takes on Japanese classics. Formerly operated as Blowfish on Bay, Katana broke free from joint ownership over two years ago.
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