KATSURA – Tonkatsu & Cutlet Bar, Bangkok Rama IV

Deep-fried shrimp marinated in traditional seasonings. Crispy on the outside and tender inside. A classic Japanese bar snack that pairs well with beer.

A fusion taco featuring a crispy seaweed shell filled with spicy salmon infused with sake and creamy avocado mousse. A bite-sized appetizer with a mix of textures and savory flavors.

Corn ribs glazed with spicy cod roe (mentaiko) and yuzu butter, topped with savory rice seasoning. Sweet corn meets salty, spicy, and citrusy notes.

Crispy french fries tossed with truffle oil or seasoning. Earthy and aromatic. Served as a popular side dish or snack.

Slices of fresh yellowtail (hamachi) served with a citrusy ponzu sauce and truffle accent. Fresh, tangy, and aromatic.

Thinly sliced salmon served carpaccio style with a modern dressing. Likely features hot oil or a zesty sauce to slightly cook the fish. Delicate and flavorful.

Premium scallops from Hokkaido, lightly seared and served with truffle and a rich champagne miso sauce. Sweet, tender, and luxurious.

Fatty tuna belly (otoro) topped with premium caviar and savory dashi gel. A decadent bite melting with rich fish oils and salty pops of caviar.

A whole sea bream served with refreshing citrus ponzu and aromatic yuzu truffle flavors. A grand sharing dish showcasing delicate white fish.

Italian focaccia bread topped with fresh sea urchin (uni). A unique combination of fluffy bread and creamy, oceanic sweetness.

Pan-fried dumplings filled with a mixture of pork and chicken. Crispy bottom and juicy filling. Dipped in vinegar and soy sauce.

Fresh sweet corn kernels battered and deep-fried until crispy. Sweet and crunchy bites, often served with a dash of salt.

Grilled skate fin ray. Chewy texture with a savory, sweet flavor. Typically served with mayonnaise and shichimi pepper as a snack with alcohol.

Deep-fried breaded oysters. Crunchy panko coating with juicy, creamy oysters inside. Served with tartare sauce or tonkatsu sauce.

Savory steamed egg custard infused with truffle. Silky smooth texture with an earthy aroma. Served warm in a cup.

Boiled organic soybeans in their pods, lightly salted. A healthy and classic Japanese appetizer. Squeeze the beans out of the pod to eat.

Roasted ginkgo nuts. Slightly chewy with a unique bittersweet flavor. A traditional seasonal snack.

Breaded and deep-fried salmon cutlets. Served with a rich tartare sauce topped with salmon roe (ikura). Crispy, savory, and bursting with flavor.

Layered pork cutlet (mille-feuille style) filled with truffle. The layering creates a unique tender texture, infused with aromatic truffle.

Premium Hokkaido pork tenderloin, known for being lean and extremely tender. Breaded and deep-fried to perfection.

Hokkaido pork loin cutlet featuring a savory rim of fat. Richer and juicier than the tenderloin option.

Layered pork cutlet filled with rich aged cheese. The melting cheese adds a creamy, salty contrast to the crispy pork.

A luxurious layered cutlet stuffed with Hokkaido foie gras and truffle. Rich, buttery, and intensely flavorful.

Premium Wagyu rib-eye beef breaded and deep-fried. The intense marbling of the Wagyu makes this cutlet incredibly juicy and tender.

Premium cured fish roe. Salty and luxurious topping for your cutlet.

Fresh sea urchin. Creamy, sweet, and oceanic. Adds decadence to the crispy pork.

Salmon roe marinated in soy sauce. Juicy pops of savory flavor.

A slice of duck or goose liver, pan-seared until caramelized. Rich and buttery.

A complete set featuring three premium items: tenderloin, pork loin, and a jumbo prawn. Perfect for sampling different textures and flavors.

A combination of the lean, soft tenderloin cutlet and a large fried prawn.

A combination of the juicy pork loin cutlet and a large fried prawn.

A luxurious set pairing sea urchin infused cutlet with a jumbo prawn.

A set meal featuring two massive tiger prawns, breaded and deep-fried. Sweet, firm meat in a crispy crust.

Salad featuring yellowtail (buri) sashimi dressed in sesame sauce. Rich fish paired with fresh greens.

A salad topped with fried shrimp (karaage style) and creamy smashed avocado. A satisfying mix of textures.

A twist on the Caesar salad with crispy chicken cutlet and a savory miso sesame dressing.

Vinegared salad with cucumber and tomato. Sweet, sour, and refreshing palate cleanser.

Blanched spinach dressed in a sweet and savory crushed sesame sauce. Nutty and healthy.

Salad topped with small Japanese icefish (shirauo), often fried for crunch. Light and textured.

Fresh salad served with fried tofu (agedashi style) and creamy avocado. Served with a light dressing.

Salad with slices of hamachi (yellowtail) and a sesame dressing. Savory and fresh.

Salad topped with premium Omi Wagyu beef. The rich, marbled beef provides a luxurious contrast to the crisp vegetables.

Fresh green salad topped with slices of raw salmon. A healthy and popular choice.

Fresh salmon, available as sushi (over rice) or sashimi (slices only). Rich, orange flesh with a smooth texture.

Fatty salmon belly. Richer and more buttery than standard salmon cuts.

Lean red meat of the Blue Fin Tuna. Firm texture with a deep, clean fish flavor.

Medium fatty tuna. A perfect balance of lean meat and fat, offering a melt-in-the-mouth texture.

The fattiest part of the tuna belly. Extremely rich, buttery, and soft. Considered a premium delicacy.

Japanese Yellowtail. Rich and buttery with a slightly smoky flavor. Firm but tender.

Japanese Red Sea Bream. A white fish with a delicate, sweet flavor and clean texture. Often served with skin scalded.

Hokkaido Scallop. Large, sweet, and creamy. A very popular shellfish in sushi.

Salmon roe. Orange spheres that burst with salty, savory liquid (umami) when eaten.

Gonads of sea urchin. Creamy texture with a distinct sweet and briny ocean flavor.

Striped Jack. A premium white fish with a firm crunch and rich fat content. Very refined flavor.

Flounder/Halibut. A white fish with a chewy texture and clean, subtle sweetness.

Greater Amberjack. Similar to yellowtail but leaner and firmer. Crisp texture with a sweet aftertaste.

Oyster with vinegar sauce. Refreshing and briny.

Thin slices of red sea bream (madai) and salmon served with a citrusy yuzu sauce.

Monkfish liver served with ponzu sauce. Often called the 'foie gras of the sea' due to its rich, creamy texture.

Salmon served with a gelatinized ponzu sauce. The jelly melts in the mouth, providing a zesty kick to the fish.

Medium fatty tuna lightly seared to bring out the fat's aroma. Soft center with a cooked exterior.

Thinly sliced white fish (shiromi) served with a truffle-infused sauce. Elegant and aromatic.

Thinly sliced yellowtail (hamachi). Served with a dipping sauce to highlight the fresh flavor.

A chef's selection of 10 sushi pieces. Features seasonal and premium ingredients.

A chef's selection of 13 sushi pieces. A more extensive tasting of the day's best fish.

An all-tuna set featuring 5 pieces of different cuts (e.g., akami, chutoro, otoro).

A set of 5 popular sushi pieces. 'Ninki' means popular/famous.

A trio of seared (aburi) sushi. Searing enhances the flavor and releases fats.

Two pieces of lean tuna sushi.

Two pieces of medium fatty tuna sushi.

Two pieces of fatty tuna belly sushi.

A bluefin tuna combo set with lean and medium fatty cuts.

Seared Wagyu beef sushi topped with fresh sea urchin. A surf and turf delicacy.

Soft and lean pork tenderloin cutlet set. Comes with unlimited rice and cabbage.

Combo set with tenderloin cutlet and a large prawn.

Juicy pork loin cutlet with a rim of savory fat.

Combo set with pork loin cutlet and a large prawn.

Minced meat cutlet layered with cheese. Juicy and cheesy.

Minced meat cutlet with truffle and cheese.

A hearty set with truffle cheese minced cutlets and a jumbo tiger prawn.

Japanese-style pork steak marinated and cooked in a savory garlic sauce (Tonteki sauce). Served with plenty of cabbage.

Crispy fried chicken served with the signature savory Tonteki sauce.

Grilled salmon fillet glazed with the savory garlic Tonteki sauce.

Udon noodles in a sweet and savory sukiyaki broth, topped with a pork loin cutlet.

Udon noodles in sukiyaki broth with chicken.

Premium Omi Wagyu beef served over udon noodles in sukiyaki broth. Rich and flavorful.

Japanese style curry sauce. Thick, mild, and savory.

Creamy mayonnaise-based sauce with pickles. Great for fried foods.

Vinegar-based sauce infused with truffle. Tart and earthy.

Single piece of breaded salmon cutlet.

Fragrant rice stir-fried with garlic and soy sauce.

Pasta with rich sea urchin and spicy cod roe sauce, topped with salmon, caviar, and a soft-boiled egg.

Rice bowl topped with chicken cutlet and Japanese curry.

Rice bowl topped with tender cooked Wagyu beef.

Signature sauce with earthy truffle and mushrooms.

Rich butter sauce with zesty lemon and garlic.

Traditional Japanese curry sauce.

Grilled yellowtail. Choose between salt grilled (Shio) or sweet soy glaze (Teriyaki).

Grilled yellowtail collar. The most fatty and juicy part of the fish.

Scallops grilled with butter. Rich and savory.

Australian beef, lightly seared and topped with sea urchin and salmon roe. A luxurious surf and turf dish.

Firefly squid served with a vinegar miso sauce. A seasonal delicacy.

A hand-rolled sushi cone overflowing with fresh sea urchin.

Sea urchin wrapped in meat or seaweed, breaded and deep-fried. Crispy outside with a creamy center.

Crispy tempura-fried seaweed sheet topped with salmon roe. A crunchy and savory snack.

Black cod (sablefish). Choose between miso-marinated or teriyaki grilled. Very buttery and soft fish.

A sandwich made with breaded Omi Wagyu beef cutlet. Tender, juicy premium beef between soft bread.