Katsu changed post-pandemic and a couple of years of no AYCE to to an all-day menu option, so as we hadn’t been there for several years, it was time for a revisit. iPad menus are (still?) used, as well as disposable chopsticks unfortunately, but as usual we brought our own. Soy at table was thick and very rich, but not too salty and very flavourful. Ginger was very flavourful although it is dyed pink. The interior is the same as it was before.
Mishy described the seaweed salad as amazing. Green salad was very fresh and although the dressing was reminiscent of Thousand Islands, it still wasn't exactly that so could be counted as a house stressing and was tasty. We both loved the miso soup as it was very savoury and not dilute nor too strong, and very tasty.
Salmon inari and kami nigiri were all fresh and very good and we both enjoyed especially the inara sushi with the slight sweetness in the little soy pocket. Salmon & cheese maki is a stand-in for Philadelphia roll, and I didn't mind at all, as it was only missing the cucumber which doesn't add much. Salmon, red snapper aka tilapia, white tuna aka escolar, and crab aka surimi sashimi were all fresh and good, especially the salmon. We both enjoyed the sushi pizza, which Mishy likes the crunch of and it had a good sauce, with a little bit of heat but not too much.
Teriyaki vegetables were tasty though a bit underdone. Shrimp tempura was excellent, very flaky, light not oily, and the sauce was good. Yam tempura was a bit oily, however quite tasty, especially with the sauce. Mishy said that the chicken teriyaki was amazing, and I do tend to agree as it was very tasty especially with its rich sauce. Chicken skewers were excellent and the sauce was very complimentary and savoury. Mishy also said that the spring rolls were amazing, and she was being more praiseful than usual for this item. However, that ended with the beef teriyaki, which we both found to be almost flavourless as the sauce didn't have much to it; we could taste the beef fat. Although the meat itself was passably good, there wasn't anything adding to it.
Thankfully things improved; there was something really delicious in the general Tao sauce even though it was very sweet; I think it was orange zest. Mishy wasn't big on, it but I thought it was fantastic. Takoyaki was delicious and the sauce complimented it well. Mishy said that the gyoza were excellent with a nice barbecue flavour. Deep fried tofu were quite good with the sauce included.
For dessert, there are only three flavours of ice cream: green tea, mango and vanilla. Thankfully, the vanilla is French vanilla, but unfortunately it was freezer-burned, as was the green tea to such a degree that ice crystals were visible. Although not perfect, the mango was much fresher. Service was slow taking 15+ mins. for each order to arrive. It was somewhat better than expected and than we both remembered, except for the underwhelming beef teriyaki and ice cream. Weekend all day dinner $39.99 includes sashimi as noted, this is about the standard price point for lunch with sashimi these days so is a reasonable value as it is also the dinner price, however there is an excellent 10% discount for paying cash which we took advantage of making it $35.99... be sure to take advantage of this! This made it quite a good price in comparison to other places these days.Rating: 8 – 8.5 / 10
