Katsuo Opens in Royal Wilanów

Katsuo has opened in Royal Wilanów, adding another address to Warsaw's growing Japanese dining scene. Rather than positioning itself as a sushi restaurant alone, the concept combines traditional Japanese techniques with a menu that spans raw seafood, the konro grill and contemporary hot dishes.

The restaurant's website spends almost as much time introducing the rice, soy sauce, vinegar, tuna, sake and tea as it does the dishes themselves – a clear indication that ingredients are central to the concept.

That philosophy carries into the kitchen. Fish is prepared using the traditional Japanese shio-jime technique, which draws out excess moisture to improve texture and concentrate flavour, while cryogenic freezing is used to preserve quality and ensure the safety of fish served raw. Katsuo also highlights its use of Hitomebore rice from Japan, Chiba Shoyu soy sauce, Yokoi vinegar and bluefin tuna, each accompanied by detailed background on its origin and production.

The menu reflects that wider approach. Alongside sushi and sashimi are yakitori from the konro grill, duck paitan, bluefin tuna and yellowtail tartares, Japanese Wagyu A5 tartare, grilled octopus, miso-marinated halibut, bluefin tuna steak and omakase nigiri. 

Main courses include duck breast with root vegetable purée and edamame gyoza, teriyaki salmon with pak choi and fennel, and Japanese Wagyu A5 with yuzu kosho, while desserts range from matcha ice cream and mochi to sea buckthorn cheesecake and the restaurant's signature dessert with vanilla cream, strawberries preserved in shiso and lime meringue.

The dining room pairs dark stone, agate and onyx with brass details, bonsai and an open sushi counter. Taken together with the menu, the space presents a restaurant that puts as much emphasis on the story behind its ingredients as the dishes themselves.

Katsuo, Stanisława Kostki Potockiego 24B

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