Master sushi chef Katsuya Uechi, the culinary force who reshaped Los Angeles’ sushi scene and introduced the now-ubiquitous spicy tuna crispy rice, has died unexpectedly at 67.
His restaurant group confirmed the news in an Instagram post Thursday night but did not disclose a cause of death.
“Katsu-San helped shape the Los Angeles sushi landscape and beyond, making Katsuya a household name. Today, we honor his life and legacy by proudly carrying forward the vision he spent a lifetime perfecting,” the statement read.
His restaurant group confirmed the news in an Instagram post. Michael Kovac
Uechi expanded the Katsuya brand across LA, including restaurants in Brentwood and Hollywood. Instagram/@atsuyabysbe
“Our hearts are with his loved ones and all who were fortunate to know him… Rest in peace, Chef. Your legacy lives on in every guest we welcome and every dish we serve.”
Born in Okinawa, Japan, Uechi moved to LA in the 1980s before opening Sushi Katsu-ya in Studio City in 1997.
Ventura Boulevard’s famed Sushi Row was largely defined by traditional, understated Japanese restaurants. AP Images
At the time, Ventura Boulevard’s famed Sushi Row was largely defined by traditional, understated Japanese restaurants.
Uechi brought a different approach.
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Born in Okinawa, Japan, Uechi moved to LA in the 1980s before opening Sushi Katsu-ya in Studio City in 1997. Michael Kovac
Blending elite sushi training with bold, modern flavors, he quickly attracted a devoted following and helped redefine California’s sushi culture with inventive dishes that broke from convention without sacrificing technique.
His biggest contribution was the spicy tuna crispy rice, unveiled in the early 2000s.
Chef Katsuya Uechi’s Spicy Tuna Crispy Rice appetizers garnished with jalapeno. Instagram/katsuyabysbe
Patrick McMullan via Getty Images
The dish exploded in popularity and became a signature item that has since spread to sushi restaurants across the United States, cementing its place as one of the most influential creations to emerge from the LA dining scene.
Another hallmark of Uechi’s menu was his take on yellowtail sashimi, pairing citrusy ponzu sauce with a slice of jalapeno or serrano for a spicy kick.
From his original Studio City location, Uechi expanded the Katsu-ya brand across LA, including restaurants in Brentwood and Hollywood, helping turn his name into one of California’s most recognizable sushi brands.
Dining and Cooking