Katsuya Ko, a casual spinoff of the high-end Japanese restaurant brand Katsuya by SBE and Chef Katsuya Uechi, is getting ready to open in San Diego at 4545 La Jolla Village Dr, Ste E-25.
Initially announced in 2024 and previously expected to open last fall, the Westfield UTC project experienced some delays related to construction and permitting. However, a recent Type 47 liquor license application indicates the restaurant is moving forward. A representative for SBE tells What Now San Diego that the team is now aiming for an early October 2025 debut, although the exact date remains unconfirmed, considering the ongoing construction and permitting process. Guests can expect a more accessible, family-friendly version of Katsuya’s signature offerings.
The La Jolla restaurant will occupy a 3,000-square-foot space with seating for approximately 80 guests indoors and 32 on an outdoor patio. Located across from Alo Yoga and near True Food Kitchen, Katsuya Ko will join a growing collection of Asian-focused dining options at Westfield UTC. The project is being developed by global hospitality group SBE, which operates restaurants and nightlife venues in locations such as Los Angeles, Las Vegas, and Antigua. The company is also planning a full-service Katsuya restaurant in Toronto, expected to open in 2028.
The name “Ko” translates to “child” in Japanese, signaling the concept’s position as a more youthful and approachable offshoot of the flagship Katsuya brand. While Ko is a more casual offering, it remains under the culinary direction of Chef Katsuya Uechi, who helped shape the modern Japanese-Californian dining movement. This will be the first official location under the Ko name.
The menu is expected to include longtime Katsuya staples like sushi, sashimi, baked crab hand rolls, and crispy rice with spicy tuna, as well as new items like pork and kimchi gyoza, corn croquettes with miso-potato, and a house Ko burger with special sauce. Full bar service is planned, pending licensing approval.
Katsuya Ko is designed to appeal to a broader demographic while preserving the culinary legacy of its namesake, according to the company. The team sees the UTC opening as a launch point for possible future expansion under the Ko banner.
