Katsuya Beach Debuts in Caribbean

Katsuya Beach has opened at Hodges Bay Resort & Spa on Antigua, marking the Japanese dining brand's first Caribbean location and debut on the island. The shorefront restaurant is part of the HQ Collection by sbe, the hospitality portfolio led by entrepreneur Sam Nazarian.

The 20-year-old Katsuya brand, which has locations across Los Angeles and Baha Mar in the Bahamas, continues its expansion with the Antigua outpost timed to the brand's anniversary.

"Katsuya Beach represents an exciting new chapter for Hodges Bay Resort & Spa and Antigua's culinary scene," said Christopher Eastmond, General Manager of Hodges Bay Resort & Spa. "We're proud to introduce such an internationally recognized dining concept to the island of Antigua and to become part of Katsuya's continued legacy, while further elevating our guest experience through constant innovation and pairing that with the warmth, culture and hospitality the Caribbean is known for."

Island-Inspired Menu Strategy

The restaurant balances Katsuya's signature Japanese dishes with Caribbean coastal flavors. The menu includes classics like Spicy Tuna Crispy Rice and Baked Crab Hand Rolls alongside island-forward offerings such as Local Lobster Ceviche, Grilled Local Lobster with Shichimi Butter, and Crispy Local Fish with Tobanjan Mint Sauce.

Additional offerings feature a Surf & Turf Roll with seared filet mignon and truffle ponzu, Miso-Glazed Salmon, Angus Filet Mignon, and Tomahawk Short Rib. Desserts include Brown Butter Glazed Donuts with coconut cream sauce and mango jam, and Miso Chocolate Cake served with vanilla ice cream and fresh berries.

Design Approach

The open-air restaurant combines modern Japanese minimalism with Caribbean coastal style. A sculptural wood installation through the ceiling resembles wave movement, while low lighting, dark finishes, and Japanese motifs create a moody atmosphere overlooking Prickly Pear Island.

The design reflects what the resort describes as a balance between Japanese aesthetics and relaxed island sensibility, positioned to appeal to resort guests and island diners alike.

Expansion Context

Katsuya first opened in Brentwood, Los Angeles in 2006, later expanding to Downtown LA, Hollywood, and Century City before moving into resort destinations. The Antigua location represents the brand's first standalone island resort venue.

Hodges Bay Resort operates 79 rooms and villas across eight acres on Antigua's northern tip. Additional dining venues on the property include White Sands, the Drift Bar, and NaCI Restaurant.

Reservations are available through Hodges Bay's website and OpenTable.

Why It Matters

For Caribbean resort operators, the Katsuya Beach opening signals continued appetite among upscale hospitality groups to anchor destination properties with recognized culinary brands. The localization of the menu—emphasizing local lobster and fish alongside Japanese preparations—demonstrates how established concepts adapt to regional sourcing and guest expectations in island markets. SBE's continued expansion of its portfolio through HQ Hotels underscores the competitive pressure on independent and regional resorts to partner with larger hospitality groups to maintain culinary relevance.

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Written by FBM Publications Editors