Japanese-Caribbean Fusion Debuts on Island's North Shore Katsuya Beach, the

upscale Japanese dining concept from sbe, has opened at Hodges Bay Resort & Spa in Antigua, marking the brand's first Caribbean location and Antigua's inaugural Katsuya restaurant. The waterfront restaurant sits along the resort's shoreline at Hodges Bay on Antigua's northern tip, overlooking Prickly Pear Island. The opening coincides with Katsuya's 20th anniversary, celebrated since the brand's 2006 launch in Brentwood, Los Angeles. "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, part of the HQ Collection by sbe. "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."

Menu Blends Katsuya Classics with Local Flavors The restaurant combines

signature Katsuya preparations with Caribbean-inspired coastal dishes. The menu features signature items like Spicy Tuna Crispy Rice and Baked Crab Hand Rolls alongside island-forward offerings including Local Lobster Ceviche, Grilled Local Lobster with Shichimi Butter, and Crispy Local Fish with Tobanjan Mint Sauce. Additional entrées include Miso-Glazed Salmon, Angus Filet Mignon, and Tomahawk Short Rib, along with specialty rolls such as the Surf & Turf Roll featuring seared filet mignon and truffle ponzu. Desserts include Brown Butter Glazed Donuts with coconut cream sauce and mango jam, and Miso Chocolate Cake with vanilla ice cream and fresh berries.

Design Merges Japanese Minimalism with Coastal Vibes The open-air dining

space combines Japanese-inspired aesthetics with a relaxed Caribbean atmosphere. A sculptural wood installation through the center of the ceiling resembles wave movement, directing views toward the ocean. Low lighting, dark finishes, Japanese motifs, and palm imprints create a moody ambiance steps from white-sand beach.

Why It Matters For Caribbean resort operators and fine-dining planners,

this opening signals sbe's commitment to expanding its culinary portfolio beyond major U.S. markets into high-end resort destinations. The integration of locally sourced ingredients with established culinary techniques demonstrates how established restaurant brands are adapting to regional markets while maintaining brand consistency—a model gaining traction as luxury resort dining becomes a destination draw in its own right.

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Written by FBM Publications Editors