The Seafood Katsu
When most people think katsu, they think chicken. But fish katsu is just as deserving of your attention — a crispy battered Basa fish fillet served with house-made mild barbeque sauce and Japanese Kewpie mayo.
What Is Fish Katsu?
Fish katsu uses the same technique as chicken katsu — a protein coated and deep-fried — but with a delicate white fish instead of chicken. The batter crisps up golden, the fish stays moist and flaky within, and the sauces add richness and tang.
We use Basa fish, a mild white-fleshed fish that's perfect for frying. Its delicate flavour lets the crispy batter and sauces shine, and its texture stays tender even under the crunch.
Three Ways to Enjoy Fish Katsu
- Fish Katsu Donburi — crispy fish fillet over rice with BBQ sauce and Kewpie mayo
- Fish Katsu Curry — crispy fish with mild Japanese curry sauce and pickles
- Teriyaki Fish Donburi — crispy battered fish with teriyaki glaze (a saucier variation)
The Curry Combination
Fish Katsu Curry deserves a special mention. The combination of crispy fish, thick curry sauce, and tangy Japanese pickles is unexpected and wonderful. The curry soaks into the batter, the fish stays crisp underneath, and the pickles cut through the richness. It's a dish that surprises first-timers and keeps regulars coming back.
A Lighter Katsu Option
If you find chicken katsu a bit heavy for lunch, fish katsu is the lighter alternative. White fish is naturally lower in fat, and the lighter batter means less oil. You still get all the crunch and sauce — just with a cleaner, more delicate protein.
