HISTORY
A Quiet Flame: The Story of KATSUNO
1. A Legacy Before KATSUNO
The Midtown years, and the first recognitions.
2. A New Chapter Begins – in Forest Hills
From city lights to local roots: the quiet restart.
3. Time Out New York and a Red-Carpet Surprise
An unexpected award—and the beginning of something bigger.
4. The Chef’s Philosophy – Subtlety, Precision, Harmony
When intuition meets discipline, every dish becomes a story.
5. Our Ongoing Journey – Gratitude, Growth, and the Quiet Joy of Continuing
25 years in, and still cooking with heart.
Chapter1 1: A Legacy Before KATSUNO
Before founding KATSUNO in 2008, our chef first stepped into the spotlight as the owner and head chef of Restaurant SEO—an ambitious and independent endeavor launched in the early 2000s in Midtown Manhattan.
Just two years after opening, he achieved a remarkable milestone:
On April 24, 2002, he was honored with the Chef Recognition Award by the American Tasting Institute, receiving the National Culinary Excellence Medallion. The prestigious ceremony took place at the Regent Wall Street Hotel, where he stood among a select group of chefs recognized for their outstanding contributions to American gastronomy.
It was a moment of quiet triumph—his first major recognition as an independent chef, and a powerful affirmation of his path.
In 2005, the restaurant was featured in the inaugural issue of the Michelin Guide New York, subsequently received the Bib Gourmand designation, and continued to be recommended by Michelin for several years.
These accolades from leading institutions became a cornerstone, not just of recognition, but of confidence.
They affirmed his instincts and gave him the courage to pursue a culinary vision rooted in authenticity, discipline, and soul.
This was the true beginning of our story.
Chapter 2: A New Chapter Begins - in Forest Hills
In the summer of 2008, our chef left behind the glittering pace of Midtown to begin a quieter, more personal journey in his own neighborhood of Forest Hills. At the time, no one could have predicted that a global financial crisis—the Lehman Shock—was just around the corner.
That November, KATSUNO opened its doors. Though he had earned a devoted following during his Midtown years, the rhythms of a residential community proved to be something entirely different. The town moved more slowly, routines followed the seasons, and building trust took time.
In April 2009, just five months after opening, KATSUNO was featured on the evening news by ABC 7 Eyewitness News. The program requested a simple home-style recipe, and we offered a humble classic teriyaki chicken. That recipe is still available on ABC’s website. (link)
The dish was filmed at the restaurant two weeks before the segment aired. On the day of the broadcast, a member of the TV crew picked it up just 90 minutes before the live segment. In true New York fashion, that same dish—warm and fragrant was served on air to the news anchors in a Midtown studio, where it was met with smiles and surprise.
It wasn’t the smartphone era yet. We opened the restaurant as usual, wondering if everything had gone well until the first customer walked in and said, “I saw you on TV!”
The segment played inside New York City taxis for two weeks. And just like that, KATSUNO became a name on the map—caught in a gentle kind of buzz, the old-fashioned way.
Chapter 3: TimeOut New York
One day, without warning, fortune landed at our doorstep.
If we were to call it a miracle, we’d have to ask how many miracles have already come our way?
It happened after the bustle from the television feature had settled and the restaurant had returned to its familiar rhythm.
We were unexpectedly featured in an editorial article in Time Out New York. We saw it as a tremendous stroke of luck—something to be grateful for, and nothing more. But the story didn’t end there. It was only the beginning.
Soon after, an invitation arrived in the mail:
“You have been nominated as a finalist in the 2010 Time Out New York Eat Out Awards see the coverage on Eater, in the Best New Japanese category. The winner will be announced at the live ceremony. We hope you can attend.”
We were one of four finalists. As we made our way to the venue, our hearts were pounding with anticipation.
The event took place on Bleecker Street in the West Village, complete with a red carpet.
Live music filled the room. Representatives from all over the city had gathered to celebrate New York’s vibrant restaurant community. Award by award, names were announced. We tried to stay calm, to keep our breath steady, to prepare for whatever came next.
“And now—the winner for Best Japanese is…”
A moment of silence.
“KATSUNO!”
Our name rang out. Our chef stepped onto the stage. The live band struck up in celebration.
The room erupted in applause. All the winners were called up and presented with commemorative tokens.
It was a moment we will never forget.
A video of the ceremony is available on YouTube. (Link to be included.)
Eight years later, in 2018, Time Out New York gave us another unexpected gift. We were nominated once again—this time for the Time Out Love Awards.
This award was different: winners were chosen entirely by public vote, held over the course of six weeks.
The result? We were featured as one of New York's Most Loved Restaurants in Time Out’s 2018 Love Awards, with KATSUNO prominently highlighted in their official coverage.
That recognition meant the world to us, because it came directly from you.
Your votes, your support, your belief gave us that honor.
Even now, looking back, it humbles us.
To think that this little restaurant, quietly tucked away in a peaceful residential neighborhood, could be touched by such light—reminds us that we are part of something much larger.
And for every guest who has stood by us along the way, we offer our deepest and most heartfelt thanks.
Chapter4: The Chef’s Philosophy
– Subtlety, Precision, Harmony
At KATSUNO, the cuisine is shaped not by trends, but by the deep instincts and refined discipline of our owner-chef.
He is not one to speak loudly but his cooking speaks volumes.
His mastery lies in the unseen: the perfect pinch of salt, the subtle shift in broth temperature, the harmony of a dish composed to speak in quiet balance.
He is, in every sense, un maître du goût—a master of taste.
This is not merely technique; it is intuition, honed by decades of practice.
The kind of culinary knowledge that cannot be mimicked, taught, or rushed.
From the precise timing of a simmer to the elegant restraint in seasoning, his approach reveals the soul of each ingredient.
For ten consecutive years—from the restaurant’s early days through 2019—KATSUNO was recommended by the Michelin Guide New York. It was a quiet but enduring recognition of the chef’s philosophy: a pursuit of excellence without fanfare.
The result?
Dishes that appear simple, yet astonish from the very first bite.
It’s not about flair or flash, but about moving you gently, deeply, unmistakably with flavor.
Chapter 5: Our Ongoing Journey
-Gratitude, Growth, and the Quiet Joy of Continuing
Over the years, we've come to understand that a restaurant is never just about food.
It's about the quiet nods of recognition from guests who return week after week.
It's about the families who have grown with us bringing children who now bring their own.
It's about the moments: birthdays, anniversaries, quiet celebrations, and unexpected reunions shared at our tables.
There were times of difficulty, too. During the pandemic, the stillness was heavy—but the warmth of the community never dimmed.
Guests supported us not only with their patronage, but with kind words, handwritten notes, and gestures we will never forget.
They reminded us that what we serve is more than a meal it is trust, continuity, and care.
As chefs and owners, we’ve never seen this work as static.
Every dish is a reflection of both tradition and adaptation.
Every guest shapes who we become.
The flavors evolve, but our purpose stays constant: to bring joy through harmony, to honor seasonality, and to share a sense of home with every plate.
If there is one thing we’ve learned in these 25 years, it’s that the truest accolades are not given by institutions, but by people.
By you.
We are grateful beyond words for the memories shared, the stories told, and the moments entrusted to us.
And though the years have passed, we still feel the same humble excitement each time we prepare a meal, open our doors, and welcome you in.
Thank you for walking this journey with us.
We look forward to many more chapters written together, one meal at a time.