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Katsuya

Katsuya Baha Mar
Nassau, The Bahamas
November 3, 2017


"Would you go back?"

Christopher, who was with us for dinner that evening, brought up this simple but most important question. The answer is very telling of one's overall rating of a restaurant.

He's absolutely right. You might say that the food was delicious, the service was good, and the venue was great. But was the restaurant compelling enough to make you want to go back?

Tonight, we put Katsuya to the test.

Katsuya's main dining room

Giant-sized kanji, the Japanese symbol for katsu meaning "win," decorated the fabric banners that hung above Katsuya's central sushi counter. All around, the upscale restaurant pulsated with an electric vibe. The beaming staff hollered "Irasshaimase!" in unison as they welcomed the constant stream of patrons.

As millennials would say, "The place was lit." After all, it's Katsuya. This particular location, inside the grand Baha Mar in Nassau, Bahamas, opened last August 15, 2017 to become the tenth of the legendary Japanese restaurant chain.

The signature red lips on a backlit panel by the sushi bar.

The sleek and urban interior articulated Philippe Starck's signature design. Just like the one in Las Vegas, it had the distinctive backlit panels featuring a geisha's glossy red lips and pair of eyelashes. A glass-encased kimono brilliantly separated the private dining room with walls and ceilings splashed with an artistic rendition of a dragon.

Gorgeous lashes brightened up the liquid kitchen

Reputed to deliver a "feast for the senses," Katsuya is known to powerfully match Starck's arresting design with the exceptional creations of Master Sushi Chef Katsuya Uechi. Our party of five was here to find out and we're ready to be swept off our feet.

A glass-encased kimono separated the private dining room

Our head waiter, Chase, enthusiastically attended to us and gave us a brief introduction of the iconic culinary concept. "There are four kitchens here," he began."One is the liquid kitchen," he pointed with his thumb to the bar behind him. "There's the sushi kitchen, the hot kitchen, and the robata (Japanese charcoal grill)." He highlighted that sharing is highly encouraged.

Chase, our head waiter

Once the inquiries about allergies were out of the way, the culinary parade began. Plate after plate, we swooned over the dishes delivered to our table. Each presentation was fabulous. With every bite, there was a party in my mouth.

It's challenging to pare down our favorites but here's our list of absolute must-haves:

Maitake Mushrooms

Maitake Mushrooms. Upon tasting this, we all exclaimed, "OMG!" The delicious flavor oozed as I sank my teeth into the tender Maitake mushrooms that have been slowly roasted on the robata or Japanese charcoal grill. (Fun fact:  Maitake mushrooms are also known to have a powerful medicinal value.)

Japanese Octopus Carpaccio

Japanese Octopus Carpaccio. Even my husband Alan, who typically doesn't eat octopus, surprised me when he raved about this Katsuya specialty starter. We were all wild about the thinly sliced octopus drenched in lemon herb relish and yuzu kosho (a Japanese seasoning similar to chili paste).

Crispy Brussel Sprouts. Those who aren't fans of Brussel sprouts will bow down to this appetizer. The separated leaves of the brussel sprouts were tossed in balsamic soy with toasted almonds, then roasted to a crispy consistency. Absolutely loved it! [Not pictured. My photo doesn't do it justice.]

Shrimp Tobanyaki - sizzling shrimp and mushrooms

Shrimp Tobanyaki. It's easy to recognize that tobanyaki means to roast on a ceramic plate. This simple but mouth-watering dish sizzled, leaving a tempting aroma. The combo of succulent shrimp and mushrooms smothered in a savory sauce was to die for.

From the Robata:  Kakuni Pork Belly and Grilled Corn

Kakuni Pork Belly. Who doesn't love pork belly? Oh, but this one will change your life. The robata pork belly was so tender, it was almost impossible to pick up with chopsticks. Kakuni involves thick cubes of pork belly braised for a long period to keep it moist and tender. In robatayaki fashion, the braised pork belly are skewered and slowly cooked over a hot charcoal grill (robata). I agree with friends Omar and Danielle about giving this five stars.

I also want to point out these two menu items that were created exclusively for the Nassau location:

Conch-oyaki, a playful adaptation of conch fritters

Conch-oyaki. This is a playful interpretation of conch fritters, a popular Bahamas food specialty. Local conch is prepared tempura style, battered and deep-fried, topped with fish flakes.

Conch Salad served in a coconut shell

Conch Salad. This version innovates the traditional Potter's Cay conch salad, served in a coconut shell and topped with coconut foam.

In between oohs and ahhs over the different courses, we touched on various conversational topics ranging from politics to sports, business, and family. We simply had a great time. After we blitzed on the sumptuous dessert selections, we gushed over our astounding dinner experience. Everything. Was. Delicious.

"The flavors!" cried an emphatic Cristopher. "And the energy here is incredible." SLS Baha Mar isn't even due to open until November 14, yet the restaurant was buzzing.

Now back to the original question: "Would you go back?" All my senses answered with a standing ovation, "Without a doubt."

p.s. Remember to try their specialty cocktails too. My favorite is the Katsuya Fresh, a creative concoction of vodka, Rock sake, cucumbers and lime.



For more information about Katsuya Baha Mar and its menu, click here. They recently opened for lunch from 11:30 a.m. - 2:30 p.m. Tuesdays to Saturdays. Open daily for dinner from 5:30 p.m. - 11:00 p.m.

Cafe Matisse

Getting to know the background of this restaurant is like taking a tour of Europe. The name was inspired by a chef from Switzerland; the decor is a tribute to the artist from France; and the specialty is undeniably the traditional food of Italy.

Cafe Matisse on Bank Lane in Nassau, The Bahamas

Table for two at Cafe Matisse's courtyard

Cafe Matisse owner Greg Curry and his wife Gabriella ("She's the Italian," he pointed out) were vacationing in San Moritz when they met a talented chef named Matisse. He was so memorable that they named their cafe after him.

Inside the restaurant, Henri Matisse's art pervades. The brand tagline, "From canvas to table," playfully alludes to the French artist. Although it sounds very French, Cafe Matisse specializes in authentic Italian cuisine.

"We also make our own pasta, pizza, and bread," explained chef David Fiora, speaking with a distinctive Italian accent. Originally from Milan, Chef David has been working his magic in Cafe Matisse's kitchen for 15 years.

Cafe Matisse Chef David Fiora hails from Milan, Italy

Since opening in 1996, Cafe Matisse has built and upheld a reputation for being one of the best fine dining restaurants in Nassau, The Bahamas. (Number one on TripAdvisor.) It sits in the heart of downtown Nassau, along a narrow alley called Bank Lane. The restaurant can be found behind the historic Parliament Square, a landmark that is hard to miss with its bright pink facade fronted with the statue of Queen Victoria. History reveals that the centuries old building, which is now Cafe Matisse, was once a horse and buggy firehouse.

Main dining room

The courtyard for al fresco dining

Private dining room upstairs

From the minute I stepped inside the restaurant, I instantly felt like a guest in someone's charming home. It was my friend Jane Lightbourne who suggested Cafe Matisse for a dinner get-together. After hearing rave reviews, I looked forward to dining there. I didn't expect I'd be smitten.

The inviting reception area makes you feel at home

A welcoming sofa at the reception lounge

I remember that everything we ordered that night was great. Thanks to Jane, who offered me a bite of her appetizer, I was forever hooked to the heavenly octopus salad. I only had a morsel but it left a powerful impression with me. It was succulent and tasted as tender as a fine lobster dish. I've never had octopus that excellent before.

Insalatta di Polipo, Octopus Salad with Potatoes and Olives

Also notable was the service we received. I could tell how well established the restaurant was just by observing the friendly and efficient staff. They moved purposefully and seamlessly like clockwork.

We were there early but it didn't take long for the place to fill up. If you have any idea about parking in downtown Nassau, you'll appreciate the popularity of this dining hotspot even more.

I was focused on spending time with our friends that I didn't take pictures that evening. So there I was back in Cafe Matisse the other day, on a mission to complete this story. I arrived before they opened for lunch service. Even though the staff was busy setting up, they remained helpful and courteous.

More of the garden courtyard

Shortly after, a modest Greg Curry casually walked in, briefly excusing himself to extinguish his cigar. The Bahamas-born restaurateur was kind enough to spare a few minutes answering my questions about his restaurant.

During this return visit, I was treated to Insalatta di Polipo, the Octopus Salad. Since the menu is updated every six months, the sublime appetizer came with a new twist this time around. The hero ingredient featured Spanish octopus which is packed with flavor. I enjoyed the contrasting textures of the octopus and the soft potatoes. The olives with the simple dressing gave the dish a delightful zest. And the ginger lemonade recommended by Tico was just the right beverage complement. It was refreshing, as promised by the gentlemanly food attendant.

The ginger lemonade makes the perfect beverage complement to the octopus salad.

I didn't want to leave without taking a photo of Greg. I found him sitting at the bar. "Make sure to get 'Lou Rawls' in the picture too," he joked, referencing a TripAdvisor review that stated their bartender sounded like Lou Rawls. I think his voice sounded more like Barry White. Ah, but the guy's charm is all his own.

Cafe Matisse owner Greg Curry

The Lou Rawls sound-alike bartender at Cafe Matisse

Cafe Matisse is closed on Sundays and Mondays but open for lunch from noon to 3:00 p.m. and dinner from 6:00 p.m. - 11:00 p.m. the rest of the week. To view their menu, click here. Reservations are highly recommended.

Mosaic

Mosaic Buffet
At The Cove in Atlantis Paradise Island Resort
The Bahamas


Having lived in Las Vegas, I've become a buffet snob. It's not that I don't like them. Don't get me wrong. I'm just very particular about the offerings. To me, a buffet spread doesn't have to be a big bonanza. I could go for something simple as long as there's a decent variety of palate-pleasing selections.

There are buffet restaurants that lure you with heaps and heaps of food but nothing tastes great. Others are more basic but yield unforgettable dishes or present something unique. Those are the ones that stand out for me.

There are "hole-in-the-wall" buffet places in Sin City -- like Gandhi India's Cuisine and Lotus of Siam (Thai) -- that command return visits because of their authentic and delicious fare.

Another one I've always enjoyed is the Wynn's La Cave. I've labeled it "The Buffet For The Lazy" because as a customer, you don't ever need to leave your seat. The servers bring the selections directly to your table. Just as with other luxury hotel buffets like Bellagio's, their servings are personal in size, allowing you to sample everything without having to waste anything.

Sunday Brunch at Mosaic, the buffet restaurant at The Cove in Atlantis, made it to my list of good buffets. We didn't have to stand in line and we were led to a table as soon as we walked in. Compared to most buffet restaurants, Mosaic is more intimate, eliminating the jostling of patrons moving from one station to the next.

Mosaic Buffet at The Cove in Atlantis Paradise Island

I found the atmosphere to be delightful with ample sunlight streaming in through large picture windows. And it wasn't loud. The background music was faint but audible enough for anyone to recognize what was playing.

Picture windows allowing ample natural light

Service was efficient and pleasant. Our server, Shakeisha, was always on hand to cater to our needs, quickly changing our used plates. When replenishing my coffee, she'd politely ask for my nod before pouring into my cup.

Hot food station at Mosaic

I found it refreshingly different from Vegas buffets that Mosaic features Rack of Lamb. Prepared the classic way, they're served bite-size (which is brilliant) and bursting with flavor.

Rack of Lamb at Mosaic's Sunday Brunch

At the carving station, the Beef and Lamb Churrasco also grabbed my attention. I was thrilled that I could savor it in multiple ways with the array of condiments such as mint jelly, chimichurri, cranberry relish, and mango chutney.

Great food and smiles at the carving station at Mosaic

Beef and Lamb Churrasco at Mosaic Buffet's hot station

At the end of the meal, I was quite satisfied and didn't feel like I had to waddle on my way out.

They Have Them Here!

It's a common sight in the summer here in Nassau. Driving through downtown, Alan and I would find street vendors peddling green, grape-looking fruits.

This Bahamian fruit looks like grapes on the outside, like lychee on the inside.

"They call it keneps," said my Filipina friend Amy who's been living on the island for a decade now. She wasn't sure about the spelling so I also asked my Bahamian friend about it.

"That's guinep," Danielle said. Google tells me both spellings are correct. The Bahamian fruit, rich in nutritional value, is also commonly known as the Spanish lime. It is native to the Caribbean islands as well as in South and Central America. Depending on the locale or region, it is known by different names ranging from "quenepas," "mamoncillo," to "huaya" or "ackee."

I was thrilled when Alan came home one day toting a clear plastic bag with a small bunch of the local fruit. I thought he might have encountered a street vendor on the drive home, but he told me it came from his co-worker. The same gracious co-worker even demonstrated how to properly consume it.

"She was just dying to have one of these," he pinched a single guinep. "She begged to show me how to eat it," he laughed and replicated the tutorial for my sake.

He started by gently biting the shell to crack it open. Inside, the almost-orange pulp looks like a thin film covering a large seed. It resembles the inside of a lychee or the Philippine rambutan.

Just like he would with a sweet and sour candy, he sucked on the fleshy part of the pulp, leaving the seed clean. It's tart and tangy, reminiscent of grapes. It tastes even better when refrigerated.

The kenep or guinep, its inside, and its seed

Bit by bit, I'm discovering that Bahamas grows several of my favorite Philippine fruits, including those that I haven't had in years! One of them is the sugar apple, which Filipinos call "atis."

The sugar apple or what I call "atis"

I spied them on our way home from the mall one weekend. A group of locals were stacking the sugar apples on their pop-up stand, under a big shade tree. My eyes grew wide. "They have atis here!" I couldn't believe it and I was elated. I've missed its sugary taste. Alan quickly pulled over so I could get my fill.

Pop-up stands and roadside vendors selling sugar apples

Just the other day, Alan brought home another delicious surprise:  the guava duff. It reminded me of a jelly roll. The dough is cake-like and the jelly is made with guava (also known to Pinoys as "bayabas.") The best way to enjoy guava duff is to drizzle it with a special rum or brandy butter sauce. Heated, of course. It's heavenly. I looked over the recipe. Preparing this traditional Bahamian delicacy involves a tedious process. But the results are rewarding.

Guava duff minus the brandy butter sauce

Another fruit also available here is the soursop, which is called "guyabano" in the Philippines. I relished the taste from a homemade popsicle. I picked the soursop flavored treat while promenading at the Atlantis' Marina Village.

Just this summer, Atlantis Paradise Island opened Sun & Ice, a new ice cream parlor that puts a spotlight on the indigenous fruits of The Bahamas. The brand new venue at The Coral Towers' lobby looks as refreshing as the local fruit-infused flavors of ice cream, gelato, and sorbet offerings.

Local ice cream flavors at Sun & Ice inside Atlantis

The new Sun & Ice gelato shop at Atlantis Paradise Island 

Diner style seating at Atlantis' ice cream shop, Sun & Ice

Gathering spots around the new ice cream shop, Sun & Ice

I walked up to study the labels on the ice cream display. My interest was piqued by one of the flavors.

"What is sapodilla?" I asked the lady behind the counter.

"It's Bahamian," she answered.

"Right. But what is it? Is it a fruit?" I wanted to learn more.

"Yes, it's a fruit."

Well, that didn't really satisfy my curiosity so I consulted good ol' Google again. To my surprise, I saw photos of a familiar brown-colored fruit with shiny black seeds. Aha! Sapodilla to The Bahamas is "chico" to Pilipinas.

Pink Octopus

Pink Octopus in Nassau, Bahamas

Suggesting a hint of whimsy, Pink Octopus was chosen to be the name of chef/owner Gal Kotzer's debut restaurant in Nassau, The Bahamas. "It's fun and playful," he said.

The new kid in town just opened in mid-February this year and it came highly recommended by new-found friends. It didn't take long for hubby and me to check it out.

Pink Octopus lives up to its hashtag #wedohappy. The restaurant's interior from floor to ceiling spelled F-U-N. It's a cozy space, delightful with lively colors and gleeful decor. The dining tables are awash in shades of Bahamian ocean waters.

The main dining area

Cute spot for a table for two

Nice corner for a larger party

The intimate lounge

The bar

Chef Gal, a native of Israel, was formerly the executive chef of The Cove and The Reef at Atlantis Paradise Island from 2009-2016. From there, he moved to become the executive chef of One&Only Ocean Club for a year prior to venturing on his own with Pink Octopus. 

Pink Octopus chef and owner, Gal Kotzer

We arrived during the last hour of lunch service on a Saturday, when the restaurant was quieting down. My hubby opted for the Spicy Shrimp Salad, normally served with avocado, pickled cucumbers, and feta cheese. Since he asked to forego the avocado, his slightly modified salad came with cherry tomatoes and cilantro. I asked for a taste and was rewarded with a refreshing and satisfying bite.

The Spicy Shrimp Salad

I, on the other hand, went for the restaurant's popular Fried Grouper Tacos with guacamole, cilantro, and red beets. I don't believe I've ever tried red beets on tacos before. I liked it! The mini tacos were meant for small plates but the modest serving size was just right for me. I was saving room for dessert.

Fried Grouper Tacos

For the finale, I chose the Dulce de Leche Flan. The slice of the caramel-colored flan lightly garnished with sesame seeds looked so delicate on the dessert plate. The flan was rich but the subdued bitter notes of the sesame seeds complemented it well. The sesame seeds also gave it a subtle nut flavor and crunch that I enjoy on my sweets. Lucky me, I didn't have to share because hubby doesn't like flan.

Dulce de Leche flan with sesame seeds

It's only natural to expect grilled baby octopus on the menu of a restaurant with a name such as theirs. I have yet to sample it. I also heard about their Sunday brunch, tempting dinner offerings, imaginative cocktails, and special event nights when they feature live entertainment. There are so many reasons to visit this place again. Hubby Alan and I started mentally listing names of friends to invite for future get-togethers here.  

"We're still changing things on the menu," admitted Chef Gal. Some changes are based on availability of ingredients. For instance, he was thrilled about introducing aji dulce, locally produced sweet bell peppers, as a substitute to the Asian shishito peppers. While related to the habanero, aji dulce peppers, are much milder and exude a smoky flavor. 

Other changes to the menu are driven by continuing improvement and experimentation. He did mention the one specialty that will remain permanent is the Cauliflower Steak. Curious? Me too. I'm definitely going back to try it. 

Pink Octopus on West Bay Street in Nassau.

Pink Octopus is located on West Bay Street in close proximity to Baha Mar Resort, Melia Nassau Beach, and Sandals Royal Bahamian Resort. It is easily reachable via Bus No. 10 (read my previous story) heading west from those hotel resorts. Most businesses in The Bahamas don't have websites. You can learn more about this restaurant by visiting their Facebook page at https://www.facebook.com/PinkOctopusRestaurant.