Westfield Century City in Los Angeles just became the new epicenter of culinary innovation with the debut of two powerhouse concepts from Sam Nazarian’s sbe: Casa Dani by world-renowned chef Dani García and an elevated Katsuya Century City by the legendary Master Sushi Chef Katsuya Uechi. Together, these iconic brands promise to redefine fine dining in LA—and set a new standard for experiential hospitality in the city.
Reinventing LA’s Culinary Scene: The Dual Powerhouse Move
With the 2028 Olympics and other marquee events on the horizon, LA’s culinary scene is in overdrive, making strategic investments and bold concepts more vital than ever. sbe, already a trendsetter in the global lifestyle hospitality space, has doubled down in Los Angeles, investing an estimated $50 million in their Westfield Century City flagship project. The aim? To deliver a destination-level dining experience by fusing Mediterranean and Japanese influences, centered around visionary chefs and breathtaking design.
For food, beverage, and hospitality professionals, this project is a prime case study in how to blend chef-driven concepts, immersive design, and strategic location into a magnet for both locals and international visitors. Here’s how Casa Dani and Katsuya Century City are rewriting the LA restaurant playbook.
Casa Dani: Andalusian Innovation Meets LA Energy
Casa Dani—meaning “Dani’s House”—puts the soul of southern Spain at the heart of Century City. Helmed by three Michelin-starred Chef Dani García (https://www.grupodanigarcia.com/), Casa Dani is far from a mere export of Spanish cuisine. Instead, it’s an immersive journey into Andalusian hospitality and artistry, rooted in family recipes, contemporary technique, and a philosophy of playful, innovative contrast.
Signature Menus & Experiential Touches
At Casa Dani, paella isn’t just a dish—it’s a spectacle, delivered in vibrant variations from earthy chicken to seafood-rich saffron and market-fresh vegetable iterations. Small plates celebrate Mediterranean classics: Iberico Ham Croquetas, Fried Calamari, Octopus Carpaccio, and Chef Garcia’s daring Tuna Porterhouse Carpaccio and Duo Tartare Akami and O’toro highlight a kitchen equally comfortable with land and sea.
Pasta offerings like Trofie al Pesto with pistachio pecorino and La Fiesta Mediterranea (a riot of scallops, lobster, and blue prawns on handmade pasta) reflect a boundary-crossing spirit. For fans of comfort and craft, the Heirloom Chicken in Adobo, Grilled Sea Bass, and Wagyu Flatiron Steak are already generating buzz.
The Power Lunch and Prix Fixe Advantage
One of Casa Dani’s top draws for professionals and power-brokers is its $39 prix fixe lunch, featuring three curated courses—ideal for impressing clients or team celebrations, and a strategic move in a high-foot-traffic, business-driven location.
“It’s an honor to partner with Sam Nazarian and sbe to open Casa Dani in the beautiful and sunny city of Los Angeles. I’m excited to share the traditional flavors of my beloved Andalusian and Spanish roots through family recipes and culture.”
— Chef Dani García (https://www.grupodanigarcia.com/)
Real-World Insights
Casa Dani’s launch demonstrates several industry trends: the pull of chef-driven concepts over generic formats; menus built for Instagram and group-sharing; and aspirational, experiential touchpoints layered into every step of the dining journey.
Katsuya Century City: The Next Era for a Japanese Dining Icon
While Casa Dani draws from Spain’s sun-kissed hills, Katsuya Century City (https://www.katsuyarestaurant.com/) brings contemporary Japanese elegance to Los Angeles. This is the brand’s fourth LA location—and its 11th worldwide—heralding a new chapter for the Katsuya brand under the watchful eye of Master Sushi Chef Katsuya Uechi (https://chefkatsuya.com/).
Menu Evolution: Old Favorites, Fresh Classics
Katsuya’s original classics remain intact: Spicy Tuna Crispy Rice, Baked Crab Handrolls, Miso Cod, and decadent Tomahawk Short Ribs. But Uechi’s refreshed menu leans into innovation, featuring dishes like Toro Tartare, King Crab Motoyaki, and A5 Wagyu Tataki that bring modern Japanese cuisine into harmony with California’s seasonal bounty.
The Power Lunch Prix Fixe ($32–$45) offers curated sets that allow guests to sample a range of cold and hot items—perfect for business diners, solo gourmands, and groups who want a taste of everything. Signature plates such as Chef’s Chirashi (seasonal sashimi with pickles) and Short Rib Fried Rice (Sugikon, Chives, Egg, Chili Crunch) underscore Katsuya’s balance of luxury and accessibility.
“Opening our 4th location in Los Angeles means a lot to me. After building the Katsuya brand over the past couple of decades, it’s been humbling to still be a favorite. It also has inspired me to keep things fresh and creative as we grow. With this updated menu and new look, we’re excited to offer something great for the next generation.”
— Master Sushi Chef Katsuya Uechi (https://chefkatsuya.com/)
What Makes This Launch Noteworthy for Operators
Katsuya’s reimagining isn’t just a facelift—it’s a high-level lesson in how to refresh established brands, retain loyal fans, and recruit a new generation of diners through menu innovation and sensory-driven design (see more on our trend report: Summer 2025 Menu Trends: Mediterranean-Inspired Dishes & Hyperlocal Sourcing).
The Design: 17,000 Square Feet of Experiential Hospitality
At the heart of Casa Dani and Katsuya is a monumental 17,000-square-foot space, masterfully realized by David Rockwell and Rockwell Group. The venue boasts:
- Seating for 400 guests—a rare scale for chef-driven concepts, reflecting confidence in sustained demand.
- Dual main dining rooms, each with distinct visual languages inspired by their respective culinary homelands.
- Three bars, including a dramatic circular centerpiece bridging both restaurants, an open-air Katsuya Beer Garden, and a terrace with unparalleled views over Beverly Hills and Hollywood Hills.
- An atrium arrival and immersive architectural moments that transition guests from the bustle of Century City to enveloping hospitality.
The strategic merge of Mediterranean warmth and Japanese minimalism creates a multi-sensory journey—each detail carefully calibrated for comfort, spectacle, and operational flow.
Why This Dual Opening Matters for Food & Beverage Pros
- Flagship Approach: By stacking two world-class brands within one colossal location, sbe is redefining the “dining destination” for the 2020s.
- Chef Star-Power: Collaborations with names like García and Uechi are non-negotiable for drawing media buzz, awards, and international crowds.
- Multi-Concept Hospitality: From open-air beer gardens to prix fixe lunches and terrace dining, the venue targets different demographics and dayparts seamlessly.
- Event-Ready Infrastructure: Positioned alongside global events like the Olympics and FIFA, these restaurants are built to capitalize on surging demand for memorable hospitality moments.
- Holistic Guest Experience: Design, food, beverage, and service are unified under a singular vision, showing how hospitality groups can future-proof their offering.
Dive deeper into evolving hospitality strategies in our recent articles:
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- Behind the Scenes With Innovative Chefs: Labor Cost Solutions
Reservation Intel & Essential Details
- Location: Westfield Century City, 10268 Santa Monica Blvd (heart of LA’s business district)
- Hours: Open daily, 11:30 am–3 pm (lunch), 4:30 pm–10 pm (dinner)
- Reservations: Exclusively on Resy at CasaDaniLA.com and KatsuyaCenturyCity.com
- Social: Follow @casadanibysbe and @katsuyabysbe on Instagram for visuals and behind-the-scenes.
Looking Ahead: sbe & LA’s Dining Future
By launching Casa Dani and Katsuya Century City, Sam Nazarian’s sbe isn’t just opening two more restaurants—they’re staking a claim on the future of American hospitality. In a city already famous for reinvention, these concepts raise the bar on what is possible when chef talent, design brilliance, and operational excellence intersect in one (very ambitious) project.
Are you planning to visit, or do you have insights on how chef-driven brands can shake up your local market? Drop your comments below, and let’s keep the conversation going.
For more industry insights, trend analysis, and executive interviews, visit Food & Beverage Magazine.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
Disclosure: This article was produced with the assistance of AI and reviewed/edited for accuracy and depth by our editorial team.
