Katsuma - England

One of the best takeout sushi places I have been to. The fish is very fresh. The sushi is expertly prepared. The rice is cooked just right and well seasoned. Everyone there is really friendly and very accommodating to dietary requirements, e.g., gluten free and other allergies. The price relative to the quality of the sushi is more than reasonable.

Best takeaway in the area. The chicken curry is amazing. The quality of sushis are pretty good too. Usually very busy around lunchtime.

Katsuma is one of those unexpected gems that combines tasty food, affordable prices and friendly service in a casual unassuming space. The shop space is small, with one table for two and five bar seats. Takeout is the preferred choice for most customers as it gets busy from 12.30 to 1.30. Katsuma features a large fridge were drinks, bowls and sushi plates are stacked for takeout. At first glance it does not like the place that would cook fresh and flavour filled dishes including chicken katsu, sushi rolls and rice bowels including salmon rice (my favourite dish, priced at £5). The menu focuses on a few tasty hot dishes (including Chicken Katsu Don, Chicken Teriyaki Don, Chicken Yakisoba) and sushi (Soft Crab Shell Futomaki, Salmon and Avocado Futomaki, Salmon Chirashi). The portion sizes are generous and the food full of flavour. Katsuma also features a loyalty program that comes with its own card and offers attainable discounts. Finally these guys are environmentally conscious. Case in point, their packaging is environmentally friendly, their fish supplier only works in partnership with fisheries that are Marine Stewardship Council certified and the waste oil produced is collected by a company who then recycles it into biodiesel.

Recently, I placed an order for three large sushi platters to be delivered to our office. After exploring several nearby options, Katsuma stood out with its impressive selection, and I was not disappointed. The phone order process and delivery went off without a hitch. The platters looked fantastic and tasted incredibly fresh! Everyone was impressed by the quality and variety of the sushi. We also received plenty of soy sauce and wasabi on the side. I would definitely recommend Katsuma!

We started with the yuzu yellowtail tiradito. After the first bite, my partner and I exchanged glances, realizing that this level of flavor could easily compete in fine dining restaurants. It was a complex combination of sweet and sour, with a lovely hint of spice, and the yellowtail tasted incredibly fresh—no slimy or fishy scent or taste whatsoever. Next, we tried the mixed tempura. Initially, we were disappointed that there was no standard dipping sauce, but once we took our first bite, we understood: it was perfectly crispy and flavorful, and too much sauce would have detracted from it. You could genuinely taste the freshness of the ingredients. My partner and I appreciate that true Japanese chefs focus on detail, so we paid close attention to how the food was prepared and presented. The shrimp tails were impeccably clean, with no black markings, and the vegetables were equally fresh. We also ordered the pork katsu curry, which came piled high with a tender pork fillet and a wonderfully robust Japanese curry sauce that was rich in flavor (unfortunately, no photo, as I was too caught up in enjoying it). As for the chef and the restaurant itself, I discovered this gem early one morning when I happened to pass by and checked the high reviews even though it was closed. I decided to return later that evening. They don’t take reservations since it’s a small place, particularly known for takeout, with a bar-style setup where customers sit along the window next to where the sushi chef works, plus one small table off to the side. When we arrived for dinner, we were surprised to find no Japanese staff working there at all; I even stepped outside to double-check that we were in the right place. We decided to go ahead and order, and we were thrilled we did. While chatting with a Sri Lankan cook, we asked how his food turned out so well, and we all shared a good laugh. He has been in the Japanese fine dining scene for 25 years and wanted to open his own small restaurant offering high-quality food at affordable prices. We ended up discussing Japanese cuisine for two hours—including how they store, prepare, and present their dishes. They emphasized that they only use the finest ingredients, even down to the salt for sushi. The staff are wonderful people, highly skilled in what they do, and they truly deserve recognition. Thank you for the delightful meal; it was a pleasure to meet you all. P.S. Special thanks for the off-menu aburi salmon!