RAFU WIRE SERVICE AND STAFF REPORTS
Funeral services were pending for Katsuya Uechi, the pioneering sushi chef whose Katsuya restaurants helped redefine Japanese dining in Los Angeles, following his death at age 67.
Uechi’s death was announced June 25 by the Katsuya restaurant group in a social media post:
“The Katsuya family is deeply saddened to share that our beloved founder, owner, and chef, Katsuya Uechi, passed away peacefully at home on Wednesday, June 24, surrounded by his family after a courageous battle with cancer.
“We are truly grateful for the outpouring of love, support, and heartfelt messages we have received during this difficult time. Katsuya dedicated his life to his family, his company, and to sharing his passion for Japanese cuisine with the world. His impact reached far beyond the restaurants he built, touching the lives of countless people through his mentorship, generosity, and unwavering commitment to excellence.
“Next year marks the 30th anniversary of Sushi Katsuya, a milestone that will now serve as a celebration of the extraordinary legacy he created and the foundation he leaves behind.
“Thank you for keeping our family in your thoughts and prayers. We are deeply grateful for your love and support, and we remain committed to honoring his legacy for generations to come.”
No location or cause of death was disclosed.
Born in Okinawa, Uechi built his reputation through a meticulous approach to traditional sushi while embracing flavors and presentations that appealed to Southern California diners.
He opened Sushi Katsuya in Studio City in 1997. The restaurant quickly became one of L.A.’s most sought-after dining destinations and led to additional locations in Brentwood, Hollywood and elsewhere.
His other restaurants included Izakaya by Katsuya in Beverly Grove, which opened in 2007; a second location in Manhattan Beach (2010); and Kiwami in Studio City (2008).
Among the dishes most closely associated with Uechi were crispy rice topped with spicy tuna and yellowtail with jalapeño, creations that became widely imitated at sushi restaurants throughout the region and beyond.
Katsuya Uechi, pictured with Deputy Consul General Naoko Kamitani, was named Goodwill Ambassador to Spread Japanese Cuisine by Japan’s Ministry of Agriculture, Forestry and Fisheries. A ceremony was held in Los Angeles in March. Naohisa Nakada of the Japanese Food Culture Association was also recognized.
Over nearly three decades, Uechi earned a reputation as one of the chefs who helped transform Los Angeles into one of the nation’s leading destinations for Japanese cuisine. His restaurants attracted celebrities, tourists and local diners alike.
The Consulate General of Japan in Los Angeles said in a statement:
“We are deeply saddened by the passing of Mr. Katsuya Uechi, CEO of Katsuya Group, on June 24 (Los Angeles time) at the age of 67.
“Mr. Uechi founded Sushi Katsuya in Los Angeles in 1997 and later expanded the Katsuya Group in the United States and abroad. By developing innovative Japanese dishes that blend timeless tradition with modern creativity, he made a significant contribution to the promotion of Japanese cuisine and food culture.
“He was also deeply committed to nurturing the next generation of culinary professionals by establishing and operating a sushi chef training school, organizing technical workshops as Los Angeles Chapter president of the Association for the Advancement of the Japanese Culinary Arts, and serving as chairman of the Japanese Restaurant Association of America.
“In recognition of his long-standing contributions, he was appointed a Goodwill Ambassador to Spread Japanese Cuisine by Japan’s Ministry of Agriculture, Forestry and Fisheries in December 2025.
“We extend our deepest respect for Mr. Uechi’s remarkable legacy and express our heartfelt condolences to his family and loved ones.”