Southern California Restaurant Design Group is proud to have partnered with the SBE group on this dynamic restaurant project for Katsuya, designed within the same footprint as Casa Dani. While the space features a 60-foot shared bar and an outdoor patio bar, our team was entrusted with delivering several specialized elements that were critical to the restaurant’s success.
We provided four state-of-the-art remote sushi display cases, custom-engineered to showcase product beautifully while maintaining peak freshness. These were complemented by a fully customized stainless-steel sushi counter, designed to match the chef’s unique workflow and withstand the rigorous demands of a high-volume dining environment.
One of the most notable aspects of this project was the installation of the packaged condensing unit (PCU). Due to structural limitations, conventional installation methods weren’t possible. Our team developed and executed a highly technical solution: disassembling the PCU, cutting an 8-foot by 8-foot opening in the wall, and manually rigging and carrying each component into its final position. Once inside, the unit was reassembled and secured on a pedestal within the elevated structural framing. This precision-driven effort required extensive planning, coordination, and craftsmanship.
The final result seamlessly integrates advanced refrigeration technology with custom equipment that supports both the back-of-house team and the guest experience. This SBE project stands as a testament to our ability to solve complex challenges, deliver customized solutions, and collaborate on some of the most innovative hospitality spaces in Southern California.
