Japanese, Korean & American fare meet Asian-inspired cocktails in a warm, wood-lined space.
4.0 – 198 reviews $$ • Asian fusion restaurant
Menu
| Sushi Menu | |
| Sushi & Sashimi | |
| Tuna – Maguro | |
| Fatty Tuna – Toro | |
| Seared Tuna – Maguro Tataki | |
| Albacore Tuna – Shiro Maguro | |
| Yellowtail – Hamachi | |
| Red Snapper – Izumidia | |
| J. Red Snapper – Tai | |
| Salmon – Sake | |
| Smoked – Salmon | |
| Shrimp – Ebi | |
| Octopus – Tako | |
| Squid – Ika | |
| Mackerel – Saba | |
| Flounder – Hirame | |
| Fresh Water Eel – Unagi | |
| Snow Crab – Kani | |
| Sweet Shrimp – Amaebi | |
| Sea Urchin – Uni | |
| Crab Meat | |
| Cooked Egg – Tamago | |
| Salmon Roe – Ikura | |
| Smelt Roe – Masago | |
| Flying Fish Roe – Tobiko | |
| Quail Egg – Uzura | |
| Fried Tofu – Inari | |
| Combination & Dynamite | |
| LK Special Chef’s choice |
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| Katana Sushi & Sashimi Combo, Small Chef’s choice |
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| Katana Sushi & Sashimi Combo, Large Chef’s choice |
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| Scallop Dynamite California rolls topped with Scallops and spicy Katana sauce |
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| Crabmeat Dynamite California rolls topped with Crabmeat and spicy Katana sauce |
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| Crawfish Dynamite California rolls topped with Crawfish and spicy Katana sauce |
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| Lobster Dynamite California rolls topped with Lobster meat and spicy Katana sauce |
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| Katana Rolls | |
| California Roll Crabmeat, Avocado and Cucumber |
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| Shrimp Tempura Roll Shrimp tempura, Avocado, Crabmeat, Cucumber, and Eel sauce |
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| Yellowtail Roll Chopped Yellowtail and Green onions |
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| Spider Roll Crispy soft shell crab, Crab meat, Avocado, Cucumber, Radish sprouts, and Eel sauce |
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| Louisiana Roll Crawfish, Avocado and Katana sauce |
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| Philadelphia Roll Smoked salmon, Avocado, and Cream cheese |
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| Veggie Roll Asparagus, Burdock, Avocado,Cucumber, and Radish sprouts |
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| Avocado Roll | |
| Eel Roll | |
| Cucumber Roll | |
| Tuna Roll | |
| Cajun Roll | |
| Spicy California Roll | |
| Lobster Roll | |
| Spicy Tuna Roll | |
| Spicy Salmon Roll | |
| Katana Specialties | |
| Angel Roll Spicy tuna, Crabmeat, Asparagus, Cucumber, Burdock, and Katana sauce |
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| Sunny Roll Shrimp tempura, Avocado, Cream cheese, topped with Crabmeat, Eel sauce, Chili sauce, and Chili spiked mayo |
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| Charming Roll Crabmeat, Salmon, Avocado, in Soy paper topped with Tuna and Chili spiked mayo |
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| Katana Roll Shrimp, Eel sauce, Crawfish, Cream cheese, Avocado, Chili-spiked mayo, and Chili sauce |
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| Caterpillar Roll Eel, Avocado, Topped with Eel sauce |
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| Dragon Roll California roll topped with Eel and Eel sauce and Avocado |
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| Alaskan Roll California roll topped with Salmon and Avocado |
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| Rainbow Roll California roll topped with Tuna, Salmon, Yellowtail and Shrimp |
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| Katana 101 | |
| Crab Tower | |
| Ahi Tower (Spicy Tuna) | |
| Salmon Tower | |
| Special Dragon Roll | |
| Snow Mt. | |
| No Problem Roll | |
| Mama Roll | |
| Papa Roll | |
| Drinks Menu | |
| Hand Crafted Cocktails | |
| Gun Boat Patron Repo, Patron Incendio, Fresh Lime Juice, Agave Nectar, Strawberry |
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| Diplomacy Fords Gin, Thai Chili, Black Pepper Syrup, fresh Papaya, Lime Juice, Peychaud’s Bitters |
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| Mississippi Ginger Fizz Aviation Gin, Domaine Canton Ginger Liqueur, Lemon Juice, House Made Simple Syrup, Club Soda, Mint |
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| Shuriken Basil Hayden Bourbon, Star-Anise Syrup, Yuzu Juice, Ginger |
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| Edo-Tai Pyrat XO Reserve Rum, Patron Mango Liqueur, Almond Orgeat Syrup, Lime Juice |
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| Samurai Hakusku 12 year Old Japanese Whiskey, Local Honey, Lime Juice |
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| Commodore Perry Cocktail Elijah Craig 12 Year Old Bourbon, Domaine De Canton Ginger Liqueur, Japanese Roasted Tea Syrup, Lime Juice, dash of Black Walnut Bitters |
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| Saratoga Milk Punch Real McCoy 3 year old Rum, Thai Chili Peppercorn Syrup, Coconut Milk, Vanilla |
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| Beer | |
| Coedo Shikkoku | |
| Revolver Blood and Honey | |
| Stella Artois | |
| Asahi Super Dry | |
| Kirin Ichiban | |
| Community Mosaic IPA | |
| Miller Lite | |
| Sapporo Premium | |
| Hitachino Nest White Ale | |
| Community Beer Company Witbier | |
| Community Beer Company Vienna Lager | |
| Texas Ale Project 50 Foot Jackrabbit | |
| Texas Ale Project Fire Ant Funeral Amber | |
| Sake | |
| Hot Sake Small or Large |
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| Sparkling | |
| Gekkeikan Zipang Lively and bright with hints of tropical fruits |
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| Nigori Unfiltered | |
| Gekkekikan Nigori Sweet and creamy in texture with a cloudy appearance |
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| Junmai Polished 30% | |
| Gekkeikan Silver Crisp, with light citrus notes and a refreshing dry finish |
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| Gekkeikan Black & Gold Full-bodied with hints of honeydew, papaya, anise and roasted nuts |
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| Hana Fuji Apple Crisp and tart with rich apple flavor |
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| Hana White Peach Sweet lingering finish with gentle aroma of ripe peaches |
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| Ty Ku Cucumber Delicate, light and refreshing with the crisp flavor of fresh cucumber and a smooth finish |
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| Junmai Ginjo Polished 40% | |
| Sho Chiku Bai Ginjo Soft, dry and silky smooth |
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| Hakutsuru Blue Flowery, fragrant with silky, well-balanced smoothness |
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| Junmai Diaginjo Polished 50% | |
| Gekkeikan Horin Well balanced, exceptionally smooth, with a delicately fruity nose |
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| Wakatake Onikoroshi “Demon Slayer” Uniquely dry with hints of peach and tangerine |
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| Tedorigawa “Lady Luck” Clean and balanced with a caress of wild honey |
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| Champagne / Sparkling | |
| LaMarca Prosecco, Vueve Clicquot Yellow Label | |
| Dom Perignon | |
| Chandon Etoilé Rosé | |
| Roederer Estate | |
| Rosé | |
| The Paring Rosé of Pinot Noir | |
| Sauvion Rosé D’Anjou | |
| Chardonnay | |
| Moniker | |
| Joseph Drouhin | |
| Paul Hobbs | |
| Bench | |
| Hanna | |
| Chateau Montelena | |
| Louis Jadot Pouilly-Fuisse | |
| Stags’ Leap Winery | |
| Interesting Whites | |
| The Crossings | |
| Andre Neveu | |
| St. Supery | |
| Barone Fini | |
| Santa Margarita | |
| Dr. Loosen | |
| Stags’ Leap Winery, Viognier | |
| Pinot Noir | |
| Poppy | |
| Van Duzer | |
| Etude | |
| Cloudline | |
| Cabernet Sauvignon | |
| Vigilance | |
| Raymond Sommelier Selection | |
| Jordan | |
| Substance | |
| Mount Veeder | |
| Stag’s Leap Winery | |
| Interesting Reds | |
| 6th Sense by Michael David | |
| Vinalba Reserve | |
| Gascon Reserve | |
| Collide by Mark Herold | |
| Troublemaker | |
| Pepper Jack | |
| Aviary | |
| Elizabeth Rose | |
| Chelsea Goldschmidt | |
| Castello Del Poggio | |
| Dinner Menu | |
| Starters | |
| Edamame soybean / kosher sea salt |
$4.00 |
| Katana App Sampler kalbi / ahi tuna / calamari / dumpling |
$18.00 |
| Sizzling Dumpling cilantro beef filled / plum sauce / sweet chili sauce |
$8.00 |
| Shumai steamed shrimp dumpling / spicy ponzu |
$8.00 |
| Wagyu Hot Rock thinly sliced wagyu / ponzu / thai chili sauce |
$20.00 |
| Coconut Shrimp Tempura hoisin lime sauce / slaw |
$12.00 |
| Kalbi grilled,marinated short rib / rice |
$12.00 |
| Calamari cherry peppers / plum sauce |
$10.00 |
| Shrimp & Veggie Tempura sweet potato / squash / zucchini / onion / tempura sauce |
$10.00 |
| Ahi Tuna sesame seared / chili oil |
$14.00 |
| Soups | |
| Miso white soybean paste / dashi / tofu / nori furikake |
$3.00 |
| Miso Dumpling white soybean paste / dashi / nori furikake / beef dumplings |
$7.00 |
| Spicy Chicken pulled chicken / mix squash / onion / glass noodle |
$8.00 |
| Salads | |
| Katana House mix green / cucumber / tomato / red onion / mango lime dressing |
$7.00 |
| Chef Special mix green / grilled asparagus / avocado / red onion /sun dried tomato / ginger vinaigrette |
$10.00 |
| Sashimi mix green / salmon / ahi tuna / sesame vinaigrette |
$18.00 |
| Rice & Noodles | |
| Hot Stone Bowl rice / vegetables / organic sunny-side-up egg / Korean red chili sauce |
$12.00 |
| Seafood Hot Stone Bowl rice / scallop / shrimp / calamari / white fish / vegetables / Singapore sauce |
$23.00 |
| Seafood Noodle flour noodle / scallop / shrimp / calamari / white fish / vegetables / singapore sauce |
$23.00 |
| Yakisoba egg noodle / vegetables / sweet sauce |
$12.00 |
| Udon flour noodle / sweet broth / shitake / fish cake / green onion / tempura flake |
$10.00 |
| Moo Shu Beef flour noodle / tenderloin / shitake / baby bok choy / spicy hoisin |
$19.00 |
| Entrees | |
| Orange Ginger Salmon spinach / white rice / orange supreme / orange ginger sauce |
$24.00 |
| Seared Ahi Tuna sesame seared / haricot vert / chili oil |
$28.00 |
| Miso Glazed Sea Bass wasabi mashed potato / asparagus / eggplant / red pepper / thai basil glaze |
$34.00 |
| Black Angus Ribeye wasabi mashed potato / grilled asparagus / herb butter |
$34.00 |
| Wagyu Tenderloin wasabi mashed potato / grilled asparagus / herb butter |
$55.00 |
| Wagyu NY Strip wasabi mashed potato / grilled asparagus / herb butter |
$58.00 |
| Hoisin Lime Chicken airline chicken breast / baby bok choy / white rice / hoisin lime sauce |
$18.00 |
| Sides | |
| Kimchi | |
| Grilled Asparagus | |
| Mix Vegetable tempura or grilled |
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| Garlic Spinach | |
| Radish Slaw | |
| Baby Bok Choy | |
| Wasabi Mashed Potato | |
| Desserts | |
| Vanilla Crème Brulee | |
| Mango Cheesecake | |
| Flourless Chocolate Torte | |
| Ice Cream red bean or green tea |
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| Mochi strawberry, green tea, mango, mocha |
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… View more
Order and Reservations
Reservations: opentable.com
Contact Black Ship Little Katana
Address: 665 S Lamar St #130, Dallas, TX 75202
Phone: (214) 979-4512
Website: https://www.omnihotels.com/hotels/dallas/dining/restaurants-on-lamar
Hours
| Thursday | 11AM–2PM, 4–10PM |
| Friday | 11AM–2PM, 4–11PM |
| Saturday | 11AM–2PM, 4–11PM |
| Sunday | 4–10PM |
| Monday | 11AM–2PM, 4–10PM |
| Tuesday | 11AM–2PM, 4–10PM |
| Wednesday | 11AM–2PM, 4–10PM |
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