Kimpton Miralina Resort & Villas in Arizona has announced the final phase of its $70 million transformation with the addition of a modern Japanese restaurant concept from lifestyle hospitality group SBE.
Katsuya will serve as the culinary centerpiece of The Enclave, a new luxury hotel-within-a-hotel concept. Marking its Arizona debut, the venue is led by SBE Culinary Director Chef Benjamin Dayag. The menu centres on pristine sushi and sashimi, robata-grilled specialties and premium cuts, delivered with the precision and creativity that have made Katsuya a popular dining destination around the world.
Established in 2002 by Sam Nazarian, SBE is a privately held, global lifestyle hospitality company that develops, manages, and operates world-class hotels, restaurants, residences, lounges and entertainment venues. Over the past two decades, sbe has mastered the art of creating desirable destinations, with a portfolio that has included over 100 hotels, 150 restaurants, and lounges worldwide.
“Katsuya has always thrived in destinations that bring together exceptional design, culture, and hospitality,” says Nazarian. “Miralina’s vision for a modern desert resort created the perfect opportunity to introduce the brand to Arizona.
“What makes this partnership distinct is how we’ve integrated Katsuya throughout the property, creating touchpoints in service, design and amenities like the onsen-inspired pool and The Enclave residences that extend the Katsuya experience across the resort. We’re excited to bring that energy, culinary excellence and global reputation to Paradise Valley.”
With Katsuya joining chef Wes Avila’s Hecho Libre, Miralina will become one of the only resorts in Paradise Valley and the surrounding Scottsdale with two distinct, chef-driven destination restaurants, reinforcing the property’s position as a culinary anchor.
