Catch Mexico City

What Catch Mexico City is

Catch Mexico City is a seafood, sushi and steak restaurant at Paseo de la Reforma 245, in Colonia Cuauhtemoc. It is the Mexican outpost of Catch, the New York brand that started in the Meatpacking District in 2011 and now runs in cities including Los Angeles, Las Vegas, Miami and Dallas. It opened shortly before I filmed there in September 2026.

The building is the reason it looks different from the rest of the avenue. Reforma is now a corridor of glass towers, and Catch took one of the old houses that survive along it, set back from the traffic behind its own garden. I could not find a published name, architect or build date for the house, so I am describing what is there rather than repeating a heritage claim.

The layout runs on two levels. The ground floor is a garden with a cocktail bar. Upstairs there is a salon covered in pictures and built around a fireplace, which the house keeps for private events, and past it a large planted terrace in a modern luxury register, green on every side, with outdoor tables under oversized umbrellas, sofa corners inside that feel semi-private, and a wide view over Paseo de la Reforma. The design is luxurious without going over the top. Service is in the American style the brand trades on, which is more attentive and more scripted than most Mexico City dining rooms.

Who is behind it

The Catch brand is owned by Landry’s, the American hospitality group, and the Mexico City restaurant states that it is independently operated by a licensed partner rather than by the parent company directly. In practice that means the menu, the look and the service model come from the brand, and the operation on the ground is local.

The cooking that made the brand belongs to Hung Huynh, who won Top Chef in 2007 and became executive chef of Catch in New York in 2011, and who developed the seafood-led menu the international locations work from. The Mexico City kitchen follows that template.

How the menu works

Catch is a share-plates restaurant with a sushi counter’s worth of raw fish attached. Order in rounds rather than as courses.

• Raw: sashimi, crudo, tartares, ceviches and oysters, with premium ingredients like bluefin tuna, caviar and black truffle appearing across the list.
• Rolls: large composed sushi rolls rather than traditional nigiri-first ordering. Some are finished with a flame at the table.
• The hot stone: Japanese A5 wagyu from Hyogo Prefecture, cooked slice by slice on a heated stone in front of you, in three grades listed as A5 Kobe, Olive Beef and Snow Beef, served with or without rice.
• Rice: sold by weight rather than by the portion, from about 400 grams up, and the rice with meat arrives as a plate big enough for the table to share.
• Starters: a hot and cold list that runs from peppers and edamame through to wings.
• Desserts: four of them, built to be photographed as much as eaten, including a chocolate cake you crack open with a spoon.
• Drinks: a full bar, cocktails, wine and beer, with the garden downstairs set up for drinking rather than eating.
• Separate menus: dinner, cocktail, tasting, vegan, gluten free and dessert lists are all published separately.

What I ate

I worked through the raw side, which is where the menu is deepest, then the flamed rolls, the wagyu on the stone and a plate of rice with meat that was sized for sharing rather than for one. The desserts were the strongest part of the meal, which is not what you expect from a seafood restaurant, and the hot-stone wagyu is the dish the room is built around: it is theatre, and it is also where the bill goes. Portions across the table were large, so order fewer plates than the menu invites.

What it costs

The figure to plan around is the one I observed: about 100 USD per person for dinner, drinks not included. Catch prices its wagyu by the ounce, which is what separates a normal bill from a very large one.

Item	Price
Dinner, per person, observed	About 100 USD, roughly 1,900 MXN, drinks extra
Japanese A5 wagyu	Sold by the ounce, in three grades, the priciest line on the menu
Sushi rolls, crudo, oysters	The cheaper half of the menu
Cocktails and wine	Full bar, charged separately

The restaurant publishes menus online, but the prices I found were not clearly denominated, so I am not quoting per-dish figures I cannot confirm in pesos. Ask for the wagyu price per ounce before you order it, and remember that Reforma restaurants of this kind add service and that prices move.

How to book

Book ahead for dinner and for a terrace table.

• OpenTable: search Catch, Ciudad de Mexico.
• Phone: 55 4764 1046.
• Instagram: @catchmx.
• Private room: available, and the restaurant takes private events.
• Walk-ins: the garden bar downstairs is the realistic option without a reservation.
• Dietary needs: flag vegan or gluten free when you book, since those are separate menus.

Hours are 13:00 to 23:00 Monday to Saturday and 13:00 to 22:00 on Sunday, with no break in the afternoon, so a late lunch is a genuine alternative to a hard-to-get dinner slot.

Getting there

• Address: Avenida Paseo de la Reforma 245, Colonia Cuauhtemoc, 06500 Mexico City.
• Landmark: a few minutes from the Angel de la Independencia roundabout, on the stretch of Reforma between the Angel and the Alameda.
• Metrobus: Line 7 runs along Reforma itself, which is the simplest way in.
• Metro: Insurgentes on Line 1 is roughly a ten minute walk.
• Driving: Reforma has valet parking culture, and the surrounding Cuauhtemoc streets are hard to park in at night. A taxi or ride app is easier.
• On arrival: the entrance is through the garden rather than straight off the pavement, so look for the house set back from the avenue.

Before you go

• Ask the wagyu price first. It is sold by the ounce, and it is the difference between a 100 USD dinner and a much larger one.
• Choose your level. Garden downstairs for cocktails and a lighter bill, terrace upstairs for the full dinner and the view over Reforma.
• Rice is priced by weight. It starts at around 400 grams, which is not obvious from the menu and is not cheap.
• Dress up a little. There is no published dress code, but the room and the service are pitched at a dressed-up evening.
• Do not come for traditional Japanese food. This is the Americanized version, and it is good at what it is.
• Save room for dessert. Four options, and they are the strong suit.
• Afternoon is the loophole. Service runs from 13:00 without a break, so a late lunch on the terrace is easier to get than a Friday dinner.
• Check the hours before you go. The hours on this page come from the venue’s public listings, which drift, so confirm on Google Maps or the venue’s own channels before a special trip.

Watch the visit

The reel above covers the garden, the terrace and the hot stone at the table, which is the part worth seeing before you commit to the bill. For everywhere else I have filmed in the city, open my map or browse the Mexico City recommendations.