Catch arrived in the Meatpacking District in 2011, a glossy three-level seafood production from the team that became Catch Hospitality Group — Eugene Remm, Mark Birnbaum and Tilman Fertitta — with Top Chef season-three winner Hung Huynh installed as its founding executive chef. Fifteen years on, the room at 21 Ninth Avenue has been refreshed by the Rockwell Group, and the kitchen leans on fish flown from Tokyo's Toyosu Market across a sushi, seafood and steak program. Signatures run from the Catch Roll and truffle sashimi to A5 wagyu seared tableside on a hot stone, with sushi director Stanley Xu fronting a monthly Toyosu showcase. A rooftop lounge tops it off. For downtown's enduring see-and-be-seen seafood house, where the energy is part of the order.