NEW IN TOWN: Chef Alex Diels presides at Dry Creek Gill, which just opened on Hamilton Avenue.

Silicon Valley’s restaurant scene is showing signs of new life. Katsu in Los Gatos, Lark Creek Blue and Dry Creek Grill in San Jose give diners new options.

Katsu is in the works in Los Gatos where Valeriano’s used to be. The high-style Japanese restaurant is the work of chef Katsushiko “Katsu” Hanamure. Hanamure worked under famed Japanese chef Nobuyuki Matsushisa, owner of the Nobu restaurant empire. Hanamure was sushi chef at Matushisa and Nobu in Los Angeles.

Katsu’s menu will include dishes like spicy ceviche over crispy rice, phyllo-wrapped oysters, spiny lobster sashimi, and uni champagne shooters.

A spokesperson for the restaurant wasn’t available for comment, but the website says it’s opening this summer. Better hurry up. Summer is almost over.

Meanwhile, Santana Row’s Yankee Pier is gone and up pops Lark Creek Blue, another seafood restaurant owned by the same Lark Creek Restaurant Group. The restaurant features a casual design but modern design, a circular raw bar, an open kitchen and covered patio seating.

Chef Paul Bruno, who most recently held the roles of sous chef or executive sous chef at Mon Ami Gabi, SEABLUE and Michael Mina in Las Vegas, is running the show. Current menu offerings include halibut ceviche, Angus beef carpaccio with nori flakes, salt-baked Hawaiian prawns, and a roast Duroc pork noodle bowl.

Also in San Jose, the Dry Creek Grill opened last month on Hamilton Avenue. The interior of the 220-seat restaurant is done up in dark wood with a handsome, high-end bar featuring repurposed chairs that were once in the Cardinal Lounge and reclaimed lights that once illuminated Los Gatos’ Jesuit novitiate.

In addition to steak, burgers and barbecue, the restaurant is serving items like smoked mushroom pasta, grilled salmon with bacon and truffled beet salsa, pork chops and crab cakes.