"Fusion" is like a four-letter word these days, but not at Katsu in Mesa's Asiana Market. Chef Danny Jeong spent time cooking in Italy and Los Angeles' Koreatown; he loops the two together in some astounding pastas. Creamy, velvety, dense, and edged with bacon's smoke and chile heat, kimchi pasta is a bowl of carbonara on vacation in Seoul. He also plates a wildly buttery and saline mentaiko pasta, a dish born in Japan, pollock roe clinging to every last strand of Italian spaghetti. Jeong plates a fine panko-sheathed katsu cutlet, a solid but mild rendition of the rice cake tteokbokki, and even a bursting bulgogi burrito. But the pasta dishes are what really kick open the door to your mind.