Hands down, one of the top five best meals of my life. My husband was lucky enough to snag a reservation less than a month away for yesterday's dinner (Wednesday). There was a wine flight, vintage flight, non-alcoholic flight, and cocktails available. I believe there was also a wine list and teas. Someone explained we had the option to add wagyu to our tasting menu; however, they do require full participation of the whole table to do so. You're allowed to share any of the flights. We added the wagyu and tried various cocktails. We really enjoyed how many of the flavors were reminiscent of many childhood comfort foods. Flavors that were then translated into a fine dining experience. Get the wagyu if you can. It was amazing. Service was attentive and on point. Everyone that served us was approachable in their demeanor, which I really appreciate in a fine dining experience. Interior had a casual elegance to it. I loved that the experience wasn't pretentious at all. Some people were dressed completely casual, others in business casual. I opted for a dress and heels and felt fine. My only complaint is that I did find the restaurant to be chilly and I regretted not bringing a sweater. I received a hand written card thanking me for celebrating my birthday with Kato and a little coffee cake and candle at the end of our meal. A thoughtful, sweet gesture. read more

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Friendly service, unique presentation, nice and chill ambiance, overall the food tasted a bit salty to me.

Its nice to finally experience a well oiled fine dining experience in LA that isnt just all aesthetics. Service was wonderful as well. Its been a while since an establishment has impressed me this much and its well worth the price tag. The techniques and flavors Chef Yao incorporates in every course are phenomenal and really gives homage to some traditional asian dishes. Ingredients are high end and fresh. The fish (my absolute favorite course) reminded me of weekends at Chinese restaurants with family where steamed fish was the centerpiece and the wagyu supplement was like Taiwanese Beef Noodle soup on a plate. The caviar course was to die for. The milk bread better than Atelier Crenn's brioche. I would say the only course slightly lacking was the desserts, but nothing that soured the experience at all. Kato definitely deserves a 2 stars if they keep this up. This was an incredible experience in such a beautiful space! read more

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For me Kato deserves another Michelin star. I got nothing but praises. Not that I'm a food critic or anything, just a normal person who has tried so many different things from streetfood to michelin star restaurants. The price might scare you a little but believe me, it's worth it. Food's great. Staff are so attentive. I'm so happy I was able to go after being pregnant for so long and was finally able to eat raw food. I would definitely go back again. Just go, you wont regret it. read more

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TLDR my entire family got food poisoning but I got the worst of it... but read on for more info. SO. I came here a couple months ago to celebrate my birthday in May! For one, this place was super hard for my family and I to find, we spent around 30 minutes walking around until we located it and they don't seem to pick up the phone since we tried calling multiple times for help. When we got in, the space is a lot bigger than I expected but that's not a bad thing of course. We all ordered the tasting menu which was around $225 per person and it was around 10 courses. The dishes when we went were all on the slightly saltier side so my family and I kept downing water. I think my favorite was probably the bread with the caviar dip thing with crab. The food itself is not bad but I don't think it's worth $225 a person? I'd give the food maybe a 6/10? The service was pretty decent and the people were honestly quite nice and even gave me a small birthday dessert at the end but even that couldn't make up for what happened at the end to me :') A quarter way into the meal, my moms stomach felt a bit off so she went and actually had diarrhea but we assumed that it was because she ate something off before coming since her stomach has always been weak. My sister had a stomachache around 1.5 hours into the meal so around halfway I believe so she too had to go to the restroom and also had diarrhea. At that point I was just praying they were unlucky and it wasn't the food we were eating. For your info, we arrived around 5 and left around 8-830pm. After we left and got to the parking lot, my stomach started hurting quite a bit. So I ended up jumping off the car and back the restaurant to use their bathroom but TMI but it just wasn't ready... during the hour drive home I felt like I was literally having contractions, the pain kept hitting me on and off and it was one of the worst pains in my life. After getting home, my stomachache was still super bad and it was so bad to the point I could not think or move at all. I was just sweating nonstop and praying for it to end. I probably spent around 4 hours in the bathroom that night and to this day, I don't think I've had a stomachache that bad in my life. I'm not sure if it was the squid or the raw fish at the beginning but either way... for like an $800+ birthday meal, I don't think the pain was worth it... read more

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I've been so curious of this restaurant and I heard good things from a friend so decided to try it for a fancy date night. Food: 5/10: Food was generally tasty with a few mediocre courses but nothing blew me away or was super memorable. I also really didn't see the Taiwanese influence in most of the food. Dishes that I liked: the lamb, the fish with rice, the little desserts. Drinks were also good. Dishes that missed: the squash wontons (random flavors), the first cucumber fish course (lacking flavor and only like two bites), the salad (like 3 leaves?). There was also a mishap where I informed both the host and the server I was allergic to raw shellfish and I got a mild allergic reaction to the lobster because it was basically half raw when served. My server did tell us that it was cooked a bit more medium, but I couldn't even eat that dish since I didn't know how raw it would be served. The most confusing part of the dining experience to me is paying for a set menu per person and then SHARING one dish between two people???? This happened with the bread and the fish rice dish. Come on. That's just being stingy and felt like a scam tbh. Ambiance: 5/10: Kato needs some sort of interior art director because at this caliber/price, I expect the smaller details to matter. The plates and utensils were mismatched (glass plates to vintage grandma looking plates to Chinese style plates). The wooden chairs and tables were giving Tommy Bahama or cruise ship. There was nothing particularly Taiwanese in the decor which is disappointing. Service: 6/10: Attentive enough, but not particularly spectacular at a $300 pp price point and it felt like some servers weren't super knowledgeable or passionate about the food. The pacing between dishes was also incredibly slow, expect to spend at least 3 hours for a meal here. Price value: 1/10: This is where Kato fell short for me. If you're serving tiny tiny portions, every single dish needs to blow me away otherwise I may as well save that money and go eat some street tacos for $2. There are several Michelin restaurants that serve at least 10-15 courses for $250 pp. At a basically $300 per person price point plus 18% gratuity you could eat anywhere in LA or even the world for better value. read more

When Kato offers their reasonably priced menu of sandwiches and noodles, it's a gift. Their normal menu is out of my price range, but with items from $9.95 - $10.95, it's a menu I can even afford. Kato makes amazing fried chicken, using Mary's free range chicken, and their fried chicken scallion wrap featured a juicy crispy chicken thigh, with spicy mayo and slaw. Even my picky daughter loves their scallion oil noodles (get it with the egg), and their sesame noodles are also very tasty (get it with the chili paste). I can't decide which one I like better, but at these prices, I can order both! This menu, which is available for takeout and delivery, is in its last week, before they switch over to patio dining. Go before it's gone! read more

Kato - Taiwanese Near Me - Los Angeles, California

It was an amazing experience. Each dish was so different and delicious. Looking forward to going back.

Service was a 5 Cocktails were a 5 Food was a 4 Overall a 4.5 for me. Summary: The service was excellent, I would give them even more stars for service if that was possible! Our server Albert was very attentive and was very helpful with describing everything. They also do a great job on checking on you. The food was fun and creative though they seem to have trouble with balancing salt on some of their dishes which made some dishes painful to consume. Though most of the concepts were fantastic. The cocktails really were impressive. The first cocktail (Shochu Sour)I ordered was just enough to last me till dessert and I grabbed a second one (Old fashioned) for the dessert course. Overall I was quite please with everything, just wish they balanced the salt better in their dishes. (I notice in some other recent reviews that had the same courses different dishes were overly salted but were fine for me, so it def sounds like a quality control problem.) First course items (small bites): Chicken Liver Bite 4/5 Well balanced and enjoyable bite of chicken liver, but. Sweet Shrimp Bite 4.5/5 Shrimp had a nice refreshing sweetness and nori was fresh and crisp Dungeness crab Bite 5/5 One my favorite parts of the meal. The crab was sweet and the texture of the bite was light and crispy. The doubling added the hint of salt that balanced this well Black Throat Sea Perch 4.5/5 Refreshing dish. The light acidity of the tomato water and the perch were tasty. I also found Tosazu Jure to be a fantastic addition that added a bit of salty vinegariness to this dish. Caviar and Milk Bread 5/5 This dish was a unique pairing! I love the use of the corn. The sliced baby corn and roasted corn bits added a fantastic contrast. This dish reminded me of corn pottage with the creamy base, but with a pleasant twist. The caviar was sweet and lightly briney which balanced this well. The milk bread also shined through quite well. I like how they used salt flakes (maldon) to add a bit of crunch to the bread. Sea Urchin 1.5/5 This was my least favorite dish. I typically really enjoy sea urchin but this one was very disappointing. Since the urchin was cooked in the donut it had a more fishy taste rather than the sweet and lightly salty taste of fresh Uni. The Iberico ham added way too much salt to the dish as well. This led to a strongly fishy salty mesh of an experience. Luckily my cocktail helped wash out this flavor before my next dish. Spot Prawn 3/5 I loved the use of the herbs and greens in this dish. This dish would of been a 5/5 if the broth didn't ruin it. The broth was salty as taking a gulp of sea water and made it difficult to consume unless I avoided the broth, but then the prawn and dumpling felt under salted. The prawn was cooked well and tasty by itself though. The dumpling on the other hand had poor texture. It felt too mixed up as if they had just put it through a food processor and processed it to oblivion, so it didn't have a nice texture (it was the texture of a cooked paste). Though overall I think the concept is fantastic, just needs some work. Golden Eye Snapper 4.5/5 This dish was a treat. It is not everyday I find golden eye snapper on the menu. The sauce was nice and fragrant and not over powering to the natural flavor of the fish. Duck 3.5/5 The duck breast was delicious but was undersalted. The skin was perfectly cooked and the herbs/spices on it was nice and crispy. The duck sausage was salt bomb. I had to alternate between bites to enjoy this dish. Mango Dessert 4/5 The yogurt cream and mango was refreshing, though the black sesame base was a bit confusing and overpowering, though still enjoyable. Boba Dessert 4.5/5 This was an interesting take on boba. I enjoyed the use of the mascarpone style cheese and brown butter sable shavings (though also a tad bit salty). The boba bit felt slightly lacking though but overall was enjoyable. Shochu Sour 5/5 Awesome cocktail, this was nice and refreshing and lasted me until dessert. This was also my palate cleanser throughout the meal. Old Fashioned 5/5 I enjoyed the spin on traditional old fashioned and I couldn't resist since they were using Kavalan a Taiwanese staple whisky! The jujube plum added a different aromatic that the standard old fashioned but the bitterness and plum flavor paired well with dessert. Overall I did enjoy my experience but my main comment is I hope the chefs have a bit more quality control. read more

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The food at Kato was good. The drinks were great! We sat at the bar and did the tasting menu with the addition of the A5 Wagyu. It's a really quiet ambiance for an open air restaurant. Ambiance I would say 5 stars. The food was good but nothing I'd go back for. Mommy favorite was the uni donut but since I can't do uni they subbed this with caviar on top. My partner got the uni and said he couldn't taste it but it was still a good dish. The Wagyu was small and tender and e delicious, I could have done without the sauce. Mainly cause the sauce was like a Taiwanese beef noodle consommé but it was too sweet for my taste. Otherwise a good dish not sure it's worth the additional $45 up charge. The milk bread side dish was so good! The drinks were not overly sweet but strong and didn't have a strong alcohol forward taste. read more

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I'd been wanting to try Kato for the last three or so years, back when the menu was $65/pp. Some friends proclaim it was overpriced and hard to justify, some friends say it arguably their favorite restaurant in LA. So of course I book when it is $200/pp and was extremely frustrated a week after booking, they raised the price to $225 per person (and probably trying to earn his second star). Having been to a few Michelins before, Kato feels tryhard like 1...not quite 2 for me yet. The food was good, but didn't blow me away like other Michelin restaurants. The ingredients and original dishes tasted familiar - like childhood - but the execution and techniques veered Japanese or French. The spices in the fried scallop dish overwhelmed the scallop, and I kind of felt that way for the duck too - it was delicious, but the spices on the skin were pretty heavy considering how thin and small the slice of duck was. There was nothing Asian about the caviar and cream course, that was deliciously decadent and French through and through. The urchin donut followed in the same vein, and we could have popped another two or three. In the earlier fish dishes, I felt it was a tad too delicate and could have used a touch more seasoning. Funny enough my favorite dishes of the night were the desserts by far - we loved the shaved ice and strawberry dessert. The shaved ice reminded me of the old school hawthorn/longan/brown sugar sweets in China, and the strawberry dessert really reminded me of that strawberry shortcake bar that you ate when you were a kid. In a way like Shang Chi was a film that really catered to Asian Americans, Kato's POV felt quintessentially so Asian American at its heart - the nods to the strawberry shortcake bar, the brioche milkbread nod to Asian bakeries, the sweet and sour notes in the fried scallop dish, those humble family meals like egg custard served with elegance and reverance. At it's heart, being Asian American is a neverending identity crisis of what and who we are, and I believe Jon Yao and the evolution of his food illustrates the best of us. I'm glad to have tried it once; there isn't another restaurant quite like it. I waver between critique and intrigue - what is this place? Was it worth the $600 tag? What is the story it's trying to tell? Is it Taiwanese, Chinese, Japanese, French, or American? If I had to sum it up, the meal at Kato whispers of a distant land and identity. It's delicate and beautifully nostalgic, maybe too light in some dishes, and too strong in others. I suspect Kato is a love letter to Taiwan, an attempt to reconcile and rekindle his heritage in a land that is at once foreign and home. I think Kato is worth trying once, perhaps every once in a while to see how the writing has changed as Yao continues to navigate his own identity in the city of lights. read more

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Last minute decision, but I got 5 spice duck wrap which I thought was tasty, portion was okay relative to "Michelin" cost. If it was somewhere else I'd be less likely to pay $11 for a wrap! I didn't realize it was a scallion pancake wrap but I thought it was too thick and hard to chew. Other than that I liked it. Scallion noodles were very tasty... it literally reminded me of mi goreng (the instant noodle kind since I haven't had the real ones!) this is not to bash on it cause I love mi goreng and this tasted like that but more fresh and hopefully healthier! The noodles were thick AND chewy! The scallion stalks were a bit too thick and long (it's 2 whole pieces) when I did not eat. Again, the bowl was good pricing for a Michelin restaurant! It didn't have any meat so it would be too pricey anywhere else. Ordering was done via doordash and I picked up before the time they estimated. I think I was like 10 mins early. I was lucky and got a spot in the parking lot but it's tight and there isn't too many free spots but there's plenty of metered parking on the street. read more

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First time having Taiwanese fine dining and it was amazing. From the decor, service, and food, definitely a Michelin quality restaurant. I see it moving to a two star soon given it's new location, redesigned menu (from the original location), and wine pairing. I've had a chance to try their non alcoholic wine pairing and it was very good combination of reds, whites, bubbles, and cocktails. The food of course tasted amazing. One of my friends who was Taiwanese who shared the experience with us stated that there was a lot of nostalgic dishes that night as well that reminded of her childhood. The caviar dish was the star of the night for me with crab and milk bread. I love every bite we had and will be going back with others in the near future. read more

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Go to The Row which never caught on. Head to the old Georgina M. space which never caught on and enter Kato which most assuredly has caught on. The Decor is Modern Nothingness, Ex Machina Chic, Euro-Zero, stark, sleek, and basically mostly concrete. But this monochromatic box is elegant in it's own austere way. The Bar has the front of the house. A huge open kitchen has the rest with a commanding view of the well spaced tables serviced by a small army of top pros, who aren't spaced. At the outset, Chef Yao should be elevated to the pantheon of Chef's with super powers in LA. The food (a $195 p/p Omakase) is magical, sophisticated, yet whimsical, daring, adventuresome or putting it simply, just plain damn good. Considering the kitchen's skill is supported by an enthusiastic professional staff this is one of LA's most exciting culinary experiences and should not be missed by rational adults who eat. Who goes there? Everyone who saw the episode on Migrant Kitchen featuring Kato and Chef Yao plus Westsiders who went to Baby Kato and now want Kato all grown up. The Bar Program: Amazing. I had two, no three, of the very best cocktails ever conceived of by any mixologist lab rats in town...any town. You will get an Amuse Bouche of Sparkling Ume as the Sloe Gin you ordered will be slow in getting to you becasue it is complicated. My Sloe Gin worked fast. Quietly potent but delicious. It had an aerated Umeshu (Plum Liqueur) Eggwhite topping, with Lemon, Allspice, and Cream underneath. This is what the Singapore Sling at Raffles Hotel, where it was invented, wished it could've been. The drink comes with an Owner's Manual, tool kit, and IKEA instructions. Served in a fat glass it was part refreshing cocktail, part dessert, and all good. The Milk Punch had nothing to do with milk and everything to do with a punch. Plumy and sweetly tart it flowed around the big round rock of ice in the glass that chilled the drink to near ice cream headache cold. Brrr-illiant. The Staff: Cary was charming, classy, and sassy. She knew everything about the complex menu and how the kitchen prepared it. She was a total professional and could work a table like crocheting an Afghan on Speed. Never missed a stitch and made all the multiple courses seem seamless. The Food: The kitchen is bold, composed, innovative, and creative, offering a meal that is is as good as cooking gets. I could wax long and poetic about each course, but all the detailed descriptions pale compared to actually eating them. Besides who wants to read some pontificating gibberish? This meal has to be savored. 1. Toro in a Caramelized crackling Onion Cup. 2. Coal seared Japanese Seabream with Black Vinegar, Baby Radish, Cilantro and Japanese Ginger. 3. Iberico Ham draped over and around an Uni Wellington. 4. A mini dollop of Kaluga Cavier, topped with shredded Dungeness Crab, Koji (fermented Rice), Squashini (sweet Baby Zucchini), Garlic with a Kleenex box sized loaf of Japanese Milk Bread and Cultured Chive Butter next to it. 5. A Garden of garden delights provided by Girl and Dug Farms. This will give Vegans a voice and a reason to hold up their little Vegan heads. It had Micro Squash two different Baby Carrots just out of the bassinet, Baby Sage, and and Smoked Baby Beets all arranged like a Guiseppe Arcimboldo painting. 6. Chawanmushi (Egg Custard), with Kelp Vinegar, all briney and sour with a powdered Macha Nut Crumble. Egg Custard is a blank canvas and Chef Yao turned this into a Picasso created during his best period in the 30's. 7. Cod in a Nori Negligee poached in Fish Bone Tea with Sour Napa Cabbage, Chinese Mustard Threads, sparked by slivers of Serrano Pepper and Celtuce (Celery Lettuce), Rice with tiny Scallion bits. 8. Now that you've loosened your belt two notches out comes the A5 Wagyu Striploin. Gotta have that don't you? A Wagyu Striploin sounds like it was invented at Crazy Horse 2 in Vegas. Slightly fatty, it must have come from Vegas. No matter this was sublime. 9. Finally, it's Dessert. A Kumquat Shave Ice, Vanilla Anglaise, Lemon Zest, Jujubee (Chinese Date) with scorched Rice Cream, Tuile shards, all around a Castella Cake. A Taiwan Souffle Cake by way of Japan. A Coconut Bon Bon. A filling extracting Taffy and Lychee Jelly. Yup, Kato has matured. You gotta go to Kato and please take me in tow. read more

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A one Michelin star establishment with the price of a two Michelin star establishment. The candor of what is expected to be a one Michelin star restaurant, it's food and service but at a higher than expected price point. For those that come here for the food and service, and that know better, please read on. For those wanting to find the perfect date spot if to please your significant other, you'd be highly satisfied here. To be honest, I came with high hopes. I wish I would've visited with unbiased and not be prefaced of YouTube interviews and the glowing one Michelin star at its front door. Being of Taiwanese decent, please take my review with a grain of salt and my value for authenticity and simplicity. If it wasn't for the service (shout out to Gary) and the cocktails masters that is of Kevin and the team (from MajorDomo), I'd leave this place in wonder and confusion. Of the ten courses, but two was exceptional, exciting and rather memorable; the other eight courses were over achieving, lack of honesty to pure ingredients and simmered with 5 spice, star anise, ginger, garlic, oyster sauce, sesame oil and all others that makes a Taiwanese kitchen; this stuff gets old quickly. Looking back, this place has potential, but would benefit from authenticity, directive of confidence in its execution, but the technique is there. To Chef Jon reading this, hope you can empathize with the select few people that look past the decor and celebrate who you truly become. Hope you can take this as a constructive criticism because we see your potential. Yet I wonder, am I being too harsh or being unfair and should I celebrate the first Taiwanese chef to earn a one Michelin in LA? Yes, I absolutely agree in being brutal, but also am secretly hoping that my feedback would spark the authenticity that what Kato started out to be. Any establishment comes with the detail and authenticity of its people, it truly speaks beyond caviar and gold flakes. For us people that love to eat and be critical, we only hope the business will reflect and spark some changes, for the better. Kato for me, is discounted by the repurpose of garnishes, gold flakes and rather in your face flavors that masks the individual primary ingredients. If you want to present a scallop, abalone, sea urchin, one should be able to taste and celebrate that ingredient. Hoping in the near future, this place can bring simplicity back to the food and celebrate the heritage of what you started out to be. In this day in age, you really can't serve to all people, but standing out to the few people that get it. To all my other food critics out there, don't expect Michelin star anything. Come here with an open mind to celebrate "Asian" fine dining. But, please hold the gold flakes and if you continue to do caviar, it is highly recommended to taste what caviar is meant to be. Perhaps see Ossetra Caviar or Pearl Island? Come here to please a date. Don't come here to expect any dishes that would keep you coming back. To me, everything is either too savory or too sweet. I am writing this after the fact and still taste white pepper and 5 spice, not cool. Being of big fans of Benu and COI, you have what it takes and we support you fully, regardless of pedigree. Just hoping you can find your own voice and execute with grit and the authenticity that you don't compromise. read more

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Wow what a meal, I went into this with mixed expectations based on the reviews, but I ended up loving it. First of all there is PLENTY of food so I'm not sure what some people are saying when they had to get more food afterwards. I was so stuffed towards the end! I was visiting LA and celebrating my birthday. Given my Taiwanese roots, there really wasn't a better place than this combining traditional flavors with an upscale take. I loved how it felt casual while luxurious at the same time, it did not feel like what you would expect from a typical restaurant in this genre. The service was excellent, super friendly and the food plating was beautifully presented. They have wine pairings and also a non-alcoholic pairing which I thought was really great. I loved their long list of unique spirits available, my vodka martini with a botanical vodka I had never tried before was made perfectly and smooth. Unfortunately I docked a star because we did have one issue where my friend found a hair in her food. This was a bit shocking considering the Michelin star but hey it happens.. they comped my friend for one of her drinks. read more

Kato - Jamon on top of a sea urchin filled donut - Taiwanese Near Me - Los Angeles, California

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I was really excited for this place but it really fell short of expectations. I really love flavorful and my food salty but my biggest qualm here was the excessive amount of salt on most courses. The service is great and the cocktails were amazing. The milk punch was amazing. Perfect creeper where you can't taste the alcohol. I ordered 3. The old fashioned was Ok. Nothing special. The first course was 3 little bites. The crab bite was so salty. The next one was not memorable and the Pate was great. The next course was a caviar egg dish that was also way too salty but the bread was great. There was a tomato sea bream course that was very smoky but not too tasty. There was another dish the steamer snapper. Visually it was stunning but also very salty... The duck course was delicious. It came with a duck sausage fries like an egg roll. The seasoning around the duck breast was great. The A5 wagyu course was decent. Cooked to perfection but overpriced for the portion. Overall I'd say this place is ok to try but definitely does not deserve a Michelin. There are lots of better options to dine in LA. A plus is that they do change your silverware each course with the same brand I have at home. read more

Kato - Taiwanese Near Me - Los Angeles, California

Having dined at their old location years ago, I was excited to score a reservation for my trip to LA as a belated birthday dinner. Our server was knowledgeable and explained each dish and pairing during each course. My party and I opted to add the A5 wagyu - it was definitely worth it! Like a bite of perfect melt in your mouth Taiwanese braised beef noodle soup sans the noodles. I also added the non-alcoholic beverage pairing which complimented and even enhanced the flavors of each dish without the buzz (though their alcoholic drinks we tried were also perfectly crafted). We savored every last bite and though we weren't stuffed, it was definitely worth trying when we did as they got their star shortly after! read more

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A Taiwanese fine dining experience that personally hit close to home! I don't know if it was even intentional but this course felt like this was made for the Asian Americans raised in Los Angeles. I feel like the criticism it gets might be because their previous course was a lot closer to true Taiwanese cuisine. But I enjoyed it! As an LA native I now live in NY and had a brief visit back in my hometown. I kept gushing about how each dish reminds me of my days growing up in LA, and it just felt like...an elevated version of all the things I loved! I've gotten flashbacks of the brioche bun at a popular bakery chain, melona bars after hmart trips, buying elote after school, late nights eating at asian restaurant when everyone else was closed, and having a dinner made by friends' parents. As someone that's a casual food lover...and overall just curious about how chefs curate their dishes and how it might be influenced by their upbringing, I feel like the the variety in this was a lot more playful compared to other michelin i've tried, while still making sense to me. Or maybe it resonated with me personally, but otherwise, objectively delicious read more

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This has been on my list for a while! This was one of my favourite dining experiences in LA - amazing food, super attentive yet restrained service and an ambience that wasn't too stuffy for a Michelin restaurant. Overall, I think they hit it out of the park with the tasting menu. Personally, the Taiwanese influences were more apparent in the later half of the menu, with the fish and duck courses, and I felt like the majority of the menu was Japanese/French inspired. No complaints though, as I felt it was done beautifully! We added the additional course - I had my wagyu replaced with a fish. We could've done away with this course, though both dishes were done well, because we were in physical discomfort from the sheer volume of food consumed by this point, with more courses to go. Highlights for me were the bluefin tuna, the nodoguro which took advantage of tomato season so delightfully, and the caviar course - the caviar, crab and milk bread may have been one of my favourite ways yet to get my caviar fix. We weren't a fan of the duck course, as I felt it was a little too gamey for my taste, but I think that comes down to personal preference, rather than the dish. We had a couple of cocktails that were well executed, and then proceeded to roll out of the restaurant. Amazing time, and will definitely be back again! read more

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Food: 4 out of 5 Based on the day of our dining experience, all the ingredients were selected and executed according to their expectations. Chef Jon Yao was conducting a series of revivificated nostalgia flavor profiles into a symphony -- "Taiwanese Braised Beef Noodle Soup"(台灣紅燒牛肉麵) inspired jus reduction, a warm-emulsified sesame salad dressing, and the rebellious combination of kelp vinegar and steamed egg custard. The donut and milk bread were soul comforting and playing at its top dough game. Chef Jon's deep respect and understanding of Chinese cuisine were vividly displayed when the server poured a steamy hot umami broth over the black cod, the perfectly cooked white rice, and soured Napa Chinese mustard. It is underrating him by saying he has potential. However, can he be even more subversive in his creations?... Why not? The dinner was a celebration of my friend's birthday. The little birthday cake came to the table as a surprise and became a personal gastronomic highlight. Suppose I have ever imagined what a perfect coconut and passion fruit cake can be like; that one was the one. The pastry chef controlled the balance precisely between the sweetness and tartness. The cloud-like sponge cake with the heavenly delicious coconut cream and passion fruit curd was melting together in the mouth. That little cake contained layers of flavors, textures, and X-factors. Service and Ambiance: 5 out of 5 Tim was our server, and his service was flawless, bringing me back to the memory of my previous Kato experience (also served by Tim) 4 years ago in Santa Monica. The ambiance (VI, interior & BGM) was designed to contrast with the philosophy of the food, which was a piece of art itself. Beverage: 4 out of 5 Cocktails: Delightful, loved by everyone. Water: The sparkling water (not the bottle ones) tasted like carbonated filtered water, which still contains a slightly weird smell from the tap water. Wines: I hope to see more adventurous wine pairings in the future. read more

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I have been wanting to try KATO for more than 2 years. Finally I'm staying in LA longer this time PLUS my only 2 hardcore foodie friends all highly recommended me to try KATO. So I must try! The chef Jonathan is a Taiwanese American and I can totally get that it's all inspired by Taiwanese food! Many of the dishes did remind me of something from Taiwanese cuisine. They even emphasize that certain ingredients are from Taiwan. He has transformed Taiwanese food successfully in Michelin star style. Most dishes were excellent especially the caviar. However I don't recommend ordering the extra A5 wagyu. The sauce was too salty and wagyu is fatty, your stomach might not have enough room for a heavy dish like this after the delicious caviar and bread. 這家KATO我兩年前就想吃了 因為主廚Jonathan是台灣人 料理都是受到台灣小吃的啟發 被他改良後竟然還拿到米其林星星 所以是備受矚目的米其林新星主廚 後來才知道他們紅了後 搬到這個新地點 也是我之前大推過的THE ROW DTLA 還有90分鐘免費停車 第一次去不懂 原來有wine pairing選項 一人多加$150 每一道餐都會有他們配好的酒一起吃 （早知道點來我們兩個分） 餐點還多點了他們的Wagyu 但我後來真的覺得那道Wagyu多餘了 那道料理方式沒很好（太鹹） 吃到那時分量又超飽 搞得我們甜點都吃不完⋯ （這是個分量算大的米其林餐廳喔！沒有吃不飽的問題） 對他的整體餐點有個很有趣的印象 真的都是台灣小吃的啟發欸！ 有好幾道吃下去會忽然覺得 嗯？好熟悉的味道 但因為食材不一樣（升級成米其林高級版） 就呈現一種熟悉又新奇的味道 各種味道搭配起來又蠻平衡的 像是那個茶碗蒸 第一口我們吃起來有吃酸辣湯的感覺 後來又轉化成味道細緻好吃的茶碗蒸 那個非常厲害的鴨肉 附上的飯 根本無敵好吃版的鴨肉滷肉飯（超香） 不過這幾道最厲害的還是那個魚子醬+蟹肉 連麵包都好好吃忍不住提前吃飽就是它害的⋯ 對我來說雖然不是道道驚豔 但也有90分 然後調酒好喝 read more

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The creativity and attention to detail enveloped this whole experience from start to finish. The dishes presented as works of art play dalliances with your palete. The service displays a level of professionalism and expertise leaving one feeling completely cared for and brighter. The ambiance is ultra modern with a level of cleanliness rivaling a surgical theatre. The open kitchen gives one a sense of belonging to the whole production and cadence of the service. The non alcoholic pairings were spot on and one can truly feel the level of care and creativity that went into the vast selections. A masterpiece of fine dining! Thank you! read more

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There are many chefs, Sou chefs and others in the kitchen preparing the food. You can watch if you want. Meticulous, timed to perfection for the temperature they plan to achieve, plated perfectly and brought to your table painstakingly to give you the perfect presentation and taste desired by Jon. Every server is trained and watched over carefully by Nikki with a hawk eye to make sure you receive the standard she, Jon and the other owner set to give you a Michelin star meal. I'm a tea lover so tried three of the 5 teas- all great quality. My preference for the teas changed throughout the meal. The vintage flight was well chosen. I've had a lot of these types of meals and experiences so I will say that what anyone likes or doesn't like here is based really on your own palate and what you like and don't like for food, ie less salt, more salt, more sugar, less sugar, more authentic taste, you like duck or you don't, etc. Mr. Yao's kitchen is creative, uses high quality food and the cooking is superb. The menu changes. I can only imagine the countless hours of thought, training and heart that goes to these meals. Plus tip, two meals with wagyu, one vintage flight and 3 teas at 8 dollars, it came out to about $980. One note- servers couldn't be more polite, courteous and friendly, but half of them were a bit nervous. I'm guessing it keeps everyone on their toes to have the owners working side by side with you, and equally as hard as you, to make sure you don't make a mistake. But for me- nice job everyone. We enjoyed our night and the effort you made to make it a good night. read more

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Being an Asian American and Taiwanese American fusion restaurant with an elevated menu I was extremely interested and intrigued to try this place out. The food looked good and there are few places doing this style of food with Taiwanese inspiration of flavors. I decided to come fairly spontaneously so ended up getting the bar tasting menu which is a collection of classic Kato dishes. All in all I'd say the dishes and flavors were innovative. There were a few bites that I was like "okay nice! I like what you did there!" But that being said they were literally a few bites. I wanted to like Kato more! But I felt it very much fell into the "fine dining" eat a few bites of air foam with plating and leave hungry and go get 3 tacos after satire. (The dishes were better than that, but I think many will get what I'm saying in terms of vibe). Don't get me wrong the dishes were interesting, but I rate based on value to flavor to experience- meaning it could be a $1000 meal and be worth it if it was THAT good... but for $2-300/person (including a few drinks) and still leaving hungry it just felt a bit unsatisfying. Also the vibe of the place was a bit stuffy. The physical establishment and interior design looks fine, but the overall atmosphere felt a bit constricted. Through work and personal travel I've been to a number of good/upscale/Michelin etc restaurants so it wasn't just the fact that it was upscale.. just felt a certain atmosphere that "things should be a certain way". Early into the evening I took a short few second video of the place just to document my experience and to share in my excitement for trying a spot that's been on my to-try list and immediately I was reprimanded by a staff to not film. I totally get that it can be annoying to have someone filming every second, but there is a balance of a short quick clip with your phone versus coming in to shoot a food blog with a big camera or streaming your whole meal. If I was constantly getting up to film I could understand, but to feel the need to say something after someone films something for a few seconds, felt a bit excessive and a vibe killer. Also I did not see or at least was not aware there was a policy of no filming. So I think either make it a stated clear policy upon arrival OR use better judgement. Let people enjoy the spot and the food and share it, but if it's excessive or clearly out of line then kindly bring it up. Anyways, usually food itself is the main focus of my reviews, but for elevated dining it's very much the whole experience. Also independent of that incident with filming I still felt that overall vibe was a bit rigid and maybe that's just not the atmosphere I gravitate towards whether it's comfort food or elevated dining. All in all if you want to try something new and have the disposable income, I'd still recommend this restaurant if you are looking for an elevated unique take on Asian and Taiwanese dining. read more

Katō (加藤) is depicted as a mysterious, Japanese fictional character who was the Green Hornet's sidekick originating in the 1930's played by mostly Chinese American actors, Hong Konger Bruce Lee being the most famous.   Pronounced 'Kah Toh' in Japanese but 'kay tow' in the American series, Katō, the restaurant, also feels a bit mysterious from its extra hidden location in a nondescript strip mall to the cryptic menu given out at the end of the meal although each dish when served is competently described.  There is no alcohol served, but there may be a possibility of bringing byob. Consult with the establishment beforehand.  I thought that Japanese Sakè (sah keh) would pair well with this Taiwanese based, modern, internationalist cuisine which partners with classic Japanese cuisine perhaps harking to Katō of the Green Hornet.  1) Log shaped Tapioca seemingly toasted lIke Japanese style Yaki Musubi. It is mildly crunchy outside & starchy, creamy inside  brushed w/ cheesy, buttery soy sauce. Topped w/ ocean, fresh Uni.  2) Ultrathin, crispy Buckwheat cup holding salty smoked trout roe, vinegary pickled shallot. Under bottom of the cup is a flattened dollop of herbal, cheesy aïoli tasting like old school Lipton onion sour cream dip.   3) Chopped Shima Aji/Spanish mackerel that may have been marinated in Shio Kōji/salty Miso producing mold. There is definitely a strong, pleasant, sea scented fermentation. Topped w/ sour green clover shaped Wood Sorrel leaves.  Toasted baguette slice slathered w/ a slurry of what may be puréed green tomato topped by slIced heirloom green cherry tomato rounds. Kind of an homage to Catalán Pan Amb Tomaquet.  We were advised to put the Shima Aji on the Tomato Toast which was an excellent combination of land & sea Umami. My favorite of the meal.  4) Shima Aji Sashimi marinated in Kombu/kelp dotted w/ red chile sauce accompanied by 3 garnishes of grated fresh Wasabi, spicy Daikon, scallions lIke something out of Kaiseki repertoire.  5) Chawan Mushi: Traditional Japanese egg custard soup, crab,  green onion, corn, ginger flavoured Dashi/broth.  6) Gently braised Hiramè/turbot in a Taiwanese oil flecked light soy-Dashi. Topped w/ ribbons of kohlrabi, fresh ginger, powdered green onion.  1-6a)  Haru Shika Junmai Sakè: Dry, mild, soft astringency to clear the palate. Mild white chocolate, earthiness.  7) Braised, seared Short Rib topped w/ piquant chile sauce, purée of fermented broad bean. Light clarified, soy sauce au jus. Covered by spicy nasturtium leaves.  8) Rice Conpoy/al dente fried rice flavoured w/ Hong Kong style XO Sauce which may have Umami rich dried scallops (conpoy), fish and shrimp, which are cooked with chili peppers, onions and garlic. A Suimono/clear soup of julienned  abalone & foresty, fall seasonal Matsutakè mushroom was true to Japanese seasonality.  7-8a) Kaga Tobi Junmai Ginjo: Hints of mintiness, licorice fennel, smooth sweet yet subtle bitterness, wet earth.  Dessert:  9) Creamy Yogurt surrounded by icy Elderberry flavoured Granita, underlying grape jam.  10) Large sweet potato boba ball, fluffy ricotta cheese,  ribbons of candied sweet potato leather.  11) Ice Cream Sandwich which are two thin chocolate wafers, Jasmine & Kōji flavoured Semi Freddo.  12) Melon marinated in Yuzu/Japanese citrus juice. Refreshing. Should have been served at the end of the savory section of the meal to cleanse the palate. After all the sweets, the delicate flavours of the melon fell flat.  Good, friendly service, minimalist, muted surroundings, and understated, diffident chef. Good experience for another only in L.A. style dining.  4- stars. read more

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I was very impressed with this restaurant, from top to bottom. My experience here was very reminiscent of our meal at Michelin rated Jungsik in Manhattan; this menu had no dead spots from the appetizers to the desserts. We went through the small amuse bouche bites of sweet shrimp, chicken liver, and A5 tartare. All unique in their own way through taste and texture; crispy, soft, savory, salty. The first formal dish was a heavy hitter, a slightly seared nodoguro (black throat sea perch) with a vinegar sauce. It was gorgeously adorned with shiso flowers and droplets of herb oil. The seared fat of the fish with the vinegar sauce paired perfectly well in a symphonic union. Amazing dish. The Hokkaido crab caviar dish was another heavy hitter that is sure to please any seafood connoisseur. The sweet gentle succulent crab meat, the rich cream sauce, the slight crunch of the baby corn, the umami packed briny caviar. Perfection. The milk bread that came with it had structure but was still oh so buttery, layered, and soft on the interior. We crushed this entire small loaf with ease. The following bites of the uni croquette, kinmedai, scallop, duck, and A5 Miyazaki wagyu were all excellently prepared and delicious. You can definitely sense the Taiwanese flavors in both the kinmedai and the scallop respectively with a sweet/sour soup rendition and fish fragrant sauce. The duck was perfectly succulent and not dried out as many lesser restaurants tend to do. The accoutrements to the duck dish included stone fruit and the duck rice. All very delicious. Finally, the desserts were definitely not afterthoughts. The melon shaved ice had a multitude of textures, a familiar salted cream taste reminiscent of a milk tea topping, and wasn't overly sweet. A creative dessert which involved some thoughtful preparation. The boba dessert contained large orbs of soft boba, a decadent cream, and brown sugar type shavings. Again, very delicious. I absolutely recommend this establishment and the menu which is strong from top to bottom. A very solid and satisfying dinner with no missteps. read more

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The portion may be small, but "11 courses" for $118 do satisfy your appetite. An extended menu is also available for $180+. The menu is seafood-centric with an emphasis on fish. Many dishes taste familiar as they remind me of those at a Chinese seafood restaurant, but much more delicate and with a twist. I enjoy all the dishes, especially Tuna Toast, Spiny Lobster, Crab, Turbot and Sablefish. Everything is fresh, flavorful but not overpowering. Although I do not like Uni, it goes well with tapioca. Hubby likes Oyster and Sea Bream. Yes, you get 3 dessert; something as simple as yogurt tastes so wonderful with ice. Presentation is phenomenal. The pictures don't do it justice though. Decor is simple but classy. However, pretty loud hip hop music is played. With a full restaurant, it's difficult to carry on a conversation. Capacity is about 26. The servers are quite attentive and courteous. Our water is refilled. One lady is especially friendly. They provide an explanation of each dish. This is a great choice for special occasions. The strip mall is small and has a decent number of parking spots. We arrived before 6p on a Saturday, and there were about 5 spaces available. read more

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I've had my fair share of Michelin experiences but this one was definitely one of my favourites. I heard about this Taiwanese centered restaurant a long time ago, back when they were located in a strip mall! They only have the choice of one tasting menu with the option to add a wagyu dish. I checked the reviews and many people recommended to skip the add on so I did ‍ They didn't give us the breakdown highlighting what we had that night so, from what I remember: Amuse bouche: all 3 of these were delicious! Sweet shrimp, chicken liver, A5 wagyu tartare Hokkaido crab caviar: this was unbelievably good, the crab meat was sweet and plentiful, in a creamy sauce and served with warm, fluffy milk bread Duck: some of the best duck I've ever had. The skin was crispy, meat was tender and the peaches were so sweet and juicy and went well with the duck Duck fried rice: this was so full of flavour and they were very generous with the amount of pulled duck Uni puff wrapped with prosciutto: I found this to be salty because of the prosciutto. The uni puff needed to be eaten very quickly since the filling was leaking out Snapper: the flavours were nice but the broth/consomme it was in was salty Shaved boba dessert: this was phenomenal. So creative, full of flavour and even though the "boba" were more like tong yun they were perfectly chewy The service was also amazing, they were hospitable and not overly stiff unlike a lot of Michelin restaurants. I'd definitely recommend to save this for your next LA trip! read more

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By far one of my favorite Michelin star restaurants in LA. Upon arrival they validate parking for you, however, only up to 2 hours, so you would have to pay a little if you eat past 2 hours (which is usually the case). My friends and I got 3 different cocktails, and they were all delicious. My favorite was the lemon drop, tasted like an lemon sparkling juice. They incorporated Taiwanese flavors to every dish, and you could taste all of them if you are familiar with Taiwanese food. Each dish was flavorful yet not too heavy, a perfect balance. The staff was very attentive and informative. I learned a lot about the dishes and how the chefs came up with the combinations. Will definitely come again when their menu changes! read more

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One of the best curated tasting menus I've come across during my time in Los Angeles. The service is knowledgeable, professional, but not stuffy. The restaurant itself is beautiful in an unassuming location. This is about the food. The chef takes chances and it pays off. The Duck was a crispy skinned delight. I would have ordered another had this been a la Carte. Uni donut with jamon was delicious and unique. The rice with jowls was good. Added on the A5... I'd probably skip it next time. The sauce was a bit too rich for my liking . I will absolutely be back at some point. Well thought out menu. The concept is great. read more

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I've tried a few Michelin Star restaurants and by far this was the best. I enjoyed all of the Taiwanese fusion into the dishes. My boyfriend and I came here for an early valentines dinner and we were both happy and full after our meal. The service was steady and food came out at a good speed. Our server was very nice and often came over to make sure we had tea in our cups. We ordered the Jasmine Pearl tea and it was one of the best teas I've drank in a while. The smell of the tea was amazing. The lighting of the area was also so nice. It's so aesthetically pleasing and the pictures came out amazing. My favorite dish would have to be the duck. It was the best duck i have ever tasted and all the flavors were there. I never had duck that was cooked this nicely before. The crab fat custard, thorny head fish, abalone, and the braised pork jowl rice were also amazing! It wasn't too salty or too oily or too fatty, everything tasted perfect. The only two things that I didn't enjoy as much was the deserts and the A5 Wagyu. There were two desserts. One was a yogurt with citrus that was very overpowering. The second desert was a wafer like desert that was crunchy and had cream and caramel on top. I would've enjoyed the second desert if the caramel wasn't as salty as it was. Without the caramel, I believe that the desert would be much better. The A5 Wagyu was a disappointment because it was a very thick cut and it was hard to chew it. Near the end of eating the A5 Wagyu, I had that feeling of when I eat too much fat and start to feel a bit gross. If the cut wasn't, as thick, it would've tasted better. Besides those two parts, this restaurant is amazing and a must try! read more

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Had an absolutely delightful meal here. Loved the ambiance, service, food, everything! Our server Julie was fantastic--personable, knowledgeable, and accommodating! A+! The food was also great. Favorites were the chicken liver, scallop, caviar, duck, and passionfruit. Despite how small some of the dishes appear, we both left feeling full. Wonderful experience and highly recommend. Completely disagree with any negative review. read more

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I was really excited to try this because my parents are from Taiwan and Kato calls themselves a Taiwanese Michelin restaurant. However, the food was more Asian/Chinese-ish. I wish there was references to Taiwanese cuisine. That being said, the food was delicious and it was an experience for sure. I never know if its worth reviewing each individual course since the menu will change. Some of the entrees were so beautiful and also delicious (torn bluefin, cod), while others mostly looked pretty (the garden, caviar and milk bread). The sea urchin donut with prosciutto was delicious, but because when is sea urchin and brown butter not delicious? I liked the touch of tendon served with the A5. That was very Taiwanese to me. The venue is upscale without being stuffy. I really enjoy Row DTLA in general because its spacious, fun to walk around, and the plentiful parking. Kato will validate parking so its $2.50 an hour after the first 2 free hours (instead of like $10). read more

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My husband and I came here for dinner to celebrate our anniversary. First of all, the place was super hard to find. It's located inside a strip mall in the corner and the sign is really small. But the plus side is parking is free! The place is small, intimate, minimalistic, and simple. It's BYOB only and since we knew this ahead of time, we brought a bottle of white wine to enjoy with our meal. They only do one pre-fixe tasting menu. However, they do accommodate for allergies (they texted us a few days before to ask us if we had any food allergies which was very thoughtful of them. Thankfully, we have none)! Our tasting menu that night consisted of: - Uni, tapioca: OMG so rich and SO goooood. - Oyster, tomato: pretty, fresh, good palate cleanser. - Sea bream, meyer lemon - Abalone, basil - Chawanmushi, dungeness crab: my favorite dish of the night!! I just wanted to swim in a huge bowl of this. Possibly the best chawanmushi I've had to date. - Turbot, soy - Wagyu, matsutake - Rice, conpoy Then there were 4 desserts! - Yogurt, elderflower: wow! SO unique and delicious! - Sweet potato, cheese: came with large tapioca balls that were fun to eat! - Jasmine, koji - Musk melon Service was excellent. Overall, AMAZING and delicious food, well-deserving of their Michelin star. I would recommend trying this place out at least once! :) read more

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Truly stellar experience, the caviar and corn is easily one of the best dishes I've had in my life. The duck is excellent as well. The boba dessert also certainly stood out. Food: 5/5 | Service: 5/5 | Atmosphere: 5/5 read more

WOW. This was maybe one of the best meals I've had in my life! Food and service were both top notch! From left to right, top to bottom: Oyster with edible flowers, spiny lobster with sesame, crab chawanmushi, soy turbot, sable fish rice, sweet potato tapioca with cheese, jasmine and koji caramel, uni tapioca, elderflower fro yo EVERYTHING was extremely delicious, but my absolute favs were the tuna toast, sablefish rice, and jasmine/koji chocolate dessert! Also I love that it's BYOB :) I'd definitely come back and highly recommend! read more

Kato - 9 of the 11 courses we had :-) - Taiwanese Near Me - Los Angeles, California

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We sat at the bar and had the most magical experience! Austin & Kevin had so much knowledge about liquor. We got to try some unique spirits and get an education! Love the service! They both are truly top notch. Food was delicious. Portions were perfect for the bar tasting menu. We did not leave hungry. Favorite dishes: The appetizer trio with geoduck, scallop, & yellowtail. Tilefish was amazing! The crispy texture was impeccable. Eel & dessert were delicious as well. Didn't love dishes: Sea urchin dish did not have enough sea urchin. We could barely taste it in the dish. The donut was too oily and that's all we could taste. It also tasted like stale oil. Spiny lobster was over cooked and tasted mealy. Highly recommend sitting at the bar. It was so much fun! Love the hip hop in the background. We will definitely be back! I imagine it'll only get better. read more

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What are the best restaurants of Los Angeles. Kato. What are the best dishes of all the dishes served at Kato? You can single out the best. Carefully. LA times will agree with you. Bill Addison wrote about this restaurant and he got it right. Kato caviar dish stands out and it will explode your serotonin levels. That is the best dish at the best restaurant. Thank you, Chef Jon. What a wonderful experience I enjoyed every morsel of this fine restaurant. ALL DAY! What an experience. I enjoyed hearing that phrase ring out of the kitchen "all day!" read more

Kato - The CAVIAR!!!! - Taiwanese Near Me - Los Angeles, California

This may be my new favorite restaurant in LA! Everything was top notch - there literally wasn't a single dish I wasn't blown away by. My favorites were the sea urchin donut, sea bream, cod, and the caviar dish that was served with Japanese bread and kombu But honestly everything was perfection. We opted not to do the wine paring (next time!) but I had the bee sting cocktail which was delicious! Service was impeccable - everyone was so personable, polite, and attentive, without being overbearing. The pace at which the dishes came out was perfect. And the plates themselves were beautiful, as was the cutlery. I also really want to know where they got the pens they give you to sign the bill. I want my own! Parking is easy - there's a huge lot with a surplus of spots as as you pull into the row. They validate but you still have to pay $5 since dinner was quite lengthy. Next time I'll drive past the lot closer to the restaurant because there plenty of free spaces too! read more

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