Kato Restaurant - Los Angeles, California

mickael Intins

Le three-cup chicken avec des ormeaux est une follie
Ambiance très cool

Joshua N

It’s absurd to stack rank restaurants, but if the Los Angeles Times wants to call this the best restaurant in Los Angeles, they will find no disagreement from anyone with a palette. While I personally skew towards favoring dishes exploding with spices, and this cuisine orients toward stocks and seafoods as a coastal East Asian cuisine would, every single dish floored me. This tour de force should be a priority to visit.

Visited January 2024.

Joshua Rustia

Came here for a benchmark birthday year celebration and it was a perfect choice. The staff was so friendly and warm. The place did not seem snobby for a highly technical tasting menu. It is pricey but worth it. Some of the best bites I've had ever. The wine was great and the cocktails were so creative and well done. It was also a great learning experience learning more about the Taiwanese culture. The tasting menu was a great experience and well designed course schedule. The amount of savory and umami to sweet courses were perfectly balanced. Almost as if they were reading my mind what I was craving next, a few moments later the server came by with the perfect dish. I know this place has had plenty of recognition but it deserves it all and more.

Jemina Ocampo-Ong

Celebrated our 25th and 27th anniversaries at Kato. We loved it the first time, we came back for more. It's just such a lovely experience. Come really hungry.
I really love the youtiao with caviar and think about it a lot.

E L

As a ABC SGV native, this is rep'ing SGV proud. My husband, grew up in LA and not Asian, also LOVED it, said it was his top and favorite restaurant he's been to.

This is a 2-3 Michelin Star Level Experience + Food, exactly what I was looking for a birthday dinner.

Technically a 1-star for now because chef Jonathon Yao and his chefs are gunning for their second star and it shows in their new menu.

To point out Chef Yao is actually there, running the kitchen, prepping/and helping staff, unlike many founder-less Michelin star restaurants we've been to. He's hands on, and man it was so great to see him there.
If it doesn't break your bank, try their dining experience. We came here for my partner's birthday.

There was a gradual crescendo of feeling warmth through taste not temperature, a round feeling similar to a baritone sound, that built up as I kept tasting their curation, this feeling would stay with us between changes. Maybe it's too philosophical, but the feeling reminded me of my parent's soup and the warmth it would bring us during difficult times. It was a way they showed love. My husband equally enjoyed this unique warmth feeling in this experience. It's hard to explain but that's what we felt that made it unique. You just have to try it.

Plus, each dish felt very creative, flavor explosion, executed very well, and honestly I couldn't imagine this taste experience from even pictures and the menu alone. If you take even the cultural elements away from it, which itself was beautiful, the technique alone was impeccable and very competitive to many 2-3 star Michelin experiences. I didn't know our food can be elevated this way, and it was a very rewarding experience to be able to taste this. My husband loved it all, and the sweet gesture of the card and birthday hamburger!

Props to Jonathan and the chefs.

There are two add ons available for additional seat, if want to try anything, I highly recommend the Wagyu one for $55. Elevated Char Siu and Elevated Taiwanese Marinated Beef (like the one from beef noodle shop). My non-Asian husband had a very intense positive reaction from the Taiwanese, and I had an intense positive one with the Char Siu. Add on it you can.

Another prop, the service staff is amazing. They all have great personalities, professionalism, and seriousness/joy to their own craft. I appreciated everyone. The attention to detail— insanely well done.

Finally, a place that has Chopsticks available all times. I didn't have to ask for it. Everyone had it available and it was presented in the center.

Some bias to address when I did my research prior and now that l've experienced it first hand: You do not have to be Asian to enjoy these dishes, the food technique alone competes and supersedes many Michelin restaurants we've been to. Dismiss the othering that occurs. I have enjoyed Italian dishes, without saying I had to be Italian to enjoy the food. This applies to many cuisines that I didn't grow up with. That's why my non-Asian husband loves this place, even though he didn't grow up with this food.

We're casual Michelin diners, because we know Michelin has a "type", it's western, and if there is preference for Asian, it's always sushi. Then KBBQ now.

Yao and his chefs has opened a door for us in this space, and they know they deserve a spot. They executed. We know that trying to figure out the balance of being Asian American is not only a challenge, but least understood and dismissed. Taiwanese food — amazing! It’s a beautiful country.

Historically racist america has looked down on mandarin speaking cuisines in America as cheap, weird, unhealthy, or plain 'othered' all while continually coming back to eat more of our food.

Modern times, it's changing with our generation. I'm glad to see it, and I'm glad to see so many allies who understand and are apart of the story.

This place invites our culture to be seen in the way it deserves. Elevated. Celebrated. Open. Welcoming. With love. With community.

Thanks to all for the wonderful experience.

GYOUZA DAISUKI

世界ベストレストラン５０　でも個人賞を受賞するなど、最近フーディーの間で話題のお店だったのでいってみました。スタッフもとってもフレンドリーで、お料理はもちろん美味しい。アジア圏内にインスパイヤされているのか、日本人のくちにも合いやすい。

Food_travel_girl

Definitely 5 stars overall, but it is a bit pricey. I recommend the bar course over the full menu. They are definitely working very hard towards getting two stars but there are still many details in which they should take notice such as “giving out” extra courses because in the end of the meal I wasn’t exactly full nor comfortably well eaten. BUT don’t get me wrong, the technique and flavors are all there. Sitting by the bar was definitely nice since no one sat there and there was a great bond between us the customers and the bartender.
The caviar, milk bread and fish stood out completely. I could eat many of them. Go for the great experience and environment!

Angela Lai

Compared to the last time at the first location in the pandemic:
- food is not as subtle in taste, generally more salty
- non alcoholic beverages were amazing and great addition
- sommelier made great recommendations
- atmosphere is quite a bit more upright and cold

I wish the menu had actual Chinese characters rather than just the pin yin. More Chinese-forward if it is a Chinese inspired menu!

Still amazing but smaller location and the parking lot pandemic experience was far superior