While in LA, we tried Michelin-starred restaurant
Kato Restaurant based on the recommendation of a few colleagues. Helmed by Chef Jonathan Yao, Kato features a seafood-focused menu with Taiwanese and Asian American influences.
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| Yellowtail |
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| Sweet Shrimp |
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| Scallop |
The first three dishes came out together, and my fave of the 3 was the Sweet Shrimp in a nori cup.
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| Sea Urchin |
The Sea Urchin was my favorite dish of the night. A donut enveloped sea urchin with brown butter was topped with Iberico Ham. It was love at first bite, and if I had half a dozen of just the Sea Urchin dish, I would've been totally happy.
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| Caviar |
My friend loved the Caviar, which was his favorite dish of the night.
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| Milk Bread |
A loaf of Milk Bread accompanied the Caviar, and I ate nearly the entire loaf of this pillowy-soft bread. It was so amazing!
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| Spiny Lobster |
The Spiny Lobster was presented in a tempura-like batter which was delicate, but with just enough crunch.
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| Tilefish |
The Tilefish was cooked perfectly, skin and all.
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| Duck |
The Duck was so tender and the best duck dish I've ever tried anywhere, and the A5 Wagyu (supplemental fee) was melt-in-your-mouth delicious.
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Wagyu
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| Freshwater Eel |
The last savory course was a dish of freshwater eel, which was just as delicious as it looked. It was very tasty, and such a huge serving to end the savories.
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| Passionfruit, Salted Egg, Hazelnut |
The dessert course consisted of a trio of treats. The Passionfruit was my fave, which had just enough sweetness.
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| Sesame cookie takeaway |
The menu really reflected Taiwanese staples infused with Chef Jonathan's twists. Many of the dishes are common on Hawai`i menus in one way or the other, but the wonderful FOH team really helped to explain the dishes or components that we weren't familiar with, giving the backstory of how it's typically prepared in Taiwan, or what the significance was for certain ingredients.
It was a great dining experience!
kato Restaurant777 S Alameda St Building 1
Suite 114, Los Angeles, CA 90021
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