Kato

DELICIOUS WORTH EVERY $$$$Went with my Taiwanese gf who explained every dish and we were very impressed. The uniqueness, flavor, service, cocktails, desserts, ambiance were all 5-stars. What a beautiful dinner experience!

Came here for a bar tasting menu dinner, which is an abbreviated tasting menu with 8 courses. Nice ambiance, aesthetically pleasing presentation, and great tasting...but ultimately the food didn't come across as michelin star quality. Many of the flavors accurately replicated classic dishes that would have been perfectly satisfying in a traditional restaurant at a typical price point...Here, with the expectations that come with fine dining, the food was overall disappointing. No dish was particularly innovative or outstanding. The Caviar dish was probably the best on this menu, with a surprisingly balanced blend of delicate flavors. The steamed fish was good, but not particularly tender. We ordered the additional short rib course, inspired by beef noodle soup, and it tasted...exactly like beef found in beef noodle soup...which would have been fine, had we not been charged an additional $50 for this literal 1 oz of meat on top of the base tasting menu. The dumpling dish combined some interesting elements and was one of the few courses in the Bar tasting menu that truly innovated...Unfortunately, the execution was questionable and this was our least favorite dish on the menu.We did particularly like the Milk Punch clarified milk drink, which was balanced and pleasant.Overall, the experience was enjoyable but nowhere near enough to justify the price...

This review is strictly for the service and wait time. For a Michelin starred restaurant, the service was not so Michelin. Upon checking in for our reservation on time, we still had to wait for our table to be ready. First red flag. Then The Wait time in between each dish was WAY TOO LONG!! 3 hours for a 13 course dinner??? Definitely frustrating. Staff was also a little rude. They also charge an automatic "Fair Wage & Operational" 18% service fee. The Food was amazing!! Every dish was super flavorful. I'd definitely go back if they fixed the wait time problem. Looks like everyone else is complaining about it as well.

TL;DR: Excellent food, really slow service, inattentive staffI really wanted to like this place. I had been looking forward to this reservation all week. I've tried several Michelin star restaurants and this was the first I felt did not deserve the hype. In my opinion, Michelin star restaurants are supposed to provide more than great food. They are supposed to provide a memorable experience. Unfortunately, it was a bad memory for me and my wife.We were seated immediately after we showed up for our reservation. Our waitress came over shortly and introduced herself and gave us a quick rundown of what the restaurant was about and the menu. She was very nice and seemed to really be into the vibe, which we appreciated. She asked if we wanted to speak with the sommelier and we said yes. We waited literally 10 minutes while we watched the sommelier attend to two other tables extensively, then start running food out to tables. Our waitress did not return. After we flagged her down we said we were ready to order drinks on our own. She offered to get the sommelier again but we declined and wanted to get on with our meal. We both ordered the non-alcoholic drink pairings with our meals, a glass of wine for my wife, and an old fashioned for me.She made a good recommendation for the wine. The old fashioned was an amazing experience as they go over the Taiwan whiskey and different options then make it table side. It was an excellent drink. Sadly, neither of us got our non-alcoholic pairings and only realized halfway through our meals that they were missing.The food was delicious. Exactly what I expected for a meal like this. However, the time between each course was ridiculously long. Additionally, some of the food runners - they were often different - would come out very excited and knowledgeable about the food while others would barely say anything. In two instances we actually had to ask the runners (separate guys) what was being served to us beyond "sea urchin" or "roasted duck". The menu felt very cohesive and really was impressive.Our server felt bad about the sommelier incident and comped one of our two extra courses we opted to get. That was a nice gesture.It took a little over 3.5 hours for this meal. I have spent a similar amount of time at other restaurants but they offered almost twice as many courses and I never felt neglected at those, especially ones with stars. It was almost an hour before we got our first drinks. I did not expect to have to flag people down for basic service at this restaurant. For example, when my wife got up to go to the restroom, they took her napkin she left on the table but never replaced it. We had to mention it to our server for her to bring us another one. Towards the end we kept asking how many courses we had left because we were just ready for it all to be over.I hope we just experienced a one-off bad time and this isn't their usual service. I was really rooting for them. The food is excellent but the entire rest of the experience ruined it enough for us not to want to return.

Took my buddy here for his birthday. We were able to get seated 10 minutes early for our reservation which was lovely. They have a parking structure just right before getting to the restaurant. I'm not sure if they validate parking as they didn't ask and I forgot. My buddy was Taiwanese and he mentioned all of the dishes brought back nostalgic memories. I thought the food and experience were good holistically. As someone born and raised in the San Gabriel valley, It was a pleasant experience but only the fried scallop wowed me. i must be spoiled from all of the great places that specialize in these flavors. The service was phenomenal and they change your utensils after every meal. My water was never empty.

I've heard about Kato but never had the opportunity to dine here until I was given a gift card as a wedding present. Immediately upon entry, I was greeted by the staff who kept congratulating me and were so friendly. They actually take the time to ask for your name and greet you with so much enthusiasm. Service: We had a few different staff wait on our table and they were all so friendly and attentive. They were never too pushy when they asked if we wanted to do the add-ons to our meal. Food:Every dish was very interesting and delicious. My only compliant is that a few of the dishes were too salty. Unfortunately I don't remember the names of the dishes now. The presentation for each dish was also really nice. Overall a pretty good experience dining here!

Nikki greeted us at the host stand with a graceful poise that could rival a supermodel. She exuded elegance yet carried herself with an approachable charm. When she smiled, her eyes curved into crescent moons, reminiscent of a contented cat lounging in the sun. Her long lashes curled delicately, lending her gaze a flirty allure, as if ready to pounce on an unsuspecting admirer.We had arrived at Kato 40 minutes ahead of our reservation. "Congratulations," Nikki said with a warm smile, "you beat the LA traffic." Leading us to our seats with a stride as elegant as her presence, she introduced us to Kato's sleek, three-year-old location--a Michelin-starred restaurant celebrated for its Taiwanese-inspired fusion cuisine.Kato is situated in Building 1 of ROW DTLA, a site originally known as the LA Terminal Market. Constructed between 1917 and 1923 along the Southern Pacific Railroad, this market was once a hub for the distribution of produce across the region, housed in sprawling industrial warehouses. Today, Kato has transformed a piece of that history into a modern dining destination. The restaurant's spacious design centers on a brightly lit kitchen--the heart of the experience--while the surrounding dining area, dimly lit with a romantic glow, evokes the ambiance of an intimate theater. Guests are invited to savor a symphony of sights, sounds, and flavors that awaken the senses.Born and raised in Beijing, I grew up immersed in the diverse regional cuisines of China. For years, I had hoped to see a Chinese-inspired restaurant elevated to Michelin-starred recognition. Securing a reservation at Kato felt like a long-awaited opportunity, and I eagerly anticipated its tasting menu experience. The menu featured 11 courses, with two optional supplements. Each dish name was printed in Chinese phonetics on the left and its loose English translation on the right.Scanning the menu, I recognized familiar names of dishes rooted in Chinese street food culture. Staples like fish maw soup, chopped chili fish, and porridge transported me to bustling food stalls and humble hole-in-the-wall eateries where culinary gems often sparkled. Yet Kato's interpretations stood in stark contrast. Here, these humble classics were reimagined with luxurious ingredients, meticulously prepared and presented as works of fine-dining artistry.The fish maw soup was transformed into a delicate steamed egg custard, reminiscent of Japanese chawanmushi. A spoonful of caviar adorned the silky surface, adding a briny touch of luxury. Hidden within the custard were generous portions of sweet Dungeness crab meat and tender, bite-sized fish maw, creating layers of texture and flavor.The porridge was crafted from sticky rice, cooked in the style of a risotto. Thin slices of abalone were delicately folded into the base, while a generous portion of uni crowned the dish. Each spoonful delivered a sophisticated blend of textures and flavors: the rice retained an al dente quality, the abalone offered a satisfying crunch, and the velvety base was enriched by the starch slowly released during cooking. The briny sweetness of the uni elevated the dish to a harmonious sensory experience.By 7 p.m., the restaurant was bustling. Nikki seamlessly joined the wait staff, helping deliver dishes with the same effortless grace she had shown earlier. Even in her simple uniform, she stood out, her catwalk-like gait making each step appear both light and purposeful. When she approached our table, I couldn't resist commenting, "You must be an actress.""My family tells me the same," she said with a playful smile. Then, with a touch of pride, she added, "But I'm actually part-owner of this place. I'm way too busy for acting."Later that evening, I did a quick Google search and came across mentions of Nikki Reginaldo. A Filipino American and barely 31 years old, she had been the general manager of Kato since 2016. One news report described her as gregarious, with a disarming smile that could put anyone at ease. Yet beneath her charm, she was the driving force behind Kato's seamless operations--the muscle that held the restaurant together.After savoring the 11-course tasting menu, along with one additional supplemental item, I was thoroughly impressed. The luxurious yet nostalgic presentations, the savory and satisfying flavors, the precision of each dish, and the impeccable service--all enhanced by Nikki's magnetic presence--had exceeded my expectations.As we stepped out of the restaurant, full and fulfilled, Nikki bid us farewell. "Come back at your earliest convenience," she said with a smile."Will do," we replied, waving goodbye, the satisfaction of the evening still lingering as we walked away.

Revisit to Kato - Even Better Than Before!I recently revisited Kato in Los Angeles, and Chef Jon Yao and his team have truly elevated their craft since my last visit. If I had thought they were exceptional before, they've reached new culinary heights this time. The menu reflects a deepening of flavors and an incredible balance of contrasting taste profiles, showcasing the chef's ever-evolving skill.The Rùn Bǐng, a delicate blend of red fife wheat, trout, and sudachi, was a perfect start. It was a subtle yet bold dish, with the vibrant sudachi providing a citrus burst that accentuated the tender trout. The Duò Jiāo Yú and Ji Juǎn, on the other hand, brought a delightful complexity to the table. The former had a playful kick from chili and coriander, while the latter's scallop and ginger pairing was a melt-in-the-mouth experience.One of the standout dishes was the Yóutiáo with sea urchin, ham, and caviar. This dish was a true indulgence, a luxurious treat for the senses. The umami levels were off the charts, with each bite hitting salty, briny, and savory notes in perfect harmony. The Yùdù Gēng, a velvety custard with caviar and fish maw, was a testament to the extraordinary attention to detail.The main courses carried the meal into even more exciting territory. The Hóngshāo Niú was divine, featuring short rib, tendon, and black garlic. The richness of the black garlic complemented the perfectly braised short rib, while the tendon added a beautiful gelatinous texture. The addition of this dish (+$55) was absolutely worth it.The meal ended sweetly with Liúshā Bāo, a cream puff filled with a luscious salted egg and brown sugar custard. The cream puff was light, delectable, and carried a flavor I don't think would generally function in this vessel. It was the perfect balance of sweet and salty--an homage to traditional flavors with a modern twist.Every dish on the menu has an intentional story, and Chef Jon's ability to layer flavors while maintaining a clean and cohesive presentation is unmatched. The varying taste levels--savory, sweet, sour, spicy, and even bitter--are orchestrated so well that the meal feels like a culinary symphony.The service, as always, was impeccable, with a staff that is attentive, knowledgeable, and passionate about the food they serve.Kato is no longer just a destination for exceptional food--it's a masterclass in modern Asian-American cuisine. I didn't think they could outdo themselves, but they absolutely have. If you haven't been yet, or if it's been a while since your last visit, I highly recommend experiencing how this gem continues to redefine the dining experience.

As someone that works in the restaurant industry, I often find myself more critical when I'm able to enjoy a full service experience. Kato is possibly the best meal I've had this year. Which does come at a cost, as it's the most expensive meal I have ever had.I've passed by the restaurant a few times when visiting Smorgasburg on Sundays. Was looking to celebrate my birthday and Kato had open reservations. Luckily, parking isn't an issue as there's a massive structure that's a few paces away from the restaurant itself. It is free for the first two hours but you have to pay even with validation. (Having to pay additional $5 for parking after unloading my wallet was a bit comical)The restaurant is located to the left of the giant tree at the center of the Row. There's no obvious signage but you'll see the proudly displayed Michelin star outside. Once inside, I was greeted and led to my table. Service staff was friendly and professional which made a good first impression. Interior is sleek, modern, and elegant.After deciding on beverage for the evening, the tasting menu began. I went with the traditional tasting flight. The meal started off with a trio of small bites which was a flavorful introduction to the Taiwanese flavors I would be treated to. Next came the first of the two supplemental add on dishes to the menu. A savory cruller donut filled with uni, brown butter, and topped with caviar and ham. Next few courses were the fish maw soup/custard, fried sole, and abalone porridge. All seafood heavy dishes but I thoroughly enjoyed as they were rich in flavor and textures. The tempura fried fish with salted yolk and curry sauce was the first dish that blew me away. The texture was light while being extremely crispy, and the fish was moist and flaky. Both the custard (similar to a chawanmushi) and porridge were full of depth of their respective star flavors. Next trio of courses were the main dishes. Starting with the rockfish in a smoked bone broth, quail, and short rib (add on dish #2). The crisp on the fish skin/scales was spot on, that broth is the cure to anything, and it had a surprising kick of spice which was unexpected. The quail is what you would expect as a main entree from any fine dining spot. Protein, jus, some kind of side vegetable, and a carb. Quail was succulent with slightly crispy skin, sauce was rich, and mushrooms added the light earthiness this dish needed. The added bonus was the side bao bun and you get the quail leg quarter. Lastly was the braised short rib which was the supplemental entree. I was already full at this point, but had to get the full experience. This dish was rich and the flavors were reminiscent of Taiwanese beef noodle soup. A great way to end the savory portion of the meal. All desserts were beautifully presented with my favorite being their take on an ice cream sandwich which had roasted peanuts and was sandwiched in between some buns. I definitely preferred the savory courses over pastries as they were more memorable. Wine pairing was on point and I enjoyed them all, but I'd be interested in trying their cocktails next time. Service was professional and knowledgeable. Nikki was the most friendly of the bunch while those serving food and wine were a bit more stiff. At the end of the meal, I got a hand written birthday card, copy of the menu, and a tin of loose leaf tea. When I tell people about my experience here and how it's the most expensive meal of my life, they ask me if it's worth it. I would respond with saying it really is if you go in with the right expectations. I made the choice to splurge as a celebratory meal and added the wine pairing and a couple dishes. I would easily be back in the future once the menu is fully reset. I'm going to have to start saving up now because I'll be recovering from this blow to my wallet, but Kato is now my top dining experience of the year.

Great date night experience! The restaurant is located in the Row with plenty of parking options. Pricing of this one star Michelin restaurant was at around $800-1K for two people.Overall food quantity was enough for both my husband and I. Every dish was done creatively and worth discussing. Very delicious. The only dish we didn't like was the Passionfruit dessert, but the other two desserts were so fun and delicious that we didn't mind the miss on only one dish.Cocktails were just okay. The presentation was cool but I didn't need it. The coolest drink on the menu was Saturn, where they turned the drink into a shaved snow.Service was 5/5. Our server was able to eloquently discuss every dish and answer our questions about the food. He also provided backstory of the chef and the chef. We were entertained throughout the night.