Kato

Most of these reviews tell you how amazing and wonderful the place is. This time, I'll try something different. You will like this place if you want deep, earthy flavors biasing towards sea over land (even the duck dish is soft). You will also like this place if you want the theme to be different tastes as opposed to a singular exploration. You will not like this place if ... well if you don't like fish. But you already knew that; it's in the sign for the restaurant (no, Kato doesn't mean "fish", I think "fish" in Japanese is "sakana"). Anyway, go. Make sure to try at least one cocktail. Also reservations for odd numbers require calling, so have a significant other or you'll have a tougher time finding a seat. My friend said it's not memorable but IMO a meal doesn't have to be memorable to be five stars. I don't have the brain space for every memorable meal anyway.

+6

I changed my flight to LA so I could dine at Kato - it was completely the correct life choice. A Taiwanese-inspired tasting menu that had familiar flavours combined with incredible ingredients and ingenuity. My favourite course was the egg custard with milk bread. I spent the most time savouring the dish of all nine. The desserts were unique in the best way. I also highly recommend getting the caviar and geoduck addition. Visit Kato yourself and experience the friendly service and the incredible savoury journey.

+5

What a unique, elevated dining experience! I’ve never had Taiwanese/Chinese/Japanese food in this way, and it was so fun to see all sorts of different but familiar flavors combined together! My favorite was the milk bread with caviar! Definitely a worthwhile culinary experience from start to finish 👌😋

+6

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.

+6

Simply amazing fusion good influenced w Taiwan local food taste (taiwan arguably has best street food :).. ). Amazing presentation and tastes that remind me of various well known dishes in taiwan. We added 2 extra dishes on top of the 9-course meal…. Simply amazing experience.

+6

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.

+6

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

+6

2 star Michelin star restaurant. Starting yuzu sparking drink was exceptional, and we had bar tasting menu (table was fully booked when I tried to reserve). Overall, the bar tasting menu (omakase) was mix of great and mediocre dishes. The best dish was house baked brioche with creamy caviar. Superior service. All staff were professional and there is no room for any argument! We celebrated 2 year anniversary here and thank you Kato for the congratulation special card! Open kitchen which is visible from all tables and bar. I wish I was able to get the full tasting menu reservation, so I would highly recommend full dining service over the bar.

+5

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.

+5

I have waited so long to come eat at this restaurant and it did not disappoint at all! Many of the dishes were structured around traditional Asian dishes but reimagined in a modern way. This gave very nostalgic vibes and it definitely made the food more accessible to our Asian parents (who are usually critical of eating anything that costs more than $20). The service was exceptional and all floor staff were attentive and helpful. After the meal they also gave us some cookies to take home, and those were delicious. Standout courses for me were the duck and lobster!

+2

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!

+1

1st course was a tilefish sashimi rose interlaced with radish. This was stellar and the sauce was so good--pickled pepper with lots of citrust, kind of like yuzukosho and I wanted to lick all the sauce out of the cup. They had an interesting cocktail menu with a large non-alcoholic selection. The mocktail I got had bittermelon, white peony, and cucumber. This was pretty cucumbery but I didn't get much bittermelon. 2nd course: peas and caviar and crab in a butter sauce was indulgent and I wish I could have more because it was really yummy. The peas were very firm which was nice and they tasted very grassy in a nice way. Milk bread was yummy. good butter and the thin shaved form gave it a nice airiness. Dumplings was interesting and kind of tasted like a western dish. The plating was good and the tetrahedron shape was fun. The steamed fish dish was like a very good version of steamed fish, but also mostly in line with a steamed fish flavors. It reminds of getting steak on a tasting menu: yeah its good, but i can have this flavor elsewhere too. The peanut ice cream sandwich, was also quite similar to the original, though personally i prefer the flour crepe used in the original as opposed to the bread bun used here. The boba was memorable and a reminder that cheese foam is innovative, molecular-gastronomy-esque, maybe even more so because it is scalable. The brown butter shaving tubes were amazing; they were light, salty, and buttery. The sweet potato balls were chewy and fluffy. Egg yolk pastry was solid. the crispy top on the bun was really good Overall, there's some really good takes on classic asian flavors. I think some of the takes are pretty traditional--well executed, but doesn't add that much. Some takes are truly fantastic like the boba and the pickled pepper fish that feel like a genius reinvention of a classic.

+4

Fantastic restaurant with amazing service and a tasting menu that actually tastes Asian. Not afraid of using spice, pungent flavors and dessert not too sweet. My surprisingly favorite is actually the sticky rice that came with the quail, it tastes like home!

Tasting menu started with abalone in a light broth that highlighted the sea flavors. Short rib course braised tender with subtle spices. Modern space in the Row DTLA has that sleek minimalist look.

Kato by Jon Yao draws on his Taiwanese heritage and upbringing in the San Gabriel Valley to present a tasting menu that is both deeply personal and elegantly modern. The cuisine is rooted in Taiwanese flavors, reinterpreted through the lens of California’s seasonal ingredients and subtle technique. Many of the dishes carry a sense of nostalgia, inspired by Yao’s childhood memories, and each course feels delicate, precise, and intentional. The dining room reflects this balance of refinement and warmth. The modern, industrial-chic space—think wood, concrete, and clean lines—centers around a large open kitchen, where the Kato team works with calm focus and quiet artistry. It’s a space that feels simultaneously intimate and ambitious. At the front of house, General Manager Nikki Reginaldi is a standout presence, bringing genuine warmth, enthusiasm, and poise to every service. The broader team mirrors her professionalism: attentive, polished, and deeply engaged, clearly underscoring Kato’s pursuit of greater excellence and recognition. Guests should note that service pacing is intentionally unhurried and services runs approximately 2.5 to 3 hours for the full experience. The tasting menu sits at the upper end of the fine-dining spectrum ($325 per person), and an 18% operating charge is automatically added to each bill. For those seeking an elegant, meticulously executed dining experience in the ROW DTLA area, Kato stands among the city’s finest. Reservations are essential given its limited seating and consistent demand — but for a meal that thoughtfully bridges cultural roots and contemporary craft, it’s well worth the effort.

Beautiful dinner that we enjoyed from start to finish. Nathan was excellent and educated us so much about the restaurant, the wine, and the food. One of our favorite meals ever

Fantastic restaurant. My favorite part of the experience was the service—everyone was incredibly friendly and attentive. If you come here, you’ve got to try the cocktails; each one we had was thoughtfully crafted. The food was creative and flavorful, and created with high-quality ingredients. The decor is minimalistic and elegant, creating an intimate atmosphere. It’s one of those rare places where you can actually enjoy a conversation without raising your voice. Overall, Kato is the perfect spot for a special occasion or a quiet, elevated night out. I can’t wait to come back.

Great service with great food. We did the bar tasting menu and was just enough food for the night. Servers were serious at first but then losened up with my jokes and just went with flow. The best part was that "L.A. River" fish with fried skin... Ufff. Perfection.

The only bad thing about dining here is the inability to answer the question from my wife "which one was your favorite dish?" Every aspect of the restaurant was simply perfect. Each dish was a perfect combination of nostalgia and creativity. One of the best restaurants I have ever visited. Thank you Chef Yao for bringing the Taiwanese flavors to great heights. 🇹🇼

We celebrated our 5-year anniversary at Kato, and it couldn’t have been more special. From start to finish, the food was absolutely top-notch — every bite delivered a stunning explosion of flavors. Two standout dishes for us were the delicate crab “soup” and the perfectly prepared lamb — both were unforgettable. The winemakers took the time to walk us through each selection, which added a personal and thoughtful touch to the experience. Service was warm, attentive, and seamless throughout the evening. We also loved the open kitchen concept — it’s a treat to witness such craftsmanship up close. The only minor downside was the temperature in the dining room, which was on the chilly side. Just a heads-up to bring a light layer! Overall, an incredible culinary journey — refined, creative, and truly celebratory. Thank you, Kato, for making our anniversary night so memorable.

Had an incredible meal here! We sat at the bar and our waiters were so friendly and helpful in answering our questions about the food. I appreciated the dedication to sourcing ingredients from China and Taiwan. Each dish was delicious and creative. Definitely worth the price if you’re into fine dining!

I usually don't get distracted by service when evaluating food quality. I'm more on the tip that feels food should be able to stand for itself in a vacuum. At times I feel that service can overcompensate for or overpower a dining experience. However I have to say, the service at Kato was particularly warm and genuine. Food wise, Kato is easily a new favorite restaurant. Familiar flavors in new forms and with exciting combinations and sophisticated restraint. On a more practical note, I can't recommend the additional menu options more as well as the non-alcoholic pairing. Lastly there is an 18% fair wage and operational fee already added to the bill.

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.

An absolutely lovely Taiwanese American inspired restaurant that in my opinion provides a better experience than most of the other starred restaurants I’ve been to. Kato is located in the arts district which is a beautiful, quiet area filled with furniture shops, art galleries, and restaurants. We were seated in a table for two by the window. We had the tasting menu with no modifications and got drinks a la carte. I’d suggest the a la carte drinks because the imported specialty Taiwanese beer (which you can’t find anywhere else!). Since I’m Taiwanese American this was most definitely a special touch that I’d highly recommend. Also highly recommend the table side made old fashioned cocktail. It’s made with Kavalan single malt whiskey (choice of three single malts from $45-100), Taiwanese black sugar syrup, and imported kuramoto ice. The milk punch cocktail was also great. The meal started with a lovely amuse bouche selection that really whet our appetite. My favorite dish was the quail with mantou and my partner’s favorite was the congee with abalone and uni. But all of the dishes were superb. Only gripe is that perhaps the dessert could’ve have been a bit more Taiwanese inspired for example incorporating taro balls. If you’re going to go for extras, we tried the Youtiao. Whilst it tasted more like a chinese sugar donut, the infusion with uni and Jinhua ham topping was delicious. Well worth a trip if you’re in LA! Note that this restaurant is pricey and will take 2-3 hours of your time. And if you’re not native to LA (like us), remember that the traffic is horrible and to leave ample time to get to the restaurant.

Very good and beautifully crafted small plates. HOWEVER, in my honest opinion I don't think it justifies the price. The service and ambiance was top notch. Loved the decor and place settings. Huge fan of James Jean. I think this place is on its way to get a second Michelin star, but until then the bill is very steep. This may be in part to ensure the staff is taken care of. Food-wise, everything was good and I could tell a lot of detail went into every dish. There wasn't a particular dish that left a memorable impression on me and maybe that's why I feel this may be too pricey. Please fry me like they did in The Menu movie.

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!

Andrew Lim

Kato by Jon Yao draws on his Taiwanese heritage and upbringing in the San Gabriel Valley to present a tasting menu that is both deeply personal and elegantly modern. The cuisine is rooted in Taiwanese flavors, reinterpreted through the lens of California’s seasonal ingredients and subtle technique. Many of the dishes carry a sense of nostalgia, inspired by Yao’s childhood memories, and each course feels delicate, precise, and intentional. The dining room reflects this balance of refinement and warmth. The modern, industrial-chic space—think wood, concrete, and clean lines—centers around a large open kitchen, where the Kato team works with calm focus and quiet artistry. It’s a space that feels simultaneously intimate and ambitious. At the front of house, General Manager Nikki Reginaldi is a standout presence, bringing genuine warmth, enthusiasm, and poise to every service. The broader team mirrors her professionalism: attentive, polished, and deeply engaged, clearly underscoring Kato’s pursuit of greater excellence and recognition. Guests should note that service pacing is intentionally unhurried and services runs approximately 2.5 to 3 hours for the full experience. The tasting menu sits at the upper end of the fine-dining spectrum ($325 per person), and an 18% operating charge is automatically added to each bill. For those seeking an elegant, meticulously executed dining experience in the ROW DTLA area, Kato stands among the city’s finest. Reservations are essential given its limited seating and consistent demand — but for a meal that thoughtfully bridges cultural roots and contemporary craft, it’s well worth the effort.

Gray Stone

Fantastic restaurant. My favorite part of the experience was the service—everyone was incredibly friendly and attentive. If you come here, you’ve got to try the cocktails; each one we had was thoughtfully crafted. The food was creative and flavorful, and created with high-quality ingredients. The decor is minimalistic and elegant, creating an intimate atmosphere. It’s one of those rare places where you can actually enjoy a conversation without raising your voice. Overall, Kato is the perfect spot for a special occasion or a quiet, elevated night out. I can’t wait to come back.

Chiara Gallo

We celebrated our 5-year anniversary at Kato, and it couldn’t have been more special. From start to finish, the food was absolutely top-notch — every bite delivered a stunning explosion of flavors. Two standout dishes for us were the delicate crab “soup” and the perfectly prepared lamb — both were unforgettable. The winemakers took the time to walk us through each selection, which added a personal and thoughtful touch to the experience. Service was warm, attentive, and seamless throughout the evening. We also loved the open kitchen concept — it’s a treat to witness such craftsmanship up close. The only minor downside was the temperature in the dining room, which was on the chilly side. Just a heads-up to bring a light layer! Overall, an incredible culinary journey — refined, creative, and truly celebratory. Thank you, Kato, for making our anniversary night so memorable.

Rusty Navarrette

Great service with great food. We did the bar tasting menu and was just enough food for the night. Servers were serious at first but then losened up with my jokes and just went with flow. The best part was that "L.A. River" fish with fried skin... Ufff. Perfection.

Dandrich Lim

The only bad thing about dining here is the inability to answer the question from my wife "which one was your favorite dish?" Every aspect of the restaurant was simply perfect. Each dish was a perfect combination of nostalgia and creativity. One of the best restaurants I have ever visited. Thank you Chef Yao for bringing the Taiwanese flavors to great heights. 🇹🇼

Jessica Jo

I usually don't get distracted by service when evaluating food quality. I'm more on the tip that feels food should be able to stand for itself in a vacuum. At times I feel that service can overcompensate for or overpower a dining experience. However I have to say, the service at Kato was particularly warm and genuine. Food wise, Kato is easily a new favorite restaurant. Familiar flavors in new forms and with exciting combinations and sophisticated restraint. On a more practical note, I can't recommend the additional menu options more as well as the non-alcoholic pairing. Lastly there is an 18% fair wage and operational fee already added to the bill.

Angela Song

Had an incredible meal here! We sat at the bar and our waiters were so friendly and helpful in answering our questions about the food. I appreciated the dedication to sourcing ingredients from China and Taiwan. Each dish was delicious and creative. Definitely worth the price if you’re into fine dining!

Bob Lou

1st course was a tilefish sashimi rose interlaced with radish. This was stellar and the sauce was so good--pickled pepper with lots of citrust, kind of like yuzukosho and I wanted to lick all the sauce out of the cup. They had an interesting cocktail menu with a large non-alcoholic selection. The mocktail I got had bittermelon, white peony, and cucumber. This was pretty cucumbery but I didn't get much bittermelon. 2nd course: peas and caviar and crab in a butter sauce was indulgent and I wish I could have more because it was really yummy. The peas were very firm which was nice and they tasted very grassy in a nice way. Milk bread was yummy. good butter and the thin shaved form gave it a nice airiness. Dumplings was interesting and kind of tasted like a western dish. The plating was good and the tetrahedron shape was fun. The steamed fish dish was like a very good version of steamed fish, but also mostly in line with a steamed fish flavors. It reminds of getting steak on a tasting menu: yeah its good, but i can have this flavor elsewhere too. The peanut ice cream sandwich, was also quite similar to the original, though personally i prefer the flour crepe used in the original as opposed to the bread bun used here. The boba was memorable and a reminder that cheese foam is innovative, molecular-gastronomy-esque, maybe even more so because it is scalable. The brown butter shaving tubes were amazing; they were light, salty, and buttery. The sweet potato balls were chewy and fluffy. Egg yolk pastry was solid. the crispy top on the bun was really good Overall, there's some really good takes on classic asian flavors. I think some of the takes are pretty traditional--well executed, but doesn't add that much. Some takes are truly fantastic like the boba and the pickled pepper fish that feel like a genius reinvention of a classic.

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.

Michael Chen

An absolutely lovely Taiwanese American inspired restaurant that in my opinion provides a better experience than most of the other starred restaurants I’ve been to. Kato is located in the arts district which is a beautiful, quiet area filled with furniture shops, art galleries, and restaurants. We were seated in a table for two by the window. We had the tasting menu with no modifications and got drinks a la carte. I’d suggest the a la carte drinks because the imported specialty Taiwanese beer (which you can’t find anywhere else!). Since I’m Taiwanese American this was most definitely a special touch that I’d highly recommend. Also highly recommend the table side made old fashioned cocktail. It’s made with Kavalan single malt whiskey (choice of three single malts from $45-100), Taiwanese black sugar syrup, and imported kuramoto ice. The milk punch cocktail was also great. The meal started with a lovely amuse bouche selection that really whet our appetite. My favorite dish was the quail with mantou and my partner’s favorite was the congee with abalone and uni. But all of the dishes were superb. Only gripe is that perhaps the dessert could’ve have been a bit more Taiwanese inspired for example incorporating taro balls. If you’re going to go for extras, we tried the Youtiao. Whilst it tasted more like a chinese sugar donut, the infusion with uni and Jinhua ham topping was delicious. Well worth a trip if you’re in LA! Note that this restaurant is pricey and will take 2-3 hours of your time. And if you’re not native to LA (like us), remember that the traffic is horrible and to leave ample time to get to the restaurant.

Cindy Bui

Very good and beautifully crafted small plates. HOWEVER, in my honest opinion I don't think it justifies the price. The service and ambiance was top notch. Loved the decor and place settings. Huge fan of James Jean. I think this place is on its way to get a second Michelin star, but until then the bill is very steep. This may be in part to ensure the staff is taken care of. Food-wise, everything was good and I could tell a lot of detail went into every dish. There wasn't a particular dish that left a memorable impression on me and maybe that's why I feel this may be too pricey. Please fry me like they did in The Menu movie.

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!

정대휘

I am 100% sure that they will get more stars in next few years. But the price is already much more than typical ome stared restaurant.

e attended Kato for my husbands 40th birthday and had an incredible experience. Every dish was unique, packed with flavor, and thoughtfully presented. The staff was incredible. Which is a rarity in LA - After living in NYC for many years, we’ve found the customer service in LA is subpar to New York City hospitality. Kato is very much inline with what we experienced in New York City fine dining. Amazing customer service and attention to detail. My jacket fell off my chair, didn’t even realize it, and they hung it up for me. The space is spacious, smart, upscale without feeling stuffy. I enjoyed every minute and bite of this dinner. Be ready to spend money, but it’s worth it! Thank you Kato

We came to Kato for Valentine's Day and came away impressed! Reservation: For Valentine's Day, I did opt to reserve this as soon as possible when reservations opened up via OpenTable. There was an option to 'enable notifications for openings' which was also useful. Food: Overall, this was a really good tasting menu that went into Chef Yao's childhood and learnings growing up in the SGV. I thought it was classy with nice twists. Also appreciated the restaurant accommodating my current dietary restrictions well (can't eat mostly raw food) with good replacements where possible or warning of where we can't switch out items. There were two supplementary items and in order to get them, the whole table does need to partake as a heads-up. Also a special shout-out to the newly appointed dessert chef, Erica Chan. Her desserts were creative, playful, and surprising. Here are a few of our highlights: *Sablefish/Jiucengta Chao Geli: Was excellent - mixed with basil, rice wine, soy paste, and geoduck. Loved the textures, the presentation, and the flavor. The seafood here is strong and loved how the waiters always mentioned where the items are from. *Suanchu Yu: Another fantastic fish dish. This one funny enough had some of the best snap peas that apparently came into season early due to the weather. Really felt almost designed to spotlight the snap peas which was surprising! *Zaocan: A surprising add for Valentine's Day and a play on breakfast. Loved the soup in particular made out of soy milk and filled with seafood. It almost was a bit much at first but by the last sip, was perfect. Loved how the sticky bread also came into play in two dishes. *Fan Lizhi: Our favorite dessert of the night. So, so surprising and learned what Cherimoya was. It came off as a simple sorbet but in actuality was layered with cherimoya slices, mandarin oranges at the bottom, and buffeted by flavored soda. It was such a fascinating dish all around and wanted so much more afterwards. *Zhou: Another fantastic dessert made out of parsnip. I remembered having another parsnip dessert elsewhere but found this one to just be delightful all-around. A crepe made with parsnip cream, a parsnip crisp on top (I believe?), and parsnip ice cream. It almost bordered on being too sweet but think it was so well balanced by the last bite. Also, we appreciated the special dragonfruit cake we received to celebrate our engagement and hand-written card. We even got two gifts leaving the restaurant - a canned special espresso drink and another iteration of the cake. Service: Service was fantastic. Everyone was super friendly, laid back, and easy to chat with. We had offers to take our jackets for storage. Our waiter Fernando was super knowledgable and easy to chat with. And the other staff that came by were all friendly and kind. Interior: Super minimalist and clean. Almost the whole restaurant has some sort of vantage point into the open kitchen. We noted it was surprisingly pretty quiet. The acoustics of the Parking: Parking is super easy in the ROW DTLA parking lot. Super spacious and not hard to find parking. Make sure to bring your parking ticket with you to get validated as you'll most likely go over the 2 free hours of parking. Our total bill with two mocktails came out to be about $1K for two people as a heads-up to those looking into the restaurant. Appreciate you all at Kato for making it a wonderful experience for us all-around!

The food and cocktails were absolutely amazing. We had the best server Ed who really made the experience that much better. Only thing I did not enjoy was the chairs at the bar seating they were not the most comfortable other than that, incredible experience.

Dean Francis

Tasting menu started with abalone in a light broth that highlighted the sea flavors. Short rib course braised tender with subtle spices. Modern space in the Row DTLA has that sleek minimalist look.

Food was a solid 5/5 (albeit more generically Asian than Taiwanese) but the vibes leave much to be desired. Let’s start with the cons. Lost are the edgy, rebellious attitudes presented in most media coverage of the Kato that was located at a strip mall, and in its place, a wannabe upscale restaurant whose service standard and ambience are trying hard to keep up with the food. The new location in ROW DTLA is gentrified and phony. The restaurant (excluding the bar) is split into 2 areas. The area further away from the kitchen felt cold and lifeless with its 2 dead walls, lack of bustle and servers checking in only when they need to. Most of the servers felt undertrained, exemplified with their lack of authority to provide more, fumbling ingredient names, poor reaction to customer requests and a lack of enthusiasm. The Scandinavian decor feels soulless and fails to convey the theme of the restaurant. The choice of crockery was an odd mix too, with run of the mill minimalist yet artistic plates and glassware found in most Michelin restaurants to Chinese-style (or perhaps Victorian) crockery with dull prints. The lighting was also not very welcoming. The vibes just weren’t great overall. The price is also super expensive for a 1 star as I’ve eaten 3 stars on several occasions for cheaper. On to the good stuff, the food. Every dish had a mix of interesting flavours and textures, perfectly executed. The dishes also brought out the best of each ingredient. From the larger pieces of protein to the tiniest slice of scallion, the role of every ingredient was distinct and essential. There was great attention to detail, and the journey of experiencing each dish, from the first look, whiff and bite, was just a joy. My favourite dish was the unagi rice bowl, whose flavoured rice tastes like what my mom makes (add some yam cubes and I’ll cry). However, there wasn’t much hint of Taiwanese influence (except the milk bread) as most of the star ingredients were Japanese (amaebi, Hokkaido scallops, uni, unagi, wagyu, etc) and most concepts are from dishes shared across many Asian cultures while there weren’t any Taiwan-specific 家常菜s. Despite my qualms with Kato, I know that it has the potential to be much more. The food is really some of the best I’ve eaten in awhile and I may consider visiting again.

+5

We celebrated New Year’s Eve with the full tasting menu experience at Kato Restaurant in Los Angeles, and while the evening had some high points, it didn’t completely live up to its well-documented, high praise reputation. Walking in, the restaurant’s open, sleek, modern ambiance felt a bit sterile and cold, with only hard wooden chairs for seating and no cozy “booths” to add privacy or allow for intimate conversations. That said, the presentation of each dish was stunning. The tasting menu featured inventive, creative dishes inspired by Taiwanese and Asian-American roots. Highlights included the Yóutiao—a sea urchin, ham, and caviar creation served on a uni doughnut—which was indulgent, flavorful, and truly memorable. The Ji Juan—a scallop dish with ginger and baby leek—was another standout. The hint of chili oil added just the right amount of spice, enhancing the dish without overpowering its delicate flavors. The milk bread was one of our favorites: warm, pillowy, and absolutely perfect. The Sūan Cài Yú (rock cod) dish was also fantastic—the cod was flaky with a deliciously crisp crust and served in a beautifully aromatic smoked bone broth. A highlight of the evening was the nonalcoholic cocktails. We tried two: the Arnold Palmer, which was perfectly balanced, and the Amazake Swizzle, with hints of chai and coconut. While refreshing, the latter felt more suited to a warm summer day by the beach than a winter evening. Unfortunately, some of the later protein-focused dishes leaned more toward style than substance, leaving us wanting more in terms of flavor and depth. Additionally, the pacing of the meal was a downside. While the staff was attentive and courteous, there were long gaps between courses, and we found ourselves hungry. The meal stretched well over three hours—too long for the experience to feel cohesive and seamless. Another minor area for improvement was the lack of a true NYE vibe. We chose Kato specifically to avoid the typical LA alcohol-laced, wild NYE environment, but the restaurant missed an opportunity to bring some festivity to the evening. A few thoughtful touches, like decorations, party favors, or even a small countdown, would have gone a long way toward making the night feel special. Desserts were beautifully presented, but we definitely preferred the savory courses over the sweet ones. The Bảixiãng Guỗ—a dish with passion fruit, chocolate, and buttermilk accented with gold flakes—was visually stunning but fell short in flavor. The final dessert, Liúshã Bāo, a salted egg cream puff inspired by the iconic dim sum dessert “lava bun,” was a creative nod to tradition but felt overwhelming in one bite, as recommended. By that point, we were already quite full, which may have detracted from our enjoyment. At its core, Kato offers a creative and visually stunning Taiwanese fusion dining experience. However, for the price and time commitment, it missed the mark on the little details that truly define Michelin-starred restaurants. If you ask me whether it’s worth it, I’d say it is, if you go in with the right level of expectations.

+3

Overall we had a good experience at Kato. We opted for the Bar Tasting Menu. Food was good, lot of quantity and flavorful. Service is great, we arrived almost an hour early and they happily accommodated us. Something to note would be that the term “Bar tasting menu” is a bit misleading because the portion sizes of each course is a LOT. Not really a tasting menu but I would say a full fledged coursed meal. I wish we knew that and they would describe that appropriately in the website, because we ended up adding a course to our meal not knowing the plate sizing and it was a lot of food. But every course was amazing!

The 4 of us visited Kato at its old location. We heard so much about Chef Jonathan and the creative Taiwanese fusion dish. We will visit the new restaurant, the atmosphere of the old place was not that great. We were seated outside by the parking lot. It was past Covid, so service was definitely lacking at the time.

Food was good but not memorable. The time between servings was prolonged, making it a very long dinner of about three hours. Service was excellent. Great wine pairing. Food was good quality but nothing memorable that would make me come back.

dipin v

Overall we had a good experience at Kato. We opted for the Bar Tasting Menu. Food was good, lot of quantity and flavorful. Service is great, we arrived almost an hour early and they happily accommodated us. Something to note would be that the term “Bar tasting menu” is a bit misleading because the portion sizes of each course is a LOT. Not really a tasting menu but I would say a full fledged coursed meal. I wish we knew that and they would describe that appropriately in the website, because we ended up adding a course to our meal not knowing the plate sizing and it was a lot of food. But every course was amazing!

Carl Wong

The 4 of us visited Kato at its old location. We heard so much about Chef Jonathan and the creative Taiwanese fusion dish. We will visit the new restaurant, the atmosphere of the old place was not that great. We were seated outside by the parking lot. It was past Covid, so service was definitely lacking at the time.

Frank Agullo

Food was good but not memorable. The time between servings was prolonged, making it a very long dinner of about three hours. Service was excellent. Great wine pairing. Food was good quality but nothing memorable that would make me come back.

Andrew W

We celebrated New Year’s Eve with the full tasting menu experience at Kato Restaurant in Los Angeles, and while the evening had some high points, it didn’t completely live up to its well-documented, high praise reputation. Walking in, the restaurant’s open, sleek, modern ambiance felt a bit sterile and cold, with only hard wooden chairs for seating and no cozy “booths” to add privacy or allow for intimate conversations. That said, the presentation of each dish was stunning. The tasting menu featured inventive, creative dishes inspired by Taiwanese and Asian-American roots. Highlights included the Yóutiao—a sea urchin, ham, and caviar creation served on a uni doughnut—which was indulgent, flavorful, and truly memorable. The Ji Juan—a scallop dish with ginger and baby leek—was another standout. The hint of chili oil added just the right amount of spice, enhancing the dish without overpowering its delicate flavors. The milk bread was one of our favorites: warm, pillowy, and absolutely perfect. The Sūan Cài Yú (rock cod) dish was also fantastic—the cod was flaky with a deliciously crisp crust and served in a beautifully aromatic smoked bone broth. A highlight of the evening was the nonalcoholic cocktails. We tried two: the Arnold Palmer, which was perfectly balanced, and the Amazake Swizzle, with hints of chai and coconut. While refreshing, the latter felt more suited to a warm summer day by the beach than a winter evening. Unfortunately, some of the later protein-focused dishes leaned more toward style than substance, leaving us wanting more in terms of flavor and depth. Additionally, the pacing of the meal was a downside. While the staff was attentive and courteous, there were long gaps between courses, and we found ourselves hungry. The meal stretched well over three hours—too long for the experience to feel cohesive and seamless. Another minor area for improvement was the lack of a true NYE vibe. We chose Kato specifically to avoid the typical LA alcohol-laced, wild NYE environment, but the restaurant missed an opportunity to bring some festivity to the evening. A few thoughtful touches, like decorations, party favors, or even a small countdown, would have gone a long way toward making the night feel special. Desserts were beautifully presented, but we definitely preferred the savory courses over the sweet ones. The Bảixiãng Guỗ—a dish with passion fruit, chocolate, and buttermilk accented with gold flakes—was visually stunning but fell short in flavor. The final dessert, Liúshã Bāo, a salted egg cream puff inspired by the iconic dim sum dessert “lava bun,” was a creative nod to tradition but felt overwhelming in one bite, as recommended. By that point, we were already quite full, which may have detracted from our enjoyment. At its core, Kato offers a creative and visually stunning Taiwanese fusion dining experience. However, for the price and time commitment, it missed the mark on the little details that truly define Michelin-starred restaurants. If you ask me whether it’s worth it, I’d say it is, if you go in with the right level of expectations.

The only two dishes I liked at Kato were: - The caviar, which was incredibly good and was almost the best caviar dish I’ve had (second only to Maum), and - The bread course (although its portion was unbalacedly filling.) The others did not live up to the hype and were mediocre at best. Even though the main ingredients of each dish were perfectly cooked, there was a lack of harmony and cohesiveness in all the dishes. The spices were included to remind the audience of each dish’s asian root but failed to enhance the flavor or even blend into the dish. The greens were overly placed for presentation rather than for flavor combination. The spacing between each serving was also very long. We started at 8:30 and finished at 11pm and spent most of our time waiting for the next course to come out. If it wasn’t for my company, I’d have left this place in the middle of the courses and spent the remaining of my night in LA elsewhere. 3.2/5

+6

We had the bar tasting menu, and added the braised beef cheek. The quality of the food is quite good, and certain dishes shine, like the caviar and dungeness crab served in a cocktail glass, which was exquisite. Other dishes, however, attempted flavor pairings that felt imbalanced, such as sea urchin served with a spicy peanut paste that completely overpowered the dish. Definitely worth trying, but I don't think we'll be back.

+4

Went here for my birthday dinner. Overall, I had a nice time. I really enjoyed the food here. We had a phenomenal fish dim sum soup, lamb, quail, and some really lovely desserts. Fantastic all around. However, I was really expecting more from the service. I made a reservation for 8:30pm, arrived on time. My husband and I waited for 20 minutes. They offered us a complimentary cocktail--nice! After getting seated late for a reserved table, I was really hoping things would move quickly from there, perhaps as a way to signal "hey, we know we seated you late, but we're really gonna make it up to you." But we received our first dish nearly forty minutes later. I ordered the NA drink pairing with our meal. For some reason, all the drinks came out like 15 minutes before the food. In order for a drink to pair with the food, I was hoping it would come out WITH the food. Instead, I had to stare at the drink on my table and watch it go flat/cold while waiting for food. Every single course came out at a snail's pace. We waited at least 20 minutes between each plate. All the staff were perfectly friendly and kind, but we were there for the food, and unfortunately, the way the food was served to us (slowly) really affected our experience of it. We walked out of the restaurant four hours after we arrived, wondering to ourselves if we should have just gone to in-n-out instead.

Most of the dishes are extremely salty to a point that we had to chug multiple cups of water during the meal. We raised the problem of saltiness in the abalone dish and the lobster dish being hard to chew to the waiter, but they did nothing but acknowledge it. Definitely not worth the $325 price point.

Food was good, fave was the you tiao. Loved the whole experience until the very end when one of the servers threw our take-home gift bags onto our table. Not even placing the bags in front of us, but just casually throwing them down inches from the table. We left the restaurant confused as to why we were treated that way at the end. We gave the benefit of the doubt that maybe he was having a bad day, but that’s no excuse for a Michelin-starred restaurant. No one greeted us on our way out, no thank you’s, and no have a good night. It seems like after you pay for your meal, that's that. Inside the gift bags were tea leaves and words that say “bao zhong,” which means take care in Chinese. Maybe these words got lost in translation with the server, but his actions did not seem sincere.

Yungyee W

Food was good, fave was the you tiao. Loved the whole experience until the very end when one of the servers threw our take-home gift bags onto our table. Not even placing the bags in front of us, but just casually throwing them down inches from the table. We left the restaurant confused as to why we were treated that way at the end. We gave the benefit of the doubt that maybe he was having a bad day, but that’s no excuse for a Michelin-starred restaurant. No one greeted us on our way out, no thank you’s, and no have a good night. It seems like after you pay for your meal, that's that. Inside the gift bags were tea leaves and words that say “bao zhong,” which means take care in Chinese. Maybe these words got lost in translation with the server, but his actions did not seem sincere.

The LA Times ranked this restaurant as number one. A while ago, I saw lots of people recommending it on Reddit, so I booked it for my recent birthday. The describe themselves as Taiwanese-French restaurant, but aside from the menu being in pinyin, I really couldn’t see anything Taiwanese about it. We added youtiao (pic 4), which tasted like deep-fried rice balls. The worst dish was probably the chawanmushi: caviar + crab meat + steamed egg, then mixed with vinegar—so sour and salty. Later on, they even served quail. Supermarket quail costs $2 each, yet it showed up at a restaurant charging $400 per person. We ordered the non-alcoholic pairing, which was absolutely terrible—juices mixed with random vegetables and teas made from fruit peels. Basically every drink was one sip and done. Summary: A total disaster, the food was awful! Strongly NOT recommended!

Kevin Zhao

The LA Times ranked this restaurant as number one. A while ago, I saw lots of people recommending it on Reddit, so I booked it for my recent birthday. The describe themselves as Taiwanese-French restaurant, but aside from the menu being in pinyin, I really couldn’t see anything Taiwanese about it. We added youtiao (pic 4), which tasted like deep-fried rice balls. The worst dish was probably the chawanmushi: caviar + crab meat + steamed egg, then mixed with vinegar—so sour and salty. Later on, they even served quail. Supermarket quail costs $2 each, yet it showed up at a restaurant charging $400 per person. We ordered the non-alcoholic pairing, which was absolutely terrible—juices mixed with random vegetables and teas made from fruit peels. Basically every drink was one sip and done. Summary: A total disaster, the food was awful! Strongly NOT recommended!