Kato
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Kato - Restaurant Taïwanais et Japonais à Los Angeles

Situé au cœur de Downtown L.A., Kato est un restaurant taïwanais et japonais réputé, récompensé d'une étoile Michelin. Chef Jonathan Yao, originaire de Taïwan, propose une cuisine audacieuse et inspirée, mêlant des saveurs asiatiques uniques. Depuis son récent déménagement dans un nouvel espace spacieux à Row DTLA, Kato a élargi son menu et son programme de boissons, offrant une expérience culinaire complète. Les plats incontournables incluent l'omakase avec des mets tels que l'amberjack, les dumplings à la courge, le dessert à l'ananas et le chou à la crème. Avec une ambiance élégante et un service de haute qualité, Kato est un lieu incontournable pour les amateurs de cuisine asiatique à Los Angeles. Réservez dès maintenant pour une expérience gastronomique inoubliable.

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226 utilisateurs

#Tags souvent utilisés
#Restaurant #Asian #Taiwanese #Japanese #Ristorante
Ce qu'en disent les utilisateurs

"1 Michelin star 2024 #1 Best Restaurant by LA Time in 2023 Chef Jonathan Yao Chef Jonathan Yao is on a mission, deftly drawing on his Taiwanese background to deliver inspired, bold dishes. Far from his first location, the Row DTLA dining room is a cool enclave of polished concrete, steel, plate glass and light wood furnishings, along with an open kitchen that features prominently. It is a beautiful stage for his tasting menu, which is not shy about seasoning. Fish maw with Dungeness crab, custard and caviar comes with a crab shell-infused red vinegar for maximum impact. Spice-crusted duck breast taps into nostalgia with a fluffy bao bun. A recent riff on pig ears with summer tomatoes buzzed with a fiery chili oil. To boot, the cocktail program features impressively crafted alcoholic and spirit-free "

@nchavotier

"Downtown L.A. Taiwanese $$$$ Reservation The ambitions of Jon Yao, his skeleton crew and their tasting menu built around the flavors of Taiwan never quite fit in the restaurant’s tiny, curiously angled West L.A. space. A liquor license in the location wasn’t permissible; the team could stretch and dream only so far in the spare quarters. Yao and business partner Nikki Reginaldo scouted for the right new surroundings for years. A fit came at last: the airy, wood-and-concrete-lined space in Row DTLA vacated by Melissa Perello’s short-lived M. Georgina. Kato 2.0 has grown in every way possible since its move nearly a year ago. With the expansion comes an all-in beverage program, including a 60-page wine list, steered by new partner Ryan Bailey. Bar director Austin Hennelly mixes some of the city’s brainiest cocktails. Even if you don’t spot it on the menu, see if he’ll make you a Bamboo; his martini-like blend of sake and vermouth tinged with tomato brandy and soy nicely readies the palate for the meal ahead. From the kitchen, scallops or other seasonal seafood will arrive in a fish-fragrant sauce, the perfumes of garlic and ginger blazing like a comet’s twin tails. A hot brown-butter doughnut with uni and Ibérico ham will precede a showstopper of Dungeness crab and spinach in a wild butter sauce that involves mussel liquor, fermented cream and smoked onions. Caviar crowns the dish, of course. The cost is $225 per person. It’s a worthy splurge, however you consider Yao’s food. If you’re looking to parse the almost clinical dissection of nostalgia, identity and luxury, the intellectual fodder is there. If you want simply to savor a beautiful, thoughtful sequence of plates, he can make you feel nourished on many levels."

@ashigu

"Taiwanese. Rated really high. Must try "

@shayehen

"Taiwanese fusion, prix-fixe-only patio"

@sarahrchow

" $118 tasting menu birthday dinner?"

@bayleymalloy

"Taiwanese restaurant michelin star"

@get_food

"#1 Jon Yao, a 28-year-old native of Walnut in the San Gabriel Valley, has an extraordinary gift not only for communicating a sense of place in his food but for conveying his own sense of place in the world. At Kato, he thinks through fish steamed with aromatics and finished with hot oil, a classic of Cantonese and Taiwanese repertoires: His take presents snowy turbot served in a tea made of fish bones, deepened with soy and aged rice wine. A relish of ginger and scallions and a ribbon of kohlrabi dusted with powdered scallion strike chords of fragrance and flavor that keep echoing. Kato dwells in a two-story West L.A. strip mall, inconspicuous among restaurants that serve tlayudas, pupusas and tonkatsu. The room is spare and oddly angled, with the ephemeral feel of a pop-up. At the table, familiar tropes of luxury can appear — the freshest uni atop a two-bite slab of crisped tapioca; Dungeness crab threaded into tremulous chawanmushi — but Yao knows not to take things too seriously. The star dessert is boniato, a tuber in the sweet potato genus, pounded into chewy spheres, covered with farmers cheese and shaved brown butter sablé. It playfully summons boba milk tea, but the bouncing textures and nutty warmth turn the dish into so much more than an exercise in clever mimicry. An evening at Kato is a top-tier culinary experience; one can intuit that the food — and the mind behind it — will continue to reach and change in riveting directions. For its self-starting ambition, and its creative urgency, and the seamless pleasure of the experience, we couldn’t find a restaurant that better represents the very marrow of L.A dining. No alcohol. Lot or street parking. Credit cards accepted."

@chairmanvmao

"$$$ / 11 course dinner $118."

@tomsupero

"Taiwanese Michelin star. Favorite restaurant in LA"

@jeanjacky

Approuvé par 7 partenaires officiels
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"#1 Jon Yao, a 28-year-old native of Walnut in the San Gabriel Valley, has an extraordinary gift not only for communicating a sense of place in his food but for conveying his own sense of place in the world. At Kato, he thinks through fish steamed with aromatics and finished with hot oil, a classic of Cantonese and Taiwanese repertoires: His take presents snowy turbot served in a tea made of fish bones, deepened with soy and aged rice wine. A relish of ginger and scallions and a ribbon of kohlrabi dusted with powdered scallion strike chords of fragrance and flavor that keep echoing. Kato dwells in a two-story West L.A. strip mall, inconspicuous among restaurants that serve tlayudas, pupusas and tonkatsu. The room is spare and oddly angled, with the ephemeral feel of a pop-up. At the table, familiar tropes of luxury can appear — the freshest uni atop a two-bite slab of crisped tapioca; Dungeness crab threaded into tremulous chawanmushi — but Yao knows not to take things too seriously. The star dessert is boniato, a tuber in the sweet potato genus, pounded into chewy spheres, covered with farmers cheese and shaved brown butter sablé. It playfully summons boba milk tea, but the bouncing textures and nutty warmth turn the dish into so much more than an exercise in clever mimicry. An evening at Kato is a top-tier culinary experience; one can intuit that the food — and the mind behind it — will continue to reach and change in riveting directions. For its self-starting ambition, and its creative urgency, and the seamless pleasure of the experience, we couldn’t find a restaurant that better represents the very marrow of L.A dining. No alcohol. Lot or street parking. Credit cards accepted."
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