LA | KATO 🌟

A truly thoughtful expression—French presentation, Chinese soul (in flavor). Each dish brought surprise, and seeing pinyin on the menu made me wonder how the chef would interpret each name. “Cold Noodles” without noodles, “Clams with Basil” without clams—yet one bite revealed exactly where the inspiration came from. A “hot pot” in the style of suan cai yu (sour fish soup)😍🙌 A savory steamed egg custard infused with caviar “Stir-fried lobster” inspired by the chef’s childhood memory of Newport-style lobster French lamb chops carrying the aroma of cumin barbecue The main tasting menu was full of delightful surprises. The two add-ons, however, were less consistent: 🍢 “You Tiao” (fried dough) felt unbalanced—ham, uni, and caviar stacked together, with the ham’s saltiness overpowering. 🍜 “Beef Noodle Soup” returned to the main menu’s brilliance—braised Wagyu and tendon marinated in fermented bean paste. Wish this was a permanent part of the menu—it made the experience feel complete. Desserts were relatively modest, though the deconstructed pineapple pastry (Napoleon-style) was a playful touch. Overall, a fascinating and memorable experience. KATO earned a spot in World’s 50 Best this year, and its unique reinterpretation of Chinese elements leaves me excited for future menu evolutions. #LAEats #MichelinRestaurant #LADiscovery #ChineseCuisine#CreativeDining #LALife #HiddenGem #MustTryLA