LA | KATO 🌟

An incredibly thoughtful expression — French in presentation, Chinese in flavor essence. Every dish brought a surprise. Reading the pinyin-labeled dish names, I wondered how the chef would interpret each one. "Liang Mian" (Cold Noodles) had no noodles. "Jiu Ceng Ta Chao Ha Li" (Basil Clams) had no clams.🙌😊 Yet each bite instantly revealed its inspiration. A "hot pot" with sauerkishima-style broth, fish maw chawanmushi infused with caviar umami, "Stir-Fried Lobster" inspired by the chef’s childhood memories of New Port-style lobster, and cumin-spiced French lamb chops. The main menu was full of delightful surprises.😘😁 The two add-ons were less impressive. The "Youtiao" (Chinese fried dough) felt unbalanced — with ham, uni, and caviar piled high, the saltiness of the ham overpowered everything.😁👌 But the "Beef Noodle" returned to the excellence of the main menu — red-braised Wagyu beef and tendon marinated in doubanjiang. I hope it gets added to the main menu permanently; it felt like a natural part of the experience, making the menu feel complete.❤️😍 Desserts were relatively ordinary, though the deconstructed pineapple cake presented like a Napoleon was somewhat clever. Overall, a truly fascinating dining experience. As a restaurant recently named to the World’s 50 Best, its innovative reinterpretation of Chinese culinary elements is exciting — I look forward to seeing more creative menu designs in the future. #LAFood #MichelinRestaurant #LAExploration #ChineseCuisine #CreativeDining #LALife