Los Angeles | KATO 🌟

A highly creative expression—French cuisine in form, Chinese in flavor profile. Every dish brings a surprise. Seeing the pinyin-labeled menu, you can’t help but wonder how the chef will reinterpret each concept. “Cold Noodles” without noodles 🍜, “Clams with Basil” without clams 🐚—yet with just one bite, you instantly recognize the inspiration behind them. A hot pot-style broth with pickled fish flavors 🍲, a savory egg custard infused with the umami of caviar and fish maw 🥚, a “stir-fried lobster” inspired by the chef’s childhood memory of lobster from New England 🦞, and French lamb chops with a cumin BBQ aroma 🍖. The main menu is full of delightful surprises. Two add-ons: The “Youtiao” (fried dough stick) concept fell short compared to the main menu—a stack of ham, uni, and caviar where the saltiness of the ham overpowered the balance. 🥢 But the “Beef Noodle” add-on returned to the high standard of the main menu—braised Wagyu and tendon marinated in fermented bean sauce. Hopefully, it will be added to the main menu someday—it feels like a missing piece that completes the experience. 🍜💫 Desserts were relatively ordinary, though the deconstructed pineapple Napoleon was somewhat interesting. 🍍🍰 Overall, a fascinating dining experience. The restaurant recently earned a spot on the World’s 50 Best list 🏆, and its unique interpretation of Chinese elements is truly refreshing. Looking forward to more imaginative menu designs in the future! Have you been to KATO? What’s the most creative fusion dish you’ve tried? Share your thoughts below! 👇🎨 #LAFood #MichelinRestaurantReview #LAExploration #ChineseCuisine #CreativeCooking #LALife #HiddenGemRestaurant #Worlds50Best #FineDining #ModernCuisine #CulinaryArt