Restaurant: Kato [1, 2, 3, 4, 5, 6]
Location: 777 Alameda St, Bldg 1 Ste 114, Los Angeles, CA 90021. (213) 797-5770
Date: July 3, 2025
Cuisine: Taiwanese, Seafood
Chef: Jon Yao
Rating: Awesome as usual
Nestled in the heart of downtown Los Angeles, Kato DTLA is a culinary gem that serves up an exquisite blend of Taiwanese and seafood cuisine. The restaurant, located at 777 Alameda St, Bldg 1 Ste 114, is a testament to the innovative spirit of LA’s dining scene, offering a unique dining concept that marries traditional Taiwanese flavors with the freshness of local seafood.
The atmosphere at Kato DTLA is a harmonious blend of minimalism and warmth. The understated elegance of the decor, with its muted tones and clean lines, allows the vibrant colors and textures of the food to take center stage. The open kitchen adds a dynamic element to the dining experience, allowing guests to witness the culinary artistry in action.
What sets Kato DTLA apart is its commitment to quality and creativity. The menu is a rotating showcase of the chef’s ingenuity, with each dish telling a story of heritage and innovation. From the delicate balance of flavors in their seafood dishes to the bold, comforting notes of their Taiwanese offerings, every meal at Kato DTLA is a gastronomic journey that leaves a lasting impression. This dedication to excellence has not gone unnoticed, with the restaurant earning a coveted Michelin star, making it a must-visit destination for food lovers in Los Angeles.
Chef Jon Yao is the culinary mastermind behind Kato, a renowned restaurant located in downtown Los Angeles (DTLA). Born and raised in San Gabriel Valley, Yao developed a passion for cooking at a young age, inspired by his Taiwanese heritage and the diverse culinary landscape of Los Angeles. After honing his skills at several Michelin-starred restaurants, including Benu in San Francisco and Coi in Paris, Yao returned to Los Angeles to open Kato in 2016.
Yao’s philosophy in the kitchen is deeply rooted in his cultural background, with a focus on creating dishes that are a fusion of Taiwanese and Californian cuisine. He is known for his innovative approach to traditional dishes, using locally sourced ingredients to create unique flavor profiles. Yao’s dedication to his craft has not gone unnoticed; in 2019, he was named one of Food & Wine’s Best New Chefs and Kato was awarded a Michelin star. Despite these accolades, Yao remains humble and committed to his original vision of bringing a fresh perspective to Taiwanese cuisine.
We hit this up for “0th dinner” (dinner before the dinner).
Seafood tower. Chilled and glistening on ice, it’s a briny-sweet showcase with a clean, oceanic snap in each bite. Bright, refreshing, and all about pristine texture.
The ceviches were the weakest part. They tasted underseasoned and a bit watery, missing the bright citrus snap and clean brininess that make ceviche pop.
Then back to the real action at Kato:
The menu at Kato showcases an innovative blend of contemporary and traditional flavors, highlighting seasonal ingredients with a focus on seafood, preserved elements, and creative presentations. Dishes range from unique appetizers like sea urchin and preserved peppers to intriguing desserts featuring combinations such as strawberry and white chocolate.
The Comtes de Champagne, produced by Taittinger, hails from the prestigious Champagne region of France. This 2006 vintage, a pure Chardonnay expression, showcases exceptional finesse and elegance. With its vibrant acidity and notes of citrus and white flowers, it opens up beautifully to reveal complex layers of brioche and minerality, making it an excellent pairing for seafood dishes, particularly oysters and scallops.
Duò Jiāo Yú (Fish with Pickled Chiles). Preserved pepper, coriander. A Hunan classic with bright, fermented chile tang and a gentle, lingering heat; the fish stays tender and silky, while the coriander adds a fresh, citrusy lift.
The culinary masterpiece known as Floral Essence Gelée presents a delicate pink bloom, artfully suspended within a crystalline vessel, reminiscent of nature’s finest moments. As the dish is approached, a fragrant bouquet of jasmine and citrus wafts through the air, inviting one to indulge their senses. The translucent petals, remarkably smooth and cool, yield to gentle pressure, releasing a symphony of ethereal flavors that oscillate between sweet and tangy, while the underpinning infusion of herbaceous olive oil adds a subtle depth. Each spoonful sings with a soft, silky texture, as the vibrant gel glides elegantly across the palate, leaving a lingering echo of floral complexity and refreshing brightness that mesmerizes with every bite.
LIÁNG MIÀN (Cold Noodles). SESAME, CUCUMBER, WASABI. Silky, nutty, and refreshingly cool, with crisp cucumber against springy noodles and a gentle wasabi lift.
Yóutiáo (fried dough stick). Sea urchin, ham, caviar. Crisp and airy, the dough stick’s light crunch meets uni’s custardy brine, savory ham, and caviar’s clean pop for a rich, salty bite.
The 2014 Keller Riesling von der Fels hails from the esteemed Rheinhessen region of Germany. This dynamic white wine showcases a vibrant acidity balanced by pronounced minerality, revealing notes of ripe stone fruits and citrus zest. Best enjoyed alongside fresh seafood dishes or Asian cuisine, it enhances the flavor profile with its refreshing finish.
This exceptional Riesling reflects the meticulous craftsmanship of the Keller winery, known for its dedication to terroir and tradition. The vintage highlights the lush fruit characteristics while maintaining an elegant structure, making it a perfect companion for light salads and grilled vegetables.
YÚDÙ GĒNG (Fish Maw Soup). Custard, caviar, fish maw. Silky and lightly thickened, the fish maw and custard bring a supple, collagen-rich glide, while the caviar adds a briny pop and luxe salinity.
Suāncài Yú (fish with pickled vegetables). Soured vegetables, preserved peppers. A bracingly tangy, aromatic broth cradles tender fish, with the lively snap of pickled greens and gentle heat rounding it out.
The 2010 Domaine des Comtes Lafon Meursault-Santenots du Milieu Premier Cru is a striking expression of the Côte de Beaune, showcasing the harmony of ripe citrus fruits and mineral undertones. With its creamy texture and vibrant acidity, this wine pairs beautifully with rich seafood dishes, such as butter-poached lobster or grilled scallops, enhancing both the dish and the wine’s complexity.
With its elegant structure and expressive bouquet, this vintage offers notes of white flowers, almonds, and a subtle hint of oak, making it a perfect companion for creamy pasta or a classic coq au vin. The beautiful balance of acidity and richness ensures a delightful experience from start to finish.
JĪN SHĀ (Golden Sand). Atlantic Lobster, SALTED EGG, HABANADA, CURRY LEAF. A classic golden-sand treatment: salted egg yolk creates a rich, sandy crumble over sweet lobster, while habanada adds gentle floral fruit and curry leaf brings a citrusy lift. Expect a golden, nubbly sheen and succulent meat.
ĀNCHŪN (Hidden Spring). QUAIL, SOY PASTE, STONEFRUIT. Delicate, gently gamey quail meets savory depth from soy paste, lifted by bright, sweet-tart stone fruit; expect tender meat with a clean, polished finish.
Quail legs. Petite, gently gamy morsels with crackling skin and juicy dark meat—small in size but big on savory depth.
ZĬ RÁN YÁNG (Cumin Lamb). CUMIN, PRESERVED ALLIUM, MAGAO. Aromatic and warming, with tender lamb perfumed by toasty cumin, a gentle preserved-allium funk, and a bright, citrusy magao lift.
The dish, butter brioche bun, presents a stunning golden-brown hue, its craggy surface glistening with a delicate sheen, hinting at the richness within. As it rests on a glass plate, the pinched edges reveal an inviting aroma—warm notes of caramelized butter intertwine with a subtle sweetness reminiscent of freshly baked pastry. Each bite unveils an airy, tender crumb that cradles a luscious, melting softness, releasing a cascade of flavors that dance between nutty and sweet, enhanced by a whisper of sea salt that perfectly balances the warmth. The experience is both comforting and exquisite, making it a sublime prelude to the meal that follows.
Served with an air of elegance, the dessert known as Lychee Panna Cotta unveils a captivating symphony of textures and flavors. Its pale ivory form is crowned with a delicate dusting of pale pink, inviting intrigue as it rests in a glossy pool of fragrant lychee coulis. The aroma wafts lightly, perfumed with whispers of tropical sweetness, while the panna cotta itself is silken, yielding effortlessly to the spoon. As the first bite melts luxuriously on the palate, it reveals a nuanced dance of floral notes and creamy decadence, harmonized by the fruity tang of the coulis that lifts the dish into a realm of sophisticated pleasure, leaving a lingering, refreshing trace of exotic delight.
CĂOMÉI (Strawberry). Strawberry, rhubarb, white chocolate. A bright, tart-sweet interplay where rhubarb lifts the berries and creamy white chocolate softens the edges—fresh and springlike.
Liúshā Bāo (Molten Sand Bun / Salted Egg Yolk Lava Bun). Cream puff, salted egg, brown sugar. A soft, pillowy bun that opens to a glossy salted-egg lava center—salty-sweet and custardy, with a warm brown sugar finish.
Take home bite.
Another amazing (if expensive) tasting menu down the gullet!
