Los Angeles, US
An industrial-luxe space in Downtown LA where chef Jon Yao leans into his heritage harnessing contemporary flavour from the very essence of Taiwanese family dishes. Along with business partners Nikki Reginaldo and Ryan Bailey, Kato works as a flagship for reimagined fine dining. A wood-fired stove sits at the centre of the kitchen, which trots out a tasting menu of 12 standout courses over around three-or-so hours. Chicken-liver-smeared hibiscus macarons could start proceedings, before, perhaps, uni with tapioca and brown butter or smoky golden eye snapper swaddled in fermented cabbage and dressed with a clarified broth with rice wine. A sweet note comes from the likes of castella sponge cake topped with jujube sorbet. Stunning plates are a given and Yao’s profound experience, including a stint at at 50 Best list regular Benu, is clearly in evidence.
ROW DTLA, 777 S Alameda St Building 1, Suite 114, Arts District, Los Angeles, California, CA 90021