in Prada outside Kato Restaurant
amberjack, sesame, cucumber
sea urchin, iberico ham, caviar
shellfish, shacha, kelp vinegar
beef, tendon, doubanjiang
Sonoma Valley wine
milk bread, garlic, butter
boniato yam, cheese, brown butter
Adrianne Ho dines at Kato, the one-Michelin-star restaurant at ROW DTLA led by chef Jon Yao, a San Gabriel Valley native whose Los Angeles upbringing and Taiwanese heritage shape the seasonal tasting menu. Kato is one of Los Angeles’s most acclaimed fine-dining destinations, earning recognition from the Los Angeles Times, The World’s 50 Best Restaurants, and the James Beard Awards for Best Chef: California, for reimagining Taiwanese flavors through precise technique and Southern California produce.
Winter tasting menu highlights include a one bite donut with Santa Barbara sea urchin topped with caviar, beautifully smoked seafood based broths, and a collaborative wine from Sonoma County adorned with Chef Yao’s grandfather’s artwork. The meal begins to finish with garlicky milk bread and Kato’s boba dessert, a longtime favorite from the restaurant’s early years, reimagined as a plated dessert with boniato yam, cheese, and brown butter sablé.