Kato cooks proud, precise and Taiwanese.
Jon Yao’s two-star tasting menu and one of the country’s most ambitious non-alcoholic pairings.
Located within the sprawling industrial architecture of Row DTLA, Kato's entrance opens into a moody, cavernous room of poured concrete, dark walnut, and dramatic pin-spot illumination.
Chef Jon Yao and his brigade craft a dazzling modern Taiwanese tasting menu: A5 Wagyu with sweet Taiwanese barbecue glaze, buttermilk pudding topped with golden caviar and smoked geoduck, and coal-roasted black cod.
Service is crisp and deeply knowledgeable; the beverage program by Ryan Bailey and sommelier team offers one of the country's most visionary non-alcoholic pairing menus alongside rare estate sakes and wines.
Holding two Michelin stars, Kato represents the brilliant modern future of Southern California dining: proud of its immigrant roots, relentless in its technique, and fiercely original.
- Jon YaoChef, Kato
- Ryan BaileyBeverage director, Kato
From the MICHELIN listing
- Distinction
- Two MICHELIN Stars · 2026 USA
- Price band
- $$$$
- Cuisine
- Asian
- Address
- 777 Alameda St., #114, Los Angeles
Sources
- MICHELIN Guide · Kato (2026 USA) · checked Sep 28, 2026
Distinction, address, cuisine and price band come from the listing above. Descriptions of rooms and dishes are from Dine Digest’s earlier reporting and were not re-checked for this issue.
Chapter 05 · Little Tokyo & RowRead it in the issue →
