Kato, a Taiwanese-American restaurant in Los Angeles, has gained international recognition for its refined approach to storytelling through food. Led by Chef Jon Yao, the restaurant reflects his personal journey and deep connection to the San Gabriel Valley, where he grew up. Originally launched as a small eatery in a strip mall, Kato has transformed into a fine dining destination in Downtown Los Angeles' The Row. With its minimalist design, warm ambiance, and carefully curated menu, Kato offers a dining experience that blends nostalgia, technique, and innovation.
Yao’s menu pays tribute to his heritage by reimagining traditional Taiwanese flavors with a Southern California influence. Signature dishes include three-cup abalone, inspired by a classic rice wine and soy sauce preparation, and a reinterpreted beef noodle dish featuring wagyu or duck with a chili-based sauce. The bar program, led by Austin Hennelly, complements the menu with inventive cocktails infused with unique Asian ingredients. Kato’s extensive wine list, curated by Ryan Bailey, enhances the dining experience with thoughtful pairings. The restaurant’s journey mirrors Yao’s own path, celebrating the traditions and resilience of immigrant families while offering a deeply personal and memorable culinary experience.