From Humble Beginnings

Kato first opened its doors in 2015 as a tiny lunch box catering service run by Yao’s parents. Yao, then only 25, decided to evolve the business into a full-fledged restaurant. Located in a strip mall on the other side of LA, Kato began attracting attention for Yao’s inventive Taiwanese-inspired dishes that pulled at the heartstrings of those familiar with the cuisine while enticing newcomers.

After outgrowing their first location, Kato relocated to its current downtown LA spot on The Row in 2020. Now with ample space to showcase his talents, Yao has hit his stride. Kato has claimed the #1 spot on the prestigious Los Angeles Times 101 Best Restaurants list two times. This accolade paved the way for Kato’s selection as the 2024 Resy One to Watch winner by World’s 50 Best Restaurants.

Celebrating Identity Through Food

Behind Kato’s success is Yao’s heartfelt mission to honor his cultural background and the Asian American experience through food. Having grown up in the diverse food mecca of San Gabriel Valley, Yao draws deep inspiration from his Taiwanese heritage and the culinary landscapes of Southern California to create a uniquely personal and contemporary style of cooking.

Signature dishes at Kato artfully transform Taiwanese culinary tradition with global, luxury ingredients and cutting-edge techniques. The three-cup abalone pairs seared abalone steak with an elevated version of the classic sesame oil, rice wine and soy sauce preparation. Another standout is Yao’s riff on beef noodle soup – wagyu beef and duck served with a reduced chili broth, accented with morel mushrooms and cordycep flower.

However, the most iconic dish on Kato’s menu is the Japanese tilefish cooked over binchotan and almond embers. The fish is bathed in hot oil to make the scales crispy, then served in a clam and Thai basil broth that beautifully balances the tender flesh with the scorched crispy scales.

Pairings & Cocktails

Complimenting Chef Yao’s globally inspired cuisine is Kato’s extensive 800+ label wine program curated by director of operations Ryan Bailey. With decades of experience, Bailey deftly matches wines to Yao’s array of Chinese and Asian-inspired flavors. Kato also offers a special reserve vintage pairing for the ultimate wine experience.

At Kato’s bar, led by bar director Austin Hennelly, cocktails shine both as perfect companions to the tasting menus and as standalone libations. Hennelly brings unique expressions of Kavalan whiskey and other spirits to his cocktail menu, while also championing the nonalcoholic drink movement with flavorful mocktails. The Amazake Swizzle mixes masala chai and coconut for a smooth, lightly spiced flavor profile.

The Realization of a Dream

Kato’s current success and acclaim is the realization of Yao’s dream to celebrate his cultural identity through food while also building cross-cultural understanding. “It’s about honoring the traditions and fortitude that allowed my family and other immigrant families to endure and thrive in America,” muses Yao.

By sharing the food memories and cultures of his childhood, Yao hopes to help people find power in their own identities and develop greater empathy across backgrounds. Kato showing the world how, like Bruce Lee and other Asian-American pioneers, it too can achieve the American dream. I sincerely hope you like reading this “How is the LA restaurant Kato impressing the world with the American dream?” article.

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