Taiwanese Tastes Elevated - Kato Restaurant Los Angeles - Buy Reservations
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😍 5/5 - Taiwanese Tastes Elevated
By 👻 @semanticvision, 08/02/2021 3:00 am
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We have heard nothing but good words about the restaurant from friends who have visited. Scoring a reservation has been tough according to many, when we checked the reservation site, there was one single slot available for 2 and we booked it right away.
Restaurant is located in an unassuming strip mall with only a small sign on the door. Due to COVID restrictions, the indoor seating is sparse and we ended up with a patio seating that has the grand view of the parking lot. No matter, we are here for the food.
The only choice was the tasting menu, on the night we visited, there is a choice of added dish of caviar with additional supplement price, which we opted out. I have had too many tasting menu meals that just ended up with way too many dishes and I am just neutral about caviar.
The wine policy is BYOW, they do not have a wine list. Consult the online menu to bring your choice(s). When in doubt, a sparkling one should work.
Chef is second generation Taiwanese, many of the dishes he create evoke the flavor profiles of famous dishes from the island where I grew up. The presentation gives you no hint of the original dishes, once the food reaches your mouth, the pure deliciousness triggers hidden memories of my past with an imagery or a memory playing inside my head. For anyone who has no experience with foods from this foodies paradise island, this will serve as an introductions to perhaps your future visits.
Of the night’s menu, the 3 cup abalone, chawamushi and prawn toast transcends the famous street foods the flavors come from in a delicate and complex manner I have never tasted. The two desserts are both refreshing with contrasting textures that play against each other and provided with a wonderful finishing touch. I was glad there were no extra dishes like many chef will do with tasting menu that sometimes are just way too much. Looking forward to my next visit.
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