That is whack.
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He seems to be warming up to it
“Deep down it was something that I dreamt about. Today is amazing and surprising, and also the realization of what we’ve been able to achieve through love and dedication to good quality products, to our purveyors, and fishermen,” he says. “It’s a testament that the Los Angeles diner is all about the food [no matter] the setting.””
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happy that he’s happy about and wanted it, but selfishly i dread out-of-towners changing the vibe of the place…
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Forget the out of towners, there’s already a ton of people in LA who don’t even know this place exist because its South of the 10. Plenty of local assholes who might ruin the experience.
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Sad but the guide is so biased against Chinese restaurants. They did give Bistro Nas a star back in the day as a token toward Chinese food (and quickly took it away) but it’s almost comical that Kato is viewed in that tier. Maybe the flavor profile doesn’t meet their European pallette. It’s disappointing.
Separately, anyone been to Rebel Omakase lately? Seems like a very weird pick. I went when they opened in 2021 and there are a dozen omakase restaurants in LA that are easily way better. I still remember the weird cooked shrimp on top on fettuccine dish, as well as their (newbie) staff cleaning the counter with bleach while we were eating. Presumably they got their act together?
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This is all my perception based on resy/open table availability and the times Ive been
I think the size of Kato hurts it a lot, and Michelin takes into account ease of making a reservation. Space is pretty much always available
That probably factors in to their weighing for a second star in a major city.
Almost like Angler at the beverly center. How can you pass up on a space like that?
But all that space brings its own challenges
Also seems like starting September 10 Kato is switching to two main seating blocks for the dining room. Between 5-5:30 and 8-8:30
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Yeah, that’s my only “complaint” (I use that word loosely) about Kato – that the dining room can feel a little too big. I’ve heard some people complain about the service, mostly that the servers can be a little stiff. That hasn’t been my experience at all. Everybody at the restaurant seems unusually hip and cool and happy to talk.
I just came back from many tasting menus (+ more) in Chicago of varying ratings, but which spanned the range of 1-3 stars. None of them have the combination of such quality food, service, AND bar menu (cocktail, wine and NA) that Kato does. Add onto that the creativity and connection to roots that Jon is displaying in the ever changing menu… it’s just a wild miss by Michelin to keep them at 1. Not that Michelin is any stranger to wild misses
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It’s easy to throw around claims of bias and difficult to prove or disprove. FWIW: Peony is native Chinese and isn’t enamored with Kato. I just texted her to ask which restaurant she likes more – Kato or Meteora – and she responded Meteora. I agree. For me, Kato is not at the level of the restaurants with two stars in LA, but I respect the opinions of others who think it’s up there, because there’s obviously a big element of subjectivity.
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Kato is Taiwanese
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Laugh. I’m not going there.
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Meteora over Kato? I mean sure it’s 200$ cheaper but better? deeply unserious opinion.
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Did you go to Smyth?
Yup, first res I made. Flavors are incredible
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The only one in chicago that I ever want to revisit. I had great meals at Oriole and Kasama but the menus don’t change a ton…
(I didn’t like Alinea/Ever)
But Smyth…that’s the one I would do over and over
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Agreed. I shudder to think how much money I would be spending if they were in LA. Not to mention the burger downstairs
I dunno, I’ve been to Smyth a couple times when it was 2*. I do not think current Kato, as much as I love the food there, is at that level even compared to my first visit pre-pandemic. The food at Smyth sticks in my mind in a way that few meals in my life have. I never had a cocktail at Smyth, but I’d be surprised if Kato’s aren’t better, I also don’t think that’s a meaningful part of what Michelin considers. Of course, Smyth was probably overdue for a 3* 
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I agree, I enjoy the food at Smyth more; it’s otherworldly and continues to get better each time I’ve gone which seems impossible. But the cocktails are just ok. I’m yet to eat at a 2 or 3 starred restaurant that also has a bar program at the caliber of Kato, or even close really. But you may be right about Michelin not taking that into consideration
Favorite course at Smyth this past trip?
