After all these years, I finally managed to make it to Kato Restaurant, the only Michelin starred Chinese leaning restaurant in the Los Angeles area. The tasting menu was excellent, though for $330 (including the Wagyu upcharge) one wouldn't expect otherwise.
The meal began with amberjack with preserved vegetables.
Pig ears with celluce.
Freshwater eel with stone fruit.
Caviar custard fish maw.
Curry corn.
Tilefish with basil and clam.
Duck, sticky rice and soy preserves.
A5 Wagyu.
Interesting drink holder.
Strawberry milk dessert with condensed milk, whipped cream, shaved ice, whole strawberries and mochi.
Dessert trio of plum tart, roll cake and egg tart. Waiter said egg tart was the best thing on the entire menu. I don't agree though it was very good.
A special treat for my birthday. A literal ice cream sandwich, made with an unfrozen bun and ice cream.
The real highlight was meeting with Chef Yao, particularly since we appeared separately in the same video produced by Lucas Kwan Petersen of the Los Angeles focusing on food topics and the San Gabriel Valley.
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