Eater LAのインスタグラム(eater_la) - 7月7日 03時01分

In early 2021, chef Jon Yao’s Michelin-starred restaurant Kato moved from a scrappy West LA strip mall to the polished confines of the Row in Downtown. While the physical differences between Kato’s two iterations are the most obvious, the changes that go beyond the superficial are the most striking.

Eater sat down with Yao and his partners to hear how their perspectives have shifted since opening Downtown, whether the approval of Asian grandparents is more meaningful than Michelin’s, and how Taiwanese food memories are influencing what’s on the plate. Tap the link in bio to read the feature by Eater LA senior reporter/editor Cathy Chaplin (@gastronomyblog)

📸: @wonhophoto

[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する

• jonyao
• katorestaurant