Kato

Chef Jonathan Yao steers the ship at Kato, deftly drawing from his Taiwanese background to create contemporary food that is at once simple and complex. Chef Yao is unafraid of change and often tweaks the menu based on availability or just his own whim. No matter, since you're in for a consistently creative and often quirky experience.
The dishes (some of which are made by a local artisan) are as elegant as they are inventive. Take the torn bluefin with caramelized onion set before you on a tiny pedestal, or the sea urchin donut with rich uni, hand cut jamon Iberico and brown butter. Warm and silky egg custard is punctuated by a kicky heat, thanks to kelp vinegar.