Michelin-Starred Kato Teams With Top L.A. Chefs on Sunday Summer Series

As part of Kato’s Summer Sunday Series, chef Jon Yao's Michelin-starred restaurant at Row DTLA opened its doors to some of SoCal's buzziest chefs to collaborate on a memorable multi-course meal — marrying their cuisines with San Gabriel Valley native Yao's dishes that draw from his Taiwanese background.

The series kicked off in July with a collaboration with Chris Bianco's Pizzeria Bianco , and continued with events featuring San Diego's Callie , Baroo and the newly Michelin-starred Holbox .

The teamwork resulted in stunning dishes such as Gejang with hearth roasted allium and pepper (Kato x Baroo); sungold emulsion, tomato gelee, spiced tuna loin, scraped fatty tuna and habanero limequat preserve (Kato x Callie) and dungeness crab and sea urchin saffron malloreddus with sun-gold tomato, basil, fish sauce and garlic (Kato x Bianco).

Last night's event with Funke perfectly melded chef Yao's flavors with Evan Funke's deftness at making pasta — and bread!

Remember when Los Angeles January cover star Giada De Laurentiis told you her favorite dish at Funke is the focaccia ? The five-course Kato x Funke meal began with Funke's fluffy, beloved bread flavored with sesame and scallions.

Pasta courses included tortellacci with jinhau ham and hokkaido scallop; tagliatelle meant to be mixed on a bed of p & b pork and sesame sauce; and a hearty Lasagne Bastarde with wagyu beef cheek and shiso.

The meal concluded with a light granita with almond and milk, while cocktail highlights included a Cosmo Highball, a not-too-sweet Pina Colada & Tonic and a Godfather Milk Punch — based on one of Kato's most popular menu items.

Kato's final dinner with Jeune et Jolie ($125 per person not including beverages, tax and service charge) takes place on Aug. 18 .

777 S. Alameda St., Building 1, Suite 114, DTLA, katorestaurant.com