Kato Chef Tasting: 4th Course

Be sure you've tasted course one, two and three before moving on to this one!

So at this point in the meal, I've noticed a trend. Each dish has a stronger flavor and heavier consistency; they play upon the tasty notes that have already been established, and are definitely ramping up to a crescendo. We've got a Flavor Symphony, here! Is this how all meals are meant to be? Is this real life?

These ribs might be short, but they're tall on FLAVOR

These short ribs with turnips and chili were mind blowing. The flavor was hearty and while quite heavy, and the meat was extremely soft and supple. It had been cooked in such a way that it practically fell apart on my fork... which led to some scrambling and attempts at covering up how ungraceful I am. The turnips on top lent the dish a nice crunch to it without detracting from the flavor. I dipped each bite in a tiny bit of chili sauce to really round things out with a ZING!*

This illustration was particularly challenging because of the delicate veins in the turnips-- they're so subtle that I had to be careful not to overdo it.

Next will be course five of the chef tasting, in which we go full tilt flavor!

*I used to hate hot sauce, but I'm slowly becoming a lover. I'm pretty sure this was a house sriracha, and it was DELIGHTFUL.

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As a working artist, I have to exhibit at comic and art conventions in order to grow my audience, sell my wares, and meet art directors. Each show requires a ton of prep work, and then a certain amount of recovery time afterward as well. This show was totally food related though, as I just debuted my very first set of food illo art prints and pins!

Deliciousness for your wall or photo frame!

Kato Chef Tasting: 3rd Course

You see that fish there? It's so soft that it's like eating straight butter. Oh yeah.

And we're back with the amazing Course Three in my Kato Chef Tasting Experience. Be sure to read parts One and Two first!

Something that I thought was remarkable about Kato's dining room was how small and minimalist it was. The walls are light, the floor is wood, and there are absolutely no frills. Artwork sprinkled around and a simple tea light on the tables count as the decor. I'd say there are, what, 10 tables total? 15? I find it interesting that they took this approach, and I expect that it's so you can focus on the food. No gaudy decorations or talking animal heads here! (Apologies to lovers of Rainforest Café, heh.)

I suspect that's also why they don't serve any alcohol, and their drink selection is extremely limited. Green tea or sparkling water work just fine when alcohol could detract from your enjoyment of the delicate flavors they're putting in your face. Plus, realtalk, as a restaurant owner I bet it's just easier to get through life when you don't have to worry about booze permits.

So! The delightful third course of the evening was trout with chili and seared cabbage. This dish, seriously. UNG. I almost died when I put it in my mouth. The trout was cooked in a sous vide so it actually burst apart as soon as it left my fork, and the amazing flavors locked inside are the kind you'd write home to mom about. Or... write about on a blog on the internet.

The chili sauce is apparently fermented, and while it has a dash of heat, it uses it subtly to enhance the other flavors. The seared cabbage* is crisp and its strong flavor sticks with you long after this course is over, but in a good way.

Stay tuned for Course 4! "How many courses ARE there?" you ask. The answer is five, plus dessert, plus additional food we ordered at the end to round everything out. In other words, I've got a lot of drawing to do.

* I am definitely not supposed to eat cabbage. That's that FODMAP thing again that I mentioned before. I'll get around to discussing it, one day. I ate it anyway though, in the name of art!

Kato Chef Tasting

You can't find delightful piles of fish like this easily

Last month we tried out a highly rated restaurant in Santa Monica named Kato, a Californian/Japanese/Taiwanese hybrid chef's tasting restaurant.

Hungry Reader, you may be asking "Um wat?" which is the exact same question I asked myself because I, too, think in memespeak. Luckily for you, I went and found out! A chef tasting is when a restaurant's chef designs a menu that takes customers on what I like to call a food experience. A Foodsperience, if you will. The flavors of each small course are meant to work together like a team to send you to Tasty Town.

It began with what's called an amuse bouche, which is sort of like an appetizer but smaller. It literally means "to amuse your mouth." It was a tapioca snack with roe (fish eggs), and while it was brownie-like, was also very salty. Think "sea salt brownie with heavy emphasis on the sea and possibly as dark as it is because maybe squid ink?" Regardless, it was delightful and I was ready for more!

We then received our first course, which was tuna tartare with eggplant and herbs over crispy rice. Seriously I put this thing in my mouth and the world stopped*. The rice gave it a fantastic crunchy texture that contrasted with the softness of the tuna. The vinaigrette had almost a minty note to it, and the shallots gave the sauce absolute sass. SASS, I say! The dish was very light overall, which, by the end of the meal I learned is the best way to start a Foodsperience so you can build a flavor symphony over time.

But more on that next time with Course 2!

*"The world stopped" is going to be a phrase that I use often in this series with Kato, because spoiler alert: THE FOOD IS REALLY GOOD