Kato Chef Tasting

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

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