Los Angeles is a sprawl of distinct dining enclaves, each with its own flavor and reason to travel. From Venice’s farmers’ market–driven fare to K-town’s world-class Korean cuisine, L.A.’s neighborhoods each tell their own delicious story.
But in the middle of it all, there’s one culinary island (if you will), surrounded by a sea of otherwise empty warehouses, that might just be one of the city’s most underrated dining districts: ROW DTLA.
Originally brought to life as the LA Terminal Market in 1923, the site served as a major distribution hub for regional produce. Today, the 30-acre compound on the edge of the Arts District has been reimagined as a walkable maze of industrial buildings—transformed into a self-contained urban ecosystem that now houses some of Los Angeles’ most celebrated restaurants.
From Kaiseki to KATO: Fine Dining Redefines ROW DTLA
Among the standout restaurants is Hayato, the intimate, two-Michelin-starred kaiseki spot from chef Brandon Go. With just seven seats and a meticulous focus on seasonality and tradition, Hayato is one of L.A.’s most exclusive—and exacting—dining experiences. Its presence at ROW DTLA quietly raised the bar for the entire neighborhood and played a subtle but significant role in attracting fellow talent like Jon Yao, who considers Go a mentor.
When KATO moved from a Westside strip mall to ROW DTLA during the pandemic, it was a clear upgrade. The team finally had room to age proteins, store preserves and fermentations, and expand their larder program. With that came more buying power at the farmers’ market, the ability to train a larger staff, and the freedom to evolve their cooking techniques.
One of the most acclaimed restaurants in ROW DTLA is KATO, the tasting menu–only fine-dining destination from chef Jon Yao, who recently won the James Beard Award for Best Chef: California. The move from a Westside strip mall to ROW during the pandemic marked a defining moment for the team. “Parking and security were the biggest issues for our staff previously, so right off the bat I felt good in those regards,” Yao says of the transition. “I also live in the neighborhood and wanted a location that was within reach of my family and other regulars in the SGV but also feel like we were in the midst of LA. We were also approached with a great deal mid-pandemic, and being in close proximity to Brandon Go was also a strong selling point.”
KATO’s co-owner, award-winning beverage director Ryan Bailey, sees ROW DTLA as a destination—but one surrounded by growth. “I think there is a great opportunity for the city to help guide this neighborhood in the right direction with intentional and community driven development. We are excited to be a small part of that narrative and to add to the important history of this incredible neighborhood.”
Like any restaurant as special as KATO, a little unexpected magic helped shape its new home. “This complex holds a part of my heart,” Bailey says, “because it’s where Jon and I first discussed—over coffee at what was then Tartine—partnering on KATO. It’s kind of comical to think that after a city-wide, three-year search, we ended up just 100 yards from where we first dreamt up the next stage of KATO.”