Chef Jon Yao's restaurant Kato in Los Angeles showcases his culinary prowess by offering distinct tasting menus that highlight his immigrant roots. Yao prepares dishes such as Zī Rán Yáng, a cumin lamb stir fry, and dashi broth from scratch. Morning routines involve detailed preparation, including dry-aging quail and checking crab meat for shells. Each meticulous step taken during meal prep is designed to enhance the dining experience, allowing diners to connect with their own memories and emotions through food.
Chef Jon Yao and his team at Kato prepare intricate dishes including dashi broth and dry-aged quail, focusing on personal culinary nostalgia for diners.
At Kato, the preparation of dishes is meticulous, with each step, like double-straining dashi and air-drying quail, enhancing the overall dining experience.
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