Kato Restaurant is a Tasting Menu Restaurant inspired by Taiwanese flavors. Our menu focuses on seafood and seasonality. This allows our chef, Jon Yao, to change the menu rather frequently.
Chef Yao hails from the San Gabriel Valley, specifically the city of Walnut. He is a Taiwanese-American chef who has been awarded Food and Wine Magazine’s Best New Chef and a nomination for Rising Star from the James Beard Foundation.
Please share an off-menu family recipe (or description) or a personal intergenerational food story
Smoked duck and leek salad with a numbing oil vinaigrette with lots of cilantro. This is a dish my mom made a couple times a year for New Year’s celebrations and Christmas/Thanksgiving. it has a lot of raw leeks and cilantro and seems super pungent but was always balanced by my moms deft seasoning. my mom always mellowed it out with sweet, garlicky soy, but instead of dulling the leek and cilantro, our version matches the intensity with a spicy and numbing vinaigrette.
Catch Chef Jon Yao and the Kato team at the #LUCKYRICE18 “Breaking Bao Intergenerational Feast” on July 26th in L.A.