Chef, Owner

Jon Yao

"LUSH"

"revisiting another old kato dish. this started off as a somen dish our first summer. it eventually evolved into a dish focused on the flavors of tomato and radish as well as the sensation of slurping cold noodles. the current version is strands of radish and hokkaido scallop in a tomato and horseradish broth"

"pictures with all my heroes"

"spot prawn in seasoned rice wine. based off a Taiwanese dish where live crabs are “drowned” in wine. heads fried and dusted with fermented onion"

"kato nigiri"

"we always revisit this dish from the early Kato menu. this version is barely cooked ocean trout, smoked ikura, steamed eggplant and a sauce of black vinegar. it’s almost like the sensation of drinking fish paste soup with black vinegar just dripped in"