Jonathan Kato
Kato | Los Angeles | March 2017
FEATURED DISHES
Smoked Hamachi, Soy-pickled Cucumber, Charred Scallion Vinaigrette, and Shiso
Pickled Kohlrabi, Minced Albacore, Black Vinegar, Chile Oil, and Szechuan Peppercorns
Abalone Porridge, ‘Nduja-Anchovy XO, Kombu Powder, Satsuki Rice, and Crispy Brown Rice
Duck, Chewy Beets, and Salted Plum Sauce
Photography by Will Blunt
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