Chef Jon Yao, a 2025 James Beard Award winner, creates innovative Chinese-inspired dishes at Kato in Los Angeles, a Michelin-starred restaurant recognized as "One to Watch" by the World's 50 Best Restaurants. The tasting menu features seasonal ingredients and complex techniques, highlighting dishes like yúdù gēng, which uses the entire Dungeness crab for rich custard, meat, and shells. Other standout plates include aged lamb, dry-aged quail, and buttery sablefish, showcasing refined culinary craftsmanship.