Restaurant · Arts District · Los Angeles
Kato
NA Program Strength is an editorial assessment based on publicly available menu data. See methodology.
777 S Alameda St, Building 1, Suite 114, Los Angeles, CA 90021
Non-alcoholic menu: what to order
- Alcohol-Free Flighta progression of alcohol free beverages created by our bar team.$120
Compiled from the venue's published menu, confirmed .
Kato began in a Sawtelle strip mall in 2016 and moved to Row DTLA in February 2022, into a 4,000-square-foot room. Chef and co-owner Jonathan Yao won the James Beard Award for Best Chef: California in 2025, and in June 2026 the Michelin Guide promoted the restaurant from one star to two — a correction worth noting, since most write-ups still call it one-starred. The cooking is Taiwanese-American and highly personal; the main dining room runs a tasting menu at $325, with an abbreviated bar tasting at $185, and an 18% fair-wage and operational fee applied in place of tipping. It is a strict room in some respects: no children in the dining room, no substitutions for a long list of dietary requests, and the bar is 21-and-over.
The reason Kato matters to a non-drinker is that it may run the most serious alcohol-free programme in an American restaurant. There is a dedicated Alcohol-Free Flight at $120, described on the menu as a progression of alcohol-free beverages created by the bar team — and the number to hold it against is the traditional wine flight at $145. That gap is small enough to say something: the non-alcoholic pairing is priced as a peer, not a consolation, which is almost unheard of. It is the work of bar director Austin Hennelly, who came from Majordomo, Booker and Dax, Amor y Amargo and Maison Premiere, and who believes his is the largest alcohol-free wine, beer and ready-to-drink cocktail list of any bar in the country. The drinks justify it. The Garden Tonic — a constant on the menu — takes bitter melon and Korean cucumber from a San Diego County farm, clarifies the juice, steeps it with bai mu dan white tea, sweetens it with cane syrup and force-carbonates it. The amazake swizzle builds fermented rice against masala chai, Thai coconut milk, almond and lime over crushed ice. Derek Brown, who has written a book on the subject, called it flatly the best non-alcoholic cocktail programme he had ever seen. One correction to our earlier entry: we described a "near-100-option" list; we could not source that figure anywhere and have replaced it with Hennelly's own claim, which is checkable.
“We sat at the bar and each NA cocktail came at the perfect temperature, in the perfect glassware, and with a level of detail I had only seen in the best cocktail bars and restaurants in the world. For sure, the best non-alcoholic cocktail program I've ever seen.”— Derek BrownPositive Damage, 2023 →
Non-alcoholic brands they serve
House-crafted NA cocktails
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