From the chef who brought the first Izakaya to Washington DC, comes an intimate vision of Japanese street food by Darren Norris and his wife, Candice Wise-Norris.
Chef Darren is a James Beard Award Winner of "Top 25 Best New Restaurant in America” and winner of Restaurateur of the Year 2011 of Washington DC.
Chef Darren offers you skewers of tasty bites grilled over binchotan charcoal, accompanied with bowls of fresh soba and udon noodles and flavorful broths to nourish the soul.
Shibuya Eatery and Death Punch Bar are located in one building in Adams Morgan. While Death Punch is intended to be a bar, the full service Shibuya Eatery dining menu may also be enjoyed. Limited walk in seating is available inside of Shibuya Eatery. Outdoor seating is available (weather permitting).
JOIN US FOR HAPPY HOUR
4pm - 7pm Daily - $2 off Draft Beer, Rail Drinks & Wine
Half priced Chicken Thigh & Wings
Handmade Sushi Roll - 8 Pieces
Spicy Tuna & Cucumber 10
Tuna & Cucumber 10
Salmon & Avocado 10
Avocado & Kim Chee 8
Fresh Jumbo Lump Crab California Roll 12
Eel Avocado 12
Hamachi Scallion 12
Dragon Roll 16
Eel & Avocado Outside, Spicy Tuna Inside with Eel Sauce & Spicy Mayo.
Rainbow Roll 16
Tuna, Salmon, Hamachi, Avocado, Eel on Outside. Jumbo Lump Crab & Cucumber on Inside.
Volcano Roll 16
Spicy Scallop Salad, Avocado on Outside with Spicy Mayo. Spicy Tuna on Inside.
Futomaki / Veggie Roll & Avocado 10
5 Pc Large Format.
Temarizushi Box Set 40
Decorated rice ball sushi served with Chef's fresh selection. 9 Pc.
Nigiri Box Set 22/52
6 Pc or 12 Pc. Chef's Selection.
Bara Chirashi 45
Scattered sushi of chef’s fresh selection of sashimi over sushi rice.
SASHIMI & NIGIRI 22
5 Pc. Based on Availability & Subject to Change
Daily Sashimi Special
Call for Details.
Pacific Coast Line Caught.
Big Glory Bay, King Salmon.
Imported from Tsukiji Fish Market, Tokyo.
Hokkaido Hotate / Sea Scallop
Imported from Northern Japan.
Sashimi Sampler 52
12 Pc. Chef's Selection.
STEP 1: Choose Your Style - Hot or Cold?
COLD NOODLES Served with Cold Dashi Dipping Sauce
Just Noodles 11 (v/gf)
Simmered Mushrooms & Daikon 13 (v/gf)
Shio Koji Chicken with Pickled Honshimeji Mushrooms 15
HOT NOODLES Served in Hot Dashi Broth
Garden Vegetables Simmered in Soy Dashi 14 (v/gf)
Exotic Honshimeji & Shiitake Mushrooms 14 (v/gf)
Sugar Cured Kurobuta Pork Belly (2.5 Oz) with Pickled Mushrooms 16
Broiled Eel (5 Oz) with Ginger 21
Shaved Wagyu Beef with Simmered Onion 23
STEP 2: Choose Your Noodle - Regular or Large (+5)
Original Buckwheat Soba
Matcha (Green Tea) Soba
Gluten Free - currently unavailable due to supply chain shortages
Stir Fried Egg Noodle with Shredded Vegetables (Carrots, Onions, Scallions, Snow Pea Shoots, Green Beans, Ginger, & Garlic).
Koji Cured Chicken 17
Sugar Cured Kurobuta Pork Belly 17
6 Hr Beef Short Rib 23
Combination (Beef, Chicken, Pork) 22
Fresh Maine Lobster 42 Butter Poached Lobster with Morel Mushrooms, Fava Beans, Snow Pea Shoots
Served Over Rice, Vegetables & House Made Kim Chee
Simmered Wagyu Beef & Onion with Soft Poached Egg 23
Broiled Eel (5 Oz) with Unagi Sauce 21
Curry Chicken Cutlet (6Oz) Katsudon & House Made Kim Chee 16
Extra Curry Sauce (+2.50)
Kushiyaki Grilled Over Charcoal -
Priced per Skewer (4 Oz)
6 Hour Beef Short Rib with Tare Glaze 11
Sugar Cured Kurobuta Pork Belly 7
Koji Cured Chicken Thigh with Wasabi 5
3 Hour Chicken Wings with Tare Glaze 5
Robata Grilled Over Charcoal
Romanesco Cauliflower with Charred Leek, Garlic Compote 8 (v/gf)
Haas Avocado with Spicy Soy Glaze 7 (v/gf)
Japanese Eggplant with Sweet Miso 7 (v/gf)
Japanese Purple Sticky Yam 6 (v/gf)
Local Shishito Peppers with Spicy Mayo 5 (v/gf)
KOBACHI / SMALL PLATES
Karaage / Japanese Fried Chicken with Yuzu Kosho Mayo 12 (gf)
Heirloom Tomato Salad with Tofu, Mizuna & Charred Scallion Vinaigrette 10
Oshinko - Chef's Selection of Japanese Pickles 5 (v)
Edamame with Sea Salt 5 (v/gf)
Seafood Onigiri - Daily Rice Ball 6
Onigiri - Daily Rice Ball 4.50
Daily Miso Soup 5
HOKKABEN BENTO BOX
Freshly Cooked Hot Bento Box.
All Bentos Come with House Made Japanese Pickles, Steamed Rice + Miso Soup
STEP 1: Choose One Protein
Koji Cured Chicken Thigh (2 Skewers) 14
3 Hr Chicken Wings with Tare Glaze (2 Skewers) 14
Broiled Eel (6 Oz) 26
6 Hr Beef Short Rib with Tare Glaze (2 Skewers) 26
Sugar Cured Kurobuta Pork Belly (2 Skewers) 19
Simmered Wagyu Beef Donburi with Onions & Mushrooms (6 Oz) 29
STEP 2: Choose Two Sides
Simmered Mushrooms (v/gf)
Shelled Edamame with Sesame Sauce (v/gf)
Japanese Purple Sticky Yam (v/gf)
Local Shishito Peppers with Spicy Mayo (v/gf)
Japanese Eggplant with Sweet Miso (v/gf)
STEP 3: Choose One Flavor Bomb
Each Additional for $1
Fermented Fresno Pepper Sauce
House Made Kim Chee
(v) vegan or (gf) gluten-free preparation available upon request
SIGNATURE CUP SAKE
Gokai Junmai 9
Junmai, SMV: +4 (Semi-Dry)
Notes of Pear, Banana & Cream
Kunizakari “Nigori Cup” 9
Junmai, SMV: +2 (Semi-Dry)
Plush, Velvety, Cloudy, Unfiltered
Hakushika “Tanuki Cup” 9
Junmai, SMV: +2 (Semi-Dry)
Dry, Crisp Finish
Junmai Nama, SMV: +2 (Semi-Dry)
Notes of Toasted Nut & Lychee
Miyozakura Junmai “Panda Cup” 14
Junmai, SMV: +6.5 (Dry)
Smooth, Plush, Dry Finish
Kikusui Perfect Snow 25
Nigori Genshu, SMV: -19 (Sweet)
300ml. Crisp Dynamic Sweetness
Otokoyama “Kimoto Cup” 16
Junmai Kimoto, SMV: -5 (Sweet)
Rich, Smooth & Floral
Kikusui Funaguchi Nama Genshu 16
Honjozo, SMV: -4 (Semi-Dry)
Full Bodied, Melon & Unpasteurized
Amabuki - Strawberry 18
Junmai Ginjo, SMV: +1 Neutral
Sweet, Smooth Fruit
Junmai Ginjo, SMV: +3 (Semi-Dry)
Smooth, Clean & Light Finish
Oyaji Gokuraku 21
Junmai Ginjo, SMV: +5 (Dry)
Dry, Balanced Notes of Mineral & Sugar Cane
Nezumi Otoko 21
Junmai Ginjo, SMV: +1.5 (Semi-Dry)
Rich with Taste of Strawberry Leaves
BEER LIST 9
Rice Lager, Alc: 5%
Lemon Lager, Alc: 5%
Fruit Beer, Alc: 5%
Hokkaido Niagara Ale
White Grape Fruit Beer, Alc: 5%
Echigo "Flying IPA" 9
Miller Lite 4