ABOUT US
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.
Shibuya Eatery puts "A Modern Spin On Traditional Izakaya Fare".
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 with heaters are available (weather permitting).
OUR MENU
REGULAR MENU
SUSHI
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
SPECIALTY SUSHI
8 Pc
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 35/60
6 Pc or 10 Pc. Chef's Selection.
Bara Chirashi 45
Scattered sushi of chef’s fresh selection of sashimi over sushi rice.
SASHIMI 22
5 Pc. Based on Availability & Subject to Change
Daily Sashimi Special
Call for Details.
Tuna
Zuke marinated loin. Pacific Coast Line Caught.
Salmon
Big Glory Bay, King Salmon.
Hamachi Yellowtail
Imported from Tsukiji Fish Market, Tokyo.
Hokkaido Hotate / Sea Scallop
Imported from Northern Japan.
Sashimi Sampler 52
12 Pc. Chef's Selection.
FRESH NOODLES
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)
Fresh Cut Garden Vegetables 13 (v/gf)
Pickled Giant Prawn & Edamame 19
Shio Koji Chicken with Pickled Honshimeji Mushrooms 15
HOT NOODLES Served in Hot Dashi Broth
Roasted Vegetables Simmered in Soy Dashi 14 (v/gf)
Grilled Exotic Mushrooms & Charred Scallion 13 (v/gf)
Sugar Cured Kurobuta Pork Belly (2.5 Oz) with Pickled Mushrooms 16
Broiled Eel (5 Oz) with Ginger 19
Shaved Wagyu Beef with Simmered Onion 19
Lacquered Duck with Confit Daikon & Duck Bone Collagen Broth 24
STEP 2: Choose Your Noodle - Regular or Large (+5)
Original Buckwheat Soba
Udon
Matcha (Green Tea) Soba
Gluten Free
YAKISOBA
Stir Fried Noodle with Shredded Vegetables (Carrots, Onions, Scallions, Shiitake Mushrooms, Bean Sprouts, Snow Pea Shoots, Green Beans).
Vegetable 14
Koji Cured Chicken 17
Sugar Cured Kurobuta Pork Belly 17
6 Hr Beef Short Rib 19
Gulf Shrimp 21
Combination 22
Fresh Maine Lobster 42 Butter Poached Lobster with Morel Mushrooms, Fava Beans, Snow Pea Shoots
DONBURI
Served Over Rice, Vegetables & House Made Kim Chee
Curry Katsudon - Choice of 6 Oz Chicken Breast or Pork Loin Cutlet 16
Simmered Wagyu Beef & Onion with Soft Poached Egg 19
Broiled Eel (5 Oz) with Unagi Sauce 19
Simmered Vegetables with Curry Sauce 14
Extra Curry Sauce (+2.50)
BINCHOTAN GRILL
Kushiyaki Grilled Over Charcoal -
Priced per Skewer (4 Oz)
Cold Water Lobster Tail 20
6 Hour Beef Short Rib with Tare Glaze 8
Sugar Cured Kurobuta Pork Belly 7
Koji Cured Chicken Thigh with Wasabi 4.50
3 Hour Chicken Wings with Tare Glaze 4.50
Robata Grilled Over Charcoal
Romanesco Cauliflower with Charred Leek, Garlic Compote 8 (v/gf)
Haas Avocado with Spicy Soy Glaze 7 (v/gf)
White Asparagus Tare Glazed with Yuzu 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)
SMALL PLATES
Local Heirloom Tomato with Tofu Cream, Mizuna & Shiso Vinaigrette 10
Crispy Mushroom Blossom with Burnt Eggplant Miso 10 (v/gf)
Japanese Potato Salad with Cucumber, Ham & Spicy Mayo 7
Gomaae - Green Beans with Hand Ground Sesame Sauce 6 (v/gf)
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 4.50
Fresh Whitewater Clam Miso Soup with Simmered Mushroom & Wakame Seaweed 12
HOKABEN 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) 24
6 Hr Beef Short Rib with Tare Glaze (2 Skewers) 21
Sugar Cured Kurobuta Pork Belly (2 Skewers) 19
Lacquered Duck 27
Simmered Wagyu Beef Donburi with Onions & Mushrooms (6 Oz) 24
Grilled Giant Prawn (2 Piece) 29
Cold Water Maine Lobster (2 Piece) 45
STEP 2: Choose Two Sides
Dashi 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)
White Asparagus Tare Glazed with Yuzu (v/gf)
Gomaae - Green Beans with Hand Ground Sesame Sauce (v/gf)
Japanese Potato Salad with Cucumber, Ham & Spicy Mayo
STEP 3: Choose One Flavor Bomb
Each Additional for $1
Fermented Fresno Pepper Sauce
House Made Kim Chee
Gochujang Paste
Wasabi Mayo
Yuzu Kosho
Sriracha Mayo
(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
Namacho 9
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
DRINK MENU
Otokoyama “Kimoto Cup” 16
Junmai Kimoto, SMV: -5 (Sweet)
Rich, Smooth & Floral
Kikusui Funaguchi Nama Genshu 16 / 78 for 1L
Honjozo, SMV: -4 (Semi-Dry)
Full Bodied, Melon & Unpasteurized
Amabuki - Strawberry 18
Junmai Ginjo, SMV: +1 Neutral
Sweet, Smooth Fruit
Kitaro 21
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
BOTTLES
Echigo Lager
IPA, Alc: 5.5%
Lucky Beer "Cat"
White Ale, Alc: 5.5%
Lucky Beer "Dog"
Pale Ale, Alc: 5%
Echigo Koshihikari
Rice Lager, Alc: 5%
Hokkaido Lemon
Lemon Lager, Alc: 5%
Hokkaido Cherry
Fruit Beer, Alc: 5%
Hokkaido Niagara Ale
White Grape Fruit Beer, Alc: 5%
Kyoto IPA
IPA, Alc: 6.5%
Kyoto Matcha IPA
Green Tea IPA, Alc: 8.5%
Musashino Beer
Pilsner, Alc: 5%
Kirin Light 8
Alc: 5%
CANS
Orion Premium 6
Kirin 6
Echigo "Flying IPA" 9
Miller Lite 4
CALL THE RESTAURANT DIRECTLY FOR PICKUP 202-450-2151
OR
ORDER ONLINE FOR DELIVERY USING YOUR PREFERRED SERVICE
