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

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CONTACT US

2321 18th Street NW

Washington DC 20009

Phone 202-450-2151

info@ironworksdc.com

HOURS

Open

Tues-Sun 12 to 10pm

Closed Monday

Outdoor Seating Available with Heaters (weather permitting)

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© 2020 by Shibuya Eatery