Washington DC · Est. 2023
A contemporary and sophisticated twist on the Japanese izakaya — where tradition meets the spirit of the Nation's Capital.
Our Story
SHŌTŌ Washington DC is the latest concept from globally renowned restaurateur Arjun Waney — the visionary behind ZUMA, ROKA, COYA, La Petite Maison (LPM), and The Arts Club. Located in the heart of the Nation's Capital, SHŌTŌ offers a contemporary and sophisticated twist on the Japanese izakaya style of informal dining, while deeply respecting traditional technique and a commitment to culture.
Showcasing the unique flavors of modern Japanese-influenced cuisine, the menu features a variety of shared plates including snacks, sushi, and tempura — as well as skewers, meats, fish, poultry, and seafood options from the robata grill. The high-energy bar offers bespoke hand-crafted specialty cocktails alongside an extensive selection of Japanese Sake and Whiskey.
"In Japanese, 'Shōtō' refers to a short sword — a symbol of commitment and precision. It is a bold name to live up to, and after an evening at this DC izakaya, the execution here is razor-sharp."
— Guest Review, GoogleThe izakaya is Japan's answer to the gastropub — a convivial, after-work gathering place where small plates are shared over drinks and conversation. The word itself blends i (to stay) and sakaya (sake shop), painting a picture of a place where guests linger, taste, and connect. Unlike formal kaiseki dining, izakaya culture is intentionally relaxed and communal, built around the rhythm of ordering gradually rather than all at once.
At SHŌTŌ, this philosophy is elevated for a contemporary audience. The shared plates philosophy allows the table to explore the breadth of the kitchen — from delicate nigiri to char-kissed robata skewers — without the formality of a fixed prix-fixe. It is dining as social ritual, Japanese in spirit and world-class in execution.
The Kitchen
Every dish at SHŌTŌ is designed as an invitation. The menu spans the full breadth of modern Japanese cuisine — from the pristine to the fire-kissed.
From the Fire
The robata grill is one of Japan's oldest cooking traditions. Originating in the Tohoku region, robata-yaki — literally "fireside cooking" — was born among fishermen who gathered around open hearths to grill their catch. At its core, it is a practice of communal warmth: food prepared slowly, openly, and in full view of the guests.
What sets SHŌTŌ's robata apart is its use of Binchotan, a premium Japanese white oak charcoal. Unlike conventional charcoal, Binchotan burns at an exceptionally steady, high heat with almost no smoke — imparting a clean, subtly smoky flavor that enhances rather than overwhelms. You can taste it in the Gindara no Saikyo-yaki: the black cod, marinated in white miso, arrives buttery and flaky, its edges barely kissed by the fire.
"You can taste the difference in the grill. They cook over Binchotan — Japanese white oak charcoal — which imparts a clean, smoky flavor you just can't fake."
— Featured Guest ReviewFrom grilled scallops with shiso and plum butter to spicy lamb chops with tofu sauce and US Black Angus skirt steak with shiso chimichurri — the robata menu is a celebration of fire, precision, and the very best ingredients.
Guest Experiences
"We chose SHŌTŌ D.C to celebrate our anniversary… every dish was a hit. Food was so good, I forgot to take pictures after our appetizers came in. A perfect blend of elegance and flavor. SHŌTŌ made our special night unforgettable."
"SHŌTŌ isn't just dinner; it's a sensory experience. Whether you're there for the robata or just a smooth drink in a great atmosphere, this place cuts through the noise of the DC dining scene."
"We went all out for Valentine's Day and this place did not disappoint. Plate after plate, all delicious — the sushi nigiri platter was 9.5/10 and the churro ice cream dessert was a 10/10. Highly recommend the omakase."