Skip to Content
The SHŌTŌ entrance at night, the lit sign above the glass door and a host holding it open in front of the wall of bottles

A contemporary Japanese izakaya in the heart of the Nation’s Capital, named after the traditional short sword.

小刀Shōtō, the short sword

SHŌTŌ redefines the Japanese izakaya experience with a contemporary and sophisticated twist.

Honoring traditional techniques and deep cultural roots, the restaurant takes its name from the traditional Japanese short sword. Every corner is designed for a lively, exhibition-style environment, built around an open-kitchen concept.

Bringing Tokyo to the District.

Archival black and white photograph of women sharing a Japanese meal on tatami
The open kitchen and sushi counter running the length of the SHŌTŌ dining room

店内The house

Three kitchens and a bar, open to the room

The main kitchen, the sushi counter and the robata grill all work in view of the tables, and the bar keeps its own hours beside them. Where you sit decides which one you spend the evening watching.

  • The dining room under the suspended ring of lava stones

    本館The dining room

    Under the suspended ring of lava stones, the room that decor traveled seven thousand miles to fill: pieces sourced, salvaged and assembled in Japan, and a living green wall lit from its amber niches.

  • The long counter facing the open kitchen, set with red leather chairs

    寿司The sushi counter

    Sashimi, nigiri and maki cut in front of you, and the seat to take the omakase from: the chef's selection, for the whole table.

  • Glazed skewers from the robata grill on a stoneware tray, with lime and shichimi

    炉端The robata grill

    The third kitchen, and the one you smell first: fish, meat and vegetables over binchotan, the Japanese charcoal kept for its clean and powerful heat. It works in the open, in the middle of the room.

  • A bartender pouring a cocktail at the bar, beneath the wooden lattice of sake barrels

    酒場The bar

    Sake barrels from Japanese breweries rest above the counter as ivory artwork, a bonsai stands behind it, and the ice is carved by hand. House cocktails are built on Japanese spirits alone: vodka, gin, whisky, sake and sparkling sake.

Food and drink

Modern Japanese flair, made to be shared. Raw plates and sushi from the counter, tempura, seafood, and the robata grill at the heart of the room.

Omakase

An extensive selection of dishes chosen by our executive chef, as one menu for the entire table. Price per person.

  • Signature
  • Premium
  • Vegetarian

A few plates

  • Maguro toro

    bluefin fatty tuna with yuzu truffle and caviar

  • O toro caviar

    fatty tuna with kizami wasabi and caviar

  • Hamachi no sashimi ninniku-ponzu

    sliced yellowtail sashimi, cilantro and garlic ponzu

  • Ebi no tempura

    rock shrimp tempura with lime salt and chilli

  • Gindara no saikyo-yaki

    black cod marinated in saikyo miso wrapped in hoba leaf with wasabi sauce

  • Hotate kushi ume-bata

    grilled scallops with shiso and plum butter

  • Shōtō old fashioned

    Suntory toki whisky, shōtō old fashioned sugar, bitters

A sashimi platter on crushed ice, dressed with shiso leaves and edible flowers
Glazed skewers from the robata grill on a ceramic tray, beside lime and shichimi

名物Signatures

The plates the room is known for

  • A shared table of skewers, seared scallops and sesame rice

    01

    black cod marinated in saikyo miso wrapped in hoba leaf with wasabi sauce

    Gindara no saikyo-yaki

  • A whole grilled lobster split on a dark ceramic plate, with charred lemon and steamed rice

    02

    robata grilled lobster 1 ½ lb with spicy ponzu butter and japanese bearnaise

    Robusuta yaki

  • Sliced grilled beef served on a leaf over a bamboo mat, with flaked salt

    03

    seared A5 japanese wagyu with ponzu and fresh truffle

    Wagyu no tataki

  • A sashimi platter on crushed ice, dressed with shiso leaves and edible flowers

    04

    sliced yellowtail sashimi, cilantro and garlic ponzu

    Hamachi no sashimi ninniku-ponzu

  • Glazed skewers from the robata grill on a stoneware tray, with lime and shichimi

    05

    grilled scallops with shiso and plum butter

    Hotate kushi ume-bata

  • Fried cubes finished with sea salt on a deep blue ceramic plate

    06

    rock shrimp tempura with lime salt and chilli

    Ebi no tempura

Private dining

Two rooms and their combination, from a dinner that stays between the people at the table to a reception for the whole floor.

The Hasu private dining space at SHŌTŌ

01Hasu

Seated 16Standing 20

Behind the wine and sake cellar, a room for a dinner that stays between the people at the table.

The Kiku private dining space at SHŌTŌ

02Kiku

Seated 20Standing 30

Adjacent to the main dining room, and divisible from Hasu when a party needs two halves.

The Hasu and Kiku private dining space at SHŌTŌ

03Hasu and Kiku

Seated 42Standing 55

The two rooms opened into one, for a board meeting at noon or a reception at night.

Inquire about a roomOr call +1 (202) 796-0011

From the room

  • A table seen from above: skewers, seared scallops, sesame rice and a glass of red
  • Two grilled skewers dusted with shichimi on a white ceramic plate
  • The sushi counter and the dining room beyond, under the timber lattice
  • The living green wall of the dining room, lit from its amber niches

所在地Washington, DC

Find us

Midtown Center, 1100 15th Street NW
Washington, DC 20005

Restaurant

  • LunchMonday to Friday, 11:45 AM to 3 PM
  • DinnerMonday to Thursday, 6 to 11 PM
  • Friday and Saturday, 6 to 11:30 PM
  • Sunday, 6 to 11 PM

Bar

  • Monday to Thursday, 11:45 AM to midnight
  • Friday, 11:45 AM to 1 AM
  • Saturday, 11:30 AM to 1 AM
  • Sunday, 11:30 AM to midnight