Staff was super helpful, and informative about everything. The bar area was nice enough, but the lighting was too bright. At the bar and had the 5 course tasting menu. My other half opted to add the small grilled lobster course as well. The small bite I had was not fully cooked and was quite mediocre as was all of the extremely small portions I ate this night. For my main I chose the lamb. The one piece of lamb I received was tasty, but only about the size of my thumb. For $200 per person (with booze pairings) it simply wasn't worth it. I had to eat when we got home because I was still hungry. These obnoxious Barbie size course do not impress me, and always make me mad......especially at these prices. I've been twice, first and last. read more

We dined at Shia for a celebration and to experience the hype. The positives: our server Ally was amazing - lots of knowledge on the menu and dish composition. Checked in frequently. Every dish was a creative clean take on a traditional korean dish. We could eat endless amounts of every dish because it was so clean tasting. Each dish also included many healthy elements/ingredients (i.e. gingko beans). Who knew - not everything needs to be fried to be delicious! The favorites included the sea bass and black sesame mugwort noodles. The negatives: Time in between courses took too long - meal could have been at least 30 minutes shorter. Aside from a card and candle, no special small token dessert to celebrate a birthday. The main protein dish of our menu (duck) was our least favorite, which is disappointing as that is what the evening was building up to. It lacked flavor and wasn't anything special. You would be back to try a different seasonal menu. read more

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Best dining experience I had, all the food was very creative and innovative. Nice ambiance where kitchen is somewhat visible. Amazing service, waiter was very patient read more

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I loved Chef Edward on Culinary Wars and had to visit Shia! The restaurant had a very chic vibe and is great for a date night. I was able to meet Chef Lee in person and he was so friendly and even explained a few of the dishes to us! All of the dishes were so creative and had a flavorful twist to korean flavors. I 100% recommend!! read more

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My friend and I snagged a reservation this past Saturday evening and we were so excited to try the tasting menu at SHIA after watching Chef Edward Lee on Culinary Class Wars. Sadly, he wasn't at the restaurant that evening, but his staff was helpful and attentive. It was easy to miss the entrance (we definitely did) since it's unassuming like a speakeasy. The bar area in the front is darker, which is where we enjoyed our first bite-sized course and first drink. Afterwards, they led us into a more well-lit, intimate dining area where all tables had a good view of the open kitchen. We enjoyed our second bite-sized course and beverage here before we were seated at our table to enjoy the rest of the menu. PUMPKIN MANDU, CHESTNUT SAUCE, PICKLED GINSENG I expected the pumpkin mandu to be sweet, but it was surprisingly savory. The skin was steamed perfectly and the thickness was just right. We enjoyed a sip of the chestnut makeolli that came with it, which was creamy and sweet. SCALLOP & FRIED OYSTER SSAM, MYEONGRAN ROE The scallop, oyster, and roe were wrapped with a piece of nori and perilla leaf. This was a fantastic second bite of food, filled with lots of umami and the roe gave it an extra crunch (along with the fried oyster). We were told to drink the omija soju separately. PINE NUT, SOONDUBU & APPLE JUK MARYLAND CRAB, JEJU TANGERINE VINEGAR This was my favorite course of the night. The pine nut and soondubu (pureed into the juk) was a great combination for a nutty and creamy base that was topped with apple, crab, fried konbu -- all separated from one another. In the center, there was a mandu which contained roe that exploded in your mouth upon biting into it, YUM. I was told to eat the components of the juk separately, and I got a different flavor for every bite. With the fried konbu, it was an umami bomb with some brine. With the apple, it was lightly sweet, almost like a dessert. This course had me smiling the entire time. SUSTAINABLE TUNA "BIBIMBAP" QUAIL EGG, STURGEON ROE, GOCHUJANG & PERILLA SEED This is the iconic dish that everyone can recognize from the show. A piece of sashimi grade tuna (topped with a quail egg yolk and caviar) is wrapped around a dome of fried rice (like the char from a dolsot bibimbap) with spinach and bulgogi (?) packed neatly inside. All of this was sitting on top of the gochujang sauce. To start, we cut into it with the delightful sound of crispy rice. The course was very gochujang heavy, which had a kick but I thought there was too much sauce, masking the flavors of other components. The roe was briny and fresh, the quail egg was good and creamy. The bibimbap elevated and good, but overall, nothing crazy. DOENJANG PORK BELLY, ABALONE, CLAMS WHITE KIMCHI, 7 GRAIN JOOK This was a beautiful dish with pork belly, abalone, and clams topped on the grains with the white kimchi mixed in. The pork belly was juicy and tender, and both abalone and clams were cooked wonderfully. The kimchi had a good and fermented crunch and I liked that the sauce (on the watery side, like a broth) had a bit of the fermented flavor from the doenjang. For the next course, we chose between the beef or fish option*. Since there were two of us, we got both. Between the two, we liked the beef more. Each one came with a MUGWORT KALGUKSU IN PUMPKIN BROTH (broth was lightly sweet and very comforting for the cold evening but kalguksu texture was inconsistent) along with two banchans. The kimchi was on the fresh side rather than sour, which I prefer. The fried fish cake/tofu had the perfect crunch. * VA RIBEYE BEEF WITH KALBI BUTTER Each came with three strips of beef, which was incredibly tender with a sweet bulgogi-like marinade. The kalbi butter on the side was just, wow! Amazing. And they give you a generous amount, too. This dish was simple, but the flavors were phenomenal. * LOCAL ROCKFISH, PERILLA SPICE, XO, JUJUBE SAUCE The rockfish has very little natural flavor on its own even with the perilla spice topped. The XO on the side was very yummy with lots of umami from the dried seafood which elevated the rockfish a lot. I personally did not enjoy the jujube sauce (lightly sweet, similar to dates) with the rockfish and didn't think the flavors complemented one another. To close out the night, we enjoyed two desserts! "NURUNJI" RICE, LAVER, PERSIMMON, BORICHA ICE CREAM The rice was very crispy and the flavor reminded me of furikake seasoning. The persimmon was juicy and tart. The boricha ice cream was very wheat-y and roasty. This was the perfect dessert to close out the phenomenal eating journey and it's "not too sweet." HAN-IP This was bite-sized shortcake with the concept of a pecan pie. Lots of honey, pine nut and butter went into this! The hostess told us that SHIA's menu is "hyper-seasonal" (changes every 2 months or so depending on the fresh ingredients available). I'm not sure when I can get another reservation again, but I would happily return to try a different tasting menu. read more

We got lucky because someone seems to have canceled two days before and we were able to grab the reservation! The service was phenomenal with very friendly and attentive staff. Chef Edward was in Korea when we went unfortunately but I would come back again for the food alone so no big deal :) It's easy to miss from outside because the glass is kinda frosted so you can't see inside You enter into a bar area where they took our oats and you enjoy the pumpkin mandu and chestnut makeolli before entering the main dining room. The makeolli was yummy and I actually like how the drink felt more like full from the savory sweet chestnut! 3/5 The mandu was very good too and loved the flavor combo! 3.5/5 Once inside we stand at the kitchen area to have omija soju which was above average 3/5 and their special ssam which was made super well! 3.5/5 Once seated we also decided to do beverage pairing which I would actually recommend since I personally enjoyed most of the drinks! Pine Nut, Soondubu & Apple Juk Maryland Crab, Jeju Tangerine Vinegar - one of my favorite dishes! The tofu is not like regular tofu and it was incredibly refreshing and light with bursts of brightness from the crab and apple! The dumpling in the middle is filled with roe which was very yummy and not fishy 4.5/5 Nanbu Bijin Tokubetsu Junmai Sake - super clean! Matched well too 3/5 Sustainable Tuna "Bibimbap" Quail Egg Sturgeon Roe, Gochujang & Perilla Seed - famous from the show and really nice crispy rice like dolsot bibimbap. The tuna was not fishy at all and blended well! I do feel like the roe and quail eggs gets a bit lost on the tuna and rice flavor so wish those could've shined a bit more but I still enjoyed this 3.75/5 Doenjang Pork Belly, Abalone, Clams White Kimchi, 7 Grain Jook - never had pork belly melt like wagyu in my mouth and the the seafood was cooked so good. Easy to reset your palette and fight the heavy flavors with the white kimchi too! 4.5/5 Seoul Bam Plum Soju - I actually don't like the initial flavor since it's strong but it ends with a really really nice sweetness so 3.25/5 Roseda Kalbi-Braised Short Rib Root Vegetable & Fermented Black Bean - super soft and yummy 3.25/5 David Reynaud IGP Syrah Les Monestiers 2021 - first wine I've had that doesn't leave any kinda weird after taste or astringency AND I can taste the berries and natural sweetness! 4/5 Local Rockfish, Perilla Spice, Jujube Sauce - so soft and clean tasting. The sauces were good too 3/5 Mugwort Kalguksu in Pumpkin Broth - like the handmade flavor of the mugwort noodles and broth was nice and savory and comforting 3/5 "Nurungji" Rice, Laver, Persimmon, Boricha Ice Cream Plum Extract - it's like a roasted Smokey cereal, very yummy 3.25/5 Yuja Citron Tea - this is yujacha yes 3/5 Maker's Mark "LEE Initiative" Bourbon - very strong, I can see how it balances the dessert since that one is very sweet but for my taste personally it's too strong. My friends like it though haha 1.5/5 Han-Ip - the soybean one was rich and I liked the chestnut one a bit more 2.5/5 read more

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After watching "Culinary Wars" on Netflix, my husband and I wanted to try out one of Chef Edward Lee's restaurants! We made reservations via OpenTable (which open one month in advance) and opted for the bar seating, 5 course tasting menu. Parking is available at the La Cosecha Garage. It's not managed by SHIA, but the first 3 hours are free. Start to finish we were there about 2 hours. The whole experience was so much fun! The booth was roomy and comfortable and had a sweet "Happy Anniversary" card waiting for us upon our arrival. We had a bonus welcome drink and were also given a complimentary dessert and a fun shot of plum wine. My husband also ordered one of the cocktails, which he enjoyed. The service was great and the food delicious (though mostly bite-size. We left satisfied but not stuffed!) A great, special occasion spot! read more

WOW, just WOW. Thoughtful, reinterpreted Korean food through one chef's lens. Michelin level service. My personal favorite was their version of Soondae, an extremely layered dish which somehow pulls it all together, and the Gwail, a delicious, exuberant interpretation of Korean post dinner snack. Ambiance is elevated but cozy and intimate. Definitely recommend this restaurant for pushing the boundaries of Korean fine dining. read more

SHIA - Korean Near Me - Washington, DC, District of Columbia

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great experience at shia, stopped in for the 5 course bar menu. solid cooking at an accessible price, the dishes were executed well and the menu fills a gap in dc for elevated korean cuisine. the korean pairing was reasonable at $55, cocktails were decent as well. Pacing was quick, service was warm, would come back for this format or for the longer dining room tasting. read more

I first heard this place from someone at Koryouri Urara. She was hyping this place up a lot and it was by Chef Edward Lee, from Netflix's Culinary Class War. I went by myself and generally you can only get the 5 course at the bar for $90. I asked if I could do the 7 course and they were able to accommodate. I didn't think much of it at the time but the main difference between the two was instead of having to choose between the fish and meat course, in the 7 course you get both. However, it comes with an additional $95. No where near worth the price. The food itself wasn't bad but nothing out of the ordinary. The Korean dishes did have an elevated taste but overall nothing amazing. There is free 3 hour parking in the garage behind the restaurant. read more

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Food was delicious, especially the Tuna Bibimbap (from the Show Culinary Class Wars). Service was wonderful, server carried conversations with us which definitely added to the experience! Interior of the restaurant was unique and different. Loved the bar/appetizer section in the front before going to the main dining room. Chef Edward Lee did not disappoint! Thank you to everyone who greeted, served, and cooked for us. read more

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The food really blew me away! Chef Edward Lee really understands flavor profiles and textures. The second course was my favorite part of the whole experience. I think SHIA is the new #1 restaurant in the DMV. My sister made another reservation for her birthday, and Chef promised to be at the restaurant read more

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My girlfriend and I get to celebrated our anniversary at this wonderful restaurant. To start we have been a fan of Chef Lee since the show Culinary Wars. To be able to sit at his restaurant felt so surreal. Everything from the ambiance, services, and attention to detail on the dishes make it a very amazing experience for us. Being able to try the deconstruction bibimbap dish has us in awe. My favorite dish of the night has to be the pine nut, soondubu & apple juk Maryland crab, and Jeju tangerine vinegar. There are just so many flavors and depth that go into this dish and it gave us this warm fall feeling and we truly love it. We would also recommend the beef over the fish dish. The butter was amazing and really compliment the beef well. Watching the chefs making our dishes in the open kitchen was cool. I can't imagine the pressure that the chefs were going through. They also took some time to explain each dish to us as well. We appreciate that and the amazing staff There is so much more I wanted to share, but it is worth a visit. My girlfriend and I joke at the end that Chef Lee will make a grand entrance at our last course. read more

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Wanted to try this restaurant ever since seeing chef Edward Lee on culinary class wars. Service was excellent and attentive with a personal touch as diners were brought to the kitchen counter for a shot of soju and first bite to start the dining experience. My favorite and most memorable course was the hobak juk which was the perfect balance of flavor and a fun modern twist on a well known korean classic dish. read more

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Did the 5 course tasting menu at the bar. Servers are super friendly and recommend ways to eat the dishes to bring out the flavors. Interior gives a speak easy vibe and very clean / professional. We went for bday / valentines and they gave complimentary drinks and dessert too! read more

SHIA - Strip loin - Korean Near Me - Washington, DC, District of Columbia

I really wanted to say this place was amazing but the food fell a bit short. I thought the cold noodle was amazing and the fish dish was cooked perfectly, but everything else just was average. Staff is super hospitable and friendly to talk to but not sure it was worth the hype behind being an Edward Lee restaurant. We were disappointed when we were told that only one dish was actually a creation by him (the pork belly--our least favorite), and all other dishes were conceived by the chefs employed there. read more

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It seems pretty clear that Shia is gunning for a Michelin star, but I think they have some kinks to work out before they get there. This review is based off the five course dinner, because that's all a reservation was available for. Food - the food at Shia was really good. Super flavorful. I loved their Korean takes on sashimi, and the really flavorful broth my fish came in. What they need to work on is portion size. I left starving. One of the courses was what would be an amuse buche somewhere else. The main course was 2-3 oz of fish and 5 oz of broth plus a tablespoon of kimchi. I think, basically they need to adjust portion sizes for the five course. Seems like they are using same as seven course but it's not enough. Drinks - they have a long list of sochu which was great. Cocktails were plays on basic, and good, If not extraordinary. Service - this could use some work. They didn't do much in the way of explaining dishes and food came out so quickly it felt rushed. Of course everyone was very nice. But also, on the quiet night I went staff was just hanging out and chatting amongst their selves at the bar, which seems a little unprofessional for the caliber of place I think they are going for. At a more casual place it would be a welcome environment. Overall, I'd return, but I'd also plan to get McDonald's after. read more

4.8/5 My boyfriend and I came to Shia to celebrate an anniversary. Upon being seated the hostess gave us a little card wishing us happy anniversary which was sweet. We booked our reservation a month in advance and opted for bar seating. The inside is very small but doesn't feel cramped. I felt like we were inside a speakeasy. Around 8 seats at the bar and 2 small tables that comfortably seats 2-3. We both chose the 5 course tasting menu ($90 each). Started with 2 cocktails: the piper lily and old fashioned. Both very well made. First course was scallop and friend oyster ssam. Probably the least memorable of the menu but still good. Caviar was delicious and this single bite was very well balanced. Next came the mul hwe. This was my boyfriends favorite dish on the menu. The sauce was amazing- so savory, great spice, combined with all the fresh ingredients made for such a lasting flavor and refreshing bite. Next was the doenjang pork belly. Honestly this could've used a little more salt and could've been warmer. But still the meat was indescribably good. Like butter. The pork belly was so soft and seafood was also very fresh. The grain jook was earthy and sweet. Overall such a complete dish. Very well crafted. Now for my favorite, the Korean mustard glazed duck. First of all, I've never had mandu that was wrapped in a leaf. Surprisingly good. Edward Lee is so creative! The duck was perfect. Also don't sleep on the cabbage in this dish! It was the perfect pairing for the duck. Lastly dessert, bananjang, was a great cap off to the meal. My boyfriend who doesn't even like dessert liked this! Again, the level of creativity displayed was on par with what was seen in Culinary Class Wars. 4 different textures and flavors of banana (fresh, caramelized, chips, icecream) combined with the doenjang results in something between a banana split and crème brûle. 5/5 dessert. This restaurant is an EXPERIENCE. Each dish felt so intentional and thoughtfully put together. You'll need to eat slowly and savor each bite. read more

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Shia is owned by Chef Edward Lee who was a runner up on Netflix Culinary Class Wars, James Beard award winner and contestant on Top Chef and Iron Chef America. It's located in Union Market and can be difficult to score reservations due to his popularity and small venue. Shia is an upscale Korean fusion restaurant and provides a tasting menu of 7 courses. It was a delightful experience with great service and a little pricey as to be expected. Recommended for special occasions. I like his other restaurant Succotash more as it provides a southern menu with some Korean influences. read more

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Absolutely delicious. This is one of the most unique dinner experiences I've had, taken from the bar into the open kitchen and then sitting in the dining area. There is a lot of time and dedication that each of these chefs put into the food. Each dish was unique and provided a flavor profile that i haven't tasted before. read more

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I have been sitting and marinating on my thoughts about my dining experience at Shia. I know it's one of the hardest reservations to get so I was lucky to snap one up for my birthday. I've been a casual fan of Chef Lee from well before the culinary class wars hype. The front door was very nondescript so we actually walked right past it at first. Once we got in (a little ahead of schedule) we were sat at the bar where we received a welcome shot and an amuse bouche of a pumpkin mandu and a chestnut makeolli, which was delicious. Then we were escorted to the chef counter and they welcomed us with an oyster and scallop ssam(well no oysters for me at least) and an omija shoju shot. It is a tasting menu and the restaurant focuses on sustainability. I did ask them for a vegan menu for my bf (which they did accommodate)and a non pork/non oyster menu adjustment for me. Which given the fact one of the main dishes is a pork belly dish is maybe challenging right? Well yes and no. They don't really substitute any other protein in for the pork. And the vegan dishes also didn't get a protein sub for the pork. They just omit the problem protein. Which I get it.. again sustainability.. but I am also paying the same price for a tasting menu as any other diner. So either I would like to pay a little less or have some sort of a protein sub in? Food was delicious. However I won't lie I was still a bit hungry after dining. For 165pp, I wish I felt more satiated after my meal. Favorites were the short rib and the pine nut, soondubu and apple juk with maryland crab and of course the tuna bibimbap. Service was fantastic start to finish. Cannot say enough good things about the staff. Loved my little birthday card. Really more like a 4.5/5 but one or two little minor things drew it down from that 5 in my estimation. read more

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KenScale: 7.5/10 Visit: December 2024 One of the best TV shows my wife Jun and I watched this year was a Korean cooking competition show called Culinary Class Wars on Netflix. I don't watch cooking competition shows simply because I don't get to actually eat any of the dishes featured on the screen. Only after I heard massive buzz around the show did we start watching Culinary Class Wars, based on a unique concept of pitting well-established star chefs (the so-called "white spoons") against relative newcomers (the so-called "black spoons") in Korea's culinary world and beyond. One of the contestants that we really enjoyed watching was Edward Lee, a celebrity chef who has deeply impressed us with his creativity and touching life story as a Korean American still searching for his identity and culinary philosophy in between the two countries. I was therefore beyond excited to hear that chef Edward was opening a new fine dining Korean restaurant in DC's Union Market neighborhood. After striking out on reservations for November, I was lucky to secure a reservation in December. So, did Shia live up to our expectations? It turned out to be one of the most frustrating experiences for us this year. As we entered the restaurant, we were greeted with pumpkin mandu dumpling and chestnut makeolli (Korean rice wine) at the bar area. Afterwards, we were led to the kitchen area where chef Edward greeted us with another bite along with omija (a type of berry native in Korea) soju. This was when Jun started to have major doubts about the restaurant. The bite, a small perilla leaf wrap with scallop, fried oyster and fish roe, was mostly fine until you realize that there is also ssamjang sauce (made of fermented soybeans and red chili paste) that quickly overwhelmed all the ingredients. As we got seated at our table, Jun couldn't shake off her bad feelings that our meal might disappoint us. And it was mostly a hit or miss (with more misses than hits) affair afterwards. I liked the nutty and citrusy flavor of the cold soup of pine nut, soondubu (soft tofu) and apple, with Maryland crab sprinkled around, and really had to question why the dumpling in the center of the soup had to contain fish roe that neutralized the soup's flavor in a very unpleasant way. The tuna "bibimbap" (with quail egg and sturgeon roe on top), based on one of the dishes that chef Edward showcased in the show, was solid but I guess it looked a more delicious on TV. Another course, with doenjang (soybean paste) as the base with seven different grains, was also mostly fine but I didn't feel like the pork belly, abalone and clams in the dish worked together as well as I had hoped. Between the two main dishes, Jun was especially critical of the rockfish with perilla spice and XO, telling me in hushed voice the fish was simply not very fresh. The other dish, kalbi short rib with root vegetables and fermented black bean, was better but not enough to overcome all the shortcomings from the previous dishes. The dessert of "nurunji" rice with persimmon and boricha ice cream was not bad, either, but again we expected a little better. Thanks to chef Edward's fame from the show and the modest size of the dining room, getting a reservation at Shia is very challenging at the moment. Not surprisingly, the dining room was filled mostly with Asians who presumably came here after watching the show. I liked the upscale and smartly designed dining room with warm light, which makes our mixed experience with food (the seven course cost $165 per person) all the more disappointing. You can also opt for a beverage pairing at $65 per person, with a mix of Korean soju, Japanese sake and wine, to complement the meal. I was surprised that the beverage list, while showcasing interesting-looking Korean drinks, didn't put as much efforts into the wine list. From the very brief interaction we had with chef Edward, he seems to be a genuinely nice person considering his celebrity status (he really seems to be taking off in Korea after the show, publishing a cookbook and also launching a makgeolli brand under his name). A week after our dinner, Jun and I discussed our experience. We both asked ourselves whether we, with our Korean background, were being overly harsh to a Korean restaurant for not living up to our own conception of what Korean food should taste like. On the other hand, it's not like we always gave harsh grades to Korean restaurants in the U.S., and there have been some truly wonderful places that we felt privileged to have visited. Jun's sincere hope (which I also share) is that our mixed experience was mostly due to the kitchen still looking to find its identity and working out kinks. I do appreciate chef Edward's creative attempt to reinterpret Korean cuisine from his perspective as a Korean-American but it does feel like execution needs a lot of work for Shia to become one of the premier dining destinations in DC. read more

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I was very fortunate to snag a resy and celebrate our wedding anniversary at SHIA. It's a very beautiful space, and the food and service complement the experience. The menu was so carefully thought out. One thing that came to mind while dining was the different textures that played a huge factor for me. I absolutely loved it (esp. the boricha dessert). Pros: - Chef Edward was there! - The pork belly melted (literally dissolved) in my mouth. It was amazing. - Service was incredible (thank you Carlos) - Every single dish and drink was delicious Cons: - I found a fish scale(?) in my bibimbop. I spit it out and I believe that's what it was. - I really wanted to try the galbi butter, but unfortunately, ribeye was not served when we went. (The short rib was incredible though!) - I really wish we had a chance to taste everything. We had to choose between short rib and fish for our entree and we both wanted the meat. I would have preferred if we would be able to sample both, even if they were smaller portions. I wish I could have tried the kalguksu. Overall, all dishes were very good and I would be excited to return at another time. read more

We were huge fans of Culinary Class Wars and after seeing Edward Lee's restaurant featured, we knew we had to check it out. When we first arrived, we walked right past the restaurant trying to find the entrance, but once we finally found it, we were in for a treat. The restaurant is split into two sections. A bar area at the front, which left us wondering where the dining room was. The host then led us to the back and, surprise, it was a hidden speakeasy with an open kitchen! The ambiance was incredible. We opted for the 7-course tasting menu, and each dish was a masterpiece. The menu combined Korean flavors with fine dining techniques, and the staff did a great job explaining each course. It's hard to put into words how amazing the food was every bite was an experience. Honestly, it was worth flying all the way from Utah just to try it. read more

Simply sublime! As a person in hospitality, I haven't had service this excellent in quite a while. We were warmly greeted and seated at the bar area, when our table was ready we went to chefs counter for first course and met the BOH crew. Max asked our names and we then felt like old friends. The first course was so well balanced, excellent texture and depth of flavors. We knew we were in for a night of food dreams! It did not disappoint, from our server Joe, to the entire team every detail was well thought out. We especially loved the lobster, the warm hug of the Samgye Juk, the depth and complexity of balance with the Lamb. The Korean pairing of beverages including tea worked so well with the menu. The decor is tranquil yet well thought out. The service and cuisine outstanding. Thank you SHIA team for making an experience that will always stay with me. Can't wait to come back! read more

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When I heard that Chef Edward Lee was going to open a fine dining Korean restaurant in the Union Market District, I knew we had to make dinner reservations as soon as they became available! Making reservations online was easy, and confirming them with the staff was smooth - they were super friendly and helpful! The restaurant also confirms with you about a day prior to confirm on any dietary restrictions and/or celebrating any specific occasions. Finding the restaurant was not difficult, as you just look for the address - it is kind of obscure, as it's located right next to Blue Bottle. Once you enter, you check-in with the hostess, and you are lead to the bar area for your first cocktail and bite: a Pumpkin Mandu, Chestnut Sauce, Pickled Ginseng, with a Chestnut Makeolli shooter. You are then led through the doors to the main dining area with an open kitchen - before being seating, you are led directly to Chef Lee himself, where you share a Scallop and Fried Oyster Ssam wand Myeongran Roe with a shot of Omija Soju! Once seated, we enjoyed the following courses: +Sustainable Tuna 'Bibimbap' Quail Egg, Sturgeon Roe, Gochujang & Perilla Seed - this had crispy rice, so no need to fret for those who are into dol sot bibimbop; the gochujang was spicy and it had the perfect amount of sesame oil - yum! +Doenjang Pork Belly, Abalone, Clams, White Kimchi, 7 Grain Jook - this is a nice hearty dish that would be amazing if one was feeling under the weather or need some boost in energy +VA Rib-Eye Beef with Kalbi Butter, served with a bowl of Mugworth Kalguksu in Pumpkin Broth - the steak was cooked a perfectly medium rare, and the kalbi butter was such a delectable complement; I really enjoyed the noodles, as they were cooked perfectly +'Nurungji' Rice, Laver, Persimmon, Boricha Ice Cream, and Plum Extract - this was a delicious dessert, as all the flavors worked very well together - crispy and toasty! +Han-Ip - a small bite of a cubed sweet to end the course We received a small parting gift of Chef Lee's blend of loose-leaf tea to brew at home, perfect for 2 people, as well as his favorite seasoned salt! Seating was comfortable, the vibe was relaxing, and the playlist was on point! All staff were friendly, welcoming, kind, and super attentive - it was such a wonderful evening! Welcome to D.C., Chef - so glad that you have opened up this homage to Korean cuisine and to share your sustainability mission! Located in the Union Market District, there's street and garage parking available. +Chef Edward Lee! +Korean fine dining cuisine +friendly service +reservations required +located at the Union Market District read more

Shia is a non-profit establishment by Edward Lee. As the space is small, it is understandably very difficult to get a reservation. I was able to snag a reservation for 3 as opposed to a party of 2 based on what I assume to be a last minute cancellation. That will be the key to securing a reservation unless you are able to snag one within the first few seconds of each monthly release. There is a parking garage almost adjacent to the restaurant with 3 hour complimentary parking, so make sure to park there. Anyways, our menu for the evening included the following: Pumpkin 만두, chestnut sauce, pickled ginseng Scallop and fried oyster 쌈, 명란 roe Pine nut, 순두부 & 사과 죽, Maryland crab, 제주 tangerine vinegar Sustainable tuna 비빔밥 된장 pork belly, abalone, clams, 백김치, 7 grain 죽 Roseda 갈비-braised short rib, root vegetable & fermented black bean "누룽지" rice, laver, persimmon, 보리차 ice cream The dining area is an intimate, narrow space that only seats a limited number of guests; however, it is very modern and has sweeping lines that will definitely impress first time guests. The initial pumpkin dumpling was served in the lounge along with a shot of chestnut makeolli; perfectly steamed with some pliable bite and on the sweeter side due to the pumpkin obviously. Next, we were whisked into the kitchen for the ssam, which comingled a variety of textures from the proteins, seaweed sheet, and perilla leaf. The myeongran roe capped the bite off with a nice bit of salinity and brininess to complete the tasting experience. The next course was the pine nut, soondubu & apple juk, which admittedly might have been my favorite course out of the seven. The cool, lightly earthy, and smooth juk paired so well with the crab and Jeju tangerine vinegar and the other small accoutrements in the dish. It was quite refreshing and light. After the juk came the famed tuna "bibimbap" that was featured so heavily on the Culinary Class Wars show. To be honest, the crisp on the deep fried rice ball wasn't the most pleasurable texture as it wasn't particularly crispy or crunchy, but I understand there are textural limitations as far as deep frying rice is concerned. Perhaps some type of heavier starch or flour coating would help; I'm not exactly sure. Otherwise, a tasty dish especially with the addition of the thin slabs of yellowfin tuna, quail egg, and sturgeon roe to elevate a humble dish into something a bit more luxurious. The 7 grain jook was also interesting and a bit different; the texture of the jook was texturally variable with the subdued crunch from the various grain skins popping while being chewed. The proteins of pork belly, clam, and abalone were executed perfectly and provided additional sustenance to the dish while the 된장 broth added yet another element of liquified earthy salinity to round it out. I opted for the braised short rib as I gravitate towards red meat moreso than fish in a cooked context. It was impossibly tender and soft; the execution, taste, and texture were all flawless. This along with the third course were definitely my favorites. To finish, we ended the evening with the rice and ice cream dessert. The contrast in textures and temperatures between the rice, fruit, and ice cream while not being overpoweringly sweet was indeed a great finish for our set of courses. Edward Lee was understandably very busy but was very nice and gracious enough to take pictures with us as well as exchange a few words while he was expediting. He actually also curated our second, fifth, and seventh courses either in the kitchen or at our table. Cheers to Edward Lee and his mission for restaurant sustainability! read more

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TLDR; the decor had speak easy vibes, the staff were top notch, and the food was *chef's kiss* AMAZING. After watching Chef Edward Lee on Netflix's Culinary Class Wars and seeing the scrumptious ideas he had - I wanted to try his dishes out myself! When I heard that he was opening Shia (which one of the staff told me means seed) featuring Asian flavors focused on sustainability I knew I had to go! I was one of the lucky few that nabbed a reservation within the first two weeks of opening. It is a 7 course meal and experience. They start you off in the lobby where you're greeted and shown to your seat where you are met with a pumpkin and chestnut mandu (dumpling) and a chestnut Makgeolli (rice wine) shot to start the night. The bartender is super friendly and a good chat. You're then led to the kitchen where you're greeted by Chef Edward and his team! There he serves you an oyster ssam (wrap) and an omijia soju shot himself. They shot cups they used were made with bamboo; keeping up with the sustainability aspect. Ally (who is literally the best) said this was the best time to take a photo with him and he was so kind and agreed while still running his kitchen. Afterwards you are shown to your table where you have the other 5 (+one mini bite) courses. My favorites were the tuna bibimbap (from the show) and the ribeye! If I could take that kalbi butter home, I would! Also do not sleep on the kimchi! It's one of the best I've ever had - spicy, tangy, and fermented. They apparently make it in house the traditional way in a big pot. All of the courses had a perfect balance of flavor, with the right amount of umami, salt, and textures! What surprised me the most was how quiet the kitchen operated despite eating right next to it. There was no typically clanging or banging that you'd expect. After talking with Ally and Max (one of their amazing chefs) they shared that they're specifically trained to operate quietly to add to the ambiance. Overall, I thoroughly enjoyed my time at SHIA and will be back soon! P.S there is a parking garage nearby that offers 3 hours free parking (without validation) but is pretty tight, so I recommend coming early to ensure you get a spot. read more

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Amazing service. Vibes. And food. Oh my good the food. If you are able to get a reservation, I highly recommend trying this Korean 7 course experience. We went for our anniversary dinner and we're constantly congratulated by all of the members of the staff and kitchen. It was super awesome. Only negative was the fact we couldn't meet Chef Edward himself. We got unlucky to pick one of his off days. But the food definitely made up for it. We will try to come back to snag a photo with the master himself! read more

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Wow. One of the best meals I've had in DC in a very long time. It was better than many of the Michelin star restaurants in DC-both in service and food quality. If they don't get a Michelin star, I would be absolutely shocked. I was there for my birthday dinner and the hostess, waiter, and chef all wished me happy birthday by name. Service was impeccable, each course was spaced out just perfectly, and the entire restaurant felt like one cozy family. I loved the vibe of the place and the fact that I could watch the chefs work their magic. Each dish evoked memories of my late mom's traditional Korean cooking, while adding fun twists to the flavors-all the dishes literally exploded with a rainbow of flavors, while keeping in perfect harmony. Seasoning was absolutely perfect-not too salty, not too bland. There were some fun moments. For example, the fried oyster mixed in the flavor of traditional ssam with ssamjang and ketnip! Some reminiscent moments-first bite is served at the chef's table with the chef explaining the dish. It reminded me of my youth when I used to watch my mom cook in the kitchen and she would offer me the first bite of whatever she was cooking. My personal favorite was the mul hwe but honestly, I couldn't find a single dish I didn't enjoyed. My husband's favorite was the pork belly. Drinks were great too! I had rose of Sharon and piper's daughter and both were refreshing and sweet, just the way I like it. Initially, I thought the portions were going to be small and not filling, but I was comfortably full and my husband was satisfied with the portions as well. read more

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What a dream meal! My partner and I went to Shia on a Friday night, and made reservations about a month in advance for the 5-course tasting menu. It consisted of the scallop and fried oyster ssam, mul hwae, pork belly, (tried both duck and chilean sea bass w/ jeju broth entrees), and finished off with a bananajang dessert! Truly everything was so well-balanced, flavorful, and creative. The pairings and ingredient combinations felt complex and well thought-out. I normally don't favor fusion-style dishes, but each course felt like a homage to Korean cuisine with a unique twist. Also, very much recommend their sujeonghwa! Very authentic. After finishing our meal, we came by an hour or two later to try their a la carte menu (to hopefully see Chef Edward Lee) but although disappointed that we didn't get to meet him, the a la carte dishes also exceeded my expectations! We ordered the bossam, local oysters, and matdongsan fries and all were good. The bossam was super tender and had a great paired gochujang sauce. The oysters were so fresh and loved the seaweed oil paired with it! And the matdongsan was crispy and caramel-y, but my fave part was the barley ice cream that came with it. Great for dipping! All in all, I loved the food, and everyone was so friendly and professional! And the ambiance was nice, vibey, and not too loud music (which is a personal bonus pt for us)! I understand that the price point can feel high for the portion of food(?) but I honestly left feeling full even just after the 5-course tasting menu (pace felt reasonable - not too slow and not too fast). Also, you're paying for the quality and thought going into each preparation. I'd love to visit again (and hopefully get to see Chef next time:) ) read more

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My rating is a 4.75. Overall it was fantastic. Food was flavorful and delicious. I don't usually like duck but SHIA did sway me towards a positive opinion of duck. The one critique I have is the duck they added to menu didn't seem to fit with the rest of plates. Service was impeccable, all were attentive and helpful. Ambiance was nice, although it is a tight space and you are close to other guests in regards to sitting but I think it is purposefully intimate. I also did the beverage pairing and each pairing complimented the plate. It is pricey but worth all the pennies! read more

SHIA - Small dessert bites to finish the evening - Korean Near Me - Washington, DC, District of Columbia

best experience i've ever had at a restaurant. you can witness in real-time staff + kitchen working tiredlessly as if everyday here is the superbowl. came in with no expectations, left a changed person. can't wait to run it again. read more

Disclaimer: biased reviewer as a Korean 2nd gen. Also, I'm reviewing the lounge 5 course $90 experience. If you've never had this type of Korean food before, then the flavors will be surprising, ingredients will maybe even be shocking but as a Korean nothing stood out. Taste-wise it is what I expected.. the food overall tasted like quality food but was lacking in flavor in some dishes. I also didn't enjoy the type of root vegetables they used for their "banchan"- made the taste kind of bitter. Kimchi was way too fermented and just sauerkraut-esque(You know a Korean place is good based on their banchan) I was disappointed in the pork belly dish- the meat and everything besides the mushroom didn't soak in much soybean flavor. The braised short rib was good but nothing I haven't tasted before and the amount you get is like the size of an egg The presentation of the food was beautiful but I think my immigrant parents who love to go out and eat at nice restaurants would have been disappointed with the food. Not only because of the quantity (super small portions- had to go get 2nd dinner after), but also taste-wise it would have been a bit too "diluted" and typical. I would come back if friends wanted to try it for the first time. The price point, amount of food and the overall tasting experience make it hard to justify coming again and again. read more

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I had a really nice dinner here with the wife. The food was interesting and very good. The service was excellent and the staff really made us feel welcome. read more

My heartttt We did the tasting menu along with the Korean alcohol pairing which is the only way to go, trust me. All the dishes here tasted so homey I got emotional. I grew up eating my mom's Korean food and don't eat at Korean restaurants often because it just doesn't hit the same. The dishes were non-traditional preparations but each dish brought back flavors that I grew up eating and I actually teared up. I'm pretty Americanized and didn't realized that I missed my Korean culture so much. My husband had surprised me for our 3 year anniversary and it was the most thoughtful place he could bring me to -- I have never felt more fully seen and loved and cherished by my husband. Also shout out to Joe for keeping the vibes strong and the drinks pouring! read more

Best. Day. Ever. Edward Lee's DC Restaurant SHIA presents an amazing dining experience and was worth the wait for a reservation. Our family thoroughly enjoyed the 7-course meal and the Korean Sool pairing. Starting the culinary journey in the kitchen was very special. It felt like we were being included into a family's home dining experience but at a very elevated level. Each dish was meticulously prepared and memorable. Our favorite courses were the Saengsun JJin and the Hobak Juk but we loved absolutely all of the choices. The staff was so very attentive and we especially want to thank Joe for going above and beyond to make this dining experience so very memorable for our family. read more

The food was delicious but the portions were extremely small. We both left hungry, and my partner had to eat another meal afterwards to be full. read more

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It was an amazing experience!!! Highly recommended!!!! Amazing staff and clean environment read more

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I felt so proud to be Korean American coming here. Please pass that note on to Chef Lee if possible. Take note of every use of makgeoli on the menu. When it's in effect it is POWERFUL. Fully utilized in its sweetness, nuttiness balancing quality. The makgeoli was especially good in the cocktails, soondae sauce, and saengsun reduction. I loved constructing bites on my saengaun. The rice, makgeoli reduction, and scapes together are a perfect bite. Thank you to Geoffrey for an incredible experience and for recognizing my Korean heritage. read more