SHIA

Dining at Shia was a truly surreal experience! As fans of Chef Edward Lee from Culinary Class Wars, my husband and I were beyond excited to try his restaurant, and it exceeded every expectation. Every course was beautifully prepared and packed with flavor, the drinks were outstanding, and the service was attentive and welcoming. You can feel the thought and care behind every detail. It was a memorable date night, and we’re already looking forward to coming back! Highly recommended!

I choose this new restaurant to celebrate my child’s birthday, because my family watched Korean show Culinary Class Wars, respect chef Edward’s cooking passion and creativity! Shia is his latest restaurant, we should go try, the reservation experience was tense, the business looks busy, luckily we got our dining reserve on our not-much-choice schedule. The dinner course was 7 dishes, and we ordered a cocktail and a mocktail drink. The dishes were very creative, interesting and usually very tasting! ! The taste and style between ocean and land, fresh and stewed ! 7 courses seats are different located with 5 courses. This restaurant outside is hidden in an old town, very low-key! Hopefully chef likes our gift, and thank you for your concept!

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.

An excellent meal was had by all. The staff was friendly and welcoming, prices were reasonable for what you got, food was delicious, and the beverage pairing was perfect. The chef came out and touched base with us as we were finishing up our meal which made rounded out the evening nicely. Lovely atmosphere - we sat at the bar which we enjoyed but the restaurant area looks amazing. Our favorite bite was the duck. My daughter-in-law is already talking about coming back the next time I'm in DC. A+

A beautiful dining experience worthy of a Michelin star int he future! As big fans of Chef Lee from the Netflix show, we were very excited to come to Shia and try his new restaurant. The restaurant is small, but intimate. In the dining room, you are able to see the chefs work their magic creating these delicious dishes. The entire team was extremely welcoming and fun to chat with. Every dish, every combination of flavors was as unique and flavorful as the last. We were honored to have Chef Lee come to our table and welcome us to his restaurant. He was just as humble and amazing as the show and we were truly grateful to have been able to experience this incredible culinary journey.

Food was very creative — my wife and I were pleasantly surprised by how familiar the Korean flavors were, yet plated and eaten in a very new way. Staff was very knowledgeable and friendly — we ordered an incorrect drink, but were offered a substitution straight away. Would recommend to get the 5 course menu and add an entree item — you’ll leave full, for a good price! We came in without expectations, and left with the desire to stop by more regularly.

We celebrated our son’s birthday at SHIA and had an absolutely amazing experience. The food was incredible—beautifully prepared with thoughtful flavors—and the service was just as impressive: warm, attentive, and professional. The ambiance was perfect for a special night, and every detail felt intentional. SHIA made our celebration truly memorable. We’ll definitely be back!

The food is very carefully thought out and the service is impeccable. The only critique, if there is one to be had, is that the amount of food is a bit sparse for the price. Korean cuisine is best served with bap (rice) and just a bit more of that in each course would be plenty to round out the meal. This is very nitpicky on my part as I skew larger compared to most customers. The kimchi served with the duck is exceptional and I would've loved to have it with all the other bites in the menu next time I return, and I will definitely return. The flavors were all fantastic and you can definitely see the vision the team has for the dining experience. The Nurungji dessert might be one of the best desserts l've ever had in any restaurant.

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

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.

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.

SHIA in Washington, DC, offers an impressive fine dining experience that attempts to blend creativity and elegance, but for me, the execution fell short of expectations. While the buzz around Chef Edward Lee, fresh off his appearance in Culinary Class Wars, drew me to this restaurant, I left feeling that the food didn't justify the hype. From the outside, SHIA is incredibly unassuming--you'd never guess that behind its modest exterior lies a gorgeously designed dining space. The interior is truly stunning, with sophisticated details like hidden bathroom doors behind wooden slats, ambient lighting, and an overall aesthetic that sets the tone for an upscale dining experience. Upon entry, the hostess greeted us warmly, took our coats, and led us to the bar where the evening began with our first course. The meal was a perfectly choreographed progression, starting at the bar, moving to the kitchen area, and finally to the main dining room. The pacing was flawless--a rare treat for fine dining. There were no long, awkward waits between dishes, and the flow of the evening felt seamless. The staff was friendly, attentive, and welcoming at every stage. Chef Edward Lee himself was in the kitchen, orchestrating the meal and ensuring the evening ran smoothly, which was a nice touch for fans of his work. The First Course At the bar, we started with a chestnut makgeolli and pumpkin mandu with chestnut sauce and ginseng. The presentation was beautiful, and I appreciated the effort to kick things off with something unique, though the flavors were more subtle than I'd hoped. While enjoyable, the dish didn't make the memorable first impression I was expecting. Kitchen Island Favorites Next, we moved to the kitchen island, where the standout of the night was served: the scallop and fried oyster ssam. This handheld bite was perfectly executed, with fresh flavors that stood out in contrast to some of the later dishes. Accompanied by a fresh soju pairing, it felt like the peak of the evening, both in flavor and creativity. Dining Room Letdowns The third part of the meal took place in the main dining area. Here, the dishes began to falter, starting with the pine nut soondubu porridge. While refreshing, it was overly bland and had a texture that felt uninspired. The tuna bibimbap, touted as the "star" of the meal after its feature on Culinary Class Wars, left me disappointed. The tuna didn't feel cohesive with the dish, the rice was oddly dry and rubbery, and the housemade gochujang lacked depth. Personally, I don't think tuna belongs in bibimbap, but even setting that aside, the execution of the dish left much to be desired. The doenjang pork belly with abalone and clams continued the trend of underwhelming dishes. While the combination of flavors was intriguing in theory, the portions were almost comically small, especially the abalone and clams, which felt more like garnishes than integral parts of the dish. The pork belly itself was fine but not memorable. For the main course, I chose the grilled ribeye with galbi butter, while my wife opted for the rockfish. The ribeye was flavorful and cooked well, but it lacked the "wow" factor I associate with fine dining--it was a solid steak, nothing more. The galbi butter was a nice touch but didn't elevate the dish as much as I'd hoped. The rockfish, while perfectly cooked, was bland on its own. The accompanying jujube sauce, however, was a standout and worked beautifully, even with the steak. Both mains came with a tiny bowl of kalguksu broth with noodles. While the broth itself was phenomenal, made with seafood and mushrooms for an umami punch, the portion size was baffling--just two noodles in the bowl. It left me wishing I could enjoy an entire bowl of what could have been a highlight of the meal. Dessert and Final Thoughts The meal ended with the nurunji with boricha ice cream, which was not only visually stunning but also delicious. The balance of textures and flavors was perfect, and it was one of the few dishes I wished had been served in a larger portion. However, the final bite--a peach gelee cube--felt like a misstep. It was bland and anticlimactic, leaving an odd impression at the end of the meal. As a parting gesture, we were given a small goodie bag, which was a thoughtful touch and a nice way to close the experience. Conclusion SHIA delivers an impeccable atmosphere, great service, and a unique dining concept, but the food fell short of its fine-dining aspirations. Some dishes, like the scallop and fried oyster ssam, truly shone, but others, such as the tuna bibimbap and pork belly, felt forced and underwhelming. The menu seemed to aim for a Michelin-level experience but lacked the cohesion and creativity to achieve it. While I enjoyed parts of the evening, I can't see myself rushing back unless the menu changes. SHIA excels in ambience and hospitality, but for a restaurant of this caliber, the food should leave a lasting impression.

Nestled on 4th Street in DC, Shia brings a fresh and thoughtful take on Korean fine dining. Created by renowned chef Edward Lee, the restaurant centers around a sustainable kitchen philosophy, offering an experience that is as mindful as it is memorable. The cozy atmosphere, paired with warm and attentive service, sets the tone for a culinary journey like no other. Chef Max Chuvalas and team execute Lee's vision with precision and artistry, delivering dishes that showcase the brilliance of Korean ingredients without the theatrics of molecular gastronomy. This isn't about smoke and mirrors--it's about flavor, balance, and intention. One standout dish was the galbi short rib. Each component on the plate was impeccably prepared, but the magic happened in the way the short rib harmonized with its accompaniments. Every bite revealed new layers of flavor, a testament to Edward Lee's masterful blending of ingredients and his deep understanding of how flavors interact. I won't spoil the entire experience for you--Shia is best enjoyed without too many preconceptions. But I will say this: it's a meal that lingers in your memory long after the last bite. If you're looking for a dining experience that is both comforting and inspired, Shia is a must-visit.

This restaurant felt overhyped. I made a reservation early on, excited to try Chef Edward Lee's new spot in DC, but unfortunately, it didn't meet my expectations. Aside from a couple of dishes, most of the flavors didn't work well together. The main courses, ribeye beef and rockfish were especially disappointing. The ribeye tasted like kalbi, just served as ribeye, and the rockfish was dry and lacked flavor. One dish that truly confused me was the "white kimchi" served with the Doenjang Pork Belly, Abalone, Clams, White Kimchi, and 7 Grain Jook. As a Korean, I'm familiar with kimchi could be on the salty side, but this was overwhelmingly salty. I had to wash it down with my drink just to get through it. I'm not sure if the lackluster food was because Chef Edward Lee wasn't in the kitchen that night, but my boyfriend and I left feeling underwhelmed and disappointed. That said, the overall ambiance was very nice and intimate. I appreciated how small the reservations were kept, creating a private and personal dining experience. The highlight of the evening was the service, especially our server, Joe. He was excellent at explaining every dish, attentive throughout the night, and made us feel welcome. His friendliness and attention to detail truly stood out. Without the outstanding service and lovely ambiance, I would have rated the restaurant lower.

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.

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.

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.

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!

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

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.

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.

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.

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.

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

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!

These reservations are hard to get. Upon walking in I was immediately regretting not waiting for the seven course reservation. The five course is in their bar area. It's nice but I would've preferred the seven course in the main dining room as I don't see myself coming back again. The food was good but the portions are small and you feel like you want to have an actual plate of food afterwards. So, like I said go for the seven course if you can snag this coveted reservation.