Shōjō Boston
Asian restaurant · Chinatown ·
Trendy gastropub with murals serving modern Asian fare
![Shōjō Boston by Shōjō [Official Photo]](https://cdn.vox-cdn.com/uploads/chorus_image/image/62596512/Interior_5__1_.0.84.jpeg "Shōjō Boston by Shōjō [Official Photo]")
Trendy gastropub with murals serving modern Asian fare
"A colorful, funky gastropub in Chinatown that stands out among low-key Chinese joints, Shojo pairs industrial-gritty décor and sweeping murals with Asian street-food–backboned small plates and global influences; memorable items include salt-and-pepper calamari with jalapeño-lime aioli, edamame dumplings in truffle corn chowder, and grilled Kung Pao chicken sandwiches from the playful 'bao chicka bao wow' section." - Todd Plummer, Shannon McMahon
"This hip spot is known for its inventive cocktails, but don’t miss the wagyu beef dumplings, the stacked burger and shadowless fries with ‘kimcheese,’ and whatever bao options are currently on offer. It has opened a second location in the bustling Central Square in Cambridge." - Valerie Li Stack
"Owned by China Pearl's Brian Moy, the mod Asian gastropub Shōjō struck me as playful and modern, with tea-infused cocktails, a huge collection of Japanese whiskey, and inventive items like a burger with kimcheese in a bao bun." - Adam H. Callaghan
"The Shōjōnator is like an Asian-inspired Big Mac with a quarter-pound Angus beef patty, sriracha aioli, smoked BBQ sauce, bacon, “kimcheese,” and fried shallots, all squished between the two sides of a house-made sesame bao bun. For an even more indulgent experience, add an extra patty, a fried egg, or a side of duck-fat fries." - Celina Colby, Eater Staff
"This Chinatown hangout spot has featured drinks on the menu to celebrate the new year. Dragon’s Breath features see mui, a Cantonese preserved plum with sweet salty and sour notes. “Many Chinese Americans know their grandparents to have it around the house as either a candied snack or even medicinal purposes for a sore throat,” the Shojo team said. The other is a mai tai with fig-infused rum, lime, and orgeat." - Valerie Li Stack