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SHIA Restaurant

@shia_dc

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Modern Korean Fine Dining Reimagining Sustainability
by Chef Edward Lee (@chefedwardlee)
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A celebration of Korean heritage, bold flavors, and the art of Sool! 🍶🇰🇷 The Korean Sool Table brought together culinary and industry professionals for a special gathering with @chefedwardlee , exploring the traditions, creativity, and cultural stories behind Korean food and Sool. Guests enjoyed thoughtfully curated K-Bites prepared by the @shia_dc team, paired with K-Cocktails crafted by mixologist @toyzareus , bringing a fresh perspective to Korean flavors and traditional Sool. A special thank you to the Korean Ministry of Agriculture, Food and Rural Affairs (MAFRA), Korea Agro-Fisheries & Food Trade Corporation (aT America), Chef Edward Lee, the SHIA DC team, our mixologist, partners, and everyone who joined us for making this event possible! Here’s to bringing people together through Korean food, Sool, and culture! 🧡 #KFoodInUS #KoreanSool #ChefEdwardLee #KoreanCuisine #KFood
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guess who’s back on the reservation list 🍷 7 weeks later, we’re back with more of the washingtonian’s 2026 best eats. no rankings, just good taste. follow @the_bougiebonvivant for more DC-area dining 🍽️
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@kimembertcs’ birthday gave us an excellent reason to finally try @shia_dc! I’m a huge fan of @chefedwardlee, since his season of Top Chef, and then watching him compete again on Culinary Class Wars. His restaurant, Succotash, is a favorite here in DC, and I’m so happy he is giving us this Korean fine dining experience. Proteins included abalone, oyster, squid, fish cake, lamb, and quail. Our first bites included bitter melon, which is a thing I’m not usually Asian enough to enjoy, but it was really good 😂 Food: delicious; service: excellent; atmosphere: beautiful; flatware: I wanted to steal it, but I did NOT; vibes: IMMACULATE. Thank you, SHIA, for an excellent night! • • • #Koreanfood #finedining #birthday #DCfood #ExploreAnywhere
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i really miss dc 🥀
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Why Not Celebrate 🥂#Datenight #FineDine #MiAmor
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Oyster season has hit its peak! Ten DC-area spots are serving deals right now, from $1.50 oysters at Lyon Hall to a $177 tasting menu at SHIA in Union Market. Budgets of every size have an entry point. Read the full list and plan your next slurp! @cordeliadc @lyonhall @kingstreetoyster @pearldivedc @oldebbitt @hanksoysterbar @vermilionva @mallarddc @shia_dc @joesseafood https://thewashingtonlobbyist.com/dc-oyster-season-deals-2026/ #DCOysters #OysterSeason #DCHappyHour #DCDining #DCFoodie
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SHIA DC 📍 1252 4th St NE Washington, DC 20002 SHIA DC | Tasting Menu 🍚🥢 • Ssam - Abalone | Mu | Oyster • Jujunburi - Yuk Hwe | Eomuk | Gyeranjjim • Mul Hwe - Dongchimi | Kohlrabi | Gim • Kalguksu - Squid | Jeotgal | Tomato • Samgye Juk - Barley | Quail | Kimchi Puree • Shenandoah Lamb Loin - Corn | Mushroom | Gochujang • Ipgasim - Ginger | Watermelon | Mint • Ddeok - Rice | Mugwort | Omija Tasting Menu: $177 Per Person Cocktail & Wine Pairing Available (Additional Cost) #korean #koreanfood #washingtondc #dmv #dmvfoodscene
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Girl dinner - 7 Course Fine Dining Korean Experience at SHIA by Chef Edward Lee. @shia_dc Swipe for additional details >> SHIA is an Elevated Modern Fine Dining Korean restaurant in DC that focuses on showcasing the diversity of Korean flavors through both traditional and modern interpretations. @chefedwardlee They are hosting a 5 course dinner with wine pairings in collaboration with Early Mountain Vineyard on September 22nd with limited reservations. Tickets are available for $250 pp. #koreanrestaurant #finedining #dcrestaurant winepairing
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Ssam Red Abalone | Watermelon Rind | Ssamjang | Radish | Fried Oyster | Perilla Our opening bite now features red abalone, farmed off the coast of Santa Barbara, California. Abalone are low-trophic herbivores, they feed exclusively on seaweed. Their simple, plant-based diet means a significantly lighter environmental footprint compared to higher predator species that rely on resource heavy fishmeal or pellets. To keep the chain green from farm to plate, these abalone arrive packed live on ice inside Cruz Foam— a 100% biodegradable, earth-friendly packaging material. Check out their website and profile to learn more. Sustainable raised. Sustainably packed. Sustainably served. Just how your food should be.
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Impeccable dining experience at @shia_dc ✨ The new tasting menu by @chefedwardlee had you dine like royalty, a feast of flavor in a beautifully crafted dishes #shiadc #dcrestaurant #eatdc #washingtondcfood
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@shia_dc one of my favorite dishes on the current menu. Charred Shenandoah lamb loin and gochujang lamb heart sausage anchor our late summer main course with a savory fermented heat. Balanced by robust and acidic oksusu jang, earth-bound farm mushrooms with perilla seed, and a bright chrysanthemum muchim salad, each component honors zero-waste, flavor-first craft. Shenandoah lamb loin Lamb sausage (gochujang base + lamb heart) Lamb sauce (same as spring) Oksusu jang (gochujang + heirloom tomato + pickled chrysanthemum stem) Farm mushroom with ground perilla seed Chrysanthemum muchim salad @ifmaxhadinsta @linchelinstar
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We finally got to try #ShiaDC! 😍 It’s been on our list ever since I heard Chef Edward Lee was opening a restaurant in DC. If you’ve seen Culinary Class Wars on Netflix, you know why we were excited. The tasting menu was incredible — every course was so unique and delicious. #chefedwardlee #DCFoodies DCRestaurants #koreanfood
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