SHIA

Shia in DC delivers one of the most exciting Korean‑inspired dining experiences in the city. Edward Lee leans all the way into deep, unapologetic Korean flavors—ferments, spice, smoke, and tang—while still keeping every dish refined and modern. Each plate feels both familiar and surprising, like he’s remixing the Korean pantry with a chef’s precision and a storyteller’s flair. And the dessert? A Juicy Fruit–evoking creation that’s playful, aromatic, and unlike anything I’ve had before. It’s the kind of dish that makes you laugh because it’s so unexpected yet so perfect. Shia is bold, confident, and absolutely worth the hype.

We recently had the pleasure of dining at a Korean fine dining establishment in DC. The culinary experience was truly exceptional, with each dish showcasing a masterful blend of traditional flavors and innovative presentation. From the delicate appetizers to the artfully crafted main courses, the food was consistently outstanding. The ingredients were clearly of the highest quality, and the execution demonstrated a deep understanding of Korean cuisine. Beyond the remarkable food, the service we received elevated the entire evening. Our servers were attentive, knowledgeable, and incredibly gracious throughout our meal. They anticipated our needs with a remarkable sense of timing and offered insightful recommendations. The entire staff contributed to an atmosphere of refined hospitality. Thi

Went for a 5 course tasting menu on a weekday seated at the bar and it was absolutely fantastic! The entrance was a little obscure, but the atmosphere inside was cosy & chic. Warm service, great food & pairing drinks. Shoutout to Geoff for some great recommendations around the area too. Would definitely come back in future!

After watching season 1 of culinary class wars, I knew I had to try Chef Edward Lee’s restaurant •Super intimate fine dining restaurant that is non-profit and focused on being environmentally friendly •You start off at the open kitchen with an appetizer and soju, and it really sets the tone of the night. Exciting, thrilling, and warmness once the soju hits •Our favorite dishes of the night were the osulloc & gamtae guksu, super fragment broth with cold noodles, the grilled strip lion, cooked to a perfect medium rare served with rice and kimchi with an assortment of sauces, and the INCREDIBLE gwail, a juicy fruit inspired dessert that tastes exactly like the candy •Our favorite drink was the bokbunja muscat, sweet flavors of muscat grape mixed with soju and tequila. Also try the apples to o

I went to Shia with high expectations, but overall I was a bit disappointed. Before this, I had visited Musaafer in Houston, which is also a Michelin restaurant offering a tasting menu. Compared with Shia, Musaafer’s dishes and environment felt worthy of its price, but Shia did not give me that impression. First, the restaurant space felt too cramped, and the tables were placed very close to one another. Second, although each dish was different, three of them used sauces that tasted almost the same. Two dishes did leave a good impression on me. One was the pumpkin soup—its flavors were layered and the texture was incredibly smooth, though the aftertaste was slightly salty. The other was the steak, which was very tender and perfectly seasoned. Whether eaten on its own or paired with the o