Cafe Hours
Mon-Fri : 8am-3pm
Sat-Sun : 9am-3pm focus on coffee and tea during cafe hours.
*pastry program coming soon!
Bar Hours
Tue-Sat : 5pm-12am
Last call for food 10:45pm *beverages 11:45pm
Sun-Mon : Closed
The Noguchi is made with wagyu-washed Japanese whisky, bourbon, awamori, Okinawa black sugar, shiitake, cardamom, and smoked hinoki wood. | Source:Erin Ng for The Standardrence.
Bar Shoji
At our celebrated omakase restaurant the Shota, chef Ingi Son took away the rigidity of the chef’s counter, making quips and giving voice to a fresh tuna carcass in between carving out top-shelf bites of its fatty belly. Still, Son’s customers regularly asked him if he had plans for a more casual spot to have a few drinks and not be tied to a tasting menu.
Uni Amaebi Donburi
Whatever it is, at night, it becomes a restaurant with a flawless uni and sweet shrimp donburi. Gently nudge the jewel-like jammy yolk in the center and stir it throughout the entire bowl to bind everything together. The uni has the texture of a warm pad of butter, and the shrimp has a barely-there chew before melting in your mouth. Just take a big scoop, cradle it in a toasted sheet of nori, and take a moment to appreciate your handiwork before eating.
The Menu
The drinks program at Shoji is top-tier, and the food is no joke, either. Son’s restaurant work has earned Michelin attention — the Shota holds a star, after all. Kornnawong headed here after departing Oakland’s Jo’s Modern Thai. From the word go, all that skill is on full display. Just sitting down and taking a sip from the Cold Noodle — a nonalcoholic drink with an outrageous wasabi rim — is a mind-melder. The sweet and floral Mayabi is worth an order, and another booze-free drink composed of apple and dashi kicks in the back of the teeth like a strong highball and is worth ordering, too.
Cafe shoji
Shoji's cafe program focuses on sharing our love for both traditional and modern coffee, as well as tea, to you. Through carefully curated local and international partnerships, we prepare these special offerings to highlight the producer's flavors profiles.
Matcha Einspanner
The eye-catching matcha einspänner gets all the attention, but coffee program director José Antonio Garcia has crafted a distinctive coffee menu worth sampling as well.
Yuzucello & Milk brew
The yuzucello, a single origin espresso mocktail, unfolds layers of complex flavor in a single sip: citrusy and tart at the onset, chased by a pleasant bitterness in the stone fruit-forward espresso. Other standouts include a coconut lemonade co-ferment milk brew and a pour-over from Colombia that tastes like a watermelon Jolly Rancher.
Shoji does an excellent job with their coffee and tea drinks, including the usual lattes and espressos, but we always get this when we visit. The bitterness of the matcha is balanced out by a hefty dollop of whipped sweet cream.