Shoku restaurant is located in Los Angeles and offers a private dining experience with the most innovative menu you would ever experience. The menu is curated specifically for you upon your wishes through the inquiry you make online on their website.
A great example of a unique dish is their ‘sour patch ice cream’ – very labor-intensive to make. Basically, they separate a pound of Sour Patch Kids into their individual flavors, infuse a base for each, and then churn each base individually before layering them all together. In reality, it is five ice creams in one, but this is what makes it unique and magical.
Through their Instagram page, it has been seen that the singer J Balvin and influencers like @stassiebaby and @sommerray have experienced this unique way of dining.
Make sure to plan your visit to Shoku far out in advance as the restaurant is typically booked out for one or two months in advance.
Keep scrolling for the mouth-watering dishes at Shoku.
Lobster Roll
Wild-caught Maine lobster claws gently poached in Normandy butter served in a toasted brioche bun. Finished with Grand Ossetra caviar.
Wagyu Philly Cheesesteak
A5 Hokkaido Snow beef from Chateau Uenae Lake Farm gently seared then thinly sliced. Topped with koji-miso onion jam and a cheese sauce made from Provolone Valpadana & Caciocavallo. Served on a fresh, 16-hour brioche bun made with hand-churned Normandy butter.
Otoro Tartare
Sustainably farmed Bluefin Tuna from Baja California that has been fed a high-fat diet in order to meet standards for the Japanese market. Bluefin is then dry-aged for 9-14 days, depending on overall size. Seasoned with kombu ponzu, yuzu kosho, and a bit of toasted sesame oil. Served on a tempura-fried shiso leaf with Kaluga Hybrid caviar.
Lobster “Bisque”
For our lobster “bisque”, We make a stock out of the grilled spiny lobster head, reduce it by half, and emulsify it with lobster fat. We take the emulsion and run it thru the Isi Thermo Whip to make a lobster mousse. We then gently poach the lobster tail in allium butter and serve it with confit Santina potatoes
Steak & Eggs
A Japanese take on the classic American combo. Seared A5 Hokkaido strip served with a sauce made from tamari cured egg yolks that have been whipped in an Isi canister. Finished with dried wakame
Tournedos Rossini
A French steak dish named after 19th-century composer Gioachino Rossini. Our version consists of seared Hokkaido Snow Beef from Chateau Uenae served atop a buttery brioche crouton and whipped Robuchon potatoes. Finished with seared Hudson Valley foie gras and a black truffle demi-glace made from roasted quail bones and foie trimming
