When Shokudô opened in late October, it introduced high-end Japanese izakaya (tavern) dining to the Charleston peninsula. Tokyo native and Executive Chef Masatomo “Masa” Hamaya is at the helm of the new project by Indigo Road Hospitality Group.
In a city where every week seems to see a new restaurant opening (or closing), what sets Shokudô apart is a holistic approach seen in everything from its design to florals to the menu. The restaurant oozes balanced, thoughtful hospitality.
Japanese tavern bites
“My vision for Shokudô was always to create a Japanese tavern,” said Hamaya. “Something that feels casual, lively and really pairs well with the beverage program. I wanted it to be approachable. If you walk down a street in Tokyo and pop into a Japanese tavern spot, that’s the feeling I’m after here.”
Much of the menu is rooted in the robata grill, which takes center stage in the open kitchen and adds a theatrical element to the Shokudô experience.
“The word ‘robata’ comes from an old farmhouse style in Japan, which is basically a hearth or fire pit in the middle of the home where people would gather, make tea and stay warm in the winter,” Masa noted. “In the United States, that idea translates more to a grill.”
Shokudô’s menu is not just about the robata. Hamaya has created a menu with small plates that are meant to be shared, which allows diners to try different tastes. This also allows people to step out of their comfort zone, a goal of Hamaya’s.
Menu highlights include uni toastettes and a Tarvin shrimp claypot as well as temaki (hand rolls) like beef tartare with trout roe and kakiage, fish and vegetable tempura with miso cream. The OG ramen has bok choy, chin tan (broth) and charshu (pork belly) and the whole fish tempura comes with orange ponzu and scallions. Several menu items like the karaage chicken namban (chicken thighs with egg salad) come with masaracha, Hamaya’s fantastic house-made hot sauce.
Not to be overlooked, the dessert menu packs a punch. The shaved ice has passionfruit sorbet, kiwi syrup, passionfruit foam and sweetened condensed milk and the chef created a perfect homage to McDonald’s with his Golden Arches hand pie, marrying roasted South Carolina apple with butterscotch, butter crust and miso caramel.
The cocktail menu offers cleverly named drinks like the “yuzu-al suspect,” which blends green tea-infused vodka with yuzu, green tea, ginger, lemon and absinthe and the “I shishito you not” has Reposado tequila with grapefruit, shishito and lime. There are also extensive sake offerings and an enviable Japanese whiskey collection.
Creating an izakaya atmosphere
“Long term, I didn’t want the restaurant to only feel like a special occasion restaurant,” Hamaya said. “I want guests coming in once a week, not once a year, stopping by after work, grabbing a few bites before heading home for dinner or just hanging out. Shokudô should feel like a place you can come to all the time.”
The Japanese beer garden, located at the back of the restaurant, brings the energy of Tokyo to the Lowcountry. Think neon lights, great cocktails, Japanese lagers and grilled skewers in a spirited atmosphere.
And the authentic izakaya feel doesn’t just come from the food and drink program. The design was very purposeful. Charleston-based architect David Thompson was a pivotal part of the team, and he noted that the design was a collaborative, organic partnership between his team, architect Laura Boykin, Indigo Road and Lennon Construction as well as David Leboutiller and Trevor Stubbs of the Restaurant Studio.
“The interior space and the exterior spaces intentionally have two different aesthetic directions,” said Thompson. “The interior [is] inspired by Japanese farmhouses, so lots of wood and wabi-sabi juxtapositions of other materials like plastered brick and steel. The exterior space feels more casual and boisterous and is focused on a large bar featuring Japanese draft beer.”
And this thoughtful, authentic approach even includes the flowers. The Shokudô team tapped Ashley Woodward of Charleston Flowers to create florals in the Ikebana style, which is the traditional Japanese art of flower arrangement.
“To me, what truly defines Ikebana and sets it apart from western floral composition are the deep roots in Japanese aesthetics,” she said. “Ikebana utilizes each stem as an embodiment of spiritual and aesthetic principles that celebrate the connection between humans and nature.”
Woodward said she immediately saw an equivalence between the art form and the restaurant.
“Like Ikebana, Shokudô has a wonderful story rooted in ancient Japanese culture,” she said. “Chef Masa has brought his own contemporary style to the menu, while preserving the Japanese heritage and cultural traditions that he grew up with. My hope is to tell his story through the parallel art of Ikebana, and to give Charlestonians a conversation piece and insight into the ancient Japanese techniques of creating something with great intention and symbolism.”
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