Shodo, the new sushi concept from Route 62 Hospitality, recently launched hot entrees on their menu to complement their sushi options.
Guests can now enjoy seafood dishes such as the Giant Sea Scallops with yuzu beurre blanc, emberred edamame and scallion oil; and the Atlantic Salmon with Japanese curry, grilled bok choy and smoked roe.
Protein-focused dishes such as the Hanger Steak with Akaushi hanger, king trumpet mushroom and a yakiniku demi; the Shodo Big Rib with Japanese stick sauce, cilantro, sesame, pickled fresno, yuzu kosho; and the Duck with plum sauce served with Japanese sweet potato. There will also be two pasta options, the Kinoko Bucatini with mushrooms, chili flakes, furikake, scallions; and Katsuobushi Fettuccini with onsen egg, scallions and bonito flakes.
These new additions were created by Shodo Chef Malik Cantu who has previous experience at Knife Steakhouse as Chef de Partie and Executive Sous Chef. From there, Chef Malik had a successful tenure at Harwood Hospitality, advancing from the role of Executive Sous Chef to Executive Chef within seven months.
To pair with these mouthwatering entrees, Shodo offers a beautifully crafted cocktail program. New drinks include The Moon and The Sun with Mathilde pear liqueur, Absolut pear vodka, cherry, soda; Japanese Espresso Martini with nigori sake, Kahlua, espresso, amaretto, chocolate bitters; Ichigo Shishito with shishito-infused Haku vodka, strawberry, lemon; and Green Eyes with Roku gin, St. Germain, matcha, lemon. The restaurant also features an extensive, thoughtfully selected sake and Japanese whiskey offering along with a broad wine list.
The 4,000-square-foot space emphasizes authenticity with areas showcasing samurai culture. The main dining room offers seating for 60, bar seating for 20, 10 seats at the sushi bar, an omakase room with 12 seats and a private dining room for up to 40 people. The omakase room allows guests to enjoy special curated coursed dinners within the privacy of their own room.
Shodo is open for happy hour and dinner. To make reservations call 214-764-2961 or book on Resy.
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