Bar Shōuji

Bar Shōuji is a Chinese-style pop-up concept by @bens8402 coming soon to Baltimore! More details to come...

[Bar Shōuji @BShouji]

岁月无声，言必信行必果

[Bar Shōuji @BShouji]

In wisdom we find the only self worth survives.

[Bar Shōuji @BShouji]

Cumin beef dumplings w/ hot & sour vinaigrette. Come get some tomorrow salt_tavern starting at 4pm! See you there... @ Salt Tavern https://t.co/5AYoF5jkQN

[Bar Shōuji @BShouji]

Dumpling prep in full effect. Don't forget to call [phone] to make your reservation today salt_tavern! See you Sept. 1st. @ Salt Tavern https://t.co/WesrG6zGnY

[Bar Shōuji @BShouji]

Menu is up! Can't wait to see you Sept. 1st salt_tavern! Link in bio... @ Salt Tavern https://t.co/GdpZCWCLmY

[Bar Shōuji @BShouji]

Yellow croaker w/preserved vegetables and country ham. Still a work in progress. Come see the final draft on Sept 1st! Link in bio... #chinesefood @ Salt Tavern https://t.co/TFpu6B7N6h

[Bar Shōuji @BShouji]

More R&D. Crispy pork w/ poblano pepper, fennel, lightly cured red plums and thai basil. And of course the obligatory photo of theonlymamacass taking an IG photo. Menu coming very soon! Check out link in bio for pop… https://t.co/Vjv1Z8YXeh

[Bar Shōuji @BShouji]

A little duck R&D. 1st's pop up. Come see what this turns into on Sept. 1st salt_tavern 🦆 https://t.co/9Oczk4soEj

[Bar Shōuji @BShouji]

We are so excited for this pop up! We will be serving family style, Chinese-inspired food from 4pm-9pm. Menu coming soon... @ Salt Tavern https://t.co/PRBlhsOzn9

[Bar Shōuji @BShouji]

Just posted a photo @ Baltimore, Maryland https://t.co/gsASr3MRBq

[Bar Shōuji @BShouji]

We have something new in the works! Stay tuned for more info! @ Baltimore, Maryland https://t.co/OguByTFhZY

[Bar Shōuji @BShouji]

It's been a while but we are proud to announce that we will be participating in the Night Market tigerforkdc along with @chefkevtien of @HotLolasChicken on July 18th! Stay tuned for more updates! https://t.co/vKtvRS6JUT

[Bar Shōuji @BShouji]

Hitachino White Ale will be the featured beer for our pop up event! It's not Chinese, but it is delicious and that's all that really matters. It's also very refreshing! Just in… https://t.co/GFzHULHUS9

[Bar Shōuji @BShouji]

FINALLY, here's the first draft! Come see us April 14th! Drink menu coming soon!.Link in bio https://t.co/2OvYfBdoLi

[Bar Shōuji @BShouji]

What if they made pastrami in Chengdu? That's the idea behind this Wagyu beef belly that's been brined, rubbed in Sichuanese spices smoked and steamed. First impressions are… https://t.co/a1jVkEDBSj

[Bar Shōuji @BShouji]

Menu testing R&D: here we have Red braised lamb breast w/ rice cakes, fennel, pocked cabbage and pasilla crisp. Red braising or Hong Shao is a cooking technique most famously… https://t.co/McL2QOCicZ

[Bar Shōuji @BShouji]

Mustard greens ready for their brine. Pickled mustard greens or suan cai is a staple in most Chinese pantries and we're excited to have it in ours. #pickledmustardgreens… https://t.co/bIoM460pld

[Bar Shōuji @BShouji]

R&D time. laoganmausa chili crisp condiment has a cult like status and if you haven't had yet, you need to... like now. It adds such a great flavor as well as texture to… https://t.co/Xbwe2C8SjA

[Bar Shōuji @BShouji]

Meet our guest bartender stephenmlamb! Steve is the Beverage director for readyroombmore and has worked for such restaurants as Verde and Fork & Wrench. He is also a member of… https://t.co/NaC03fdrmI

[Bar Shōuji @BShouji]

Update alert! Joining us for our first pop-up is @oldlinespirits! Along with a guest bartender, to be announced later, will put together some cocktails for our beverage menu!… https://t.co/UBNOHnKJUm