Since 1978, the Uno family has welcomed guests into lively neighborhood izakayas built around shared plates, drinks, and conversation.
Today, that tradition continues at Shirube Santa Monica, bringing the food, hospitality, and energy of Tokyo to Los Angeles.
Pull up a seat and experience Tokyo, without leaving Santa Monica.
A Tokyo izakaya isn't defined by a single dish—it's defined by the experience.
Fresh sashimi shared around the table.
Charcoal smoke rising from the grill.
Cold beer, handcrafted shochu, and conversations that carry late into the evening.
It's lively.
It's welcoming.
It's unhurried.
For nearly 50 years, the Uno family has created places where people gather to eat, drink, and enjoy life together. Today, we're proud to share that same Tokyo izakaya culture with Los Angeles through seasonal Japanese cuisine, one of the city's most distinctive selections of Japanese shochu, and the warm hospitality that has defined Shirube since 1978.
Pull up a seat. The evening is just beginning.
Reserve Your TableShirube was founded in Tokyo in 1978 by Takashi Uno, whose vision helped shape the modern izakaya experience in Japan.
He believed an izakaya should be more than a place to eat and drink. It should be a place where people could relax, connect, and leave the stress of the day behind. That philosophy remains at the heart of everything we do today.
While the Uno family proudly operates 12 izakayas throughout Tokyo, Takashi's greatest legacy isn't measured by the restaurants he built—it's the people he inspired. Over the past five decades, chefs, managers, and apprentices who trained under him have gone on to open more than 200 independent izakayas across Japan and around the world, carrying forward the same spirit of hospitality, craftsmanship, and community.
In 2018, brothers Yudai and Kodai Uno brought that tradition to Los Angeles. Today, Shirube Santa Monica continues to share the warmth, energy, and culture of a true Tokyo neighborhood izakaya.
Welcome to Shirube. Pull up a seat—we're glad you're here.
I grew up between Vancouver and Tokyo, spending every summer and winter break working in my family's izakayas. It was there, behind the counter, that I learned an izakaya is about far more than food—it's about bringing people together.
Today, I'm proud to continue the tradition my father began in Tokyo in 1978, sharing nearly 50 years of Tokyo izakaya culture with Los Angeles through the food we serve, the stories we tell, and the people we welcome.
I'd love to share more of our family's journey with you.
"I grew up in an izakaya, even before I knew what that really meant."
Although I spent much of my childhood growing up in Vancouver, my roots have always been in Tokyo.
When I was eight years old, my family moved to Canada, but every summer and winter break I returned to Japan to work in my father's izakayas. While my friends were on vacation, I was washing dishes, preparing ingredients, and learning the rhythm of the kitchen behind the counter.
At the time, it simply felt like helping the family. Looking back, I realize those years shaped everything I believe about hospitality.
My father, Takashi Uno, founded Shirube in Tokyo in 1978 with a simple philosophy. Our company is called Raku (楽)—a Japanese word that means to enjoy, to feel at ease, to have fun, and to appreciate the moment.
He believed an izakaya should be a place where people could leave the stress of the day behind and embrace that feeling of Raku. A place where friends laugh over shared plates, coworkers celebrate the end of a long day, and strangers become regulars.
To us, Raku isn't just a word. It's a feeling. It's that moment when great food, good company, and genuine hospitality come together, and for a little while, the rest of the world fades away.
The food brings people to the table. The atmosphere is what brings them back. That philosophy continues to guide everything we do today.
Growing up in a restaurant family, becoming a chef wasn't something I planned—it happened naturally.
After graduating from high school in Vancouver, I studied at the Pacific Institute of Culinary Arts, where I graduated with honors before training in French cuisine at L'Emotion.
Those years taught me precision, discipline, and respect for craftsmanship. Returning to Japan allowed me to combine those lessons with the traditions I had grown up around, developing a style that honors Japanese cuisine while embracing techniques and ideas from around the world.
After returning to Japan, I joined our family's restaurant group and eventually became Corporate Executive Chef, working alongside my father and brother, Yudai.
By then, our family operated 12 izakayas throughout Tokyo, but what inspired me most wasn't the number of restaurants. It was the people.
Over the years, chefs, managers, and apprentices who trained under my father went on to open more than 200 independent izakayas across Japan and around the world.
Watching that legacy grow taught me that success isn't measured by how many restaurants you own. It's measured by how many people you inspire.
In 2018, my brother Yudai and I made one of the biggest decisions of our lives. We moved to Los Angeles with a dream of sharing the spirit of a true Tokyo neighborhood izakaya with Southern California.
Like many businesses, our plans were delayed by the pandemic, but our vision never changed. When Shirube Santa Monica welcomed its first guests in 2023, it wasn't simply the opening of another restaurant. It was the continuation of our family's story.
Every dish we serve reflects a different part of that journey. Some are family recipes that have been enjoyed for generations. Others are inspired by my French training and life in North America.
Together, they tell the story of where we've been and where we're going. But more importantly, they create the kind of place my father always imagined—one where people gather, share a meal, raise a glass, and enjoy the moment together.
Our goal has never been simply to serve Japanese food. It's to share the culture of a Tokyo neighborhood izakaya. To introduce people to the traditions, flavors, and spirit that have shaped our family for nearly five decades.
Whether it's your first visit or your fiftieth, I hope you leave Shirube with more than a great meal. I hope you leave with a little piece of Tokyo.
Thank you for being part of our story. I look forward to welcoming you to our table.
— Chef Kodai Uno
Every great izakaya has dishes that guests order without even opening the menu. These are ours.
For nearly five decades, the Uno family has created dishes that guests return for again and again. Some were born in Tokyo, others were inspired by California, but each one reflects the evolution of modern izakaya cuisine and the philosophy that has defined Shirube since 1978.
Every dish at Shirube has a place at the table.
Some are meant to be shared with everyone. Some pair perfectly with a glass of shochu. Others have been part of our family's story for generations.
Together, they create the rhythm of a true Tokyo izakaya.
Tokyo Craftsmanship, Made for Everyday.
Inspired by nearly 50 years of Tokyo izakaya tradition, Bento by Shirube brings the same care, quality, and craftsmanship of our restaurant into a thoughtfully prepared Japanese bento. Whether you're enjoying lunch at the office, dinner at home, or a meal by the beach, every bento is made with the same philosophy that has guided the Uno family since 1978.
Authentic Japanese Bento.
Inspired by Tokyo.
Crafted by Shirube.
An izakaya is Japan's version of a neighborhood gathering place. Guests share small plates, enjoy drinks, and spend time together rather than ordering individual entrées. At Shirube, we bring the lively atmosphere and traditions of a Tokyo neighborhood izakaya to Santa Monica.
Shirube isn't simply inspired by Japan—our story began in Tokyo in 1978. Today, the Uno family continues that legacy by sharing authentic Tokyo izakaya culture, signature family recipes, handcrafted small plates, seasonal sashimi, and one of Los Angeles' most distinctive selections of Japanese shochu.
Shochu is one of Japan's most popular distilled spirits and a staple of everyday izakaya culture. Lighter and more versatile than many people expect, it can be enjoyed on the rocks, with soda, hot water, or tea. If it's your first time, our team would be happy to recommend the perfect pairing.
Reservations are recommended, especially on weekends, but walk-ins are always welcome whenever space is available.
If it's your first visit, we recommend starting with our Seasonal Sashimi, Corn Ribs, Aburi Shime Saba, Mentaiko Udon, Binchotan Wagyu Steak, and Kakuni Taco—the dishes that have become favorites among our guests over the years.
Yes. Our menu includes a variety of vegetarian dishes, and we're happy to accommodate dietary preferences whenever possible.
Yes. You can enjoy many of our Tokyo izakaya favorites for takeout, and our Bento by Shirube menu is available for convenient lunch and dinner through our online ordering partners.
You'll find us in the heart of Santa Monica, bringing the spirit of Tokyo's neighborhood izakayas to Los Angeles.
Whether it's your first visit or your fiftieth, we hope you'll experience the warmth, conversation, and hospitality that have defined Shirube for nearly five decades.
Come share a meal.
Raise a glass.
Experience Tokyo.