Shobosho

Simon Kardachi is behind some of Adelaide’s best venues. Shobosho adds modern-Asian cuisine to his repertoire.

Chef Adam Liston's (The Melting Pot), Magill Estate, Melbourne’s Northern Light Yakitori Bar)) fire-powered menu draws predominantly on Japanese and Korean influences. Although the menu changes regularly, staples include teriyaki chicken, potstickers, katsu sandos, and salmon tataki with ponzu and wasabi.

The menu also includes Hong Kong- and Japanese-style dumplings and a raw-bar section. But fire is the focus here, right down to burnt nori jams and charcoal salt curing. The kitchen offers all-day service. The small plates are made for sharing over a drinks: cocktails, sake, wine and Japanese and Korean beers.

If you're after yakitori (skewered chicken grilled over coals) or kushiyaki (anything other than chicken on sticks), consider a meal at Sho the casual eight-seater that sits on the ground floor of the main restaurant. There's also Shosho, the relaxed Hyde Park offshoot, which opened in 2020.

Liston and his team use organic, free-range Fleurieu Peninsula chicken, Boston Bay pork (specifically for spit-roasting) and Port Lincoln seafood. Staples such as soy sauce, sesame oil and chilli paste have been hand-picked from single-origin suppliers in Korea.

The design is minimalist to reflect the menu. Fire-blackened timber is a stark contrast to the natural grain of the tables and overhead light boxes.

Updated: October 12th, 2020

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