This is a snug eight-seater yakitoriya on Shobosho’s ground floor serving a smoky procession of skewered bites of chicken breast, tsukune (pillowy chicken meatballs tenderised with liver and bread crumbs), nine-score Sher Wagyu, pork cuts and more.
Here it’s meat on sticks, mostly – available in three tailored set menus. Add to that dumplings, ramen and a no-frills beef sando (a Japanese-style sandwich): a plump, three-skewered meatball with karashi mustard and pickled onions in lunchbox white bread.
The menu includes kushiyaki (anything other than chicken on sticks) but yakitori is the main game. And chef Adam Liston is committed to honoring all parts of the bird (pasture-raised organic chooks from Nomad Farms in the Fleurieu). The neck-to-tail dining will include cuts of offal such as liver and heart. The bones are used to create the ramen broth.
The bird is dried for a couple days before being grilled, which makes it crispy on the outside. Moisture is then re-introduced at the cooking stage with a spray bottle of sake and kombu (kelp) stock.
Once the chicken has sealed on the grill it’s dipped into a sweet and salty tare glaze of soy sauce, sake, mirin and kombu stock. When ready it’s plated and passed over by the chef, who will also pour your drinks.
Pair your meal with sake, Asahi or Suntory whisky highballs (on tap). Shobosho’s full wine list is also available.
Gift the experience of Australia's
best restaurants, cafes and bars