Shobosho

If you’ve ever turned your nose up at Asian fusion, you may reconsider when you come to Shobosho, with its use of organic local ingredients and Korean and Japanese influences in the cooking. Everything about the space, from the approach to service to the immensely creative dishes---often cooked over coals---to the plateware and the atmosphere itself, strikes a balance between sophisticated and relaxed that is difficult to find in Adelaide.

Simon Kardachi is responsible for places like Fugazzi, Osteria Oggi and Melt and is a big name in the Adelaide hospitality scene. Shōbōshō, the Japanese-inspired restaurant on Leigh Street, has a seasonal menu but currently features prawn and nori taco, blue swimmer crab udon and a range of different dumplings. Just before opening the restaurant back in 2017, Simon sat down with CityMag and said “the [Shōbōshō] concept is a blending of smoke, steam and fire,” and emphasising “the ancient traditions of Japanese yakitori, with the finesse, skill and texture of all that is raw, cured, pickled and fermented”.

Simon Kardachi is responsible for places like Fugazzi, Osteria Oggi and Melt and is a big name in the Adelaide hospitality scene. Shōbōshō, the Japanese-inspired restaurant on Leigh Street, has a seasonal menu but currently features prawn and nori taco, blue swimmer crab udon and a range of different dumplings. Just before opening the restaurant back in 2017, Simon sat down with CityMag and said “the [Shōbōshō] concept is a blending of smoke, steam and fire,” and emphasising “the ancient traditions of Japanese yakitori, with the finesse, skill and texture of all that is raw, cured, pickled and fermented”.

At Shōbōsho they blend smoke, steam, and fire; ancient traditions of Japanese yakitori, with the finesse, skill & texture of all that is raw, cured, pickled and fermented. From a specially-commissioned cooking line consisting of a wood oven, hydraulic grill, rotisserie and customised yakitori pit, the element of fire will speak through simply seasoned, seared meats and vegetables. The menu takes a journey through raw to cooked, with yakitori, noodles, dumplings, bao, robata grilled and spit roasted meats.

At Shobosho, we blend smoke, steam, and fire; ancient traditions of Japanese yakitori, with the finesse, skill & texture of all that is raw, cured, pickled and fermented. From a specially-commissioned cooking line consisting of a wood oven, hydraulic grill, rotisserie and customised yakitori pit, the element of fire will speak through simply seasoned, seared meats and vegetables. The menu takes a journey through raw to cooked, with yakitori, noodles, dumplings, bao, robata grilled and spit roasted meats.

Shobosho is another standout with its mix of traditional and contemporary Japanese dishes, appealing to both locals and tourists. Yakitori Takumi provides an authentic Japanese yakitori or izakaya dining experience, while Yuki in Burnside offers a serene atmosphere and traditional Japanese dishes. Samurai Teppanyaki House is a great option for those seeking a teppanyaki dining experience, while Hibiki Yakiniku and Tuno Izakaya cater to those looking for yakiniku and izakaya-style dining, respectively.

This moody diner flanked by an open kitchen and bar to one side and timber booth seating to the other, evokes a Japanese izakaya with food that steps things up a notch. Chef Adam Liston’s menu is as refined as it is playful – his version of “KFC”, with pear and tobiko an example of the latter. Raw snacks are a good place to start, from crowd-pleasing tuna tataki to wagyu tartare, bound with a katsuobushi (smoked, fermented tuna) mayo and seasoned with anchovy, atop a crisp bugak cracker.

The team at Shōbōsho blend smoke, steam and fire to create vegetarian (and vegan if you phone ahead) dishes like you've never tried before. The seasonal menu changes but dishes may include dumplings, their signature fire pit roasted leek dressed in smoked buttermilk and a vivid green spring onion oil, wood-grilled flat beans with kimchi and scorched nuts or grilled wasabi leaf, asparagus and edamame California roll with ginger soy and garlic oil. View this post on Instagram

If you’re craving Japanese cuisine but are bored of traditional-style dishes, Shobosho is guaranteed to be your new favourite restaurant!. With clean lines and contemporary furnishings, Shobosho features a modern and sleek aesthetic with an open kitchen concept that adds an interactive and dynamic element to the dining experience. Their communal seating arrangements also foster a social and convivial atmosphere.

Earnest chefs make yakitori-inspired magic with “smoke, steam and fire”Japanese restaurant Shobosho, on reliably lovely Leigh Street, goes from strength to strength. The blond-wood interiors have a stark intensity that pairs well with the open grill, where earnest chefs make magic with “smoke, steam and fire”. The menu is inspired by traditional yakitori, but also incorporates a rotisserie and wood-fired oven.

One of a favorite spot in Adelaide is Leigh Street’s Shōbōsho, the latest venture from prolific South Australian restauranteur Simon Karachi. The Japanese-inspired menu blends smoke, steam and fire, the ancient traditions of Japanese yakitori and has drawn Head Chef Adam Liston back to Adelaide after his stints in Shanghai and Melbourne. Décor is slick, rich and warm with a distinctly Japanese feel.

For an evening of food theatre request a seat at the bar of this modern Asian restaurant. The menu draws from the ancient Japanese tradition of yakitori, where smoke and fire add flavour and texture. While Japanese restaurants can be a challenge for gluten-free diners thanks to the popularity of wheat-containing soy sauce, all of the dishes served at Shobosho are prepared using wheat-free tamari.

Beyond its modern take on yakitori aesthetics, Shobosho joins this list thanks to its fusion of traditional Japanese grilling techniques with a dash of contemporary flavor. They have unique and diverse cooking setups—a custom-made ensemble with a wood oven, hydraulic grill, rotisserie, and a specialized yakitori pit. The results are seriously smokin’ and sizzlin’ Japanese-Australian meals.

Widely considered to be one of the best places to eat in Adelaide, Shobosho is sophisticated with a capital S. Japanese and Korean influences shape the menu, with Shobosho’s chefs using smoke, steam and fire to blow the minds of discerning foodies. A customised yakitori grill takes pride of place in the kitchen, with dumplings, noodle dishes and spit-roasted meats also on offer.

Flame-licked and Japanese-inspired, Armstrong describes Shoboso as a ‘sexy, moody, super-cool restaurant where Adam Liston cooks with heart and thought.’ The team combines smoke, steam, and fire to turn out its award-winning menu. Sit at the bar (‘the best seat in the house’), order the sashimi (‘always a standout’), and take your pick from an excellent sake selection.

A modern Japanese gem in the heart of the city, Shōbōsho combines ancient traditions with modern finesse. Weekend bookings are essential if you want to get your hands on delicacies like their spiced prawn crackers with seaweed mayo, crumbed pork meatball sandwich and teriyaki chicken with smoked cauliflower, yuzu kosho cream and wood-baked shallot bread.

If you're looking to expand your culinary horizons and explore the flavors of Japan, Shōbōsho is the perfect destination. Located on Leigh Street, this Japanese-inspired restaurant takes traditional cooking techniques to new heights. The menu at Shōbōsho showcases the ancient traditions of Japanese yakitori, which blends smoke, steam, and fire.

This cosy yakitori bar on Shobosho’s ground floor serves bite-sized small plates of skewered chicken breast, tsukune (chicken meatballs) wagyu, pork cuts and more. With the chef and hibachi grill only an arm’s length from where you’re sitting, you can watch the skewers sizzle and cook right in front of you. Want a more intimate experience?

This trendy Japanese restaurant combines the best of Japanese and Australian cuisine, with a focus on cooking over an open flame. While the menu features a range of delicious dishes, including yakitori skewers and grilled fish, the real standout is the Wagyu steak. Served with wasabi and soy, this melt-in-your-mouth beef is a true delight.

Simon Kardachi, the man behind Osteria Oggi, Bread & Bone and Press Food and Wine to name a few, serves up modern-Asian cuisine at Shobosho – a trendy izakaya restaurant located above Sho on Leigh Street. The food is delicious, the service is great, and the exclusive selection of sake and cocktails easily rank among the best in the city.

Popular in Adelaide, Shobosho is a Japanese restaurant renowned for its grilled foods, including yakitori. It’s a great spot to eat with a sophisticated atmosphere that includes a bar and patio seats. The menu features a large selection of yakitori, noodles, dumplings, and more and is available from breakfast to evening.

Shobosho was featured in the Australian Financial Review’s 2018 list of the top 100 restaurants and was in the top 100 list for the 2019 Gourmet Traveller Restaurant Awards. Today, it continues this trend of culinary excellence with its range of delicious dishes. Shobosho stands out because of its use of fire.

Shōbōsho means ‘fire house’ in Japanese — a fitting definition for a venue that has fire at the heart. Old traditions mix with the radical new, blending the ancient art of Japanese yakitori with the finesse of modern cooking. There is a feeling of warmth that comes from more than just the cosy room itself.

The perfect blend of smoke, steam and fire can be discovered at this traditional Japanese yakitori joint. Skill and texture take centre stage on the menu, focusing on raw, cured, pickled and fermented meat and vegetables. There’s little wonder why this establishment keeps growing in notoriety.

What does it take to be one of Adelaide’s best Japanese restaurants?. For Shobosho it’s the smoke, the fire, the steam and the grill. This fine dining Japanese eatery in Adelaide serves a specialty char-grilled meats and vegetables for their succulent dishes.

Simon Kardachi’s fire-powered hotspot serves charcoal-grilled skewers like they do in Japan. Cold dishes are also a big part of the equation – not to mention a sando to rule them all. Visit tiny sibling Sho for more yakitori action.

After the roaring success of their takeaway ramen during the 2020 lockdown, the team behind Adelaide’s Shōbōsho have set up a permanent eatery dedicated to the Japanese noodle soup.