New Japanese Restaurant Shòbòshò Set To Blow Your Minds

Leigh Street’s new “fire house” is just what Adelaide has been missing.

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A few months ago we dropped a little hint that a new restaurant was coming to town in 2017 and now we’re so close that we can almost taste it!

Trail-blazing restaurateur Simon Kardachi is teaming up with old mate Adam Liston to provide Adelaide with a unique Asian dining experience in the heart of Leigh Street (which has undergone a mini-makeover recently).

With doors expected to open in March/April 2017, Shōbōshō will centre around the concept of ‘fire’ – and whilst not strictly Japanese, the menu will take inspiration from various Japanese ingredients and cooking styles, including yakitori (skewered chicken over charcoal) as well as other Asian influences including Chinese and Taiwanese.

Kardachi and Liston will transform the existing ‘Bollywood’ site, and in the spirit by which it is named, Shōbōshō (the Japanese term for ‘fire house’) will fill a gap in the market that Adelaide has been waiting for.

The kitchen will feature a specially-commissioned cooking line of a wood oven, hydraulic grill, rotisserie and customised yakitori grill. The restaurant design will showcase the theatre of an open kitchen with bar dining running the full length of the space, as well as booths and traditional Japanese dining tables. Local designers Studio-gram are once again charged with bringing Kardachi’s design brief to life. You might recognise Studio-gram’s popular fit outs about town – they’re behind Osteria Oggi, Level One, Africola, Mr. Goodbar,

The menu will be personally served by chefs across the bar and will feature a raw and snack selection, yakitori, noodles, dumplings, bao, robata grilled and spit roasted meats. The true element of fire will speak through simply seasoned, seared full-blood wagyu beef. Behind the bar, Shōbōshō will be home to an exclusive sake selection, hand-picked by Oliver Margan, managing partner of award-winning Maybe Mae.

Renowned sommelier Josh Picken (Orana, Magill Estate) is on board, and heading up the front of house team is Harriot Berry, who has been an integral part of the Osteria Oggi founding crew.

In Kardachi’s words: “I’m really proud to be bringing someone of Adam’s calibre back to Adelaide – it’s not only exciting for me, but for our city.

“To describe it simply, the concept is a blending of smoke, steam and fire; the ancient traditions of Japanese yakitori, with the finesse, skill and texture of all that is raw, cured, pickled and fermented. Our bar and kitchen will operate all day to cater from the lunch time corporate market, those keen to sip afternoon sakes, right through to late night revellers”.

Liston brings his extensive experience with fine dining and Asian institutions including Magill Estate, The Melting Pot, Northern Light (Melbourne), T8 (Shanghai), and Hare & Grace (Melbourne, under Raymond Capaldi).

“I’m looking forward to opening Shōbōshō in Adelaide with Simon and co; his hospitality group is impressive not only for Adelaide but on a national scale. His knack for opening venues that are driven by what the market wants – unpretentious and fun – is a big reason I wanted to be involved. Simon is a friend and also a mentor, he taught me a great deal at the Melting Pot, most of all how to think about food.

The vibe on Leigh Street is electric and equivalent to some of the hottest strips in the country. I’m thrilled to be contributing to an already exciting food city”.

Liston’s passion and skill, combined with Kardachi’s proven success in the Adelaide market (this will be Kardachi’s 9th venue, and the fourth to open within the last 3 years) bodes well for an exciting and unique addition to the burgeoning Adelaide dining and bar scene.

Stay tuned folks, we’ll have all the latest as Shōbōshō opens its doors.

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