This Japanese grill restaurant specialises in yakitori, using raw, cured, pickled and fermented ingredients. Fire is the key word when describing Shobosho. Customers can choose from different cooking styles such as wood oven, hydraulic grill, rotisserie and a customized yakitori pit. What previously were booths downstairs has been renovated into an exclusive situation specifically for those who want yakitori.
The name behind this mouth-watering venue is Simon Kardachi, who has already created many of Adelaide’s best eateries, including Press* Food & Wine, Osteria Oggi, and Melt. Kardachi knows what he’s doing, so Sho will definitely not disappoint.
Even Gary Mehighan from Master Chef named Shobosho as one of his go-to restaurants when dining in the Adelaide CBD!
The menu takes you through raw to cooked, with yakitori, noodles. dumplings, bao, robata grilled and spit-roasted meats. Seriously, this restaurant is downright delicious.
The bar and kitchen in Shobosho is open all day from lunch right through till late. Pair your meal with their crisp saki, or if you prefer, a Japanese whiskey, and you’re good to go.
Sho @ Shobosho: 17 Leigh Street, Adelaide 5000
Open Tuesday – Sunday: 11:30am till late.