Images courtesy of ShoSho
Dealing with the local struggles of the King William Road upgrades in 2019, followed by the 2020 bushfires, and now the surge of COVID-19, the debilitating impact on the hospitality industry is obvious.
But with the mentality that from crises come opportunities, and with Adam Liston and Simon Kardachi at the helm, these crises have turned into opportunities, and thus ShoSho has come to be.
The new restaurant will be a sister to Shōbōsho, with a similar style of food, but some key points of difference (on menu, in environment, and for overall experience).
“I haven’t been this inspired since we opened Shōbōsho. That’s obviously a great venue, and has had a heap of success, and that venue won’t change. Everything that our customers have loved about Shōbōsho, everything that makes it great, will stay the same,” Adam Liston says.
“But I feel like all that we have learned there has been leading up to this.”
But we’re told that Sho Sho will not be Shōbōsho in the ‘burbs.
Just like Shōbōsho, which is heavily influenced by Chinese, Korean and Taiwanese, as well as Japanese techniques and flavours, Sho Sho will not serve ‘traditional’ Japanese.
There will be one key Japanese influence however, and it will serve as a major point of difference for Sho Sho – a focus on tempura.
In Japan, tempura is an art that has been mastered over centuries (after it was introduced by the Portuguese in the 1600s).
Sho Sho will pay respect to the dish by serving it in isolation; guests will have it served to order, just as in Japan it would be served directly over the counter by the Chef and eaten immediately.
Also on the menu … raw, dumplings, noodles, rice, ramen, ‘meat in bread’. Premium Australian seafood and fresh veg. The menu will journey from snacks to enjoy a drink with, and a kick-arse cheeseburger, all the way through to premium seafood and wagyu.
Asahi will be on tap. Just like the food menu, the wine list will extend from fun and accessible, to seriously premium.
While the interior is still in progress, we know the design has been overseen by studio –gram, whose reputation as fitting out some of Adelaide’s most stunning venues precedes them.
With custom made crockery by Guy Ringwood, the environment has been carefully designed to accommodate a food style and menu that will fill a gap that exists in the suburbs of Adelaide.
Designing a suburban dining experience is quite different to what needs to be on offer in a CBD environment. Liston has relished putting the Sho Sho menu together, its evolution occurring as he has seen the space come to life.
“We’ve mastered techniques, nailed working with fire, perfected base sauces. The team have been working together for over three years, we’ve had time to hone our craft,” Adam says.
“I’m confident that we can take things to another level this new project.”
And whilst nothing in this industry is predictable, after operating on King William Rd for over 20 years, Kardachi has come to learn what is likely to fly, what appeals to the local market, and what will attract people from outside of the area.
“The suburban offering needs to be accessible. You’re catering to a broad spectrum, and you want to please both your regular locals as well as appeal to a new crowd, become a destination. I want to bring something that reflects what and how I want to eat. Snacky, grazy, sometimes quick and easy, sometimes a real occasion,” Adam says.
You’ll find Sho Sho Izakaya at 164 King William Road.
Keep up to date at https://shosho.com.au/.