Shōbōsho

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.

Since its inception, Shōbōsho has won a swag of accolades including One Hat (Australian Good Food Guide Awards); Top 100 Restaurant (2018, Australian Financial Review); Top 100, 2019 Gourmet Traveller Restaurant Awards.

Shō is the intimate yakitori bar where charcoal-grilled sticks take centre stage in this casual spin-off of their main restaurant.

Next door to Shōbōsho is Shōmen, specialising in ramen and sandos.

Shobosho is the sister restaurant to ShoSho in Hyde Park, Adelaide.