“Most of our produce comes from South Australian producers who have the same level of care and moral grounding that we have as a restaurant. By supporting locals trying to do the right thing, we help maintain the production of artisan produce.”
Hiramasa kingfish tataki, with housemade ponzu and wasabi leaf oil; teriyaki Nomad chicken, spit-roasted over charcoal with house-made teriyaki sauce; and wood-roasted South Australian garfish wrapped in nori with yuzukosho and pearl barley.
With a name that means “fire house” in Japanese, Shobosho takes things literally with a vast wood oven and a grill fire line that runs the length of the (very long) restaurant. Chef Adam Liston’s menu is equally fire-powered with strong Korean and Japanese influences applied to local and seasonal produce. It’s clean, direct and exciting food, raw or grilled, whether it’s fish sourced via South Australia’s community supported fishing initiative, Fair Fish, or the hero dish: an entire leek, roasted in the fire pit, split and bathed in smoked buttermilk and vivid green kelp oil.
“The dish is a hands-on, finger-licking, explosion of flavour and yet another reason to return to the most exciting newcomer the city has seen for some time. Book your front-row seat now.” –Simon Wilkinson, The Advertiser
Drawing on the botanic gardens & local producers to create a unique dining experience