Photos: Your (Actual) First Look Inside Shobosho on Leigh Street

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Well there’s been more fanfare around the opening of this restaurant than any we’ve seen for a long time. There’s also been more ‘first look’ articles than we’ve ever seen! Luckily for you, we’ve actually been INSIDE now that it has opened its doors, and we’ve taken some photos, so you can take a real first look at what’s on offer. (Venue shots by Frank Lynch)

Just in case you missed the boat on this new joint, Shobosho is a Japanese fusion restaurant combining both Chinese and Taiwanese influences. At the helm of the kitchen is Adam Liston who 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). Joining the team is also the fabulous wine sommelier, Josh Picken.

The menu is simple, broken into snacks/raw, yakitori/kushiyaki, dumplings/bao, spit roads, robata grill/wood oven, sides and sweet. The options aren’t overstated, and outline the basic ingredients that go into the tasty, more-ish dishes.

The outdoor seating area, which is also able to be converted into an indoor area during inclement weather, is fantastic to sit in, tucked away from the world, while still watching all the Leigh Street action go by. We asked the team at Shobosho to order for us, and we weren’t disappointed. Below is a snippet of our meal – all of which, we enjoyed thoroughly.

Crispy Korean chilli beef pot stickers. Breaking up the dumplings is half the fun. Eating them, the other half.

Crispy Korean chilli beef pot stickers with an amazing chilli soy dressing

Raw yellow fin tuna, charred edamame, black rice, bonito cream

Raw yellow fin tuna, charred edamame, black rice, bonito cream

Katsu-sando, crumbed pork meatball sandwich

Korean salt & vinegar seaweed crisps (these are SO good. We could have eaten them all day long)

Tsukune “king of yakitori’, chicken meatball, egg, tare

Tsukune “king of yakitori’, chicken meatball, egg, tare. You break the yolk, whisk up the dipping sauce, and dip till your heart’s content.

There’s an incredible array of Sake on hand, and a talented Sommelier to help guide you through this delicious wine substitute. Gone are the days when you sculled a shot of Sake at the bar. This is about learning the flavours, savouring the distinctive tastes, and enjoying the ride.

Korean salt & vinegar seaweed crispts

Daily sashimi selection, yuzu kosho and nori

Mixed, seasonal ice creams and sorbets hand churned to corner

Mixed, seasonal ice creams and sorbets hand churned to corner

Head Chef Adam Liston

Shobosho kitchen

You can check out Shobosho (and its incredible menu) on Leigh Street. They’re open from 11:30am till late, Tuesday to Sunday.

www.shobosho.com.au

 

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Owner & Editor of Glam Adelaide. Proudly promoting the best news, companies, events and information about South Australia. To get in touch, email [email protected] or follow me on Twitter or Instagram @kellynoble.

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